The perfect stack of fluffy pancakes might make you think of weekend brunches at your favorite breakfast spot, but what if I told you that you could make those same fluffy pancakes that you love at a restaurant right in your own kitchen? I have a few tips and tricks up my sleeve plus a no fail recipe to have you whipping up a restaurant quality stack in no time. To me there is nothing better than a pancake that is airy and light on the inside with a perfectly golden edge and these pancakes do not disappoint. This recipe for easy fluffy pancakes will become a new weekend staple at your house.

I have been making pancakes for years, and just recently found the perfect combo for a recipe that perfect every time and always makes the fluffiest pancakes. The key is using really good quality unbleached flour, extra baking powder, letting the batter sit for a few minutes before cooking the pancakes, and also using salted butter when cooking. When I say good quality flour, just opt for one that is local if possible or a brand like King Arthur is one that I buy when all else fails. Just don’t go for the bleached and least expensive flour and you should be good. Another thing to take into account is making sure your baking powder is fresh! If it has gone stale then you won’t get as much of a rise on these pancakes. Baking powder usually will last for 6-12 months, just FYI so if you don’t bake a lot then you probably need to switch yours to a new one.

There is nothing worse than a flavorless pancake, which is why I add extra vanilla extract in this recipe and also cook them in salted butter. You may be raising an eyebrow over the salted butter, but trust me on this one, the salted butter makes all the difference! Another tip I have is to make sure your pan is hot enough. A good medium high heat is where I like to start and then sometimes I will lower it slightly if the butter is browning too quickly. Without a decently hot pan, you won’t get that gorgeous browned edge or that fluffy rise of the pancake either.

I love making a batch of these on the weekend and if there are any leftover, I will freeze them for easy breakfasts throughout the week. They are so good and you are going to love this recipe and so will your family. We love topping them with extra butter and pure maple syrup, but feel free to add fresh berries or whipped cream too! Make them your own, but just make them! Okay? Okay.

Ingredients:

• 2 Cups All Purpose Unbleached Flour

• 2 Tbsp. Baking Powder

• 1/4 Tsp. Salt

• 1/4 Cup Sugar

• 1 Egg

• 1 1/4 Cup Milk (preferably whole milk)

• 1/4 Cup Avocado Oil

• 2 Tsp. Pure Vanilla Extract

• 4-6 Tbsp. Salted Butter

Directions:

• Combine flour, baking powder, sugar, and salt in a large bowl and whisk to combine.

• In another large bowl combine egg, milk, oil, and vanilla extract and whisk to combine.

• Add wet ingredients into dry ingredients until just combined. Careful not to over mix the batter so the pancakes stay nice and airy.

• Let the batter sit for 5-10 minutes.

• Heat a large nonstick griddle or skillet over medium high heat and add 1 tbsp. of butter and let it melt, brushing the butter to all sides of the pan.

• Add about 1/4 cup of batter at a time for each pancake leaving about 1-2 inches in between each pancake and let the first side cook until bubbles have formed all throughout the top of the pancake. Now it’s ready to flip.

• Flip the pancake and let cook for another 1-2 minutes on the second side. Adjust heat if necessary so pancakes don’t burn.

• Remove the cooked pancake, wipe the old butter that is leftover off of the griddle, and then add another tbsp. of butter and repeat the process until pancakes have all cooked.

• Top with butter and maple syrup and serve immediately.

Tip: To keep pancakes warm while cooking them all, simply place into an oven that is on the lowest setting while you cook the entire batch of pancakes.

Hello, does this say good morning or what? Pin this recipe to save and make over and over again!