The Fluffiest Griddle Pancakes You’ll Ever Make
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar add a bit more if you like a sweeter pancake
- 1 heaping tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups whole milk
- 3/4 cup sparkling water plain or LaCroix Sunshine sparking water, so good!
- 1 large egg
- 1 generous tablespoon vanilla extract
- 4 tablespoons salted butter melted
Instructions
Whisk your dry ingredients:
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Give it a good whisk so the leavening agents are evenly distributed—this step ensures even rise and no clumps of baking powder.
Mix wet ingredients separately:
- In a separate bowl or large measuring cup, whisk together the milk, egg, vanilla, and melted butter. Slowly pour in the sparkling water last to preserve its bubbles. You’ll see it fizz slightly—that’s the magic.
Combine wet and dry:
- Pour the wet mixture into the dry ingredients and gently stir with a spatula or wooden spoon. The goal is a thick but smooth batter—think somewhere between cake batter and whipped yogurt. It should slowly pour off the spoon but still hold its shape on the griddle. Avoid overmixing (a few tiny lumps are okay!), or your pancakes may turn out dense.
Preheat your griddle:
- Heat your griddle or flat-top to medium heat (about 325–350°F if you’re using an electric griddle). Lightly grease, I used the rendered bacon grease from making bacon on the griddle
Cook the pancakes:
- Scoop about 1/3 cup of batter per pancake. Cook until bubbles form on the surface and the edges start to look set—about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown and fluffy.
Serve warm:
- Serve immediately with butter, warm maple syrup