Weekend morning pancakes with extra fluff, please!
Good morning, friends! It’s Sunday morning which means a nice, warm, hearty breakfast in my house. Today is no exception, we’ll be making our classic fluffy pancakes. We usually get church out of the way on Saturday evenings, because in our house we like sleeping in and big delicious breakfasts. With mimosas if we want to be fancy. Or not fancy. Doesn’t matter.
You know what I like most about making our fluffy pancakes? The kids helping. They scoot up their stools and help their mama measure out ingredients. It’s a highly coveted job to crack the eggs, too. The youngest would tell you he just loves “pamcakes.” Let’s not correct him yet, ok?
Everyone in our home takes their pancake a different way. I like fresh berries and maple syrup. The husband likes his fluffy pancakes with maple syrup and some homemade strawberry jam. One of the boys takes his with maple syrup and the other likes butter and sugar. I’m not going to lie and say I didn’t just roll my eyes typing that.
It’s all about the fluff.
How does one achieve fluffy pancakes you might ask? I have three tricks to share with you:
1.) Use fresh, aluminum free baking powder. I find that aluminum free gives the best results for any baking. If your baking powder is old (a year or so), it won’t activate as well.
2.) Do not over mix your pancake batter. The batter should be lumpy, but without any dry ingredients visible.
3.) Let your pancake batter rest 10 minutes. This allows for the ingredients to activate which will add air to your batter.
If you’re not feeling like fluffy pancakes, but would love a hot, homemade breakfast, we recommend our homemade waffle recipe. Told ya we liked our breakfast. Enjoy!
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Classic Fluffy Pancakes
- 2 cups flour
- 4 tbsp sugar
- 1 pinch salt
- 4 tsp baking powder aluminum free works best
- 2 eggs
- 1 1/2 cups milk
- 2 tsp vanilla extract
- 3 tbsp butter
- Combine the flour, sugar, salt and baking powder into a mixing bowl and combine.
- In a separate bowl, mix together the egg, milk, vanilla, and 2 tbsp melted butter.
- Pour the egg mixture into the dry ingredients and mix until just combined. Batter may appear lumpy, but it’s important to not overmix here, as this is part of the way we are going to get fluffy pancakes. Let the batter rest for 10 minutes.
- Heat your skillet to a medium heat and coat with remaining 1 tbsp of butter. With a small ladle or measuring cup, drop the batter onto the warm skillet and cook until bubbles form on the surface. Flip and cook until the underside is golden brown.