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(Disclosure: This post may contain affiliate links. If you purchase from one of my links, there is no extra charge to you, I just make a small commission which allows me to keep this website running. Thank you for supporting To Eat, Drink & Be Married)
Mikey and I love to go out to brunch. We like to find all the little spots in Miami and try a new place once a week or so. Sometimes they’re sit down restaurants and other times they are bakery type places where you grab your food and go. It has definitely been fun discovering our favorite places in the city! I wrote a post that I update regularly about our favorite Miami brunch spots. Check it out here!
Mikey loves the savory breakfasts, but my favorite are the sweets. Waffles, pancakes, french toast, crepes…I love them all! And I love narrowing down which restaurants have the best of each. A restaurant down here that I think has the best pancakes in town is Chuck Wagon. They are huge, fluffy pancakes. None of these boxed, thin pancakes. They are perfect. So naturally, since having those, I’ve been working on creating a recipe to get the same results at home. And here is my recipe for pancakes for 2 (or 1 one with leftovers…or no leftovers, I won’t tell :p). Now I can make the buttery, fluffy and airy pancakes from Chuck Wagon right at home whenever I want. That’s a win! 😉
If you make these pancakes, be sure to hashtag #toeatdrinkandbemarried. I’d love to see them! 🙂
The Fluffiest Pancakes For 2
- In a large bowl, whisk together the flour, baking power, sugar and salt.
- In another bowl, whisk the milk, egg, vanilla extract, and melted butter.
- Pour the wet ingredients into the dry and give it a good whisk until just combined. (if the batter seems too thick, you can add a bit more milk…but remember, thick batter, means thick pancakes!)
- Melt a bit of butter in a large skillet or griddle over medium high heat. Ladle about 1/2-3/4 cup (or use the blue scoop from this set…it’s my favorite for many things!) of batter into the pan. Cook just until it begins bubbling on the surface, and then flip the pancake. Once cooked, set aside, repeat with the rest of the batter.
Tip: if the pan gets too hot and begins to burn the butter or pancakes, remove it from the heat instead of lowering the heat. By removing it for a couple minutes, you can reduce the heat on the pan, but once it goes on, it begins an even cooking again. 🙂
For chocolate chip pancakes: when you ladle the pancake mix into the pan, sprinkle the top with semi-sweet mini chocolate chips. (This way is better than mixing it into the batter because you avoid burning the chocolate as it cooks directly on the pan.)
For banana pancakes: Mash 1/2 banana and mix it into the batter. Increase the milk by 2 tablespoons at a time until it’s able to be poured.
For vanilla pancakes: add up to one teaspoon of vanilla (I usually go with 1/2 teaspoon) to the batter.
Want something savory for breakfast? TRY THIS!
Also, don’t forget to CLICK HERE for the recipe that has got to be at your breakfast table daily.