This recipe is super simple and makes perfect pancakes. The most important thing I’ve learned when it comes to fluffy pancakes is not to over-mix the batter. Stir it just long enough to get rid of the major lumps and you should be good to go. Feel free to add blueberries, or substitute buttermilk for the milk. Recipe and photo courtesy of pocketchangegourmet.com.
- 1 cup flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk (use more or less depending on how thin you want your batter to be)
- 2 tablespoons cooking oil (can be vegetable, canola, or coconut)
- 1 egg
Whisk together the dry ingredients in a mixing bowl or large measuring cup. Add the wet ingredients and mix until just combined. Heat a griddle to medium heat and grease with butter or non-stick cooking spray. Spoon out generous portions, cooking for 2-3 minutes per side. Makes approximately 6 medium pancakes. These freeze really well, so if you have extra, put them in a baggie in the freezer, and just microwave for 30 seconds when reheating.