Classic Fluffy Pancakes
These pancakes are light and fluffy! You can do half white and half whole wheat flour if you want and they still turn out fluffy but with a little more flavor.
Servings: 8 large Pancakes
Ingredients
- 1 Cup Flour Sometimes I do half of the flour with Whole wheat flour
- 3 Tbsp Sugar
- 2 Tsp Baking Powder
- ½ Tsp Salt
- 1 Cup unsweetened almond milk or water or use cows milk for dairy version
- 2 Large eggs (lightly beaten)
- 1½ Tsp Canola Oil
- ½ Tsp Vanilla
Instructions
- Gather the ingredients and heat up pancake griddle.
- In a medium-sized mixing bowl, mix or sift together the flour, sugar, baking powder, and salt, making a well in the center.
- In a separate bowl, whisk together the almond milk, eggs (better if they are room temperature), and canola oil until well combined.
- Pour into the well in the dry ingredients and mix until just combined. (Batter should still have some lumps—do not over-mix.)
- Lightly oil (I like to use coconut oil) a heavy-bottomed skillet or griddle and place over medium heat. Once hot, add the batter to the pan, about 1/4 cup at a time.
- Flip the pancakes when bubbles begin to form on the surface and the edges have started to rise. Cook the other side of the pancakes for about 1 to 2 minutes more, or until golden brown.
- Repeat until all of the batter is used, keeping the pancakes warm either on a plate beneath a towel or on a cooling rack in the oven (warm it to 200 degrees, then turn it off before you put pancakes in). Serve with your favorite toppings.
Notes
*I make these pancakes all the time, they are quick and easy! When I'm feeling lazy I just mix the wet ingredients directly into the bowl with the dry ingredients and mix. They may be a tad more dense but I honestly can't tell.
*The original recipe suggests using an egg and 1 egg yolk. I guess I get lazy and I just add 2 whole eggs instead of just the yolk! It works well for me!