Soft and fluffy pancakes are pillowy, moist, and buttery. Each one cooked to a perfect golden brown with a crispy, crunchy edge. Add your favorite maple syrup for the ultimate breakfast.
I LOVE, LOVE, LOVE pancakes. I used to have an entire Pinterest board dedicated to this breakfast favorite. Maybe I like them so much because I’ve been eating them for 35+ years. I don’t make them that often, but when I do, I make these soft and fluffy pancakes. They are my absolute favorite.
Growing up, I remember watching my grandma Johnie Sue make pancakes in a cast iron skillet. She would melt butter in the skillet and pour the excess directly in the batter. Her pancakes were the best. No one else could replicate them. My mom tried, but they weren’t the same. I refused to eat my mom’s pancakes because they didn’t taste nearly as good.
Many years later, I was visiting my grandmother and found a box of Hungry Jack pancake mix in her cabinet. Part of me of was upset that her “secret” was a mix, and part of me was like WOW, she’s good!! I never knew she used a mix. Regardless of how she made them, I’ve yet to taste a pancake as good as grandma Johnie Sue’s.
My soft and fluffy pancakes are pretty close. My secret is butter. I use a decent amount both in the batter and in the pan while cooking the pancakes. If you’re squeamish about using a lot of butter, it can be substituted with coconut oil in the recipe and cooking spray in the pan. The results may vary slightly.
Make the Batter:
This recipe is super simple and makes enough pancakes for four people. I like to put all my ingredients in my Kitchenaid Stand Mixer for ease of mixing. While my ingredients mix, I heat my cast iron skillet and get my plates ready.
Cook the Pancakes:
Once my batter is ready, I place a teaspoon or so of butter in the skillet and allow it to melt, making sure it covers as much surface area as possible. Using a 1/4 cup measuring cup, scoop some of the batter, and place it in the hot skillet. The melted butter will give the pancake that oh so wonderful, crispy edge. After bubbles begin to form in the batter, carefully flip the pancake to cook the opposite side. Repeat this process, using all of the batter.
Serve immediately with good quality maple syrup.
Used for this recipe:
- 1 1/2 cups All-Purpose flour
- 1 Tablespoon granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/2 cup sour cream
- 1/4 cup melted butter plus more for cooking 1/2 stick
Place all ingredients in a stand mixer and mix on low until well combined.
Preheat a cast iron skillet on low-medium heat.
Melt teaspoon butter in skillet.
Place 1/4 cup of batter in skillet and cook until bubbles begin to form.
After bubbles form and edges start to crisp, flip the pancake to cook the other side.
Cook opposite side until golden brown then remove from pan.
Repeat process until all the batter is gone.
Serve immediately with maple syrup.