Julie Steinkamp Who loves a good fluffy pancake? I know we do! My kids especially love them and I love that I can make a larger batch and reheat for mornings that are rushed. Or they are just great for mornings when I don’t feel like cooking.
This recipe makes the most delicious soft, fluffy pancakes that are just begging to be topped with butter and maple syrup. There are also no crazy ingredients, these are made with all pantry staples that most will already have on hand.
And they can be ready in under a half hour!
Why you’ll love this recipe?
Simple – You don’t have to separate egg whites or fold anything in. All you need is a bowl, your ingredients, measuring cups and a mixing utensil.
Quality Control – You get to control the ingredients. There are no preservatives or ingredients you can’t pronounce.
Kid Friendly – This is a perfect recipe to introduce your kids into cooking with!
Bulk Preparation – You can make a double batch to store in the fridge or freezer for quick meals.
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What Ingredients are needed to make Fluffy Pancakes?
Simple ones! Most you probably have on hand but if not, all are easy to find. I order quite a few of my items from Thrive Market. They make it easy to find clean ingredients and ship straight to my door. If that is something you are interested in, here is a link to try it out and you can get 40% off your first order!
Raw Honey or Raw Sugar
Salt – Use good quality salt, one that has minerals still present. Celtic or Redmond are great options.
Eggs
Vanilla Bean Paste or Vanilla Extract
Baking Powder – Make sure you have Aluminum Free
Milk
Flour (It is better to use either a whole grain or unbleached flour.) The Turkey Blend is my favorite flour. I have used this one for years!
Butter/Coconut Oil/Avocado Oil – for prepping pan
Protein Powder – (optional)
Mix Ins – Blueberries, Chocolate Chips, Pecans, etc… (optional)
Pin for later!
Tools you may need for your recipe:
Dough Hook or Wooden Spoon – Everyone needs a dough hook in their kitchen!
Measuring Cups and Measuring Spoons
Cupcake or Muffin Scoop (optional)
How To Make Fluffy Pancakes
FIRST
Add your raw honey or raw sugar, eggs, baking powder, baking soda, salt and vanilla to a mixing bowl, mix well.
NEXT
Add in your avocado oil and milk and combine.
THEN
Toss in your flour, and protein powder and mix well. Don’t be afraid of lumps, they are ok.
LAST
Go ahead and add in any mix ins if you’d like those and combine gently.
Now it’s time to cook.
Add your choice of coconut oil, avocado oil or butter to your pan. Let it heat for about 20 – 30 seconds when you first get started.
Then add in your scoops of batter leaving a little room for spreading (the size you make will depend on preference and size of your pan.) I like just using a muffin scoop.
Now don’t touch them. Just watch them for a minute.
Let them sit and cook until you see little bubbles forming on the top of the batter. Once you see those it’s time to flip.
Once they are cooked through remove from the pan.
Top with your favorite syrup or toppings and enjoy!
FAQs:
How many pancakes does this recipe make?
With the size I do, it makes around 12 pancakes.
Can you freeze these?
Yes! They are great to make ahead, freeze and then pop in the toaster for an easy reheat.
What’s the best fat to cook pancakes in?
I prefer coconut oil and avocado oil. You can definitely use butter but it can burn easier.
How do I store leftovers?
You can store leftovers in an airtight container in the fridge or freezer. If you store in the freezer, I suggest placing parchment paper in between so they don’t stick together.
Looking for more delicious recipes from scratch? Try these out!
Easy Homemade Sandwich Bread
Quick Drop Honey Biscuits
Easy Homemade Beer Bread
Chocolate Chip Peanut Butter Oatmeal Cookies
If you try this recipe and love it, I would love if you could come back and give it 5 stars! I’d love for you to follow along on Instagram @naturallychaoticlifestyle or Facebook at Naturally Chaotic for more of our day to day!
Thanks for stopping by, see you next time!
Easy Fluffy Pancakes
This recipe makes the most delicious soft, fluffy pancakes that are just begging to be topped with butter and maple syrup. There are also no crazy ingredients, these are made with all pantry staples that most will already have on hand.
Ingredients
- 2 tbsp. raw honey or raw cane sugar
- 2 eggs
- 1 3/4 cups of whole milk
- 1 tsp. vanilla
- 2 tbsp. avocado oil
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 cups all purpose flour
- 1 scoop vanilla protein powder (optional)
- Optional Mix ins: Chocolate Chips, Blueberries, pecans, etc...
Instructions
1. Add your raw honey or raw sugar, eggs, baking powder, baking soda, salt and vanilla to a mixing bowl, mix well.
2. Add in your avocado oil and milk and combine.
3. Toss in your flour, and protein powder and mix well. Don’t be afraid of lumps, they are ok.
4. Go ahead and add in any mix ins if you’d like those and combine gently.
5. Add your choice of coconut oil, avocado oil or butter to your pan. Let it heat for about 20 – 30 seconds when you first get started.
Then add in your scoops of batter leaving a little room for spreading (the size you make will depend on preference and size of your pan.) I like just using a muffin scoop.
6. Now don’t touch them. Just watch them for a minute.
7. Let them sit and cook until you see little bubbles forming on the top of the batter. Once you see those it’s time to flip.
Once they are cooked through remove from the pan.
Top with your favorite syrup or toppings and enjoy!
