# Everyone is Talking About These Amazingly Fluffy Pancakes!
Pancakes are a cherished breakfast favorite, and it’s easy to see why! This homemade pancake recipe produces wonderfully fluffy pancakes that are light and golden, ideal for slathering with butter, syrup, or fresh fruit. With basic staple ingredients, you can make a batch in no time.
## Reasons You’ll Adore This Homemade Pancake Recipe
– They’re light, **fluffy**, and absolutely delicious.
– This recipe includes **staple ingredients** you probably have available.
– Homemade pancakes are **simple to prepare** and don’t take much more effort than pre-packaged mixes.
– You can easily double or triple the recipe and **freeze them** for speedy weekday breakfasts.
## Ingredient Suggestions
– **All-Purpose Flour:** You can swap ½ cup of all-purpose flour for ½ cup of whole wheat flour, or try using gluten-free flour.
– **Milk:** Any type of milk works, including non-dairy options such as almond milk.
– **Melted Butter:** A touch of fat enhances flavor and promotes browning. You can substitute butter with vegetable oil, melted coconut oil, or margarine if needed.
– **Vanilla Extract:** Pure vanilla extract is preferable, but artificial vanilla, a sprinkle of cinnamon, or even coconut extract can be used for a different taste.
### Topping Ideas
– Nothing beats real syrup and butter on homemade fluffy pancakes!
– Fresh fruits like sliced strawberries, blackberries, raspberries, and blueberries are delightful on pancakes… or try all four together with freshly whipped cream.
– Delicious options for toppings include peanut butter, Nutella, jam, or homemade strawberry sauce.
## Steps to Make Pancakes
You’ll appreciate how easy it is to whip up this homemade pancake recipe!
1. Whisk the dry ingredients (full recipe below). In another bowl, whisk together the wet ingredients.
2. Combine the wet ingredients with the dry and stir just until mixed; the batter should remain slightly lumpy.
3. Cook on a griddle or skillet until golden and serve with butter and maple syrup.
To prepare in advance, mix the dry ingredients ahead of time and store in a jar. Just add the wet ingredients and mix when ready!
### Expert Tips for Ideal Pancakes
– **Avoid Overmixing:** The batter should be a bit lumpy and pour smoothly. If too thick, add a little milk. If too thin, incorporate a bit of flour to achieve the correct texture.
– **Medium Heat:** Cook on medium heat. While it may take longer, the outcome is superior (a non-stick frying pan is recommended).
– **Add-ins:** For items like blueberries, sliced bananas, or chocolate chips, place them directly on the pancakes in the skillet instead of mixing them into the batter. This prevents burning in the pan.
## Storing & Reheating
**Storing:** Cooked pancakes can be kept in the refrigerator for up to 5 days and in the freezer for 2 months. Store them in a freezer bag or airtight container (with a piece of parchment in between).
**Toaster:** Pop homemade pancakes directly into the toaster and toast until slightly crisp and warmed through.
**Microwave:** For softer pancakes, warm them in the microwave. Cooking times may vary, but aim for about 20 to 30 seconds per portion.
## More Beloved Breakfast Recipes
Did your family enjoy these Homemade Pancakes? Leave a review and comment below!
### Pancake Recipe
Homemade pancakes are tender, fluffy, and lightly sweetened, making them ideal for topping with syrup, fruit, or butter.
**Prep Time:** 15 minutes
**Cook Time:** 15 minutes
**Total Time:** 30 minutes
**Servings:** 12
### Ingredients
#### Dry Ingredients
– All-purpose flour
– Sugar
– Baking powder
– Baking soda
– Salt
#### Wet Ingredients
– Milk
– Eggs
– Melted butter
– Vanilla extract
### Instructions
1. Preheat a griddle or frying pan over medium heat (or to 350°F). Lightly grease with butter or vegetable oil.
2. In a medium bowl, whisk together milk, eggs, melted butter, and vanilla.
3. In another bowl, mix flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
4. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the batter until just combined; it should be slightly lumpy.
5. Pour approximately ¼ cup of batter onto the heated griddle for each pancake. Cook on one side until bubbles start to form and pop, about 2 minutes. Flip and cook for another 1-2 minutes, or until both sides are golden brown.
6. Move the cooked pancakes to a serving plate or a warmed