Flap Happies Pancakes
Wake up to morning perfection with these irresistibly fluffy and golden-brown Flap Happies Pancakes, a breakfast favorite destined to become a household staple. Made with a delicate balance of buttermilk and melted butter, these pancakes boast a melt-in-your-mouth tenderness and just the right amount of sweetness. The easy-to-make batter comes together in minutes, featuring classic pantry staples like all-purpose flour, baking powder, and a hint of vanilla for that comforting, homemade touch. Quick to cook and endlessly customizable, these pancakes are ideal for busy mornings or indulgent weekend brunches. Top them with maple syrup, fresh berries, or whipped cream for a breakfast that’s as stunning as it is satisfying. Perfect for feeding a family of four, these delightful flapjacks will make every morning a happy one!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.25 cups buttermilk
- 3 tablespoons unsalted butter (melted and slightly cooled)
- 1 count large egg
- 1 teaspoons vanilla extract
- 1 tablespoon neutral cooking oil or additional butter (for the skillet)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk the buttermilk, melted butter, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until combined. Some lumps are okay—do not overmix the batter.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of butter or cooking oil spread evenly across the surface.
Using a 1/4-cup measuring cup, scoop the batter and pour it onto the skillet to form pancakes. Leave space between each pancake to allow them to spread slightly.
Cook the pancakes for 2-3 minutes, until bubbles begin to appear on the surface and the edges look set. Flip each pancake and cook for an additional 1-2 minutes until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel or aluminum foil to keep warm. Repeat with the remaining batter.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh berries, sliced bananas, whipped cream, or a dusting of powdered sugar.
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 10.5 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 102 mg | 8% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
