Pancakes, flapjacks, griddle cakes — any way you say it, these fluffy delights are an American staple and always there when you need them.
You may be surprised to learn that pancakes possibly originated as far back as 600 BC in ancient Greece. A Greek poet wrote about warm pancakes in the oven during that time. See? Pancakes are so beautiful they made their way into poetry.
Okay, you may not feel like a philosophical poet on Saturday morning, but you can still create an amazing breakfast for the fam. A stack of griddle cakes makes getting out of bed a bit more exciting.
My favorite part about this pancake recipe is the melted butter. Just the smallest amount of fat creates a velvety texture in your flapjacks. Plus, butter is always a welcome addition for flavor, and I find some pancake recipes lack that.
I also enjoy the option of using coconut oil rather than butter when cooking the pancakes. Although I love butter, there is plenty in the batter, so switching things up on the griddle gives me a healthier choice, and coconut oil also adds great flavor.
are fluffy pancakes Healthy?
Pancakes are a great meal choice at any time of the day. They are low in fat and you can alter some of the ingredients to make the recipe friendly for specific diets. For example, as a vegan, you may enjoy vegan pancakes that use avocado oil instead of butter and no eggs.
Substitute the all-purpose flour with a gluten-free flour blend for gluten-free pancakes, or try almond flour pancakes instead. These keto pancakes use coconut flour and Swerve sweetener as a sugar replacement. As you can see, nearly every diet can find away to enjoy a stack of golden pancakes.
Give the batter a break
While it’s true that pancake batter shouldn’t sit too long before you use it, it is a good idea to let it rest for about five minutes after you mix it. Doing so allows the baking powder to activate, and that leads to the world’s fluffiest pancakes (well, at least the fluffiest in your kitchen). Mix gently, but don’t overmix, then let the batter sit, then pour it onto the griddle.
INGREDIENTS
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups milk substitute with almond or oat milk for a dairy-free version
- 1/4 cup unsalted butter melted and cooled (or coconut oil for a healthier alternative)
- 2 teaspoons pure vanilla extract
- 1 large egg
INSTRUCTIONS
Whisk & Rest
Combine your dry and wet ingredients separately, then mix them together until just combined for a thick, creamy batter. Let it rest.
Cook
Gently cook the batter on a nonstick pan until bubbles form, then flip to achieve that golden-brown goodness.
Serve
Top with your favorite healthy toppings for a delightful breakfast experience.
Devour!
FAQs & Tips
Pancake batter doesn’t save well, but you can make all the pancakes and then save them. Place pancakes in a food-safe plastic baggie (like a zip-top storage bag) and store them in the refrigerator for up to a week. You can also freeze pancakes in a freezer-safe storage bag or container for up to two months.
Easily add more flavor to the fluffy pancake recipe with fruit. Toss in a handful of blueberries for blueberry pancakes or chopped-up strawberries for strawberry pancakes. Chocolate chip pancakes are always a hit as well. Or how about a favorite spice? Go ahead and sprinkle cinnamon, nutmeg, or any other baking spice you enjoy into the batter.
I love to reheat my leftover pancakes in the toaster. Whether they are frozen or out of the refrigerator, the toaster works really well. You can also heat up the griddle and place your pancakes on it to warm them up.
Absolutely! Pancakes are an economical and fast answer to the question, “What’s for dinner?” Serve them up just as you would for breakfast, or try something new, like oats and blueberry pancakes, for a hearty meal.
Serving Suggestions
Now for the fun part — what can you serve with pancakes? Or should we ask, what can’t you serve? These golden round cakes are so fun at any meal since they are a blank slate for yummy toppings and sides.
My go-to for breakfast is pancakes with a side of bacon or scrambled eggs. However, at dinnertime, I like a well-rounded meal with an egg casserole or a fruit salad. Even with nothing on the side, you can top pancakes with anything you want. How about bananas and caramel sauce (hello, dessert)? Or, drizzle some honey or maple syrup, along with any kind of fruit. The sky is truly the limit with the classic flapjack.
Fluffy Pancakes
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups milk substitute with almond or oat milk for a dairy-free version
- 1/4 cup unsalted butter melted and cooled (or coconut oil for a healthier alternative)
- 2 teaspoons pure vanilla extract
- 1 large egg
Instructions
-
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Create a well in the center of the dry ingredients.
-
Pour the milk, cooled melted butter, vanilla extract, and egg into the well. Begin by whisking the wet ingredients in the center, gradually incorporating the dry ingredients until just combined. A few lumps are fine; do not overmix. If your batter is too thick, fold in additional milk, one tablespoon at a time, until it reaches is pourable.
-
Let the batter rest for about 5 minutes.
-
Preheat a nonstick pan or griddle over low-medium heat. Lightly grease with a small amount of butter or coconut oil.
-
Pour 1/4 cup of batter onto the pan, spreading into a round shape. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
-
Flip the pancake with a spatula and cook the other side until golden brown and the pancake is cooked through, about 1-2 minutes.
-
Serve the pancakes warm with your choice of toppings.
Nutrition
The post Best Fluffy Pancakes appeared first on Food Faith Fitness.
