Delicious Fluffy Pancakes Recipes

Steps:

• In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Steps:

• Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Stir the milk mixture into the flour mixture with a rubber spatula until just combined (it's OK if there are a few lumps). Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined (do not overmix).
• Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
• Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Stir the milk mixture into the flour mixture until just combined (it's okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
• Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
• Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.

Steps:

• Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside. Whisk together buttermilk, eggs, vanilla, melted butter, and vegetable oil in a glass measuring cup. Whisk buttermilk mixture into flour mixture until just moistened (do not overmix; a few small lumps are fine). Gently fold in egg whites.
• Heat a griddle or large nonstick skillet over medium heat. Use 1/2 teaspoon butter and 2 teaspoons oil to coat. For each pancake, ladle 1/3 cup batter 2 inches apart. Cook until bubbles form and pancakes are slightly dry around edges, about 3 minutes. Flip; cook until golden brown, about 3 minutes more. Repeat with remaining batter, adding butter and oil as needed. Serve with butter and syrup, if desired.

Steps:

• Whisk together the flour and baking powder in a large bowl.
• In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
• In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
• Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
• Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
• Serve with maple syrup.
• Enjoy!

Steps:

• Preheat griddle to medium heat.
• Mix together all dry ingredients.
• Add the rest of the ingredients.
• Stir until well mixed, but do not over mix as this will toughen the pancakes.
• The batter will be slightly lumpy.
• Spray non fat cooking spray on to preheated griddle.
• Pour 1/4 cup of batter onto griddle.
• Cook for 2 minutes on one side.
• Flip pancake over and cook for 1 more minute.
• Only flip pancake once for best results.
• Top with your favorite toppings and serve.

Steps:

• Stir milk and vinegar together in a bowl; set aside to 'sour' for about 5 minutes.
• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk egg and butter into sour milk. Pour flour mixture into milk mixture and whisk until batter is smooth. Add cinnamon and vanilla extract to batter; mix well.
• Heat a large skillet over medium heat and coat with cooking spray. Drop batter, 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Steps:

• Beat egg.
• Stir in butter and milk.
• Combine flour, salt, sugar, and baking powder.
• Stir into egg mixture.
• Lightly grease a griddle.
• Heat griddle and drop about 1/4 cup batter onto griddle.
• Spread lightly with a spoon.
• When bubbles begin to appear around outside edge and break, turn with a spatula and cook on other side.
• (I also lift edge a little with the spatula and peek under it to see how it's doing.) You will need to adjust your heat so they do not cook too fast and burn.
• For me, the temperature usually ends up somewhere between medium and medium-high.