International
Light Fluffy Pancakes
A community recipe for Light Fluffy Pancakes, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 1 cup Flour
- 2 teaspoons Sugar
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¾ cup Buttermilk
- ¼ cup Milk
- 1 Egg
- 2 tablespoon Butter melted
- 1 teaspoon Vanilla Extract
- As needed Vegetable Oil for brushing griddle
Make it
Method
- 1
Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
- 2
Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
- 3
Microwave buttermilk and milk in a 2-cup Pyrex measuring cup until room temperature (20–30 seconds).
- 4
Whisk in egg, butter, and vanilla.
- 5
Add wet ingredients to dry ingredients and whisk until just mixed.
- 6
Return batter to measuring cup, stirring in 1–2 teaspoons water if necessary to make a thick but pourable batter.
- 7
Increase heat to medium and generously brush skillet or griddle with oil.
- 8
When oil starts to spider, but before it starts to smoke, ladle in batter about ¼ cup at a time to make pancakes. Work in batches, if necessary, to avoid overcrowding.
- 9
When pancake bottoms are golden brown and tops start to bubble (2–3 minutes), flip pancakes.
- 10
Cook until pancakes are golden brown on remaining side.
- 11
Repeat, brushing skillet or griddle with oil between batches of pancakes.
Source & rights
Where this recipe comes from
Adapted from “Light Fluffy Pancakes” by Wikibooks contributors, revision 4522787, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.