Fluffiest Most Satisfying Pancakes
I have been testing out pancake recipes for years and this one yields the Fluffiest Most Satisfying Pancakes!
I’ll never forget my first attempt at making pancakes. I must have been about 17 years old and I woke up in the middle of the night with the biggest craving for chocolate chip pancakes. Yes… I’m one of those lol who isn’t hungry after 4 or 5 pm then wake up in the middle of the night to eat something … sigh!
After finding the ‘perfect’ recipe, I made the batter and added the chocolate chips. I ended up with anything but the perfect pancakes 🙁
Fast forward a couple of years to adulthood. I was dating a guy who LOVED pancakes and to all my gals out there you know what I mean when I say that the way to some men’s hears really IS through their stomachs LOL. And that is when the testing began.
I must have tested dozens of recipes before I got my recipe absolutely perfect.
Now it’s time to share it with the world!
Are you guys ready??? Here’s the secret!
As you all know, I try to be as healthy as possible when it comes to what I put in and on my body.
However, when it comes to pancakes there is just no way around BUTTER and BUTTERMILK!
Those 2 ingredients just make the pancake what we all know and love… that fluffy bit of perfect smothered in maple syrup… OMG YUM!
I have tried to substitute the butter and buttermilk with everything including coconut oil, olive oil, almond milk and coconut milk. But in the end had to revert back to tradition. (Queue in “TRADITION!” from Fidler on the Roof!)
I hope you guys enjoy this recipe as much as my family and I have!
If you end up making these incredibly easy and deliciously fluffy pancakes tag me on instagram! 🙂
- 1 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon coarse kosher salt
- 3 tablespoons brown sugar
- 1 1/2 cup buttermilk
- 2 eggs
- 1 tablespoon melted butter (melted and cooled)
- 1 teaspoons vanilla
- 2 tablespoon coconut oil or safflower oil if you don't want a slightly coconutty taste
- Heat the griddle to medium heat (about 325-350 degrees).
- In large bowl, sift together flour, sugar, baking powder and salt.
- It is important to sift the dry ingredients so you don't get baking powder lumps.
- In a separate bowl, whisk together the buttermilk, egg, butter and vanilla.***
- Once the wet ingredients are whisked together, create a well in the dry ingredients and pour right into the center of the dry ingredients.
- Whisk until just combined but still slightly lumpy making sure not to overwork the batter.
- Drop a little bit of butter and safflower oil or coconut oil (you don't need a lot).
- You can use an ice cream scoop to make perfect even pancakes.
- *** It is VERY important that your buttermilk and egg are at room temperature; otherwise, if you have cold ingredients, you will end up with a soggy pancake.