Puffiest Pancakes

Breakfast for dinner or “Brinner” is a big deal around here. It’s something I plan into our menu at least a few times a month and usually ends up there more often when I forgot that I have to feed people on a daily basis!

Any why not? There are so many fast, tasty things you can make under the breakfast for dinner category and most of them require little to no prep work or thawing. A favorite for us for Brinner or just plan old breakfast on the weekends are pancakes. Dripping with butter and pure maple syrup, it’s a sweet, tasty treat that requires very little work to get there. Add a side of your favorite meat (or fruit if you are feeling!) and a glass of milk and you have yourself a well-rounded, fast meal for all to share!

For the longest time, I would purchase the pancake mix where you add only milk or water, but after awhile I began to wonder just how hard it would be to whip up mine own with what I had on hand. Turns out, I have everything in my kitchen to make world class pancakes in as much time as it would take to go to to the store, get the mix, and cook it up! This recipe is inspired by Betty Crocker’s Big Red Cookbook recipe but to suit our tastes and simply to keep up with my food monsters I increased amounts tweaked ingredients. Now what are you waiting for? Forget to plan for dinner and whip up a batch or two of pancakes at the last second! Trust me everyone will thank you!

Puffiest Pancakes

Prep Time: 10 minutes | Total Time: 25 minutes | Makes: 14-18 pancakes depending on size


  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/2 cups milk
  • 1/4 cup vegetable oil
    cooking spray or butter for skillet


  1. Break eggs into mixing bowl and beat until combined.
  2. Add flour, sugar, baking powder, and salt.
  3. Add milk and vegetable oil.
  4. Mix until just combined (be sure not to over mix, little lumps are ok!)
  5. Let batter rest for 2-3 minutes while you heat skillet over medium heat. Add cooking spray or butter.
  6. Once skillet is hot, drop rounded spoonfuls of batter into skillet, ensuring you do not overcrowd as the pancakes will spread a bit while cooking.
  7. Cook for 2-4 minutes, carefully watching the pancakes.
  8. When the edges appear to harden you may gently lift one corner of a pancake to check for doneness of that side.
  9. When pancake is lightly golden, flip each pancake over carefully and allow to cook for an additional 2-4 minutes, again keeping a close eye on them and checking doneness from time to time.
  10. Continue with remaining batter, adding a bit of butter or cooking spray to skillet each time to ensure pancakes do not stick.
  11. Eat them!!


  • You may want to keep the cooked pancakes warm while you cook the remaining batter by either placing them on a plate and putting another plate over them or putting them on a cookie sheet and placing them in an oven preheated to 200 degrees. That is, if they last long enough after they are taken off the skillet!
  • As mentioned, you want to give the batter a few moments to rest before cooking the pancakes. This helps the mix to settle and will really give you a nice rise and puff to your pancakes, making them super fluffy and absorbent to all that good syrup!
  • Don’t take your eyes off the pancakes! They do appear to slowly cook at first, but trust me on this that you do not want to leave them alone! They go from cooked to hockey puck in a flash so it’s best to just focus on this and leave any other tasks for later.
  • Pancakes reheat wonderfully so this large batch need not be a burden. These can make an amazing morning breakfast when time is short but food is needed. You can freeze them, but I do prefer to eat them within a few days.
  • This batter can be made in advance for even more instant use by mixing all the dry ingredients together and storing in a sealed container or zip-top storage bag. Then when you need it, just like a mix you simply add the wet stuff and make pancakes!
  • To reheat, I have found the best method is the microwave for about 30 seconds per 2 pancakes. If you oven or toast them, they tend to get crispy and drier.