Fluffy Homemade Pancakes
Nothing says good morning like a stack of warm, fluffy pancakes! Using Bodrum Wheat Flour and a pinch of Bodrum Cinnamon, these pancakes are full of cozy flavor. Add a drizzle of syrup, a dollop of butter, or a handful of fresh fruit—and your breakfast just became everyone’s favorite part of the day.
Ingredients
- 1½ cups Bodrum Wheat Flour
- 3½ tsp Bodrum Gluten-Free Baking Powder
- 1 tsp Bodrum Fine Himalayan Salt
- 1 tbsp white sugar
- ½ tsp Bodrum Cinnamon Ground
- 1¼ cups milk
- 1 egg
- 3 tbsp melted butter (plus extra for cooking)
Instructions
- In a large mixing bowl, whisk together dry ingredients: flour, baking powder, salt, sugar, and cinnamon.
- In another bowl, whisk together milk, egg, and melted butter.
- Gently mix wet ingredients into dry ingredients until just combined (a few small lumps are fine).
- Heat a lightly buttered non-stick pan or griddle over medium heat.
- Pour about ¼ cup of batter per pancake and cook until bubbles form on the surface and edges look set.
- Flip and cook the other side for 1–2 minutes until golden brown. Serve warm with your favorite toppings.
Nutrition (per pancake): 120 kcal • Carbs 16g • Protein 3g • Fat 5g • Fiber 1g • Sugar 3g
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