Homemade Fluffy Pancakes (Edit recipe)

Start your morning with a tall stack of these homemade fluffy pancakes. These pancakes are light and fluffy– thanks to a handful of pantry ingredients. Toss in your favorite add-ins to take them up a notch!

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	226
Fat:	8 g
Carbohydrates:	31 g
Protein:	7 g
Cholesterol:	22 g
Sodium:	191 mg
Fiber:	1 g
Sugars:	8 g
Calculated per serving.

by Christina

View original recipe

Serves: 14

Ingredients

.5 cup Unsalted Butter, melted
3 cups All Purpose Flour
1.5 tsp Baking Powder
.75 tsp Baking Soda
.25 tsp Salt
.5 cup Granulated White Sugar
2 Eggs, large
2 cups Milk
3 tsp Vanilla Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Melt the 1/2 cup of butter - microwave or stovetop. Set aside to slightly cool.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt together until combined. In another bowl, whisk together the butter, sugar, eggs, milk, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and whisk until no flour pockets remain. The batter will be thick.
Heat a large skillet or griddle over medium heat. Coat generously with butter and allow it to because hot, about 2 minutes. Once got, drop 1/4-1/3 cup of batter on the skillet (I normally fit 2-3 pancakes at a time.) Cook until the edges look dry and bubbles begin on the sides and top, about 1-2 minutes. Flip and cook on the other side until cooked through, about 2 more minutes. Coat the skillet for each batch of pancakes.
To keep pancakes warm, preheat the oven to 200˚F or the warmer setting. Place the pancakes on an oven-safe dish until ready to be eaten. Serve with fruit, butter, and syrup.