I have a confession. I spent more time coming up with the title of this blog post than I did on the actual cooking (and eating!) of said “fluffy pancakes.” Here’s the thing – there are SO many different names for pancakes. Griddle cakes. Flapjacks. Hotcakes. Hoe cakes. Johnny cakes. Crepes. Some of these terms may be interchangeable and regional, and some are a bit more specific. Crepes, for example, usually contain lots more milk and egg and are cooked super thin. Johnny cakes usually contain similar ingredients, but swap some cornmeal for the flour.
So I kind of struggled with what to call my “fluffy pancake” recipe. Instead, let me describe them to you.
My “Fluffy pancakes” are small, soft, FAT, fluffy pillows of breakfast heaven.
While I love crepes, I’m not a general fan of the thin, limp pancakes the size of your plate that most greasy-spoon diners serve. Also, I use super basic ingredients that you will already have in your pantry. No fancy ingredients or annoying substitutions needed (Buttermilk, I’m looking at you!)
Even though these are the simplest things in the world to make – the process is a bit different than regular pancakes. Please read through the tips below the recipe for best results. Enjoy!
Fluffy Pancakes – Ingredients
1 cup flour (sifted or spooned into the cup measure)
1 T white sugar
Pinch of salt
2 tsp baking powder
1 tsp vanilla extract
3/4 cup milk
2 T vegetable oil or melted butter, plus more for cooking
Fluffy Pancakes – Instructions
- Stir together flour, sugar, salt, and baking powder in a medium bowl.
- In a separate bowl, whisk together egg, milk, vanilla and oil.
- Add wet ingredients to dry and stir until just combined. Let sit while you preheat the pan, at least 5 minutes. Batter will be THICK.
- Preheat griddle or nonstick pan over medium-low heat. Melt a bit of butter or add a bit of oil to the pan and swirl around in the pan. You can skip this step, but I think it adds awesome color and flavor to the pancakes.
- Using a large spoon or 1/4 cup measure, drop mounds of batter onto griddle. I like to use the back of a rubber spatula to even out the batter a bit.
- Slowly cook the fluffy pancake – don’t rush. You’ll know it’s time to flip when you see tiny bubbles form across the batter.
- Flip and cook the other side.
I love to serve with additional butter and maple syrup. My husband prefers his with butter and jam, and the little one prefers hers with powdered sugar and chocolate chips. You really can’t go wrong!
Letting the batter rest a few minutes before cooking really helps the baking powder do its thing.
Make sure you are cooking on medium low heat – the batter is thick and the inside will need to cook slowly. If the heat is too high, the outside will burn before the inside cooks.
Sometimes I need a bit more milk and will add in an additional tablespoon or two. The batter is supposed to be really thick, but if you’re having trouble incorporating the flour, try adding in a tiny bit of milk.
This is a great recipe to use with kids! Our little one has been helping to make these since she was two and has the recipe memorized now.