Your food processor makes the fluffiest pancakes ever by perfectly incorporating air into the batter. These nut-free beauties are perfect for weekend brunch or make-ahead freezer breakfasts!

🛒 Ingredients

For the batter (S-blade):

• 1½ cups (180g) all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 large egg
• 1¼ cups (300ml) milk (dairy or plant-based)
• 3 tbsp melted butter or oil
• 1 tsp vanilla extract

Serving suggestions:

• Maple syrup
• Fresh berries
• Yogurt
• Breakfast sausage

⚙️ Tools Used

• Food processor (kneading blade) – For perfectly smooth batter
• Griddle or skillet – For even cooking
• Ladle or measuring cup – For pouring batter

📝 Step-by-Step Instructions

1️⃣ Make Batter (2 minutes!)

1. Add dry ingredients to processor → pulse 3x to combine
2. Add wet ingredients → process 15 seconds until smooth
3. Let rest 5 minutes (baking powder activates)

2️⃣ Cook Pancakes

1. Heat lightly oiled griddle over medium heat
2. Pour ¼ cup batter per pancake
3. Cook until bubbles form (2-3 minutes)
4. Flip → cook until golden (1-2 minutes)

3️⃣ Serve Warm

1. Stack high with butter and syrup
2. Add fresh berries on top
3. Serve with crispy bacon or sausage

💡 Pro Tips

🔥 Perfect heat: Drops of water should "dance" on griddle
🍋 Fluffy secret: Don't overmix – a few lumps are okay!
🍓 Berry option: Gently fold in blueberries after blending
🧊 Freezer-friendly: Cool completely → freeze between parchment paper

🌟 Why Food Processor Wins
✅ No lumps – Smoother batter than hand-mixing
✅ Faster – Ready in 2 minutes vs. 10 by hand
✅ Consistent results – Perfect pancakes every time

Make it special:

• Add lemon zest to batter
• Use cinnamon sugar topping
• Make silver dollar (small) pancakes for kids