Fluffy Pancakes

"I got this recipe from a Today's Parent magazine years ago and I haven't used pancake mix since! If I have the time I double the recipe and freeze any extras in freezer bags."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Juju Bee photo by Juju Bee
Ready In:
15mins
Ingredients:
6
Serves:
12
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ingredients

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directions

  • In a medium bowl, combine the flour, sugar and powder.
  • In a small bowl, whisk together the egg, milk and oil, then add to the dry ingredients an beat until smooth.
  • Heat a greased pan and pour in about 1/2 cup of mix.
  • Allow pancakes to cook on one side until bubbles start to appear on the top and the bottom is golden, flip and let the other side cook until golden.

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Reviews

  1. Quick and yummy! I used 1/2 whole wheat and 1/2 white flour and my family still loved them :o)
     
  2. This is my #2 go to recipe for pancakes (my first is a buttermilk pancake recipe, but I don't always have buttermilk on hand, plus it makes a HUGE amount of pancakes). This recipe is simple, I always have the ingredients on hand, and it makes a perfect amount of pancakes for a small family.
     
  3. Great tasting and easy recipe. They did turn out light and fluffy, thank you!
     
  4. These were excellent pancakes. Light, fluffy and big. I usually don't like thick pancakes but I must say these were wonderful. I garnished them with icing sugar, butterscotch and bananas for a really decadent treat. Thanks for sharing this quick and easy to make pancake recipe.
     
  5. This recipe was very good. One thing I did differently is to separate the egg, whip the egg white till soft peaks form. Then after all the other ingredients are mixed, I gently fold in the whipped egg white. It makes it even fluffier!
     
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Tweaks

  1. These are excellent!!! Very light & fluffy, and tasty! I think Iroquois & Chef #172588 might have run into one of two problems: this recipe calls for BAKING POWDER, not baking soda. There is a big difference between the two, and they are NOT interchangeable. Also, baking powder loses its potency/effectiveness after a while - essentially it "goes bad", and will not have its intended effect of acting as a leavening agent. It should be replaced every 6-12 months. To test if your baking powder is still good: mix 1 teaspoon (5 grams) baking powder with cup (120 ml) hot water and the mixture should bubble immediately.
     

RECIPE SUBMITTED BY

I'm a Canadian and I love to bake for fun!!!!!!!!
 
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