The Fluffiest Pancakes You Will Ever Have
Start your morning on a high note with "The Fluffiest Pancakes You Will Ever Have"—a recipe that promises light, airy perfection in every bite! Made with rich buttermilk, a hint of vanilla, and just the right balance of leavening agents, these pancakes rise to golden, cloud-like heights on your griddle. The secret lies in gently folding the wet and dry ingredients together to preserve their delicate texture. With minimal prep time, this recipe delivers stack after stack of irresistibly tender pancakes that are ready to be topped with maple syrup, fresh fruit, or a dollop of whipped cream. Ideal for lazy weekend brunches or special breakfast moments, these homemade pancakes will quickly become a family favorite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 2 tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 as needed non-stick cooking spray or butter (for greasing)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth and well incorporated.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Mix until just combined—it's okay if there are a few lumps. Do not overmix as this can lead to dense pancakes.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with non-stick cooking spray or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a round shape, if needed.
Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Carefully flip the pancake and cook for another 2-3 minutes, or until golden brown on the other side.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 2044 mg | 89% | |
| Total Carbohydrate | 183.0 g | 67% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 40.8 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 438 mg | 34% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 758 mg | 16% | |
*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.
