Easy 3-Ingredient Fluffy Pancakes

I can’t think of a more quintessential breakfast food than a heaping stack of golden fluffy pancakes. This recipe is an all-time favorite in my household and makes for the best start to the morning or weekend.

Picture this: You wake up on a beautiful Saturday morning and you have an intense craving for a delicious and filling breakfast. The answer is (and, honestly, should always be) these delectable pancakes that are quick to make and irresistible. They’re soft and fluffy and just melt in your mouth, which to me makes the perfect pancake.

This recipe uses a pre-made pancake mix to save time, making for a really quick and easy breakfast to whip up. The only downside is that you’ll be tempted to make towering stacks of them and eat them all. Don’t say I didn’t warn you!

Pancake ingredients

Only 3 ingredients are needed to make these delicious pancakes.

• Pancake mix: This recipe uses Birch Benders Organic Classic pancake mix, which is one of the best pancake mixes that I’ve tried. If you want to make your own, mix together 1 egg, 1 cup of milk, and 1 cup of self-rising flour.
• Milk: Adds moisture and richness to the pancakes.
• Your choice of toppings: Blueberries, bananas, fresh-cut fruits, nuts, good ol’ maple syrup . . . you name it! Pile on whatever you’re craving.

Tip for a perfect pancake

It’s all about the batter! The batter is crucial: too thick and it runs the risk of being undercooked on the inside, too thin and the pancakes won’t fluff up. The trick is to make it the right amount of thickness so that it still runs nicely off the spoon. And let the batter sit for at least 2 minutes before putting to the pan.

How to make the perfect pancakes

1. Combine pancake mix and milk in a large bowl and mix until smooth. Make sure not to over-mix; a couple lumps are OK! Then let sit for 2 minutes while you heat up a lightly oiled pan or griddle over medium-high heat.

2. Scoop the batter onto the hot pan, about a 1/4 cup for each pancake. Start pouring from the middle, then continue pouring slowly in a circular motion so that the batter spreads into perfectly round shapes.

3. Your pancake will tell you when it’s time to flip. Wait until you see bubbles start to form on the top and the edges look dry and set. This usually takes about 2-3 minutes on each side.

4. Repeat with the remaining batter until you have a good stack of pancakes! Then serve and enjoy topped with blueberries, bananas, maple syrup, or whatever your heart desires.

Can I freeze extra pancakes?

You sure can! If freezing cooked pancakes, allow them to cool first before arranging in a single layer on a baking sheet (making sure the edges aren’t touching). Flash freeze for a few hours or overnight, and reheat in an oven set to 350 degrees F until warmed through.

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