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Pancake stack

Soft and Fluffy Pancakes

Jayanni
Homemade pancakes perfect for brunch or breakfast for dinner!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Set of Measuring Cups
  • 1 Set of measuring spoons
  • 1 Skillet or Griddle Greased Cast Iron or Non-stick
  • 1 Wide Spatula
  • 1 Butter Knife

Ingredients
  

  • 2 Cups All-purpose Flour
  • 1 Teaspoon Salt
  • 4 Teaspoons Baking Powder
  • 3 Tablespoons Sugar
  • 1 Teaspoon Cinnamon Powder Optional
  • 2 Large Eggs
  • 1 Tablespoon Greek Yogurt Plain or Vanilla
  • 1 Teaspoon Pure Vanilla Extract
  • 4 Tablespoons Melted Butter Unsalted
  • 2 Cups Milk

Instructions
 

  • In a small microwave-safe bowl, melt butter for 30 seconds and set aside.
  • In a large bowl, mix the flour, salt, baking powder, sugar and cinnamon powder.
  • Make a well within the dry ingredients, add Greek yogurt, vanilla extract, melted butter and eggs. Lightly mix the wet ingredients before combining the dry ingredients. Lastly add the milk to stir all ingredients together. Once well combined, fold the pancake batter to avoid over mixing until smooth.
  • Let the pancake batter sit on the counter for approximately 5-10 minutes. In a large skillet on medium heat melt one tablespoon of butter.
  • Use an ice cream scoop or ladle to pour pancake batter into the buttered skillet, this will allow for even portions.
  • Cook the pancake on medium heat for approximately 1 min 30 seconds to 2 mins before flipping. Once you see bubbles aerate around the edges of the pancake, this will indicate it is time to flip the pancake.
  • Cook the pancake on the opposite side for an additional 1-2 minutes. Once the pancake is done place on a plate to cool or serve to order hot.
  • Repeat for each pancake and add butter on the skillet between each pancake, for crispy edges.
  • Serve the pancakes topped with warm maple syrup and whipped butter. These pancakes pair well with bacon and eggs.

Notes

Recipe Tips
  • Let the pancake batter sit on the counter for approximately five minutes before cooking to allow for a fluffy texture.
  • Flip the pancake away from your body to avoid hot butter splattering towards you.
  • Watch your heat level between each pancake, turn down the medium heat (5-6 level) to a lower heat (3-4). As the heat rises the pancakes will cook faster, each side may not need a full 2 minutes.
  • Warm up your syrup with a tablespoon of butter before serving, microwaving for approximately 20 seconds.
  • If you are not serving your pancakes immediately, keep the pancakes in the oven at a warm 200 degrees. Individual pancakes can be reheated in the microwave for 15-20 seconds.
  • Pancake leftovers can be refrigerated in an airtight container for up to four days before discarding.
  • Pancake leftovers can be frozen, let cool before freezing. Freeze in a stack of 1-3 pancakes, wrap in Saran Wrap and a second layer of foil. Place wrapped pancakes in a freeze safe ziploc bag. Pancakes can be frozen for up to two months before discarding.
  • Leftover pancakes (unfrozen or frozen) can be reheated in the air fryer, cook time will vary at 350 degrees.
  • If you want crispy edges, a cast iron skillet is recommended. If you are using a non-stick pan extra butter will help the crispy edge texture. 
Keyword pancakes