These 15-minute fluffiest pancakes ever are everything a perfect breakfast should be – soft, light, and incredibly easy to make. Using simple pantry staples and a foolproof method, this recipe delivers thick, airy pancakes every single time, without the need for a mixer or complicated steps.
Whether you’re making a quick weekday breakfast, a relaxed weekend brunch, or a family-friendly treat, these pancakes come together fast and can be topped with your favourite fruits, maple syrup, or nut butter. Ideal for busy mornings, picky eaters, and anyone who loves comfort food made simple.
In a mixing bowl, add 3 eggs, the brown sugar and vanilla.
Mix the ingredients well using a hand whisk for about a minute.
Add the rest of the ingredients. Sift the all purpose flour, oat flour and baking powder into the mixture to prevent any lumps.
Over the flour, add the milk and the coconut oil.
Whisk again and mix together all the ingreedients. The consistency of the batter have to be smooth and free of lumps. (Note: If batter is a bit thick, you can add some extra milk.)
Get your non-stick PFAS-free small round pan and place it over medium heat (very important to not use high heat).
Pour in a small amount of coconut oil in the pan then wipe the pan with a tissue to remove any excess oil.
Pre-heat your pan for 1 minute before pouring the batter.
Pour half a cup of the batter onto the pan and spread out to the edges.
Wait until the edges of your pancake look dry and bubbles appear and pop on the top surface. (Generally, 1-2 mins per side.)
Flip with a spatula. Let the other side cook. Remove from pan and repeat same steps with the left batter.
You can add berries or chocolate chips to the batter before pouring or you can add onto the uncooked side of the pancake (optional).
Serve and enjoy with your favorite toppings such as maple syrup, nut butters, berries, fruits, etc.
