Classic American Style Fluffy Pancakes

Happy International Pancake Day! The only day of the year where it seems socially acceptable to eat pancakes for supper. This particular recipe has been passed down through my partner’s family for decades. It has withstood the test of time. Since the recipe hasn't changed, that means it's set in stone as a truly classic pancake recipe. They are fluffy, billowy, thick and a little spongy. Absolutely perfect for breakfast, brunch, supper, a late night snack or whenever the craving hits.

These pancakes are super simple to make. The batter comes together in just 5 minutes using a sieve, one medium bowl and a fork. The ingredients are very common and can be found in almost any kitchen. Everyday pantry staples like milk, egg, vanilla, canola oil, flour, baking powder, sugar and salt. Seriously, no special ingredients or techniques needed to make these classic pancakes.

In the interest of less dishes, the batter can be made entirely in one bowl. Sift the dry ingredients into the bowl and use a fork to whisk them all together. Pull the dry ingredients to the sides of the bowl, making a well in the center. Add the wet ingredients to the well and start to whisk them together with the fork. As they are whisked together slowly start to incorporate the dry ingredients until all the flour has just been mixed in. Like a muffin batter, don’t overmix. Overmixing will strengthen the gluten and leave you with less fluffy pancakes. Another tip is to let the batter sit for 10-15 minutes. This allows the flour to absorb as much liquid as possible, thickening the batter, which will keep the pancakes from spreading out too thin while cooking.

While the batter is resting, start to heat up a large skillet or griddle over medium-low heat. This will give it enough time to heat up fully before cooking the pancakes. Make sure to lightly oil, butter or use a cooking spray to grease the heated pan before cooking. Use ¼ cup of batter to make a medium-sized pancake. Gently pour the batter onto the pan. A large skillet can handle 2-3 pancakes per batch, just leave enough space in between each so that they don’t touch. A griddle will be able to handle a larger amount. The batter will naturally spread out into a circle. I don’t usually spread it out further in order to keep each pancake as thick as possible. However, if the pancake is in a wonky shape feel free to try to make it more circular by spreading it out a little bit as necessary. Pancakes should be gently flipped when little bubbles start to appear in the batter, at the 4-5 minute mark. Once flipped, the top should be a light golden brown colour. Each batch of pancakes takes about 8-10 minutes total. While going through the rest of the batter, keep the cooked pancakes warm in the oven on the lowest temperature until ready to serve.

Let’s talk toppings. Half the fun is choosing how to dress up your pancakes! The classic topping is to drizzle maple syrup overtop. My personal favourite is a dab of butter on each pancake that half-melts from the heat, with some fresh berries and maple syrup. Try layering a stack of pancakes with lemon yogurt and blueberries for a fruity-citrus combo. Or, try maple syrup pan-fried banana slices with crunchy walnuts and a slather of peanut-butter for the classic peanut butter and banana combination. Indulge yourself with whipped cream and strawberries. Whatever topping combination you choose, these pancakes are the perfect pairing!

This recipe makes on average 9 medium-sized pancakes. Scale the recipe as necessary if you are cooking for a larger group of people. Store any leftovers in a container in the fridge for a few days.

Whether it be for breakfast, brunch or supper, these extremely fluffy and light pancakes will be a huge hit. Stack them, choose how to top them and then demolish them.