The Fluffiest Pancakes Ever
These Fluffiest Pancakes Ever are soft, golden, and irresistibly fluffy—made with simple ingredients and customizable with a protein-packed cottage cheese twist.
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Servings: 12 pancakes
Ingredients
- 1 1/2 c. All purpose flour
- 1 1/2 tbsp granulated sugar
- 3 1/2 tsp baking powder
- 1 tbsp ground flaxseed
- 1 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 1 1/3 c. whole milk
- 2-3 tbsp water more or less depending on consistency desired
- 4 tbsp unsalted butter melted
Instructions
- In a medium bowl, whisk together dry ingredients.
- Whisk together egg, vanilla, and milk in another bowl.
- Add to the dry ingredients. Add melted butter and 3 tbsp of water(if needed) and stir together. Add more water as needed for desired consistency.
- Heat a skillet, or griddle, over low-medium heat. Lightly butter the pan and pour pancake batter in the size of your choosing onto the pan (I usually use a 1/3 c. measuring cup to portion). Flip when the tops have bubbles and the bottom is browned. (About 2-3 minutes per side).
- Repeat with remaining batter. Adjust heat lower if cooking too quickly, or up if not cooking through enough.
Notes
Protein-Rich Variation: To make these pancakes protein-packed without changing the texture:
- Reduce milk to 1 cup.
- Add ½ cup cottage cheese to the wet ingredients.
- Blend all wet ingredients together before adding to the dry.
This version turns your pancakes extra creamy, slightly tangy, and high in protein—perfect for a more filling breakfast!