The Best, Fluffiest Pancakes {and nothing more}.

This This is my favourite go-to pancake recipe that my whole family loves. I tried different recipes for years, and find this is the one I always come back to. It doesn't call for buttermilk, which is great because who really ever has buttermilk on hand, or wants to make some arid substitution with lemon or whatever the Google results of the day suggest? They're not too sweet, and come out golden on the outside and soft and fluffy on the inside. We've tried them with fresh fruit or chocolate chips in the batter, and both have turned out beautifully.
The batch makes enough for each of us to have 2-3 medium sized pancakes, and for me to freeze the rest to warm up for my little ones when we need a fast breakfast. So, without further ado, the recipe:
Bowl 1 {wet}
  • 1 large egg
  • 2 tsp pure vanila extract or 1 tsp vanilla bean powder*
  • 1/4 cup mutter, melted
  • 2 cups + 2 tablespoons milk
  • 1/4 cup granulated sugar
    Bowl 2 {dry}
    • 1/2 tsp salt
    • 1/4 tsp baking soda
    • 4 tsp baking powder
    • 2 cups all purpose flour
      Heat a non-stick pan or griddle to medium-low heat while you prepare the batter.
      Mix all of the wet ingredients together in one bowl. Mix all of the dry ingredients in a second, larger bowl. Make a "well" in the centre of the dry ingredients and slowly add the wet ingredients to it. Mix with a wire whisk until combined. The batter does not need to be smooth, just mix until there are no large clumps.
      When the pan is hot, pour batter into the pan in a circular motion to create a round pancake, about just shy of 1/4 cup at a time. I prefer to make smaller pancakes to ensure they cook evenly.
      The pancake will be ready to flip when the batter is starting to bubble and it lifts easily from the pan with a spatula. The bottom should be golden brown. Flip, and cook the next side until it is also golden brown and lifts easily. Repeat with the remaining batter.
      Enjoy with your favourites toppings. We love our pancakes served with Canadian Maple Syrup and fresh berries.
      Some tips:
      • Always make sure your pan is hot before you add the batter.
      • Use a small scoop, such as a 1/4 cup measuring cup to pour out your pancake batter. Try to pour slowly and in a circular motion so that the batter spreads into the round pancake shape we love.
      • To freeze, just place in single layers, separated by parchment paper, in a Tupperware dish with a tight seal. Usually I'll just toast them on low with the "frozen" setting on my toaster for a perfect pancake
      *Vanilla bean powder has a really amazing flavour that is a bit stronger than extract, so use a bit less if you go this route. You can find vanilla bean powder at many grocery stores (I've even snagged some for a great price at Marshalls and Home Goods before)!
      Back to blog

      Leave a comment