HOW TO MAKE HOME PANCAKES RECIPES

Name: Fluffy Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 pancakes.
Ingredients: 1 cup all-purpose flour; 1 tablespoon sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 large egg; 3/4 cup milk; 1/4 cup shortening or butter, melted

FLUFFY PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Fluffy Pancakes Recipe: How to Make It - Taste of Home image

This is the best fluffy pancakes recipe according to my family. They are quick and easy to prepare, but we still consider these homemade pancakes a special treat. —Eugene Presley, Council, Virginia

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 pancakes.

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1/4 cup shortening or butter, melted

Steps:

In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

YOGURT PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Yogurt Pancakes Recipe: How to Make It - Taste of Home image

Get your day off to a great start with these yummy yogurt pancakes. Short on time? Make a batch on the weekend! —Cheryll Baber, Homedale, Idaho

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12 pancakes.

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
2 cups plain yogurt
1/4 cup water
Optional: Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans

Steps:

In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Nutrition Facts : Calories 242 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 432mg sodium, CarbohydrateContent 40g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 9g protein. Diabetic Exchanges 2.500 starch

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