Rich and Fluffy Homemade Pancakes

These pancakes are SOO yummy, you can throw your syrup away! This is a recipe I found a few years ago, and every time I made them, I changed it just a tad.. Until they became what they are today. Perfect. Once again… I don’t really measure seasonings, so the amounts are approximate. Feel free to use more or less to your own taste. I also occasionally add blue berries, apples, or diced strawberries to my pancakes just to change it up. Just make sure to add your blueberries to the pancakes as they are cooking on the griddle, otherwise you may have a hard time getting the pancake to cook evenly.

This recipe makes A LOT of pancakes, so cut it in half if you want. I purposely make a load on the weekends so that I can freeze the left overs. Yes, I said freeze! These freeze really well. Just put two in a zip lock bag with a piece of wax paper between them and load up that freezer. Now you have breakfast for a week (or more)! To reheat, just take them out of the bag and wax paper, wrap them in a paper towel, and zap it for just 20-30 seconds. Perfect for those early morning school days for the kids.

Ingredients 

• 6 cups flour
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 Tbsp baking powder
• 2 tsp salt
• 1 1/2 Tbsp cinnamon
• 1 Tbsp nutmeg
• 4 cups milk
• 3/4 cup melted butter
• 8 eggs
• 3 Tbsp vanilla

Directions

1. Mix flour, sugars, baking powder, salt, cinnamon, and nutmeg in a large mixing bowl.
2. In a different bowl, whisk eggs.
3. Add milk, melted butter, and vanilla to eggs and whisk well.
4. Pour wet ingredients over dry and gently whisk until just combined. This is very important. If you mix too much your pancakes will be runny. The trick to making them thick and fluffy is the timing of when you stop mixing!
5. Pour pancakes on heated griddle (I do about 1/4 cup at a time)
6. Cook each pancake until the top is speckled with bubbles, and a few have popped open.
7. Flip pancakes over and cook until underside is lightly browned.