Whether they are plain, buttered, maple syrup slathered, jazzed up with cinnamon, or have fresh fruit added, these fluffy pancakes are sure to please!
It’s Pancake Tuesday!! Also known as: Mardi Gras, Fat Tuesday, Shrove Tuesday, Pancake Day…. and I’m sure there are many others!
To be quite honest I always have made pancakes from a box mix. Quick and easy, I’d never have to pull out all my baking ingredients from the pantry, which sometimes is more work than it’s worth… blame a small pantry!!!
That said, recently I ventured to try and make them from scratch: THEY WERE SO GOOD. Better than the box? Hummm, I still don’t know… might need to do a blind taste test, since it has been a while since I’ve had the boxed mix variety.
Why do I say this? While my box mix is a fluffy buttermilk pancake and the recipe I have been working with is just a simple fluffy pancake recipe, I find the fluffiness maybe is not comparable. They are both very fluffy (noting that you let both batters sit at least 10 minutes before cooking) but while I know can eat up to five of the box pancakes, I need to tap out of eating the homemade version at two and a half – three and then I’m stuffed for quite a long time. Maybe I’m just disappointed that I can’t eat more of the homemade ones?! If that’s the case (pending taste test), homemade wins hands down.
Moreover, I think this recipe is a great one to keep in your back pocket. Keeping it as a base then jazzing it up to your taste: adding chocolate chips, fresh fruit or cinnamon, etc! Also, I guess I should mention I am also in love with my pancake pan (amazon link above!). I didn’t use it when cooking the pancakes in the photos above – I was not chez moi – but normally I don’t need to use oil or butter, making my pancake breakfast, or dinner, a little more guilt-free.
Let me know where you stand on pancakes! Premade mix or from scratch?!
Happy Pancake Tuesday! 🙂
PS. Giving up something for Lent? Let me know about it!
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1/8 tsp. salt
- 2 tbsp. sugar
- 3/4 cup + 2 tbsp. milk
- 1 large egg
- 1 1/2 tsp. vanilla extract
- 2 tbsp. unsalted butter melted
- Oil or butter for cooking
In a large bowl, combine flour, baking powder, salt and sugar.
In a separate bowl, whisk together milk, egg, and vanilla. Next add the butter slowly while whisking as to not cook the egg.
Pour the wet ingredients with the dry and stir until just incorporated. Batter should be a little lumpy and thick. Set aside for 10 minutes to allow more thickening.
Heat a pan on low-medium heat with a little oil or butter. Ladle about 1/4 cup of batter for each pancake and cook until golden brown and bubbles start to form on the top of the pancake before flipping. Serve with maple syrup.
Pans and stovetops all have different heat distributions, you may need to play around with the temperature during the cooking of the first two pancakes. My first pancake is always undercooked, my second over cooked and then all others come out just right.
If you find the batter too thick, add milk one tablespoon at a time until you have your desired consistency.
This recipe is a great base for exploration! Try adding spices like cinnamon or folding in fresh fruit or chocolate right before cooking.
Did you make this recipe?
I wanna see your tasty creations!