Easy Fluffy Pancakes

Here’s the secret behind our fluffy pancakes - we used a little more baking powder than usual to get an extra rise out of them. Sometimes small changes make big differences! Use this recipe for a basic breakfast, or try some of our chef’s suggestions below to customize a spectacular stack of flapjacks!

Prep Time
15 minutes
Cook Time
4 - 5 minutes per pancake
Servings
  • 1½ cup (375 ml) milk 1½ cup (375 ml) milk
  • ⅓ cup (76 g) butter, melted and cooled slightly ⅓ cup (76 g) butter, melted and cooled slightly
  • 2 eggs, lightly beaten 2 eggs, lightly beaten
  • 2 tsp (10 ml) pure vanilla extract 2 tsp (10 ml) pure vanilla extract
  • 2 cups (250 g) all-purpose flour 2 cups (250 g) all-purpose flour
  • ¼ cup (50 g) Redpath® Granulated Sugar ¼ cup (50 g) Redpath® Granulated Sugar
  • 1 tbsp (15 g) baking powder 1 tbsp (15 g) baking powder
  • ½ tsp (3 g) salt ½ tsp (3 g) salt
  • ¼ tsp (2 g) baking soda ¼ tsp (2 g) baking soda
Nonstick pan

Instructions

Step 1

In a large measuring cup, combine milk, melted butter, lightly beaten eggs, and vanilla extract. Whisk vigorously until thoroughly mixed.

Step 2

In a large bowl, combine the all-purpose flour, Redpath® Granulated Sugar, baking powder, salt, and baking soda. Whisk well to ensure the leavening agents and salt are evenly distributed throughout the flour and no lumps remain.

Step 3

Pour the wet ingredients into the dry ingredients. With the whisk, fold until no flour streaks remain; do not overmix. Mixture will be slightly lumpy.

Step 4

Set aside to rest for 5 minutes. Preheat a nonstick pan on medium-low to medium heat. If using an electric griddle, set to 375°F (191°C).

Step 5

With a ladle, measure ¼ cup (60 ml) portions onto the ungreased, preheated nonstick pan allowing room for spreading.

Step 6
Step 7

Serve immediately.

Serve warm pancakes dusted with Redpath® Icing Sugar, a pat of butter, pure maple syrup, jams, fruit purees, fresh summer berries (strawberries, blueberries, red or white currants, or raspberries), sliced bananas, whipped cream, sprinkled with granola, and/or alongside bacon or sausages.

Chef's Tip

*Non-dairy milk (almond, coconut, oat, etc.) can be used in place of the milk in the recipe. For extra tang, replace with buttermilk.

* Pancakes can be kept warm in a low-temperature oven. Preheat oven to the lowest temperature setting. Place a wire cooling rack onto a baking sheet into the oven. After cooking each pancake, place them in a single layer into the oven to keep warm. Be careful, as the pancakes will begin to dry out if kept longer than 20 minutes in the oven.   

*To test if your griddle or nonstick pan is preheated correctly, spoon about a tablespoon of the batter into the pan. After a minute of cooking, the underside of the tester should be golden in colour. If the bottoms of the tester are pale or burnt, adjust the heat or temperature accordingly. 

*If using a regular pan vs. a nonstick pan, add a small amount of butter to the pan to lightly grease the surface, before adding the pancake batter.

*Add ground cinnamon, zests (lemon, orange, lime), or use a different extract in place of the vanilla extract (almond, lemon, rosewater, orange blossom water, etc.) to change up the flavour.

*If adding mix-ins to your pancakes, sprinkle the ingredients (peanut butter or chocolate chips, blueberries, sprinkles, shredded coconut, etc.) after you’ve poured the batter into the pan or onto your griddle.

*Pancakes can be frozen for up to 3 months. Place completely cooled pancakes in a single layer on a baking sheet. Freeze solid; 1 hour. Place frozen pancakes between sheets of parchment or waxed paper and into a freezer-safe bag. Reheat frozen pancakes in the microwave (30 to 60 seconds). If desired, finish them off in a toaster oven for about 1 minute to crisp them.