- 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
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"I couldnt find my "go to" recipe this morning so I tried these pancakes. They are the BEST!!! I added a tsp of vanilla and used butter instead of shortening with a bit more milk, and VOILE`... they were just perfect!!! So now these are my "go to" pancake recipe.... Simple and Deeeeeelicious!!!!!!!!!!"
"These are fabulous! Taste like box mix, but so much better! The batter is super thick so I always add a splash more milk to thin just a bit. Still stays nice and fluffy. I love that this recipe doesn't use buttermilk like most pancake recipes because I don't always have it on hand."
"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."