Best 12 Worlds Easiest Pancakes Recipes

WORLD'S EASIEST PANCAKE

Steps:

• Place oat flakes in a blender or food processor and blend until it forms an almost flour texture. Add coconut milk, vanilla, banana and blend. Then add the blueberries and blend.
• Let the mixture sit for a few minutes while you warm up your pan and melt the coconut oil.
• Place 1/4 cup mixture on pan for each pancake (if you like them small like the size in my photo) and cook until the outside turns golden brown and then flip. Cook for a few more minutes on the other side.
• Serve with a dollop of coconut butter (not to be confused with coconut oil) and some loose berries. Drizzle with unpasteurized honey or real maple syrup.

WORLD'S EASIEST PANCAKES

Steps:

• Place all ingredients into a large mixing bowl, and mix for approx 2 minutes.
• Pour into a hot non stick pan and cook until air bubbles form on one side. Flip and cook until done (do not press on pancakes too hard because they will shrink.).
• Other variations include using all purpose plain flour with a small amount of bicarbonate soda, or substituting half the milk for a sweet lemonade.
• Top with maple syrup or lemon and sugar mix.

THE BEST BUTTERMILK PANCAKES

Steps:

• Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

EASIEST EVER PANCAKES

Steps:

• To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free.
• Now whisk in the melted butter. Place a pancake pan over a medium heat and wipe with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mix around the pan and pour off any excess. Cook for about 30 secs until golden, then flip over and cook on the other side. Pile the pancakes up and serve with your favourite filling.

FLUFFY PANCAKES

Steps:

• Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

THE BEST PANCAKES IN THE WORLD

Steps:

• Just toss it all in the blender or magic bullet and blend until smooth.
• Cook on hot griddle.
• Serve with maple syrup.
• Eat. Yum!
• I substitute 3/4 c fat free half and half plus 1/4 c water for the 1 c buttermilk.

THE BEST EVER PANCAKES

Steps:

• In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.

BEST BUTTERMILK PANCAKES

Steps:

• Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
• Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
• Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
• Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve with Cranberry Syrup.

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

WORLD'S BEST PANCAKES

Steps:

• Mix dry ingredients in bowl. Melt butter while mixing wet ingredients in wet goods bowl. Add melted butter last. Pour dry ingredients into wet bowl and mix thoroughly. Heat griddle to 400 degrees and grease with butter. Use ladle to spoon mix onto griddle. Flip when bubbles appear on top of pancakes. Delicious if topped with a dab of sour cream and homemade jams. Butter and maple syrup is also delightful.

HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY

Steps:

• In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
• In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
• Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
• Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
• Let the batter rest for 15-30 minutes at room temperature.
• Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
• Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
• Serve the pancakes with butter and maple syrup.
• Enjoy!

PERFECT BUTTERMILK PANCAKES

Steps:

• Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
• Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
• Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.