Light and Fluffy Pancakes with Self-Rising Flour
These quick and delicious homemade pancakes with self-rising flour are a cinch to pull off on a weekday morning. The convenience of self-rising flour allows you to get them on the table in 10 minutes or less, and you won't sacrifice flavor or texture either. The pancakes are fork-tender, light, fluffy, and complete with a drizzle of maple syrup.
- Prep time
- 10 min
- Cook time
- 14 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups (170g) King Arthur Unbleached Self-Rising Flour
- 1 tablespoon (14g) granulated sugar
- 1/4 teaspoon baking soda
- 1 large egg
- 1 cup (227g) buttermilk or yogurt, or 3/4 cup (170g) milk plus 1 tablespoon (14g) vinegar or lemon juice
- 2 tablespoons (28g) vegetable oil or melted butter
Instructions
- 1
Whisk together the self-rising flour, sugar, and baking soda.
- 2
In a separate bowl, whisk together the egg, buttermilk, and oil or melted butter until foamy. Add to the flour mixture and mix until blended; leaving a few small lumps is OK.
- 3
Let the pancake batter rest for about 5 minutes, while your griddle or frying pan heats up. Heat to medium high (375°F to 400°F), until a drop of water dribbled onto the surface bounces across it. Brush lightly with vegetable oil, or spray with non-stick baking spray.
- 4
For each pancake, drop 1/4 cup of batter onto the hot surface. Flip the pancakes over once bubbles have risen to the surface, and cook the second side until golden brown. Serve hot.