This is the perfect pancake recipe! These pancakes turn out light and fluffy and are so easy to make!
Today is Shrove Tuesday which means PANCAKES!
Shrove Tuesday is a traditional feast day before Lent begins on Ash Wednesday. It was a day when rich ingredients like butter, eggs and sugar had to be used up to prepare for fasting during Lent.
Now, I don't fast for the 40 days of Lent but I do indulge in pancakes on Shrove Tuesday.
Brinner at my house is probably the most popular meal that I serve to my family. Breakfast + Dinner = Brinner. We have pancakes, eggs, bacon, sausage, hash browns and whatever else I can rustle up.
We have Brinner at least once every couple of weeks and it is virtually guaranteed on Shrove Tuesday.
Today I was up early (as usual) and figured that I should start off the day with pancakes instead of ending with them. No one in my house really eats breakfast but my son was going to donate blood and he was double-bagging. He wanted to make sure that he ate breakfast before donating.
He was very happy to wake up to fresh pancakes and fried eggs! And even though I made pancakes for breakfast, I have had a request to make them again for dinner tonight.
Yes, they are THAT good!
Quick and easy fluffy pancakes
I have seen so many different pancake recipes. Some say to separate your eggs, some whip the egg whites, some use baking soda and baking powder and some don't use any rising agent at all.
When I make pancakes, I am normally making a million other things at the same time. I want fluffy, light and buttery pancakes. But I don't want to spend forever on several portions of the recipe and then mix them together.
Pancakes are simple so I don't complicate them.
The most complicated thing in my recipe is that I do sift the dry ingredients. It adds to the lightness of these pancakes so don't skip it.
So, basically, sift together your dry ingredients. Mix together the wet ingredients. Then mix together the wet and the dry ingredients with a fork. I use a fork so that I don't overmix the batter. Gently mix it together until most of the dry ingredients are mixed in. A stray lump or streak of dry flour is fine.
Then cook on a griddle or in a pan on the first side until bubbles rise up and begin to pop. Then flip them over and cook until browned.
Serve these fluffy pancakes with fruit like blueberries, strawberries, or bananas. Pour on some thick maple syrup and a pat of butter.
My personal favorite way to top pancakes is with peanut butter and honey. Yep, I forego the syrup and reach for the honey! Add bananas for an Elvis inspired stack!
What do you like on your pancakes??
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Fluffy Pancakes
12
servings5
minutes15
minutesIngredients
270 grams (2 cups plus 2 Tablespoons) all-purpose flour
6 teaspoons baking powder
4 Tablespoons granulated sugar
1 teaspoon kosher salt
260 mL milk (whole milk preferred but use what you have)
1 Tablespoon lemon juice
2 large eggs, at room temperature
4 Tablespoons butter, melted and cooled
Directions
- Heat a non-stick skillet or griddle and spray with cooking spray.
- Sift the flour, baking powder, sugar and salt into a medium bowl.
- In another medium bowl, pour in the milk and add the lemon juice. Allow to sit for 2 to 3 minutes. (The mixture will look curdled which is fine!)
- Add the cooled butter and the eggs and whisk up with a fork until combined.
- Pour the wet ingredients into the dry ingredients and stir with a fork. You can use a silicone spatula to make sure that you get the dry ingredients up from the bottom. Do not overmix. Just stir until the dry ingredients are mostly incorporated. A few dry streaks is fine.
- Scoop ¼ cup of the batter and cook on the skillet or griddle. Cook until you see bubbles rising to the surface and popping. Flip and cook on the other side until browned, about 3 minutes.
- Serve with syrup, fruit, or your choice of other toppings!
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