Easy Fluffy Pancakes
A breakfast favorite: Easy Fluffy Pancakes with a bit of sour cream or my favorite jam on a side. These are simple and quick to make and they turn out light as a feather. Kids absolutely love them!
Over a decade ago, one of my sisters took a cooking class and one day brought this recipe home. I would say it became a staple in our home for breakfast, lunch and sometimes even dinner. Because we had 6 kids still in the house after 2 of my sisters got married then, we made 4-5 servings to have enough for everybody. I never purchase any boxed pancakes mixes as those always lack of some ingredient or too much of another ingredient and it’s almost impossible to make it right. I made a few adjustments to the original recipe because as we know every lady who spends time in the kitchen, has her own taste preferences for every dish 🙂
Pancakes Ingredients:
- 1 1/4 cup all-purpose flour (I use Bob’s Red Mill)
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 large egg
- 1 cup milk (I use 2%)
- 1 tablespoon distilled white vinegar
- 1 tablespoon oil (I use grapeseed oil)
How to Make Easy Pancakes:
1. Preheat skillet over low-medium heat. (using nonstick doesn’t require oil.). Place a sieve over a medium bowl, combine, sift and whisk: 1 1/4 cup all-purpose flour, 2 tsps baking powder, 1 tbsp sugar, 1/2 tsp baking soda and 1/2 tsp fine salt.
2. In a separate bowl or large measuring cup, combine and whisk 1 cup milk and 1 tbsp distilled white vinegar. Then add to it 1 egg and 1 tbsp grapeseed oil (canola or vegetable ok too). Whisk well to combine.
3. Make a hole in the center of dry ingredients and pour the liquid mixture into it. Whisk all ingredients well, until you get lump-free, smooth, pudding-like batter. Pour batter 1 tbsp at a time onto a heated skillet or griddle (I use a measuring scoop). When you start seeing little bubbles and gold-ish sides – it’s time to flip those pancakes. Enjoy warm pancakes with either jam or sour cream on a side (our 2 favorites) !!
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MORE BREAKFAST RECIPES TO EXPLORE:
Mini Buttermilk Pancakes
Ingredients
- 1 1/4 cup all-purpose flour I use Bob’s Red Mill
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 large egg
- 1 cup milk I use 2%
- 1 tablespoon distilled white vinegar
- 1 tablespoon oil I use grapeseed oil
Instructions
-
Preheat skillet to low-medium (I’m using nonstick and oiling isn’t required). Place a sieve over a medium bowl, combine and sift/whisk together: 1 1/4 cup all-purpose flour, 2 tsps baking powder, 1 tbsp sugar, 1/2 tsp baking soda and 1/2 tsp fine salt.
-
In a separate bowl or large measuring cup, combine and whisk 1 cup milk and 1 tbsp distilled white vinegar. Then add to it 1 egg and 1 tbsp grapeseed oil (canola or vegetable ok too). Whisk well to combine.
-
Make a hole in the center of dry ingredients and pour the liquid mixture into it. Whisk all ingredients well, until you get lump-free, smooth, pudding-like batter. Pour batter 1 tbsp at a time onto a heated skillet or griddle (I use a measuring scoop). When you start seeing little bubbles and gold-ish sides – it’s time to flip those pancakes. Enjoy warm pancakes with either jam or sour cream on a side (our 2 favorites) !!
