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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.

pancakes on the griddle

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.

pancake batter portion

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!

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Simple Fluffy Pancakes
Simple Fluffy Pancakes
Print Recipe
Servings Prep Time
6 5
Cook Time
5-10 minutes
Servings Prep Time
6 5
Cook Time
5-10 minutes
Simple Fluffy Pancakes
Simple Fluffy Pancakes
Print Recipe
Servings Prep Time
6 5
Cook Time
5-10 minutes
Servings Prep Time
6 5
Cook Time
5-10 minutes
Ingredients
  • 1 1/4 cup Milk
  • 2 Eggs
  • 2 tbsp Vegetable Oil
  • 2 cups All-purpose Flour
  • 2 tbsp Sugar
  • 3 tsp Baking Powder
  • 1/3 tsp Salt
Servings:
Instructions
  1. Spray nonstick griddle surface with cooking spray, then heat to medium-high (350F).
  2. Beat milk, eggs, and oil with whisk until well blended.
  3. Stir in flour, sugar, baking powder, and salt just until flour is moistened (batter will be slightly lumpy).
  4. Pour batter by 1/4 cupfuls onto hot griddle. Cook 1 to 2 minutes or until bubbly on top and dry around the edges. Turn over and cook other side until golden brown.
Recipe Notes

Notes:

  • For food safety, make sure to wash your hands after cracking and handling raw eggs.
  • You can use self-rising flour and omit the baking powder (unless you want really tall pancakes--then add half the baking powder).
  • Use brown sugar instead granulated white sugar for a little more flavor.
  • Don't over mix the batter; this will lead to tough pancakes.
  • Use a commercial scoop, or "disher," for consistent-sized pancakes.
  • Keep pancakes warm on a baking sheet in a 325F oven.
  • Add mix-ins--fruit, spices, etc.--for an added twist on the flavor of your pancakes.
  • Freeze leftover pancakes between sheets of wax paper, all wrapped in foil. Reheat on a baking sheet in a 400F oven for 5-7 minutes.