Light and Fluffy Pancakes

There's nothing better on a Sunday morning than waking up to a big stack of light and fluffy pancakes. They are soft, buttery, delicious, and once you learn how easy they are to make you won't ever want to use a box mix again. 

A big stack of light and fluffy pancakes make the perfect start to your weekend morning. I know you are going to fall in love with these, they are soft, light, fluffy, and crazy easy to make. Plus they are made with basic kitchen staples I can almost guarantee you have on hand:

• Flour
• Sugar
• Baking powder 
• Baking soda
• Salt
• Butter
• Egg
• Milk 

You have all of that right? Great! You are ready to make these delicious light and fluffy pancakes that you and your family will absolutely love.

How to Make Pancakes:

1. Melt the butter and let it cool slightly. You can also warm the milk a bit if you want so that it doesn't curdle when added to the wet ingredients. Don't worry if it does curdle though, it won't affect the pancakes in the end. 
2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
3. In a separate bowl, whisk together the cooled melted butter, egg, and milk.
4. When you're ready to start cooking the pancakes whisk the wet ingredients into the dry until smooth. 
5. Heat a large skillet, griddle, or non-stick pan over medium heat. Once the pan is hot, lower the heat to medium-low heat and add butter to grease the pan.
6. Pour about ¼ cup of the pancake batter into the pan. Once you see the surface covered with tiny bubbles and the sides are starting to look golden brown, the pancake is ready to be flipped. 90% of the cooking is done on the first side, so once you flip the pancakes they only need to cook for another minute or so on the other side.
7. Serve topped with more butter and drizzle with plenty of syrup.

Tips for the Best Pancakes:

• Don't overmix the batter. Once you have added the wet ingredients to the dry ingredients be careful not to overmix. It should be mostly smooth, but a few lumps are okay.
• Keep the wet and dry ingredients separate until you are ready to cook the pancakes. You can mix them separately as much as you want, but once they are combined the mixing should be kept to a minimum.
• Don't overcrowd your pan. Work in batches of small pancakes, smaller pancakes are easier to flip and cook more evenly.
• Cook over low to medium heat. The heat needs to be low enough so that the pancakes can cook through evenly without the outside getting burnt.
• Grease the pan with butter or olive oil, which helps prevent the pancakes from sticking. You may need to re-grease at some point.
• If you want to make these into blueberry pancakes, once you pour the batter onto the pan dot the top with a few fresh or frozen blueberries. The same thing goes for adding chocolate chips. 

More Breakfast Favorites:

• Belgian Waffle Recipe 
• French Toast 
• Homemade Cinnamon Rolls 
• Blueberry Muffins