Enjoy light and tender Fluffy Pancakes made with simple ingredients. A breakfast favorite everyone will love at any time!PERFECT PANCAKES IN 20 MINUTESThese fluffy pancakes are a breakfast (or breakfast for dinner!) favorite youll want to make again and again. They cook up soft and light, with just the right amount of sweetness. The batter comes together quickly using simple ingredients you probably already have on hand. You can enjoy them plain or dress them up with syrup, fruit, or whipped cream. FREQUENTLY ASKED QUESTIONS:My pancakes always turn out flat and tough, what am I doing wrong? The key to Fluffy Pancakes is really not to overwork the batter (this develops the gluten in the flour which makes for tougher, dense pancakes.) Its okay for there to be lumps in the batter. Also, make sure youre not over measuring the flour too. Just the old dip and scoop method. Too much flour can ruin a good batch of pancakes. Finally, let the batter rest for a bit before using is also helpful. Just make the batter then let it sit as the griddle or pan warms up. Do I need a griddle? I find using an electric griddle helpful because I can make a few at a time and I can keep the temperature regulated easier. But if you dont have a griddle, you can obviously still make these on the stove top with a skillet. Just keep a close eye on the temperature. Over time, the skillet will continue to get hotter and hotter the longer its on the heat so youll need to sometimes turn it down to keep it at a consistent temperature. What can I add to the pancake batter? A popular choice is chocolate chips (I like to use the mini kind/) You can add in diced berries or other flavored chips like cinnamon or dark chocolate. Can I make these ahead of time? You can make the batter the night before and place, covered, in the fridge. What if I dont have buttermilk? If youre out of buttermilk, dont fret. Just make some homemade. To do this, mix 1 Tablespoon of white vinegar or lemon juice with 1 cup of milk. Mix and use. Regular buttermilk is preferred but this should work in a pinch. What to serve with Fluffy Pancakes? Fluffy Pancakes go great with my homemade Breakfast Sausage. Of course, you cant go wrong with some eggs and bacon. How do I keep leftovers? You can keep the pancakes in the fridge for up to 3 days. Place a piece of parchment paper between each pancake. Can you freeze Fluffy Pancakes? You can make the pancakes and freeze them for up to 3 months.This is also a great recipe to make a double batch of and freeze the rest so you can pull them out whenever you need to. I recommend flash freezing so they dont stick together when trying to pack them up. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)all-purpose flour you could use self rising flour, just leave out the baking powder and additional salt. baking powder and baking soda the combination of these two really helps you to achieve that light and airy fluffiness were looking for. buttermilk dont have buttermilk? You can easily make your own Homemade Buttermilk very easily!eggs if you have time, allow the eggs to come to room temperature, this will allow them to mix into the batter much easier. unsalted butter you can use salted butter, just remove about 1/4 teaspoon of salt from the recipe.I like butter to cook pancakes in to get those slightly crispy edges but if you dont like that, you can just spray with a little nonstick cooking spray.granulated sugar were only using 2 Tablespoons for this entire recipe. It just adds a small bit of sweetness but doesnt make them overly sweet. vanilla extract if you dont have vanilla extract, you can leave it out. HOW TO MAKE FLUFFY PANCAKES:In a bowl, add the flour, baking powder, baking soda, and salt. Mix with a whisk until combined. Set aside.To another bowl, add the buttermilk, eggs, 2 Tablespoons melted butter, sugar, and vanilla. Mix until combined.Transfer the dried ingredients to the wet. Mix with a whisk until just combined. Do not overmix the batter, its okay if it is a little lumpy.Preheat a skillet or griddle at medium heat or at 250-300 F.Coat the skillet or griddle with 2 Tablespoons butter. Pour 1/3 cup of the batter onto the buttered skillet or griddle. Once you have small bubbles and a light golden color, flip the pancake over to cook the other side.Continue with the remaining pancakes (adding more butter as necessary to the griddle.) Then serve!CRAVING MORE RECIPES?Cinnamon Roll PancakesSheet Pan PancakesPancake in a MugHomemade Breakfast SausageFluffy Blueberry PancakesChocolate Chip PancakesBreakfast HashThe Best Buttermillk Pancakes PrintFluffy PancakesThick and fluffy pancakes made in no time from scratch. Course BreakfastCuisine AmericanPrep Time 10 minutes minutesCook Time 10 minutes minutesTotal Time 20 minutes minutesServings 10Calories 185kcalAuthor Brandie SkibinskiIngredients2 cups all-purpose flour (see notes below)2 teaspoons baking powder1 teaspoon baking soda teaspoon salt2 cups buttermilk2 eggs2 Tablespoons melted unsalted butter2 Tablespoons granulated sugar1 teaspoon vanilla extractFor preparing:2 Tablespoons butter (more, if needed)InstructionsIn a bowl, add 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Mix with a whisk until combined. Set aside. To another bowl, add 2 cups buttermilk, 2 eggs, 2 Tablespoons melted unsalted butter, 2 Tablespoons granulated sugar and 1 teaspoon vanilla extract. Mix until combined. Transfer the dried ingredients to the wet. Mix with a whisk until just combined. Do not overmix the batter, its okay if it is a little lumpy. You don't want to overtax the batter or you'll get tough pancakes. Preheat a skillet or griddle at medium heat or to about 250-300 F.Coat the skillet or griddle with 2 Tablespoons butter.Pour 1/3 cup of the pancake batter onto the buttered skillet or griddle Once you have small bubbles popping up on top and around the edges, and it is a light golden color, gently flip the pancake over to cook the other side.Continue with the remaining pancakes (adding more butter as necessary to the griddle) Then serve! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.Its super important that you do not overmeasure the flour. If you just put a measuring cup into a flour bag and pack the flour into the measuring cup, you will end up with way too much flour and this recipe will not turn out. Instead, take a spoon, and spoon the flour into your measuring cup (do not pack it down.) Then once it is overfull, take the flat side of a butter knife and scoop off the excess flour.I like to use an electric griddle to keep it at just the right temperature. You can do this using a skillet, just try to keep it a consistent temperature as it will continue to get hotter the longer it is on the heat if youre not careful. NutritionCalories: 185kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Sodium: 308mg | Fiber: 1g | Sugar: 5g

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