There’s no question that making pancakes from scratch is well worth the limited effort. But a recipe debate has risen lately as a new contender has entered the fray. On the one side are the original Fluffy Homemade Pancakes, the most visited recipe on this site. And on the other, Fluffy Homemade Pancakes Version Two (recipe below) which has gained a position on the top of the rotation.
So if you find yourself in the mood for pancakes in the coming couple of weeks, I pose a request that you give this new one a try and compare it to the original. Maybe you’ll find no discernible difference. Or perhaps regardless of the results, you’ll align with the kids’ Nana and prioritize the lower sodium content of the first.
Whatever the case, if you seek a no-frills, go-to homemade pancake mix for the every day, you can feel you’ve done your due diligence and have what you deem to be the best basic recipe ready for the wanting.
You can cast your vote here and please share comments below. I will post the results before the holidays draw more morning time in the kitchen. Thanks for your input!
Tips for Quicker Pancakes
Here are a couple of strategies to streamline the pancake preparation process, particularly helpful on a weekday morning:
1) Keep a storage container filled with the dry ingredients in your pantry. Whisk 2 cups of the dry mix (which has previously been sifted as per the recipe) and then add the butter, milk, egg and vanilla.
2) Make extra pancakes and, when cool, refrigerate or freeze the leftovers. (If freezing, lay them out on a cookie sheet in a single layer. After two or so hours, transfer to a ziplock bag.) To reheat, lightly toast or heat in the microwave. Great for a quick breakfast or snack.
Fluffy Homemade Pancakes - Version Two
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 2 tablespoons butter, melted
- 1 1/4 cups milk
- 1 egg
- 1/2 teaspoon vanilla
INSTRUCTIONS
- Heat a griddle or frying pan over low to medium heat for 3-5 minutes. Lightly grease with canola or vegetable oil.
- In a large bowl, sift together or whisk the flour, baking powder, salt and sugar.
- Melt the butter in a Pyrex measuring cup in the microwave or in a saucepan on the stove.
- Make a well in the center of the dry ingredients and pour in the melted butter.
- Crack the egg and vanilla into the measuring cup and lightly beat with a fork. Add to the bowl.
- Measure the milk in the cup and add to the bowl.
- Mix with a spoon until smooth with a few remaining lumps. Don’t over mix.
- Spoon the batter onto the griddle or pan. When bubbles begin to form on the surface, turn the pancakes and cook for another minute until golden brown.
