Ah, pancakes. One of the most classic breakfast items in any household.I
t’s also one of the easiest to make. And this recipe here is going to take your pancakes to the heights of clouds because they’re as fluffy as them while tasting like you’re sitting on cloud 9 with each bite.
So forget the pre-made mix. This simple yet powerful batter is going to change the way you look at (and eat) pancakes forever!
And whether you make someone fall even more in love with you if you serve it to them in bed on a Sunday morning or make it for the whole family, the end results will be happiness, love (and full bellies).
Here’s How I Made It!:
A good pancake is all about the batter. So let’s do it right. Begin by grabbing a large mixing bowl and adding in some all-purpose flour…
…buttermilk (or milk with white vinegar in it)…
…and egg (but crack it first, duh)…
…some melted butter…
…and almond (or lemon) extract.
Take a whisk…
…and blend together until thick and creamy. Try to get most of the lumps out but it’s okay if there are still some remaining.
Now go to your stove, and set the burner to high.
…spray a griddle/skillet/frying pan with some cooking spray and allow it to get nice and hot.
Now, take a 1/4 cup measuring cup as your guide and dollop the amount of the measuring cup onto the griddle to form each pancake…
…and dispense them onto the griddle.
They will expand and rise as they cook for a few minutes.
After a few minutes of cooking, bubbles will have formed on the top. Slide a spatula under one and if it easily slides under the pancake, it’s ready to flip.
Flip them over quickly in the order they were dispensed.
After allowing the other side to cook for another few minutes, take the spatula…
…and stack them on a plate.
Now it’s time to dress this hotcakes up! You’ve simply GOTTA go with some maple syrup. I like placing some in between each pancake…
…and of course getting it over the top so it cascades down the sides.
And then finish it off with a nice pat of butter that will begin to melt and stream down the sides, just like the syrup!
Of course feel free to top with some additional goodies like fresh fruit (bananas and/or berries, whipped cream, chocolate chips, powdered sugar! Serve it up with some eggs, bacon, sausage and ham too! Oh, and don’t forget that tall, cold glass of orange juice and hot mug of coffee!
Pancakes are happiness. Happiness is Pancakes.
- 3/4 cup of buttermilk (or 3/4 cup of milk + 2 tbsp of white vinegar, mixed together and set to sour for 5 minutes)
- 1 egg
- 1/4 tsp of vanilla extract
- 2 tbsp of salted butter, melted
- 1 cup of all-purpose flour
- 2 tbsp of sugar
- 1 tsp of salt
- 1 tbsp of baking powder
- 1/2 tbsp of baking soda
- 1/4 tsp of vanilla extract
- 1/4 tsp of almond extract (you can sub lemon extract instead if you wish!)
- Cooking spray
- Maple syrup (mandatory, of course)
- A pat of butter (come on, you’ve gotta!)
- Whipped Cream (fun, but optional)
- Fruit (like berries and/or bananas, healthy but also optional)
- Powdered sugar (totally optional)
- Chocolate chips (also totally optional)
- In a large mixing bowl, whisk together ALL ingredients (except the cooking spray, obviously) to form a batter. It will be thick, but try to get it nice and smooth (it’s okay if a few lumps remain)
- Place a griddle, skillet or large frying pan on your stovetop, turn the burner to high and and let it get hot for a solid 3-5 minutes (all ranges vary depending on gas vs. electric)
- Spray the griddle/skillet/pan with cooking spray and use 1/4 cup measuring cup as a guide to dole out the batter for each pancake. Don’t worry about getting all of the batter out of the measuring cup when you dispense onto the griddle – whatever falls out is fine. Also, try not to dispense the batter on the griddle too closely as the pancakes will expand and rise when cooking and it’s easier to flip if they don’t touch one another (but it’s okay if the edges do. Remember, in the end it’s all about the taste, not the formation)
- After about 3 minutes of cooking on one side, you’ll see some bubbles have formed. Take a spatula and see if it easily slides under the pancake. If it does, it’s ready to flip. Do so quickly and then cook on the other side for another 2 minutes and then remove and place on a plate. Repeat the process until all of the batter has been turned into pancakes
- Stack on a plate, pour on some maple syrup (I like doing it in between each pancake) and but a nice pat of butter on top! Feel free to also dress with any whipped cream, chocolate chips (I also like layering them in between each pancake), powdered sugar or fresh fruit too. Serve immediately
This will make about 8 larger-sized silver dollar pancakes. Want to make more than 8 pancakes? Double or triple the batter!
The longer you cook each pancake on it’s side, the crisper the outer edges will be (but the inside will still be light and fluffy!). So if you want softer edges, cook for less time on each side (again, this all depends on the stove as they all vary, but you’ll get the hang of it once you start).
As mentioned, if you don’t have buttermilk on hand, simply turn your milk into buttermilk by adding in 2 tbsp of white vinegar to 3/4 cup of whole milk.
Want lemon poppy seed pancakes? I got you. Sub lemon 1/2 tsp lemon extract for the vanilla and almond extracts and add in 1 tbsp of poppy seeds 😉