Fluffy Pancakes

July 17th, 2010 by Erin Gennow


Here’s a great all-purpose pancake recipe.  You do not need to buy pancake mix in a box or bag.  Really, there are so few ingredients needed and it’s super quick to whip up.  You can make the pancakes as thin or fluffy as you like based on how much liquid you add. Also, you can use milk, yogurt, or buttermilk as the liquid; just pay attention to the leavening agent (baking powder is used with milk; baking soda is used with yogurt or buttermilk)

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: – Serves 2


1-cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon kosher salt

A pinch of freshly ground nutmeg

½ teaspoon pure vanilla extract

1 egg, beaten

2 tablespoons vegetable oil

About ¾ cup milk or to desired consistency – for fluffy pancakes use enough just to pour the batter, for thinner pancakes add more milk.  (You can also use plain yogurt or buttermilk instead of milk, use 1 teaspoon of baking soda in place of the baking powder).


Preheat your oven to the lowest heat possible and place a baking sheet or pan in the oven.  This is to keep your finished pancakes warm as you finish cooking all the batter.

Start heating a skillet over medium heat.

Combine the dry ingredients together in a large bowl.  Whisk to combine.  Beat the egg, ½ teaspoon vanilla, and 2 tablespoons of vegetable oil together.  Then whisk into the dry ingredients.  Now whisk the desired amount of milk into the batter.

Add a bit of butter or oil to the skillet.  Pour the batter onto the skillet and let cook for about 4 minutes per side.  Flip when the first side is nice and golden brown.  Pop the finished pancakes into the oven to remain warm while you cook the rest.

Serve and top with your favorite toppings!


Tags: , , ,

One Response to “Fluffy Pancakes”

  1. […] Two years ago on The Daily Morsel […]

Leave a Reply