Easy Fluffy White Lily Pancakes Recipe (Kid approved)

There’s nothing like waking up to the smell of pancakes sizzling on the stovetop. Around here, pancakes aren’t just breakfast—they’re comfort food, weekend traditions, and a little taste of home. When you use White Lily flour, you’re guaranteed pancakes that are soft, fluffy, and tender. This recipe is simple, quick, and made with ingredients you probably already have in your kitchen.

I grew up learning that the secret to the perfect pancake is the flour, and White Lily never disappoints. These pancakes cook up golden brown with buttery crisp edges and a pillowy center. Pair them with warm syrup, fresh berries, or a pat of butter melting on top, and you’ve got the perfect start to your morning.

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Ingredients

• 1 ½ cups White Lily all-purpose flour
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp sugar
• 1 ¼ cups milk
• 3 tbsp melted butter (plus extra for serving)
• Crisco + butter (for frying)

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Instructions

1. Mix the batter: In a large bowl, whisk together the flour and sugar. In a separate bowl, beat the egg with the milk, vanilla, and melted butter. Slowly pour the wet ingredients into the dry, mixing until just combined. (Don’t overmix—your pancakes will stay fluffy this way.)
2. Heat the skillet: Add a little Crisco and a small pat of butter to your skillet or griddle. Heat over medium until the butter is melted and bubbling. This blend gives the pancakes a beautiful golden color and crispy edges.
3. Cook the pancakes: Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges start to set, then flip and cook the other side until golden brown.
4. Serve: Stack your pancakes high, drizzle with warm syrup, or add your favorite toppings like fresh fruit, whipped cream, or a dusting of powdered sugar.

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Tips for the Best White Lily Pancakes

• Don’t press down on the pancakes while cooking—let them rise naturally.
• Use whole milk for richer flavor, but you can swap for 2% or even buttermilk for a tangy twist.
• Keep cooked pancakes warm in a 200°F oven until ready to serve.

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Why White Lily Flour Makes a Difference

White Lily flour is milled from soft winter wheat, which has a lower protein content than most flours. That means it produces lighter, fluffier baked goods—perfect for pancakes, biscuits, and cakes. It’s the not-so-secret ingredient Southern kitchens have trusted for generations.

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✨ Pin this recipe to your breakfast board so you can always find it when Saturday morning pancake cravings hit!