Fluffy Pancakes from Scratch are so easy

December 4, 2016

We have developed a bit of a routine on the weekends when we aren't traveling or at a show. We sleep in a bit, dink around the house, play with the kitties, maybe watch some of the tv we DVR'd from the week then make fresh pancakes.

The experimentation with pancake recipes began when I realized I was out of pancake mix from the grocery store. I thought we were doomed to a pancakeless morning but refusing to be thwarted I started researching pancake recipes online. As it turns out, it's just as easy to make them from scratch and they're even fluffier!

This recipe will make 8 pancakes about 4-5" each which is a little too much for the two of us. If we have people over for pancakes, I usually double the batch.

Here is a list of ingredients, most of which you probably already have in your kitchen:

1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder (make sure it isn't expired so your pancakes are nice and fluffy)
1 teaspoon vanilla extract
1 large egg
1 1/4 cups milk
3 Tablespoons butter
1 Tablespoon lemon zest (optional but highly recommended)
Vegetable Oil

If you want to add the sauteed apples, you'll also need:

1 Large or 2 small apples
1 teaspoon cinnamon
2 Tablespoons butter

So here's what I do. First, I find a nice mixing bowl like my Small Mixing Bowl, and melt the 3 Tablespoons of butter in the microwave. Usually 30 seconds on high is enough, if not then continue in 15 second intervals.

Add in the egg, Vanilla, Milk and Lemon Zest. (If you don't have a citrus zesting tool, just peel the lemon with your vegetable peeler and finely chop the zest you've peeled off). Mix well with a whisk.

Add the Baking Powder and mix well again.

Add the All Purpose Flour 1/2 cup at a time and mix well.

If you want to add any fruit like blueberries, raspberries, bananas, or you're going really decadent and want to add chocolate chips, this is the time.

Pour your vegetable oil in a skillet. I usually use about a Tablespoon. Once the oil is heated, pour your pancake batter and cook them as you normally would.

I usually prep and start the apples before the pancakes so they have a little longer to simmer. They're so easy you may find yourself making them just for a snack on their own.

Core and rough chop your apple(s). Melt 2 Tablespoons of butter in a small saucepan over medium heat and drop in the apples. Simmer the apples, stirring occasionally, until tender.

Once I start the pancakes, I add in a teaspoon of cinnamon to the apples and stir it in well. Yum! I don't add any sugar. The apples are sweet enough when you factor in the maple syrup and powdered sugar that will top the pile of brunchy goodness, but if you're not using syrup, you may want to toss in a couple Tablespoons of sugar or brown sugar and simmer for one more minute.

When all your pancakes are finished, plate them on a handmade plate then top with the apples, drizzle some maple syrup and sprinkle with powdered sugar.

They're also amazing drizzled with warm caramel. Ooooohhhh yeah, that's tasty as hell. Sometimes if I am making chocolate chip pancakes, I'll use orange zest instead of lemon zest.

However you choose to embellish your pancakes, this recipe is going to make a nice fluffy base for whatever you're adding. Enjoy!