Fluffy Pancake Recipe

I have a confession to make: I am usually a total waffle addict. I know what you’re thinking now – why would I trust a waffle addict to give me a pancake recipe? What you really should be thinking is, how could I not try the recipe that converted a waffle addict into a pancake lover? That’s right – this recipe from Her Cup of Joy is hands down the best pancake recipe I have ever tried. It’s simple, delicious, and fool-proof. I will never use another pancake recipe – these are the treat I will make for my kids on their birthdays when that day comes. Whether you’ve never made pancakes before or you’re a breakfast aficionado, you need to try this fluffy pancake recipe. I cannot even explain the texture to you – fluffy is the understatement of the century. These pancakes are monstrous! Every one is literally over an inch thick – it is pure insanity!! You can tell before you even cook them that they will be fluffy – the batter is much thicker than a normal pancake batter. The sour cream (deemed the “secret ingredient” by my 6 year old nephew) adds depth to the flavor without being overpowering. They’re delicious with just butter and maple syrup but the perfect base to add chocolate chips, bananas, blueberries, or lemon zest to for an added flavor. One of my favorite things about these is that they can be made the night before! As someone who values beauty sleep and is not a morning person, I really appreciate this. I make the batter fully the night before and refrigerate it overnight so that all I have to do in the morning is put them straight onto the skillet. This recipe can be easily doubled or halved, depending on how many servings you need. As is, it makes about 10 pancakes.

Ingredients:

• 1 cup milk
• 1/2 cup sour cream
• 1 egg, slightly beaten
• 2 tablespoons granulated sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Directions:

1. Whisk together the egg, sugar, milk, sour cream, melted butter, and vanilla extract.
2. Combine the flour, baking powder, baking soda, and salt in a separate bowl.
3. Add the dry ingredients to the liquid mixture and whisk! Make sure there are no large clumps remaining. Let the mixture sit on the counter for 15 minutes to allow the batter to thicken and rise, this is what will give the pancakes the extra fluff. You can also refrigerate the batter overnight – this is what I do! It’s extra convenient when you want to make pancakes first thing in the morning and I prefer the consistency after refrigeration.
4. Heat a pan on medium/low heat. If you’re using an electric skillet, heat to about 325 degrees. Spray with non-stick spray or melt a small dab on butter onto the pan.
5. Add pancake batter onto skillet, 1/4 cup at a time. I like to use a measuring cup to keep all the pancakes consistently sized. Cook for about 2 minutes on each side!
6. Serve immediately. Garnish with toppings of your choice and enjoy!

Let me know how you like this recipe! Trust me, it’s a life-changer.

Save

Save