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Fluffy Pancakes Recipe

Fluffy Pancakes Recipe photo by Taste of Home

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I FOUND this recipe among our old family favorites and adapted it to make a small amount. It's quick and easy to prepare, but we still consider it a special treat. I make it for breakfast and to satisfy a sweet tooth. Topped with a fresh fruit sauce, it's a wonderful dessert! -Eugene Presley, Council, Virginia

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Fluffy Pancakes Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

5 10 15

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/4 cup shortening, melted

Directions

In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and shortening; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Yield: 8 pancakes.

Nutritional Analysis: 2 pancakes equals 283 calories, 15 g fat (4 g saturated fat), 59 mg cholesterol, 534 mg sodium, 29 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Fluffy Pancakes in Reminisce November/December 1997, p45

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Reviews for Fluffy Pancakes

Fluffy Pancakes

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(1-10) of 55 reviews

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Reviewed on Jun. 13, 2013 by bavarianraspberry

the pancake looked like a potatoe pancake, would not brown.

Reviewed on Apr. 04, 2013 by shellabe1974

Theses are the best pancakes I have ever made! The kids and husband love them. The only thing I did to this recipe was added buttermilk just enough to make it more pourable. I have tried a lot of recipes and nothing compares to this one.

Reviewed on Jan. 02, 2013 by smelmo83

These are the best pancakes I have ever made! I will never go back to frozen or a box again. This recipe doesn't take long at all and they turn out perfect everytime!

Reviewed on Dec. 04, 2012 by Nefertiti83

Really easy to make and taste great. No more boxed mixes for me :)

Reviewed on Nov. 24, 2012 by babsvo07

I added frozen blueberries to the dry ingredients before adding the liquid. Had to add more milk as my husband doesn't like them so thick and heavy.

Reviewed on Aug. 30, 2012 by baking_gal

This recipe looked simple and easy few ingredients and I thought, great, versitile too. I tried whole wheat flour instead of the white flour but it made the dough more firm like muffin batter. I ended up making it as muffins but I'll try again with white flour. I don't know what happened to the batter - did anybody try whole wheat flour? Please help with suggestions!

Yours truely,

Reviewed on Aug. 18, 2012 by puppypal81

Yummy! :)

Reviewed on May. 20, 2012 by audreyp04

Have tried these now with several substitutes for the shortening - oil, canned pumpkin, sweet potato, applesauce & cinnamon, baby food fruit purees and all work great! Very versatile! Also buttermilk makes them even fluffier. These are our go to pancakes and loved by my toddler!