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Old Fashioned Fluffy Pancakes

A thick stack of fluffy old fashioned pancakes, cut open to show the texture, topped with melting butter and dripping with syrup.
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Make classic, fluffy pancakes using simple pantry ingredients for a satisfying weekend breakfast.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk (or buttermilk substitute)
  • 1 egg
  • 3 tablespoons butter, melted

Instructions

  1. Combine the flour, baking powder, salt, and sugar in a large bowl. Whisk these dry ingredients together.
  2. In a separate bowl, whisk together the milk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  4. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2 to 3 minutes per side. Flip when bubbles appear on the surface and the edges look set.
  7. Cook the second side until golden brown. Serve immediately.

Notes

  • For buttermilk pancakes, substitute 1 1/4 cups of milk mixed with 1 tablespoon of white vinegar or lemon juice. Let stand for 5 minutes before using.
  • Do not overmix the batter; this develops gluten and results in tough pancakes. A lumpy batter makes for fluffier pancakes.
  • To keep pancakes warm while you cook the rest, place them in a single layer on a baking sheet in a 200 degree Fahrenheit oven.
  • These pancakes freeze well. Cool completely, then stack with parchment paper between each one. Place in a freezer bag for up to one month. Reheat in a toaster or microwave.

Nutrition

Find it online: https://cookingbycarla.com/old-fashioned-pancakes-fluffy-recipe/