Fluffy Pancakes
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Fluffy Pancakes

Fluffy Pancakes

9 Servings
prep. time 10 min.
cook time 15 min.
Print Version
Nutrients per Serving
Calories
115
Fat
5 g
Saturated Fat
1 g
Trans Fat
0 g
Sodium
240 mg
Carbohydrate
15 g
Fibre
1 g
Sugars
3 g
Protein
3 g
Ingredients
3/4 cup
175 mL
all-purpose flour
1/4 cup
50 mL
cornstarch
2 tbsp
25 mL
wheat or oat bran or wheat germ (optional)
1 tbsp
15 mL
granulated sugar
1-1/2 tsp
7 mL
baking powder
1/2 tsp
2 mL
baking soda
1/4 tsp
1 mL
salt
2 
2 
eggs
1 cup
250 mL
buttermilk or soured 2% milk (see Notes)
2 tbsp
30 mL
vegetable oil
1/2 tsp
2 mL
vanilla extract
 
 
Fresh berries or chopped fruit (optional)
 
 
Maple syrup (optional)
 
Method
  • Stir flour, cornstarch, bran (if using), sugar, baking powder, baking soda and salt together in large bowl. Whisk eggs, milk, oil and vanilla in small bowl. Stir egg mixture into dry ingredients just until combined.
  • Spray large non-stick skillet with cooking spray. Heat over medium-high heat. Spoon about 1/4 cup (50 mL) batter per pancake into pan, spreading batter slightly. Cook until bubbles appear on surface, about 2 minutes. Turn and cook until lightly browned on second side, about 1 minute. Serve immediately or keep warm while cooking remaining batter. Serve topped with fresh berries and syrup , if desired.
  • *To sour milk, pour 1 tbsp (15 mL) vinegar into measuring cup; add enough milk to equal 1 cup (250 mL).
Notes
For a quick breakfast, prepare pancakes in advance, freeze and reheat in the microwave.