Homemade Fluffy Pancakes (Print Version)
# Ingredients:
→ Mix Ingredients
01 -
2 teaspoons baking soda
02 -
4 cups plain flour (520g)
03 -
1 teaspoon kosher salt
04 -
4 teaspoons baking powder
05 -
1/4 cup white sugar (50g)
→ Pancake Batter
06 -
Butter to grease the pan
07 -
Splash of vanilla extract (optional)
08 -
1 large egg
09 -
1 1/2 cups milk
10 -
2 cups pancake mix (260g)
→ Toppings
11 -
Maple syrup, fresh berries, and butter to your liking
# Instructions:
01 -
Take a big mixing bowl and whisk together the flour, sugar, salt, baking soda, and baking powder until it's all blended. Transfer to a jar or container for storage.
02 -
When you're ready to start, heat a griddle to 325°F or warm a skillet on medium-high.
03 -
Measure out 2 cups of the dry pancake mix and mix it with the milk, egg, and vanilla in a large bowl. Stir gently until the lumps are mostly gone. Avoid overdoing it! If the batter's too thick, just splash in a little more milk.
04 -
Butter the heated griddle and scoop 1/4 cup batter for each pancake. Cook for around 2 minutes until bubbles pop on top, then flip and cook the other side for about a minute until it's nicely golden.
# Notes:
01 -
Store the dry mix in an airtight jar at room temperature for up to 6 months, or stick it in the freezer to last a year.
02 -
No milk or eggs? You can swap those for 1 1/2 cups water if needed.
03 -
Freeze cooked pancakes for 2-3 months. Quickly warm them up in a toaster or microwave when you're ready to eat.