Fluffy Pancakes Recipe
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 Eggland's Best 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
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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.
These pancakes were way better than Bisquick box mix. They were way fluffier and delicious! My husband and 7 year old loved them too! The best part is the ingredients are things I always have on hand too!!
Yum! I doubled the batch and added 3/4 cup milk and 3/4 cup buttermilk. Needed to add a little more milk to thin the batter. Turned out light and fluffy.
I substituted Coconut oil for the shortening, absolutely my all time favorite pancakes. Thank You for sharing!