Perfectly Poofy Pancakes

Photo by Grace M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups all purpose flour

  • 1/4

    cup sugar

  • 2

    tablespoons baking powder

  • 1

    teaspoon salt

  • 2

    eggs

  • 1/3

    cup coconut oil, melted

  • 1-1 1/2

    cups milk, depending on the thickness you desire

  • 1

    tablespoon vanilla

Directions

In a mixing bowl, whisk together the eggs, oil, milk, and vanilla until combined. Whisk in your sugar and salt, then whisk in the flour and baking powder. Add more milk if necessary to form a thick yet spreadable batter. Refrigerate for 10 to 20 minutes. Heat and lightly grease your pan or griddle with butter or oil. Pour the batter onto pan by the 1/4-cupful or, if you're like me, heaping 1/2-cupful. Flip the pancake when the edges start to dry up and bubbles form on the top. Cook for about another minute, or until nicely golden brown.

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