If you are using a boxed pancake mix, stop right now! Pancakes from scratch are not difficult and can be made with staple items you probably already have in your kitchen. If you don't, look into creating a well-stocked kitchen. I think I make some of the best homemade fluffy pancakes around. They are simple, don't require fancy steps like souring the milk, and taste delicious.
Is there any better way to start out Saturday morning than with the smell hot cakes on the griddle and bacon in the oven? I think not! It's even better knowing that a little work on Saturday can save time throughout the week. Why not double the batch and eat leftovers for breakfast throughout the week? You're already cooking now. It's a smart idea to think about how you can take advantage of a slower Saturday morning and use it to your advantage for the rest of the week when the pace may be a little more hectic.
Pancakes are also a winner for dinner around my house. When I don't feel like cooking what's on my meal plan, sometimes I just call it breakfast for dinner and pancakes and eggs are thrown together quickly. Believe me, no one complains!
These pancakes are traditional pancakes made with regular unbleached flour. It's my recipe that I've been using for years. If you have a kid with wheat allergies like I do, you can also try these blender oat pancakes. They are delicious and simple as well. Both are tasty, but if you don't have any allergies, these fluffy pancakes are going to taste the most traditional.
Best homemade fluffy pancakes
- 2 cups flour unbleached
- 2 tsp baking powder
- ½ tsp salt
- 1 tbsp sugar organic cane or coconut
- 2 eggs lightly beaten
- 1.5 cup milk whole
- 2 tbsp butter melted
- Mix flour, baking powder, salt, and sugar in a bowl.
- Add eggs, butter, milk and whisk together until well combined.
- Heat large skillet or griddle over medium heat. When hot add a small pat of butter and swirl around pan.
- Pour batter about ⅓ cup at a time for each pancake onto hot skillet. When edges are dry and bubbles form on top, flip and cook other side for another minute or two.
- Repeat with remaining batter and serve hot.
I wish you had a recipe index that showed all your recipes in one place. AND it would be great if it was alphabetical!
That's a great idea, Dottie. I'm not too great with the tech side of things, but I will work on this. It might take some time so be patient with me. 😉
The recipe index is finished. http://eatwellspendsmart.com/recipe-index/
Looks a lot like mark bittman’s pancake recipe.
I've never made any of Mark Bittman's recipes, but there's not a ton of variation in standard pancake recipes, so it's no surprise that they are similar. They all pretty much include similar ingredients: flour, milk, egg, leavening agent, salt, sugar, and butter. Sometimes they include buttermilk or mock buttermilk (milk with vinegar).
Very good, but I'll put MUCH more sugar next time...
Thanks for the feedback Kris. You are right. These are not very sweet pancakes. We use real maple syrup to top them and that's plenty sweet for us. If you want a sweeter pancake, definitely use more sugar.