There is no better breakfast food than a stack of fluffy pancakes. In a recent turn of events, my appetite, of which had been non-existent before noon, has made an alarming comeback. Now, I wake up, excited for what breakfast will bring. These ultra fluffy pancakes have made it into my weekly breakfast rotation. But, if we are being honest, I sort of wish I were eating these every day for breakfast. But alas, I have to give attention to smoothie bowls and oatmeal too. This pancake recipe makes about eight 5-inch pancakes, perfect to feed a family of four. They are so decadent, light, and, airy. I can guarantee these pancakes to become an absolute family breakfast staple. So, what are you waiting for? Get these babies in your breakfast line-up ASAP, and wait for the compliments to roll in.
Why is my batter lumpy?
With the large amount of baking powder in the batter, and the lumpy way flour can be, sometimes you are left with a batter that is a little lumpy. This is completely normal, and you should not beat the heck out of your batter to try to alleviate the lumps. As long as you gave the batter a quick and thorough whisk at the beginning, and you do not see any visible dry flour left in your batter, your batter should be fine. Over-mixing the batter in an attempt to remove the lumps will leave you with flatter, more rubbery pancakes. Over-mixing leads to more gluten development, creating a tougher pancake, which is something no one wants. The lumps help give your pancakes a better rise. Trust me, do not fear the lumps.
Perfect Fluffy Pancakes
Ingredients
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1/4 teaspoon Salt
- 2 tablespoons Granulated Sugar
- 1 1/2 cups Milk
- 1 Large Egg
- 2 tablespoons Unsalted Butter melted
- 1/2 teaspoon Vanilla Extract
Instructions
- In a medium bowl, combine the flour, baking powder, salt, and sugar. Whisk together and set aside.
- In a large bowl, add the milk, egg, melted butter, and vanilla. Whisk together until homogeneous. Add the flour mixture and whisk until no dry flour remains. IT IS OKAY IF THE BATTER IS LUMPY.
- Measure about 1/4 cup of batter and pour it onto a hot skillet greased with butter. Cook for 30 seconds-1 minute per side, or until browned and golden and the center is cooked through. Repeat until you run out of batter.
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