Grandma’S Fluffy Pancakes – a delicious recipe with Flour, Oil, u00bc, Baking Powder, Vanilla, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Put flour, oil or butter, sugar, baking powder, and vanilla in a large bowl.
2
Separate eggs, putting the yolk in with the other ingredients and the white in a separate smaller bowl. Beat the whites until peaks form.
3
Add the milk to the flour mixture and stir until smooth, adding milk to reach the desired consistency (I like mine just barely runny). Fold in the whites.
4
Make pancakes the way you would normally do. I like to use a little butter in the pan, but if you have a good nonstick pan, you won't need it.
5
Serve with strawberries and whipped cream. Or syrup. But I don't like syrup, so I always go with strawberries and whipped cream! My husband uses syrup and peanut butter, which nauseates me, but if you are adventurous, it might intrigue you.
382
kcal
Calories
21
g
Fat
38
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Flour, 1/3 cups Oil Or Melted Butter, 1/4 cups Sugar, 1 teaspoon Baking Powder, and more.
Yes, Grandma’S Fluffy Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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