I tried this recipe last evening when, on a whim, I decided to have breakfast for dinner. The pancakes puff up so nicely on the griddle and the result was the perfect spongey, fluffy cake. I wish I had a picture to post, but it turned out so pretty and delicious. Will make again! I have made this these pancakes sometimes with whole milk sometimes with buttermilk more times than I can count. I follow the recipe to the letter and they always turn out perfectly.
These are hands down the best and easiest pancakes I have ever made. No disrespect to those who have not have luck with the recipe, but you must be doing something wrong. How else could so many of us have success with the recipe if not? These are my Dad Elmer's ingredients precisely. He used a stove griddle. I miss Dad so much and make the cakes often as one of many ways to bring out his memory and feel close to him again.
Dad, they must love when you make these in Heaven! The quantity of pancakes was very minimum I had to double the recipe to make 8 pancakes! But the people I made them for enjoyed them and liked the taste. I made the variation 2, with yogurt. I added 2 teaspoons of sugar, because we like pancakes a tiny bit sweet. They turned out awesome. We make these pancakes all the time and they are always perfect! Personally, ours have never been thin!
Strange that so many people are having that result. Delicious healthy desserts that will satisfy your sweet tooth without adding to your waistline!
Do you want to whip up gluten free, low-glycemic, all-natural desserts, right in your own kitchen? Ive made this a couple times and plan to keep making it.
Made to specs would not flip and taste horabel worst pancakes I have ever had will never use a Martha Stewart recipe. This recipe is the best most amazing pancake recipe! Perfect flavor, perfect texture, and very simple to make with simple ingredients. I love this recipe! I also put chocolate chips in it mmm I suggest those who had thin pancakes try re-reading the ingredients quantity again.
Those who complained about them burning: umm turn down the gas! Great pancakes if you can read and use common sense! Best pancakes! Light and fluffy. One suggestion just let the batter sit before using it so it fluffs up. Flat and yes my ingredients were fresh.
My 1 star was only because there was no way for me to put in a negative star amount I wouldn't f even feed these to my dogs for fear of being in earrested for animal cruelty. Awesome recipe! Have tried lots and hated most - nice, fluffy, NOT dry pancakes that crisp up on the edges : Yes!!! I used all organic ingredients and coconut oil instead of vegetable oil. Hoping to have fresh blueberries for next time.
Anyone giving this recipe a bad review must not know how to cook. It will be my "go to" from now on. This is the best pancake I've ever had. I have yet to find a single person who hasn't loved it.
The secret to a fluffy pancake is in mot over mixing. The batter will be lumpy and unsightly, but the end result will be pure deliciousness. You won't even need syrup. I'd give this recipe 11 stars if I could. Worst pancakes ever. I wanted to make homemade instead of using from a box. I soon realized that was a mistake when I flipped the pancake. I tried putting only the raw part on the griddle. That didn't work. Then I tried making the batter thinner by putting less on and spreading it out more.
That didn't work either. So then I tried leaving it on for less time. And it was barely even brown. Unlike the mixes I use that give it a nice golden brown color. Would not reccomend. My batter wasn't thin at all. Batter is a little thinner than I prefer, but the recipe is super easy and very tasty.
Make sure your baking powder is fresh if yours came out flat. Mine were nice and fluffy. I will use this recipe again. This is my go to recipe! Super easy! I usually make it for my girls when they have sleepovers and now their friends flat out ask for them when they make sleepover plans. I usually double the recipe, substitute whole wheat flour for half the flour an add a cap full of good vanilla extract.
Sometimes I also use coconut oil in place of butter but only when I know no one has a peanut or tree nut allergy sleepover friends; not all coconut oils are allergy safe! Sometimes we add chocolate chips, banana slices or blueberries in the batter or sliced fresh banana or strawberries on top.
Even plain, these pancakes are sooooooo good! My go-to breakfast recipe! When I half the recipe, the pancakes turn out denser even when I use the smallest egg in the carton.
This recipe is so basic that there's plenty of leeway! Sometimes I substitute half the flour with whole wheat flour, throw some oats in, and add a little extra milk. They always taste delicious and this recipe is super quick! The only thing that I changed in the recipe was that I through all of the dry ingredients in the bowl and mixed them, then instead of dirtying up a second bowl, I added the wet ingredients straight into the bowl with the dry ingredients, then I mixed everything up together.
I let the batter sit about 10 minutes while my pan got nice and hot and the batter was real thick when I started cooking. There is no vanilla in this recipe, and I probably would have added some, but I am out. I couldn't believe how simple it is and it could be so perfect.
