Our family loves a good lazy Saturday morning pancake breakfast! I’ve experimented with pancake mixes over the years, mainly because it’s super easy–just add water. But, I don’t always have mix on hand, so I’ve tried a few from-scratch recipes recently to find a keeper for the “Let’s have pancakes!” mornings.
This recipe I found over at Pillsbury.com was a success. It uses everyday pantry ingredients and mixes up quick. And the final product is the fluffiest pancake I ever made. Admittedly, mine were extra-tall because I was out of all-purpose flour and used self-rising flour. 🙂 I thought about omitting the baking powder, but I went ahead and added half the baking powder the recipe called for…couldn’t hurt, right? It didn’t. We all loved the super-thick pancakes and the way they soaked up the pancake syrup. Just a hint, if you do this, be sure to watch and turn the pancakes when the edges look dry. If you wait for bubbles to surface in such thick pancakes, the other side might be burned. (I may know this from experience.)
For extra yummy flavor, I used brown sugar in these pancakes. I think the extra flavor along with the sweetness was perfect.
To get all our pancakes the same size, I used a scooper to portion the batter onto the griddle. This allows for even cooking on the batch and makes them look nice on the plate.
Leftover pancakes will freeze well layered between wax paper and wrapped in foil. Reheat them in a single layer on a baking sheet at 400F for 5 to 7 minutes. Great for weekday or Sunday-before-church breakfasts!
These simple fluffy pancakes will be showing up on our Saturday mornings for years to come! In the future, I’m sure my family will see some fun variations also. I’m thinking chocolate chips, blueberries, bananas, pumpkin, ginger….so many options!