The Fluffiest Pancakes Ever!

I love pancakes. And there are so many great recipes out there that it can be difficult to choose.

But after trying these pancakes once, they have become THE recipe in this household. Why? Because they are simple and work every single time!

I also really like this recipe because it works with whole wheat flour. I have tried it with 100% whole wheat, and 100% white, but I think this 50/50 recipe gives the best balance.

This is the pancake at its simplest. Feel free to add whatever toppings and variations you want (see some possibilities below) and make this recipe your own!  Enjoy!

The Fluffiest Pancakes Ever

Recipe adapted from Saveur Magazine

Makes about 1 dozen pancakes

1 cup White Flour

1 cup Whole Wheat Flour

2 tsp Sugar

1⁄2 tsp Salt

2 tsp Baking Soda

1 cup Low Fat Yogurt

1⁄2 cup Sparkling Water

2 Eggs

Butter for pan

Possible “Stuffings”: chocolate chips, berries, nuts, bananas, dried fruit, apple

Possible Toppings: Jam, Nutella, Butter, Maple syrup

Stir together the flours, sugar, salt, and baking soda. Add the yogurt, eggs, and sparkling water and mix together until combined. Let the batter rest for about 15-20 minutes.

Over medium heat, melt a little butter in a large, non stick pan. Pour about 1/3 cup of batter into the pan to make 1 pancake. Depending on the size of your pan, you could make between about 2-4 pancakes each batch.

 Let the pancakes cook without touching them for a few minutes, until bubbles start to surface at the top of the pancake. At this point, sprinkle any of your desired stuffings onto the pancake (eg. Chocolate chips) and press down lightly. Then flip each pancake and cook until lightly golden on the other side. Transfer pancakes onto a baking sheet and place in a warm oven. Repeat the process with the rest of the batter.

Serve with your desired toppings.