- 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
- 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.
Reviews for Fluffy Pancakes
Sort By :
"I made these yesterday on a cold snowy New England morning. Wonderful! I agree with another reviewer that they are better than Bisquick. I'm glad I gave these a try. I will definitely make again!"
"Best from scratch pancakes!!! I've been trying different recipes and this one is it, no more looking. Nice and fluffy and simple to make."
"I think this is the recipe I used the other day. I used 3/4 c. of flour and substituted 1/4 c. of Quinoa flour for the remainder of the flour.They came out delicious and left me full of energy and a lasting feeling of fullness.I think this would make an excellent pancake for our children going off to school and their parents going off to work."
"These pancakes truly were light, fluffy, and delicious. I added about 1/2 tsp of cinnamon to the dry ingredients and 1 tsp vanilla to the wet ingredients. My family loves vanilla flavored pancakes. I also dropped fresh blueberries onto each pancake while the first side was cooking. I had a bit of trouble combining the melted shortening with the milk and egg. Ultimately, I heated the milk and shortening together in the microwave for about 30 seconds and then whisked them together vigorously while adding the egg. Not sure if that's the best technique, but I was pleased with the product."
"These pancakes had excellent flavor, plus being tender and fluffy. Will definately keep this recipe to make them again."