The best part of this recipe is that you can make it on the fly for breakfast, brunch, lunch or dinner. You most definitely have all of these ingredients in your kitchen. When I say neutral oil I mean avocado oil, melted and cooled coconut oil or sunflower oil. You can also substitute melted and cooled butter for the oil.
We are a family where toppings are everything and just as important as the base of the recipe. My kids have a standard chocolate chip request. I am all about the fresh banana slices and sometimes a few chocolate chips added in for good measure. I honestly don’t add maple syrup for me and the kids because they are sweet enough with the toppings on their own.
Always use a 1/3 cup measuring cup to pour the batter onto the pan. It makes life so easy. I usually have extra pancakes leftover and warm them up in my pop up toaster the next morning. They also freeze well too.
Perfect Fluffy Pancakes
- In a large bowl, whisk together the first 5 ingredients. Make a ‘well’ in the center.
- In a medium bowl, whisk together the last four ingredients.
- Transfer the wet mixture into the dry bowl. Mix together until just combined. Batter should be smooth with some lumps.
- Heat your skillet on high. Once hot, use a 1/3 cup measuring cup to pour the batter onto the skillet. This way the pancakes will be the same medium size.
- Add any toppings you're using now (ie chocolate chips, banana slices, etc) to each pancake. Immediately lower the heat and flip them when your see tiny bubbles have formed. Cook on low heat for 3 more minutes per side. Work in batches to finish the cooking the batter.