I love things simple and awesome. This is a keeper and the only pancake recipe I will be using from now on. I do not like relying on boxed foods. I would rather make from scratch. Now that I have this recipe, I can experiment with healthier flour options as well. I doubled it for the 5 of us who were eating and we had about 4 nice sized pancakes left over.
Made these for Shrove Tuesday and they were fine. Also, I separated my egg and whipped the white, folding it in after everything else was mixed. The batter seemed thin at first, but after a few moments in the bowl it thickened up.
Whipping the egg whites was a new trick for me and I do think it made the pancakes fluffier. I'll be experimenting with this recipe some more. Rating: 4 stars. I made these for my niece, nephew and granddaughter. They said they were awesome and the best homemade pancakes they've ever had. I followed the recipe exact and they were fluffy and delicious.
Typically, I would have preferred to use real butter in the recipe, but I am out, so I used vegetable oil. I did add some chocolate chips to half of it These pancakes if you call them that do not turn out fluffy. I made them for 3 hungry boys and the batter was so runny. As is this recipe is pretty good. It makes good tasting, super easy and quick pancakes.
I don't give 5 stars, because they aren't very fluffy or voluminous. I've determined that doubling the salt to 1 teaspoon and adding a teaspoon of baking soda in addition to the 2 teaspoons of baking powder results in a much fluffier and more substantial pancake that is just as easy!
Usually make pancakes with a mix, but we were out. Thought these should taste even better, but they were almost not edible. Without having seen the recipe and tasted the finish pancakes, it's hard for me to say exactly what happened and where you went wrong.
But here are a few tips to help solve the cakey mystery and any other pancake missteps you've experienced. No-Brainer Pancakes. Photo: Matt Duckor.
Flour and liquid create the structure in any dough. Mixing the two together develops gluten , the protein that gives elasticity to dough. When making bread, gluten is a good thing; it allows the bread to hold its structure and supports the formation of the gas bubbles created by the yeast. Without gluten, bread would not be able to rise.
However, gluten in quick breads, pie crusts, cakes, and pancakes is not good. You want these baked items to be soft and tender with a delicate crumb, and that means as little gluten as possible.
Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it's okay if there are still some lumps of flour. Fat melted butter makes the pancakes rich and moist. Adding too much fat will make them seem more like pound cake; they'll have smaller bubbles and won't rise as much.
On the other hand, too little fat will make them dry and crispy—almost cracker-like. With little gluten, pancakes rely on eggs to provide the additional structure necessary to hold the bubbles and allow the pancake to rise.
The fat in the yolk also provides richness and flavor. Can I freeze the pancakes? These are perfect for freezing and reheat nicely. This way, you can have pancakes for one, two, or more any day of the week. To freeze them, cook the pancakes, and then lay them out in one layer on a baking sheet. Place the baking sheet into the freezer for 20 to 30 minutes or until they are hard.
To reheat, use the microwave or oven. To microwave, place them onto a plate and microwave for 20 seconds for one pancake or longer for multiple pancakes. Recipe updated, originally posted September Since posting this in , we have tweaked the recipe to be more clear and added a quick recipe video. Since sharing the first video, we have updated it. To watch the old recipe video, watch it on YouTube.
These pancakes are light and fluffy and made entirely from scratch. These are easy to adapt — try adding a handful of berries, nuts, or chocolate to the batter. You can use salted butter, but you may want to reduce the amount of salt used. Warm milk in the microwave or on top of the stove until lukewarm, not hot. You should be able to keep your finger submerged for 10 seconds.
Whisk milk, egg, melted butter, and vanilla extract until combined. By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps.
Heat a large skillet or use griddle over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps — it is important not to over-mix the batter. Lightly brush skillet with melted butter this is optional if you have a high-quality non-stick pan. Gently spread the batter into a 4-inch circle. When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over.
This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries. If you make this recipe, snap a photo and hashtag it inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: inspiredtaste.
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Click Go to signup for free! Just made these and the taste is delicious! Even tested my baking powder first to ensure it was good.
Any help troubleshooting? Or what can be done to make rise to fluffy perfection? Reply Kanza November 1, , am Ah-mazing.. Thankyou so much for this recipe. Reply Jennifer Jarrell September 30, , am These are fantastic! Thank you for the recipe! Reply Katie Harris Moldfeild September 18, , am I tried these tester day and it was delicious I would recommend this to everyone that I know! Reply Person September 10, , pm Delicious! Instead of baking powder, I whipped up my egg whites and made them extra fluffy.
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