Finally!! After all these years, I found the pancakes I’ve been looking for! I’ve tried a zillion recipes and they are all too flat, or too bland, or too dense–just not quite right. I guess everyone has their own preference when it comes to pancakes. So, if you don’t like huge, fluffy, melt-in-your-mouth, easy to make pancakes then this probably isn’t the recipe for you.
There are a few, very important things to know before you make any type of pancake. Pancakes are sensitive little fellas, and like muffins and biscuits, you can’t over-handle them. In order for them to react chemically the way they are supposed to, you want to stir them just enough for the mixture to be blended together, but never over-mix. Use a spoon (never a mixer!), and don’t bother trying to get all the little lumps out.
I will include a few other tips in the recipe.
I have a great recipe for apple pancakes that I will post soon, but just in case it appeals to you as much as it does to me, you can easily make these banana pancakes by adding in some mushed-with-a-fork bananas to the batter just before you add them to the pan. I do this for just mine since not everyone in the family craves banana pancakes like I do.
Or, blueberries! Drop a few blueberries in, one at a time onto the batter and you’ve got more fruity goodness. You can also add a bit of vanilla if you’d like the extra flavor.
I only eat pancakes for dinner (not a breakfast kinda girl), and I put applesauce on mine–never syrup, but that’s just me. Do with them as you please.
This recipe makes about 8 big ol’ pancakes.
In a small saucepan (yes, you could use the microwave, but I’m not a huge fan) slowly warm 2 1/2 cups of whole milk and 6 tablespoons of butter just until the butter is melted. If you don’t warm the milk but add cold milk to melted butter, it tends to make melted butter turn back into cold chunks in the batter. Set this mixture aside to cool just enough to not cook the eggs you will add in soon.
Meanwhile, in a big bowl mix 3 cups flour with 2 tablespoons of sugar, and 7 teaspoons baking powder. Yes, you read that right. Seven. That’s where the fluffiness comes in. Because there is so much baking powder in these, I omit the salt from the original recipe* because baking powder can definitely add saltiness to the overall flavor.
Add in 1/2-1 tsp vanilla if you’d like.
Heat a non-stick griddle or skillet to medium. You don’t want them to cook too fast or the outsides will cook, but the middle will remain doughy. I add a little butter to my pan to get a nice outside texture.
Cook on one side until you start to see air bubbles come all the way up through, and then using a thin spatula, peek under one little corner to see if the bottom is golden brown enough to flip. You only want to flip them one time so don’t flip too soon! Remember, the first one takes the longest. Cook on the second side until golden.
- 3 c. flour
- 7 tsp. baking powder
- 2 T. sugar
- 2½ c. whole milk
- 2 eggs
- 6 T. butter
- ½-1 tsp. vanilla (optional)
- Melt the butter in a small saucepan with the milk over low heat. Let cool.
- In a mixing bowl combine flour, sugar and baking powder.
- Make a well in the center of the dry ingredients and add in the cooled butter/milk.
- Add the eggs to the well as well as vanilla if desired.
- Stir the wet ingredients gently into the dry ingredients.
- Let the mixture sit for five minutes.
- Heat a griddle or large skillet to medium.
- Pour the batter onto the griddle and cook until you start to see air bubbles come all the way up and through. Use a thin spatula to peek underneath and confirm that the bottom is golden brown before flipping. Cook on the second side until golden.
*Adapted from “Good Old Fashioned Pancakes” from allrecipes.com