In honor of National Pancake Day, I thought I would share our family’s favorite pancake recipe. These are the best, fluffiest pancakes ever. They are really quick and simple to make. I often modified the recipe and substituted whole wheat flour instead of the all-purpose flour for a healthier option. You can also add 1 cup fruit, nuts, or chocolate chips to the batter for extra yummy pancakes. For the pickier eater, offer different toppings like nuts, fruit or whipped cream so everyone can enjoy their own pancake creation.
source: Southern Living Ultimate Cookbook
- nutritional info does not include maple syrup
- all purpose-flour - 2 cups
- baking powder - 2 1/2 tsp
- baking soda - 1 tsp
- salt - 3/4 tsp
- sugar - 2 tbsp
- large eggs, lightly beaten - 2
- buttermilk - 2 cups
- vegetable oil - 1/4 cup
- maple syrup -
- Combine first 5 ingredients; stir well.
- Combine eggs, buttermilk, and oil in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.
- For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. I like to use a large scoop to measure and pour the batter.
- Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.
- Serve with warm maple syrup and enjoy!!