Best Light Fluffy Pancakes Recipes

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LIGHT AND FLUFFY PUMPKIN PANCAKES



Light and Fluffy Pumpkin Pancakes image

These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine

Provided by Hopes in the kitchen

Categories     Breakfast

Time 16m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup 1% low-fat milk (can be any kind)
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg

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.

Nutrition Facts : Calories 273, Fat 8.1, SaturatedFat 4.6, Cholesterol 64.8, Sodium 622.8, Carbohydrate 42.2, Fiber 2, Sugar 10.5, Protein 8

LIGHT AND FLUFFY PANCAKES



Light and Fluffy Pancakes image

From the "Best Recipe" cookbook by America's Test Kitchen. Fabulous pancakes like the ones in restaurants! Perfect basic recipe for embellishing

Provided by daaynish

Categories     Breakfast

Time 20m

Yield 2 pancakes, 4-6 serving(s)

Number Of Ingredients 9

2 cups milk
1 tablespoon lemon juice
1 large egg
3 tablespoons melted butter
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

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 & FLUFFY WHOLE WHEAT BUTTERMILK PANCAKES



Light & Fluffy Whole Wheat Buttermilk Pancakes image

Whole wheat & fluffy?--Yes! I couldn't believe it either until I tried it. I'm not sure if it was because I milled my own wheat or not, but I'll be making this as my standard pancake recipe now.

Provided by Maddison

Categories     Breakfast

Time 20m

Yield 8 Pancakes, 4 serving(s)

Number Of Ingredients 8

1 egg
1 cup whole wheat flour
1 cup buttermilk
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • Beat egg until fluffy.
  • Add remaining ingredients, mix only until smooth.
  • Makes 8 (4 inch) pancakes.
  • Really good and healthy!

Nutrition Facts : Calories 217.3, Fat 9.3, SaturatedFat 1.7, Cholesterol 49, Sodium 621.5, Carbohydrate 28, Fiber 3.2, Sugar 6.2, Protein 7.6

LIGHT AND FLUFFY FLAX PANCAKES



Light and Fluffy Flax Pancakes image

This is my absolute favorite recipe for pancakes. Truly delicious, simple and healthful. Enjoy! The yield is for large pancakes, if you like them small or medium you will get 8-10.

Provided by TaterBug

Categories     Breakfast

Time 20m

Yield 6-10 medium to large cakes, 6 serving(s)

Number Of Ingredients 10

1 1/2 cups whole wheat pastry flour
1/2 cup flax seed meal
2 tablespoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups nonfat milk
2 teaspoons sugar
1 egg
2 egg whites (beaten fluffy)
1/4 cup butter (melted gently)

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



Grandma's Light and Fluffy Pancakes image

When my children and grandchildren were young, we used to get together for a pancake supper. They used to love these pancakes and asked for them often. These pancakes come out light and fluffy and are a big hit every time. Hope y'all enjoy!

Provided by Elaine Bovender

Categories     Pancakes

Time 15m

Number Of Ingredients 7

2 eggs
1 to 1 1/2 c milk
2 1/3 c self-rising flour
2 Tbsp granulated sugar
1/4 c 1/4 cup vegetable oil or melted shortening
1 tsp vanilla extract
SPECIAL NOTE: YOU MAY NEED TO ADJUST THE AMOUNT OF MILK TO REACH DESIRED CONSISTANCY. A THINNER BATTER WILL PRODUCE THINNER 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.

COUNTRY CHEFS TOP 20 -- LIGHT & FLUFFY BUTTERMILK PANCAKES



Country Chefs Top 20 -- Light & Fluffy Buttermilk Pancakes image

Everyone has there top 20 recipes. Well here is the number one recipe the Country Chef uses for breakfast, lunches, and dinners. A very simple combination of humble ingredients, with an incredible melt in your mouth. Always a hit. Constantly having to double or triple this recipe. The recipe card is pretty worn and filled with the various calculations.

Provided by Country Chef

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons butter (melted)
2 tablespoons sugar
2 eggs
2 cups buttermilk

Steps:

  • Mix dry ingredients together first and set aside.
  • Mix eggs, butter milk, and melted butter together.(Yes the melted butter will congeal into little drops if the buttermilk is cold, room temperature works best).
  • Combine all together.
  • Non-stick pan with butter is the best.

Nutrition Facts : Calories 304.4, Fat 9.7, SaturatedFat 5.2, Cholesterol 125.9, Sodium 544.2, Carbohydrate 42.7, Fiber 1.1, Sugar 12.5, Protein 11.3

LIGHT, FLUFFY AND RICH PANCAKES



Light, Fluffy and Rich Pancakes image

Basic pancakes are simple to throw together and are guaranteed to delight a crowd. But go one step further, separating the eggs and beating the whites, and you turn the ordinary pancake into something almost soufflé-like. These also contain ricotta, for extra richness that doesn't weigh the pancakes down.

Provided by Mark Bittman

Categories     breakfast, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 cup ricotta or cottage cheese
1 cup sour cream or plain yogurt
3 eggs, separated
1/2 teaspoon baking soda
1 cup all-purpose flour
Dash salt
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
Butter or grapeseed or other neutral oil as needed

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.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 445 milligrams, Sugar 7 grams, TransFat 0 grams

LIGHT FLUFFY AND RICH PANCAKES



Light Fluffy and Rich Pancakes image

Number Of Ingredients 10

1 cup Ricotta or Cottage Cheese
1 cup Sour Cream or Plain Yogurt
3 rounds Eggs
1/2 teaspoon Baking Soda
1 cup All-Purpose Flour
1 dash Salt
1 tablespoon Sugar
2 tablespoons Lemon Juice
2 teaspoons Grated Lemon Zest
1 tablespoon Butter, grape seed or other neutral oil

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



Light and Fluffy Pancakes image

These pancakes are so light and delish! why buy a pre-made mix when you can do it yourself. My family likes to add their favorites, fresh fruit, choclate chips or peanut butter. This batter is also great for Waffles just make batter a little thicker for Waffles. You can also use whole wheat flour if you are health conscious.

