Fluffy and Easy Pancake Recipe. This is my go-to pancake recipe and it never fails — it always yields light, fluffy, and tender pancakes.
This is the pancake recipe without the chocolate chips. These pancakes are softly sweet and make an excellent breakfast in bed for someone special.
This morning, like many Saturday mornings, my husband made my favorite coffee. As I sipped, I deliberately savored the aroma, letting it calm my spirit and relax my mind. It felt heavenly. I cupped the warm mug in my hands so the scent wouldn’t escape — a small, blissful moment.
They say, “Do often the things that bring you joy.” Coffee gives me such a wonderful lift, so why don’t I drink it every day? I realized I drank too much — up to eight cups a day — and that affected my mental health. I’d shake and panic after the initial rush. To feel better, I cut back and now reserve coffee for weekends. Moderation is key.
So how does my coffee relate to these pancakes? When I treat myself to coffee on weekends, it pairs perfectly with these fluffy pancakes. They’re a match made in heaven — like peanut butter and jelly or peas and carrots. Unlike my old coffee habit, these pancakes give pleasant shivers of delight rather than anxiety. I could eat them every day and savor them without regret — aside from maybe thinking about my waistline, which I’ll ignore for now.
Happy Mother’s Day to everyone! For more ideas, try 30 Minute Cinnamon French Toast, Fluffy Buttermilk Pancakes, or see the notes below on how to make buttermilk measurements.
Pancake Recipe
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Ingredients
- 1 and 3/4 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs beaten
- 2 cups buttermilk
- 1/4 cup oil
- 1/2 tsp vanilla extract
Instructions
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the beaten eggs with the buttermilk, oil, and vanilla. Pour the wet ingredients into the dry ingredients and stir just until combined — do not overmix. Drop batter by 1/4-cupfuls onto a greased, preheated griddle or skillet. When bubbles form on the surface and begin to pop, flip the pancakes and cook until golden. Serve warm with fresh or frozen berries and syrup.
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If you don’t have buttermilk on hand, see the notes below for a simple substitute to make your own.