Fluffy Easy Pancakes

The entire family will love these easy, made from scratch pancakes! They are so fluffy and can be stored in the refrigerator for 3 – 4 days or even frozen and reheated. I make batches of these and store for those mornings when I am unable to make breakfast. You can also make the batter and keep in the refrigerator for 2 – 3 days and make pancakes as needed. Delicious and easy without that artificial pancake mix flavor 🙂

Makes 8 – 10 medium sized pancakes

Ingredients:

• 2 large eggs
• 1 – 1 1/4 cup milk
• 3 tbsp butter (melted) – unsweetened applesauce can be used as an alternative
• 1 tsp vanilla essence
• 1 1/2 cups All purpose flour (you can do half wheat as well)
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp cinnamon powder
• 1/8 – 1/4 tsp nutmeg (use less nutmeg if you don’t like the taste)
• 2 tbsp brown sugar
• Desired toppings (blueberries, chocolate chips, banana slices, strawberries etc.)

Instructions:

1. Place eggs and one cup of milk into your stand mixer and beat on low speed for 10 minutes. I beat it this long as this is what creates that fluffy pancake. If you don’t have a stand or hand mixer, use a whisk and whisk well until light yellow with lots of bubbles.
2. While the egg and milk whisk together, melt butter and set aside to cool a bit.
3. Sift all remaining dry ingredients together and mix. This helps to remove lumps and ensures the dry ingredients get all mixed together.
4. Add vanilla essence to the wet mixture and beat another 30 seconds.
5. Add butter to the wet mixture and beat another 30 seconds until incorporated.
6. Remove the mixing bowl from the stand and mix the dry ingredients with the wet using a rubber spatula or wooden spoon. Do not over mix, just mix until fully incorporated.
7. The batter should drip off the spatula in a runny stream. If the batter is a bit stiff, add some more milk up to another 1/4 cup. I find during the winter months I need the extra 1/4 cup or if I plan to store the batter for use at a later date, I add this extra milk as the batter thickens with time.
8. Let the batter sit for about 15 minutes, it will thicken a bit. In the meantime, heat your griddle or non-stick pan.
9. If using a frying pan or griddle, lightly grease with butter. I like using a small non-stick pan in which case I skip the butter.
10. Once your pan in hot, pour about 1/4 cup of batter into the pan. At this point I sprinkle any toppings we prefer (chocolate chips are a favorite in our house, but I have also made with blueberries and sliced ripe bananas).
11. Cook for about 2-3 minutes until bubbles start to form and pop.
12. Flip pancake and cook for another 1 – 2 minutes.
13. Serve with your favorite syrup and fruit!