If you’ve come up empty in the search for the best recipe for pancakes, Pioneer Woman Ree Drummond has got you covered. Her pancake recipe includes a surprising twist that holds the key to light, airy, fluffy hotcakes every time.
Nothing compares to family breakfasts on a quiet Sunday. Everyone gathers in the kitchen to talk and laugh, while you get to work on a stack of flapjacks massive enough to feed all those hungry mouths (plus maybe some extra pieces that “accidentally” fall on the floor for your puppies). You could go for the box mix in the pantry, but there’s something so satisfying about making pancakes from scratch. The only problem now is how do you get your homemade pancakes to taste as good as those from the box — or even those from restaurants?
Sure, you could make a million pancakes in the kitchen in search of the perfect pancake recipe, but let’s face it, no one can eat that many pancakes — not even your husband. Ready for the Pioneer Woman, aka our cooking fairy godmother, to transform overly gooey pancakes that stick to the pan into soft, melt-in-your-mouth wonders? Ree Drummond writes on her blog that she prefers an old-fashioned pancake recipe: flour, sugar, butter, eggs, vanilla, baking powder, salt, and milk. But instead of all-purpose flour, she uses cake flour.
Her second nugget of advice: Let there be lumps! Some of us may be guilty of stirring pancake mix to death to ensure there are no lumps (no one likes getting a mouthful of flour, after all!), but according to Drummond, the lumps are what make the pancakes light and fluffy.
To get the Pioneer Woman’s full recipe, head over to her blog. Now, time for the hardest question of them all: blueberries or chocolate chips?