August 23, 2021
Homemade pancakes are a quick and convenient option for breakfast, and what makes them even more incredible is that no two are the same. Since they’re so versatile, once you perfect a recipe, you can switch up what you put both in and on top of your pancakes daily. However, it’s not uncommon to end up with a batch of flat or hard pancakes, a disappointing defeat, to say the least. Worry not and read on to learn how to start making the most desirable pancakes with a few additional steps.
In this article, we’ll go over a recipe for easy-to-make pancakes, with tips on making them the fluffiest, as well as who sells the best mix – especially when you want pancakes in a pinch – and some answers to pancake FAQs.
How to make fluffy pancakes from scratch
This recipe takes five minutes to prepare and approximately 20 minutes to cook, making for an estimated 25 minutes altogether.
2 cups flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups milk
1/4 cup butter
2 teaspoons vanilla extract
1 large egg
Additional butter for greasing the pan
- Using a microwave-safe bowl or measuring cup, melt the butter in the microwave and set it aside, allowing it to cool slightly. Pouring in the butter while it’s still hot will actually cook the egg as you mix it into your batter, a surefire fail when it comes to perfect pancakes.
- Preheat your pan or griddle on low heat while the butter cools.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking soda, and salt.
- In a small bowl, combine the wet ingredients: milk, melted butter, vanilla, and egg.
- Add the wet ingredients to the dry mixture and stir until both are evenly combined. If you see a few light streaks or small lumps of flour, it’s OK. Leave them as is to avoid over-mixing.
- If you find the batter is too thick at this point, you can gently add a tablespoon or two of extra milk – one at a time – until it’s reached a consistency that is smooth to pour. Keep in mind that you want it to spread out in the pan, but not to the point where it’s runny.
- Set the batter aside and let it stand for at least five minutes. Avoid leaving your preheating pan unattended by using this time to clean as you go or round up your toppings.
- Once the batter sets, lightly grease your pan with a small amount of butter.
- Pour 1/4 cup of batter into the middle of your pan and allow it to spread.
- You’ll know they’re ready to flip once they start to bubble and the underside turns golden brown.
- Flip and cook the other side to the same golden shade.
- Repeat the process with the remaining batter. You may need to add more butter to the pan between every other pancake to prevent sticking.
- Serve immediately.
Carbohydrates 22 grams
Protein 3 grams
Fat 5 grams
Saturated fat 3 grams
Cholesterol 27 milligrams
Sodium 152 milligrams
Potassium 208 milligrams
Sugar 6 grams
Vitamin A 195 IU
Calcium 104 milligrams
Iron 1.1 milligrams
What is the best pancake mix?
Betty Crocker makes a delectable pancake mix called Bisquick, Pancake, and Baking Mix. If you’re wondering how to make pancakes with this mix, all you’ll need are two cups of the mix, one cup of milk, and two eggs. Once combined, you can follow the directions of the featured pancake recipe to ensure they turn out as expected. Additionally, a version of Bisquick is available that requires water only, which is helpful when you’re low on groceries.
If you want to skip standing in front of the stove, grease a muffin tin with butter, pour the prepared mix evenly into the cavities, and place it into the oven for 20-25 minutes at 375ºF. You can test if the cakes are ready by inserting a toothpick into the center of one. If the toothpick comes out clean, they’re ready to serve.
Some pancake fluffiness tips
If you want the fluffiest pancakes, it’s crucial to avoid over-mixing the ingredients. Letting the batter sit on the counter for five minutes before pouring it into the pan is equally important. Once it’s in the pan, handle them as little as possible until it’s time to flip. After flipping, skip squishing them with your spatula. As tempting as this may be, it’s not an effective way to speed up cooking time.
Another tip, if you’re feeling adventurous, is to add a few tablespoons of real mayonnaise to the batter when mixing in the butter and eggs. The vinegar in mayonnaise reacts with the baking soda, which gives the batter some lift as it bakes. It also works with the flour to create a pancake that’s soft and moist.
When should I flip my pancakes?
Flip your pancakes once you start seeing bubbles and the underside is golden.
Should I let my batter rest?
Yes, you should most definitely let your batter rest before pouring it into the pan. Doing this allows it to set and relax the gluten after stirring, giving you a fluffier and more supple result.
Can I add blueberries and chocolate?
Feel free to add blueberries, chocolate chips, and other chopped fruits, nuts, or chips to your pancakes. Fold them into the batter before letting it sit, or sprinkle the ingredients on top of your pancake once it spreads in the pan, pre-flip. Keeping an assortment of frozen berries in your kitchen will give you options without needing to go to the market as often, too.
What should I serve with my pancakes?
Pancakes go with just about anything, so the possibilities are vast. You can coat them with maple syrup, corn syrup, table syrup, molasses, fruit, or flavored syrups, too. Spreads like butter, nut butter, chocolate hazelnut spread, and jams work well, too. Additionally, dollops of whipped cream or a scoop of ice cream can make your pancakes more of a dessert. You can also sprinkle a variety of sugars and spices on top. As for sides, fruit or yogurt make for an excellent pairing.
What is the secret for perfect pancakes?
The short answer to this question is simply patience. The longer answer is a brief recap of the tips listed here with one additional item. When preparing the batter, avoid overmixing the ingredients. Once cooking, wait until the bubbles on top of the pancakes pop and the batter stays put, not filling them in again. After flipping, cook the other side evenly.
Additionally, you’ll want to make sure you preheat your pan on low and avoid turning it on high to heat it faster. Doing this will prevent you from burning the first pancake and create a more consistent result.
Keeping busy with a task like cleaning or prepping side dishes while you wait can also help you avoid rushing the process.
Is there a recipe for pancakes without baking powder?
If you find you’re missing baking powder, you can mix a three-ingredient batter with 2 ¼ cups of self-rising flour, two cups of milk, and two eggs.
So flipping good
Crafting the perfect pancake is much like a science experiment, but fortunately, the results are available here. All you need to do is follow the steps, and soon you’ll be a pancake expert. You may even want to start eating them for dinner.
Recipe adapted from Cafedelites