These pancakes are soft in the middle, lightly golden on the outside, and perfect for busy mornings, weekend brunch, or anytime you want pancakes with minimal effort.
WHY YOU'LL LOVE THIS RECIPE
This recipe is reliable. Self-rising flour takes a lot of the guesswork out of pancakes, and the batter rest helps the flour hydrate, which means fluffier pancakes.
INGREDIENTS
Here's all you need: Self rising flour, Sugar, Baking soda, Egg, Buttermilk, Vegetable oil
In a medium bowl, whisk together the self-rising flour, sugar, and baking soda.
STEP 1: MIX THE DRY INGREDIENTS
STEP 2: MIX THE WET INGREDIENTS
In a separate bowl, whisk egg, buttermilk (or yogurt), and oil (or melted butter) until light and slightly foamy.
STEP 3: COMBINE
Pour wet ingredients into dry ingredients and stir just until combined. A few small lumps are fine. Do not overmix.
STEP 4: REST THE BATTER
Let batter rest about 5 minutes while you heat your skillet or griddle over medium-high heat.. Lightly oil the pan or spray with nonstick spray.
STEP 5: COOK
Scoop about 1/4 cup batter per pancake. Cook until bubbles rise to the top and edges begin to set. Flip and cook the other side until golden and cooked through.
STEP 6: SERVE
Serve the fluffy pancakes hot off the griddle with your favorite toppings like maple syrup and butter.
STORAGE TIPS
You can refrigerate nad store cooked pancakes in an airtight container up to 3 days.To reheat, simply microwave for 15 to 25 seconds, or reheat in a toaster oven at 325°F until warm.
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