Not To Be Dramatic, But These Pancake Recipes Might Ruin Boxed Mix For You Forever.

I finally perfected my Fluffy Pancake Recipe with one small change that consistently delivers the results everyone has been asking about.

Not to be dramatic, but these pancakes might ruin boxed mix for you forever. I started messing around in my tiny kitchen and found a stupidly simple way to turn batter into something people actually argue over.

This Fluffy Pancake Recipe leans on honest all purpose flour and just a hint of vanilla extract, nothing showy, but the result is somehow next level. I dont always nail them, I burn one now and then, but when it works it makes every frozen morning look sad.

Take one bite and you’ll see why boxed mixes feel like a compromise.

Ingredients

Not To Be Dramatic, But These Pancake Recipes Might Ruin Boxed Mix For You Forever.

• All purpose flour gives structure and carbs, so pancakes are fluffy and filling.
• Baking powder leavens the batter for height, adds no flavor but makes light airy texture.
• A little sugar sweetens, helps browning, but use modestly if watching sugar intake.
• Whole milk adds fat and protein, makes batter richer and more tender, taste boost.
• Egg binds, adds protein and moisture, helps rise and gives golden color.
• Melted butter brings buttery flavor, fat for tenderness, aids browning on griddle.
• Vanilla adds sweet aromatic notes, optional but makes pancakes taste more homemade.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon fine salt
• 1 tablespoon granulated sugar
• 1 1/4 cups whole milk
• 1 large egg
• 3 tablespoons unsalted butter melted
• 1 teaspoon vanilla extract (optional)
• 1 tablespoon neutral oil or extra butter for the pan

How to Make this

1. In a large bowl whisk together 1 1/2 cups all purpose flour, 3 1/2 teaspoons baking powder, 1 teaspoon fine salt and 1 tablespoon granulated sugar.

2. In a separate bowl whisk 1 1/4 cups whole milk, 1 large egg, 3 tablespoons unsalted butter melted and cooled slightly, and 1 teaspoon vanilla extract if youre using it.

3. Pour the wet into the dry and stir with a spatula until just combined. Some lumps are fine; dont overmix or youll end up with dense pancakes.

4. Let the batter rest for 5 to 10 minutes so the baking powder can start working and the batter thickens a bit.

5. Heat a nonstick skillet or griddle over medium heat until hot but not smoking. Brush or wipe the surface with 1 tablespoon neutral oil or extra butter so they dont stick.

6. For each pancake pour about 1/4 cup batter onto the hot pan. Cook until bubbles form across the surface and edges look set, about 2 to 3 minutes, then flip and cook until the other side is golden, about 1 to 2 minutes.

7. Keep finished pancakes warm on a baking sheet in a 200 degrees F oven or stack under a clean towel while you finish the rest.

8. If the batter seems too thick add a tablespoon or two of milk. If its too thin add a little more flour. Use room temperature milk and egg when you can, and dont press down on pancakes while cooking.

9. Optional trick for extra fluffiness: separate the egg, beat the white until soft peaks form and gently fold it into the batter at the end. Its extra work but makes them really cloud like.

Equipment Needed

1. Large mixing bowl for the dry ingredients
2. Medium bowl for the wet ingredients
3. Measuring cups and measuring spoons (for flour, milk, sugar, baking powder, etc)
4. Whisk and a rubber or silicone spatula — you’ll use both (whisk for wet, spatula to fold)
5. Nonstick skillet or griddle and a pastry brush or paper towel to oil the surface
6. 1/4-cup measuring cup or small ladle for pouring even pancakes
7. Baking sheet and a clean towel or plate to keep finished pancakes warm
8. Small electric hand mixer or a bowl and fork if you try the optional beaten-egg-white trick

FAQ

Not To Be Dramatic, But These Pancake Recipes Might Ruin Boxed Mix For You Forever. Substitutions and Variations

• Flour: Swap the 1 1/2 cups all purpose with 1 1/2 cups whole wheat pastry flour for a nuttier but still light pancake. If you only have regular whole wheat, use half whole wheat half all purpose or the cakes will be dense.
• Milk: Use buttermilk 1 to 1 for extra tang and tenderness, or make quick buttermilk by adding 1 tablespoon lemon juice or vinegar per cup of milk so for 1 1/4 cups add about 1 1/4 tablespoons, let it sit 5 minutes.
• Egg: Use a flax egg to replace 1 large egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water, let it gel 5 minutes. Pancakes bind fine but theyre a bit chewier.
• Melted butter: Substitute 3 tablespoons neutral oil like canola or vegetable for the melted butter for same texture, or use melted coconut oil if you dont mind a hint of coconut.

Pro Tips

– Measure your flour by spooning it into the cup and leveling it off, dont scoop straight from the bag or your batter will be too dense. Also stir just until combined, a few lumps are fine, overmixing kills the fluff.

– Let the batter sit for 5 to 10 minutes and use room temp milk and egg when you can, it helps the leavener wake up and gives taller pancakes. If it looks too thick add a splash of milk, too thin add a little flour, but do it slowly.

– For really cloud like pancakes separate the egg and beat the white to soft peaks then fold it in gently, dont beat it down or youll lose all the air you just made.

– Get your pan evenly hot on medium, test with a tiny drop of batter before cooking a full batch, and use a little neutral oil or butter wiped thin so they brown but dont burn. Flip once, dont press, and keep finished pancakes warm loosely covered while you finish the rest.