The Pioneer Woman Tasty Kitchen
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Thick and Fluffy Pancakes

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

These thick, fluffy, and melt in your mouth pancakes are miles ahead of anything that comes out of a boxed mix. And with more than 6 recipe variations, you’re sure to find a flavor to suit any mood.

Ingredients

  • 1 cup All-purpose Flour
  • 1 cup 100% White Whole Wheat Flour
  • 2 Tablespoons Packed Brown Sugar
  • 2 Tablespoons Baking Powder
  • ½ teaspoons Salt
  • ½ teaspoons Ground Cinnamon
  • 2 whole Large Eggs
  • 1 cup 2% Milk
  • ½ cups Buttermilk
  • ½ teaspoons Vanilla Extract
  • ¼ cups Canola Oil
  • Butter For Greasing Griddle, And For Serving

Preparation

1. In a large bowl, mix the flours, brown sugar, baking powder, salt, and cinnamon, whisking until well-blended.
2. Whisk eggs in another bowl until fluffy.
3. Pour in milk, buttermilk, vanilla, and canola oil and whisk until well combined.
4. Pour the wet mixture into the dry mixture, and stir with a fork until incorporated. Batter will be a little lumpy.
5. Allow batter to rest for a few minutes.
6. Preheat the griddle over medium heat (or electric griddle to 225 degrees F.) Preheat the oven to “warm” setting (175 degrees F.)
7. Grease the griddle with a pat of butter, and wait for the butter to sizzle.
8. Pour batter by ¼ cup portions; allow to cook on the hot griddle until bubbles appear on top, and the edges start to look dry (about 2–3 minutes). Flip the pancake over and allow to cook for another minute or two, or until pancake is golden brown on both sides, and cooked through.
9. Place cooked pancakes onto a baking sheet, and put in the oven to keep warm.
10. Repeat until all batter has been used.
11. Serve with more butter, warmed maple syrup, or jam.

ALTERNATE FLAVORS:
• Apple Cinnamon Pancakes: Peel and grate 1 large apple. Stir the grated apple into the batter along with 1 ½ teaspoon ground cinnamon.
• Bacon Pancakes: Cook 2 strips of bacon until crisp. Crumble bacon, and stir into batter.
• Blueberry Pancakes: Stir ¾ cup fresh or frozen blueberries into the batter.
• Banana Pancakes: Stir 2 mashed bananas into the batter.
• Chocolate Chip Pancakes: Stir in ½ cup mini-chocolate chips into the batter.
• Banana-Chocolate Chip Pancakes: Stir mashed bananas and chocolate chips into the batter.
• Pumpkin Pancakes: Stir in 1 cup of pumpkin puree and 1 teaspoon of ground cinnamon or pumpkin pie spice into the batter.

2 Comments

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jenerek on 4.6.2016

I substituted blueberry greek yogurt for the buttermilk and they turned out very delicious! Will definitely be making these again.

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Mrs. Farnsworth on 4.9.2011

Can’t wait to try these! Love how versatile they are!

5 Reviews

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momofgirlswcurls on 4.18.2015

Great recipe for whole wheat. I had doubled the recipe for my family but didn’t need to. The recipe makes plenty. We added bananas and served with butter and real maple syrup.

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terrilw on 2.17.2013

These were great! I love fluffy pancakes and these were perfect. I also used regular wheat flour and a mixture of milks since I didn’t have 2% and they turned out great.

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Lauren C. on 6.5.2011

I just made these with blueberries added and they were DELICIOUS! My husband had to take them away from me because I was eating so many :)

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MK Carroll on 5.22.2011

Quick to mix up and even with regular whole-wheat flour, fluffy and light.

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Purplepear on 4.15.2011

These were amazing! Our new family pancake recipe. Thanks for sharing!

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