The Pioneer Woman Tasty Kitchen
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Fluffiest, Most Satisfying Pancakes

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Level: Easy

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Description

It’s all in the name! This pancake recipe is so easy and so good, it will surely become a staple at your house the way it has in mine!

Ingredients

  • 1-¾ cup All-purpose Flour
  • 3 Tablespoons Brown Sugar
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Coarse Kosher Salt
  • 1-½ cup Buttermilk
  • 2 whole Eggs
  • 1 Tablespoon Butter, Melted And Cooled
  • 1 teaspoon Vanilla
  • 2 Tablespoons Coconut Oil Or Safflower Oil If You Don't Want A Slightly Coconutty Taste

Preparation

Heat griddle to medium heat (about 325 to 350ºF).

In large bowl, sift flour, sugar, baking powder and salt. It is important to sift the dry ingredients so you don’t get baking powder lumps.

In a separate bowl, whisk buttermilk, egg, butter and vanilla (see note). Once the wet ingredients are whisked together, create a well in the dry ingredients and pour right into the center of the dry ingredients. Whisk until just combined but still slightly lumpy, making sure not to overwork the batter.

Drop a little bit of butter and safflower oil or coconut oil (you don’t need a lot). Cook pancakes (you can use an ice cream scoop to make perfect even pancakes).

Note: It is very important that your buttermilk and egg are at room temperature. Otherwise, if you have cold ingredients, you will end up with a soggy pancake.

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