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Old Fashioned Fluffy Pancakes From Scratch

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Make the best old fashioned pancakes from scratch for a fluffy, moist breakfast. This easy recipe is perfect for busy mornings and delivers thick, comforting stacks every time.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups milk (buttermilk preferred for best results)
  • 2 large eggs
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk them together well.
  2. In a separate medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spoon until just combined. Do not overmix; a few lumps in the batter are fine and help create fluffy pancakes.
  4. Let the batter rest for 5 to 10 minutes. This allows the baking powder to activate, which helps make the pancakes thick and airy.
  5. Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter or cooking spray. The surface is ready when a drop of water sizzles immediately.
  6. Pour 1/4 to 1/3 cup of batter onto the hot griddle for each pancake. Do not crowd the pan.
  7. Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
  8. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  9. Serve immediately with your favorite toppings, like maple syrup and butter, for a classic breakfast favorite.

Notes

  • For extra fluffy breakfast stacks, separate the eggs. Whisk the yolks into the wet ingredients, and then whip the egg whites until soft peaks form. Gently fold the whipped whites into the finished batter just before cooking.
  • If you do not have buttermilk, add 1 tablespoon of white vinegar or lemon juice to the regular milk and let it sit for 5 minutes before using.
  • Keep cooked pancakes warm in a single layer on a baking sheet in a 200°F oven while you finish the rest of the batch.

Nutrition

Find it online: https://hearthbite.com/old-fashioned-fluffy-pancakes-from-scratch/