I made Rachael Ray's easy pancake recipe. My family loved it so much that it's a new staple in our dinner rotation.
Dahlia Rimmon
- As a dietitian and mom of three kids under 5, I'm always looking for new recipes for family dinners.
- My kids love having breakfast for dinner, so I decided to give Rachael Ray's pancake recipe a try.
- My kids loved the pancakes so much that they requested to have them again for breakfast.
As a dietitian and mom of three kids under 5, I'm always looking for creative ways to make mealtime more exciting. To add variety to our dinner meals, I sometimes like to serve breakfast for dinner.
My kids love having breakfast at night because it allows them to enjoy their favorite meal twice in one day.
Since they love pancakes, I decided to try Rachael Ray's classic fluffy pancake recipe in hopes it would become a regular part of our breakfast-for-dinner menu.
Here's how I made Rachel Ray's classic fluffy pancakes.
Dahlia Rimmon
To keep myself organized, I arranged all the ingredients on the counter before getting started.
I appreciated that this recipe includes basic ingredients like flour, baking powder, vanilla extract, and salt that I usually keep stocked in my pantry. I also grabbed eggs, milk, and butter from the fridge.
Dahlia Rimmon
In a large mixing bowl, I combined 2 cups of all-purpose flour, 2 teaspoons of baking powder, and half a teaspoon of salt.
Dahlia Rimmon
In a separate mixing bowl, I combined two eggs, 1 ½ cups of whole milk, 2 tablespoons of melted butter, and a teaspoon of vanilla extract.
I decided to use an electric mixer for this step, but the ingredients also could have been mixed by hand.
Dahlia Rimmon
I poured the wet ingredients into the bowl with the dry ingredients and mixed the batter with an electric hand mixer until everything was combined.
I found the batter to be too thick, so I added 2 tablespoons of whole milk and then mixed it again.
Dahlia Rimmon
I heated a large frying pan on the stovetop over medium-low heat and added a tablespoon of avocado oil to fry the pancakes.
When the oil was hot, I added a large spoonful of batter to the pan. Alternatively, I could've used a measuring cup to make the pancakes more evenly shaped.
I flipped the pancakes when the batter started to bubble and the edges looked crispy. I cooked each side for about two to three minutes.
Dahlia Rimmon
My kids devoured Rachel Ray's fluffy pancakes and requested to have them again for breakfast.
The pancakes had a buttery vanilla flavor, and their texture was super soft and light. They also freeze exceptionally well and can be easily reheated in the microwave.
I'll definitely be making Rachel Ray's fluffy pancakes again and will be adding them to our dinner rotation.