Best Light And Fluffy Pancakes Recipes

LIGHT AND FLUFFY PUMPKIN PANCAKES

Steps:

• Whisk flour, sugar, baking powder, spices and salt in a bowl.
• In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
• Fold mixture into dry ingredients.
• Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
• Cook pancakes about 3 minutes per side. Serve with butter and syrup.
• Makes about six 6-inch pancakes.

LIGHT AND FLUFFY PANCAKES

Steps:

• Whisk milk and lemon juice in a medium bowl and set aside to let thicken.
• In a separate bowl, whisk dry ingredients together - flour, sugar, baking powder, baking soda, salt.
• Whisk the egg and melted butter into the milk mixture.
• Create a little "well" in the center of dry ingredient bowl and pour the milky mixture in the center.
• Whisk gently until just combined, there should still be lumps.
• Heat a pan or griddle to medium heat and coat with butter or vegetable oil.
• Pour pancake mixture by 1/4 cups and heat until large bubbles come to the top (about 1-2 minutes).
• Flip the pancake and wait another 1-2 minutes.

LIGHT AND FLUFFY FLAX PANCAKES

Steps:

• Mix the dry items first.
• Beat the egg and egg white until nice and fluffy.
• Combine the eggs and melted butter to the milk and slowly stir in the flour.
• Let sit at least 5-6 minutes while heating the pan.
• These will be high, but light and fluffy.

GRANDMA'S LIGHT AND FLUFFY PANCAKES

Steps:

• 1. In a mixing bowl, beat eggs on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients (use a wooden spoon or spatula, not a mixer).
• 2. Pour batter from 1/4 cup measuring cup onto a medium-hot, lightly greased griddle. Bake until puffed and bubbles begin to break. Turn and bake other side until golden brown. Makes 12 to 14 pancakes.
• 3. Serve hot with your favorite kinds of syrup and/or toppings. You may also stir in blueberries, chocolate chips or nuts to the batter before cooking.

LIGHT, FLUFFY AND RICH PANCAKES

Steps:

• Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.
• Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.
• Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.

LIGHT AND FLUFFY PANCAKES

Steps:

• 1. beat eggs in small bowl
• 2. mix flour and salt and sugar in large bowl
• 3. add eggs
• 4. add 1 cup buttermilk, mix well, add more buttermilk a little at a time until you get consistancy you like.
• 5. add vanillia mix well
• 6. let griddle or pan get hot add a little butter or spray to pan or griddle
• 7. pour batter onto surface until desired size and cook until bubbles form all over the top, flip and watch them rise to very light and fluffy.
• 8. this step is optional, add choclate chips to pancakes on the griddle or fresh berries, or thinly sliced bananas.

LIGHT FLUFFY AND RICH PANCAKES

Steps:

• Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.
• Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.
• Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side.
• Serve immediately.

LIGHT AND FLUFFY VEGAN PANCAKES

Steps:

• 1 Dump all the ingredients in a large enough bowl and mix till smooth.
• 2 Heat the stove.
• 3 For perfectly equal sized cakes, I use 1/4 measuring cup.
• 4 Once the edges are perfectly browned and cooked about 1/2 inch inward; flip the cake.
• 5 Repeat till the batter is used up or seal into airtight container and save for another day.
• 6 Enjoy!

LIGHT AND FLUFFY PANCAKES

Steps:

• 1. Beat together the ricotta cheese, yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry. 2. Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter. 3. Add about 1 tablespoon oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.