Helena Ricketts loves cooking from scratch and sharing her recipes with anyone who wants to try something new in the world of food.
How many different ways are there to make pancakes? Who really knows for sure. All I know is that pancakes are more versatile than almost any other breakfast food out there.
The great things about this recipe are that the pancakes are very fluffy, and they aren't sickeningly sweet. They are soft on the inside but have just enough sugar in them to create a crunchy exterior. That combination creates a medley of textures that is pleasing and very satisfying when you eat them.
Add-ins Are Welcome
Yes, you can add things like chocolate chips, blueberries, and nuts into this batter. When I decide to do that, I simply put the pancake down into the pan like I always do and then sprinkle the ingredient that I'm wanting on top of the batter. You are able to make sure the addition is evenly dispersed throughout the entire pancake by doing it that way.
Freezing the Pancakes
These also freeze very well! I always allow them to completely cool then place them between layers of wax or freezer paper. Pop the layered pancakes into a freezer bag or container then place them in your freezer, and they will last for a couple of weeks. Mine never last longer than the weekend because once everyone finds out that there are pancakes in the freezer, that's what they want for breakfast.
To reheat them, just take them out and place them in a single layer on a plate and microwave for one to two minutes. A very simple breakfast is right at your fingertips with this pancake recipe.
|Prep time||Cook time||Ready in||Yields|
6 to 8 pancakes, depending on the size
Ingredients for Plain Fluffy Pancakes
- 1 1/2 cups all-purpose flour
- 1 tablespoon + 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/2 cups milk, room temperature
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 3 tablespoons butter, melted
- Sift together the dry ingredients: the flour, baking powder, and salt. Add the sugar to this mix. Make sure that they are combined well and all ingredients are evenly distributed.
- Whisk the egg, vanilla, and milk together until well combined.
- Add the melted butter to the milk/vanilla/egg mixture. This is why it is important for your egg and milk to be room temperature. The butter will not glop up on you if everything is room temperature.
- Whisk the wet ingredients until well combined.
- Make a well in the center of your dry ingredients.
- Add the egg/milk/butter/vanilla mixture to the dry ingredients.
- Mix using your whisk, fork, or spoon. Do not overmix! You just want everything combined. Lumps are fine.
- Allow the batter to sit undisturbed for a few minutes. You will see bubbles starting to form on the top. That's science! The baking powder is starting to do its job.
- While the batter is resting, preheat your pan that you want to cook your pancakes in. I cook mine on medium heat. I used a nonstick skillet, but an iron skillet with a little butter or oil melted in it would be great for cooking these, too.
- If you are using a pancake dispenser, transfer the batter into the dispenser. If not, you can use a ladle or a 1/3 cup measuring cup to dip the batter out of the bowl into the skillet.
- Once you have poured your pancake batter into the pan, you'll want to wait a few minutes before you flip it over. You'll see the edges start to bubble. The edges of the pancake will also start to dry, and you may see a bit of browning starting. That's your telltale sign that it is time to flip your pancake over.
- Cook on the second side for a couple of minutes until golden brown. If you aren't sure if the middle of the pancake is cooked, you can insert a toothpick or butter knife into the center of the cake. If it comes out clean, the pancake is done.
- Remove the pancake from the skillet and place on a plate or in a dish. You can keep them warm by keeping them covered with a towel or keeping them in a slightly warmed oven.
- You can put a pat of butter on the top of each pancake as it comes out of the skillet to add just a little bit more yum to your pancake breakfast!
Toppings for Your Fluffy, Old-Fashioned Pancakes
There are so many more options for pancake toppings than just butter and syrup. Granted, that old standby combo works very well with these, but there is also room for experimentation. Allow your imagination to take over!
- I will sometimes add banana and nuts for something different.
- There are also many flavored syrup options, fresh fruits, and whipped cream.
- Chocolate drizzled over the top or chocolate chips added to the batter are some other fantastic options for these pancakes.
Let your imagination go and see just how many flavorful combinations you can come up with. Let there never be a dull moment when you make the choice to eat pancakes.
Rachel L Alba from Every Day Cooking and Baking on October 25, 2016:
Hi Helena, I love, love, love, pancakes. I thought my husband and I were the only ones who liked fresh sliced bananas on our pancakes. Those walnuts look so good too. I love your recipe and pinned it. I will be making them next. We are on a low carb diet, but once a week we still eat pancakes. Thanks for sharing your scrumptious recipe.
Blessings to you.
Mary Wickison from Brazil on October 25, 2016:
You wouldn't think a thing like pancakes could cause a ruckus in a house but they do in ours. I'm American and married to a Brit. He insists on calling crepes pancakes. I tell him they are't 'proper' pancakes. We will often have crepes (aka pancakes) as a light evening meal too.
It has been so long since I have had a pancake like your recipe, I think it is time for a change.
I foresee breakfast tomorrow being something special.