Provided by Linda Orellano

Categories     Pancakes

Time 45m

Number Of Ingredients 8

2 eggs- beaten
2 c buttermilk
1 1/2 c sifted-self-rising flour
1/4 tsp salt
1/4 c white sugar
2 Tbsp vanillia
butter or margarine or vegie spray
optional-choclate chips, or fresh fruit, peanut butter

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 AND FLUFFY VEGAN PANCAKES



Light and Fluffy Vegan Pancakes image

I've been experimenting with recipes I've found online and in cookbooks when I came upon this DELICIOUSLY MOUTH WATERING recipe while searching for a better breakfast to feed my extremely picky family. My mother actually loves them which is amazing because she doesn't like anything vegan. They are super light and fluffy, not to forget extremely quick and easy to make. I am 100% positive you'll enjoy them as much as we do. :)

Provided by Steph M.

Categories     Breakfast

Time 13m

Yield 8-10 cakes, 4-6 serving(s)

Number Of Ingredients 5

1 cup flour (I usually use white)
1 cup coconut milk (I've used both. There is no difference in flavour) or 1 cup water (I've used both. There is no difference in flavour)
2 tablespoons oil (I use peanut oil)
2 tablespoons baking powder
1 tablespoon cinnamon (or more to taste. You may add the cinnamon to the mix or sprinkle directly over the cake as it cooks)

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



LIGHT AND FLUFFY PANCAKES image

Categories     Bread     Egg     Breakfast     Yogurt     Low/No Sugar

Yield 4 servings

Number Of Ingredients 10

1 cup ricotta chees
1 cup plain yogurt
3 eggs, separated, at room temperature
1/2 teaspoon baking soda
1 cup all-purpose flour
Dash salt
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
Grapeseed or other neutral oil as needed

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.

COOK'S ILLUSTRATED LIGHT & FLUFFY PANCAKES



Cook's Illustrated Light & Fluffy Pancakes image

This batter serves four perfectly for a light weekday breakfast. You may want to double the recipe for weekend pancake making, when appetites are larger. If you happen to be using salted butter or buttermilk, you may want to cut back a bit on the salt. If you don't have any buttermilk, mix three-quarters cup of room temperature milk with one tablespoon of lemon juice and let it stand for five minutes. Substitute this "clabbered milk" for the three-quarters cup of buttermilk and one-quarter cup of milk in this recipe. Since this milk mixture is not as thick as buttermilk, the batter and resulting pancakes will not be as thick.

Provided by Gillian Spence

Categories     Breakfast

Time 15m

Yield 8 3 inch pancakes, 3-4 serving(s)

Number Of Ingredients 10

1 cup unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk (plus an extra tablespoon or so if batter is too thick)
1 large egg, separated
2 tablespoons unsalted butter, melted
1 teaspoon vegetable oil (for brushing griddle)

Steps:

  • Mix dry ingredients in medium bowl.
  • Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture.
  • Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
  • Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil.
  • When water splashed on surface confidently sizzles, pour batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.

Nutrition Facts : Calories 305.4, Fat 12.4, SaturatedFat 6.4, Cholesterol 87.7, Sodium 652.8, Carbohydrate 38.8, Fiber 1.1, Sugar 5.9, Protein 9.2

LIGHT & FLUFFY PANCAKES RECIPE - (4.1/5)



Light & Fluffy Pancakes Recipe - (4.1/5) image

Provided by msippigrl

Number Of Ingredients 15

BLOND BUTTER SYRUP:
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 tablespoons melted butter
1/2 teaspoon vanilla extract
1 stick (1/2 cup) salted butter
1 cup sugar
1/2 cup evaporated milk
Dash of salt

Steps:

  • In a glass measuring cup or small bowl, stir together the milk and vinegar and set aside for 10 minutes to "sour". In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk egg; then whisk in the soured milk, melted butter, and vanilla. Add mixture to the dry ingredients and whisk just until most of the lumps are gone, but DO NOT OVER MIX!! Let the batter stand for 10 minutes. The batter will be thick with air bubbles but DO NOT STIR! Lightly coat a large frying pan with vegetable oil and heat over medium/medium-high heat. Using a 1/2-cup measuring cup or large ladle, gently dip out batter into the heated frying pan, 3 to 4 pancakes at a time. Cook, undisturbed, until air bubbles appear on top, and bottom is browned, then carefully flip them over with a egg turner to brown the other side. Makes 7 to 8 pancakes about 4 1/2-inches in diameter. Serve hot with butter and Blonde Butter Syrup, or real maple syrup. BLONDE BUTTER SYRUP: Melt butter in a 1 to 1 1/2 quart saucepan over medium heat. Set aside. Add evaporated milk to a 3 to 4-cup glass measuring bowl (mine was 4-cup). Microwave for 60 to 70 seconds, or until milk boils up. Remove milk from microwave and immediately whisk in the sugar for a minute or two for the sugar to dissolve. Whisk mixture into the melted butter in the saucepan and cook, whisking constantly, over medium/medium-high heat until the syrup boils and thickens. It will thicken even more as it cools. Serve over homemade pancakes. Makes about 1 1/2 cups syrup. Leftovers can be reheated slightly in the microwave.

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