These pancakes are melt in your mouth delicious, scrumptious and satisfying! Perfectly moist and airy and down right amazing plain or topped with warm maple syrup & butter! People everywhere will gasp in amazement to find that I don’t use buttermilk in this recipe and i have a very simple explanation to this concern….the answer is…is doesnt need it but to each their own. I dont generally have buttermilk on hand and I can’t see how it would make them any better honestly.
These pancakes are moist, fluffy and perfect in texture. Not to mention the perfect amount of sweetness without being overly sweet! Trust me breakfast lovers everywhere, i promise I won’t let you down with this recipe. Just try the recipe as is the first time around to see for yourself! We use this recipe as the basis for all our other additions and especially with the addition of blueberries…phenomenal! Serve with sausage or bacon or kick it up a notch by serving with my candied bacon recipe, it’s not overly sweet and it’s perfect to accompany these amazing pancakes. Either way you’ll thank me later!
Cooks Notes: To make this in a jiffy you have one of two options. Make them and freeze in ZipLock freezer bags then simply microwave for a couple of minutes to serve or assemble the batter the night before and refrigerate then just fry them on the griddle the next morning. They will have a nice fluffy texture as they sit overnight and expand from the baking powder. It doesn’t make a lot of pancakes per batch but i found the perfect balance of dry to wet ingredients for the perfect texture and i don’t dare mess with a good thing God forbid i ruin them but feel free to double the recipe to feed a crowd just be sure to calculate your measurements correctly when increasing the recipe to make more pancakes than the recipe serves.
In a pinch, if I’m pressed for time or lacking a few ingredients my favorite store-bought pancake mix is hands down Krueutz brand but honestly you can make this in a jiffy so go for it!
Be sure your baking powder is not expired! I can’t express this enough folks…quality baking powder reacts with the wet ingredients to make the perfect texture so be mindful of this tip!
Also try these delicious variations:
Brown Sugar & Vanilla
Use 3 tablespoons of light brown sugar in place of the white sugar in homestyle recipe and add 1 to 2 tablespoons of quality pure vanilla extract to the wet ingredients.
Brown Sugar & Spice
Use 3 tablespoons of light brown sugar in place of the white sugar in homestyle recipe and 1 tablespoon quality ground cinnamon and 1/4 teaspoon ground nutmeg, (freshly grated if possible) then add 1 tablespoon of quality pure vanilla extract to the wet ingredients.
Make homestyle recipe exactly as directed but instead use 1 1/2 tablespoons white sugar & 1 1/2 tablespoons brown sugar in the dry ingredients. 1 tablespoon of pure vanilla extract combined into the wet ingrediants then when batter is completely mixed, gently fold in 1/2 cup fresh or frozen blueberries. (when using frozen blueberries keep in mind to thaw them first & be aware frozen blueberries tend to turn pancakes slightly blue or green in color but they will still be delicious)
*Makes 12 mini/ 6 medium/ 3 large-sized pancakes and recipe can be doubled for a crowd.
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoon sugar (stick to the recipe, trust me it won’t be to sweet)
- 1 tablespoon baking powder
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1 & 1/4 cup whole milk
- Combine the dry ingredients in a large mixing bowl and mix well.
- In a separate bowl beat egg, milk and melted butter together then add to dry ingredients and mix gently until combined. Do not OVERMIX or pancakes will be tough!
- In a large nonstick skillet add cooking spray and/or butter on medium heat and use a large spoon or measuring cup to ladle scoops onto skillet.
- Once bubbles form around edges, flip pancakes and cook for up to one minute.
- Serve with butter, maple syrup, fresh fruit or brown or powdered sugar like we do!