The Fluffiest Pancakes Recipe

Ina Eats In

Imagine your perfect Saturday or Sunday morning just waking up (without an alarm) from the best sleep of your life! A morning like this is not complete with a delicious and special breakfast that you don't get every morning. Make that breakfast special yet simple with ingredients you might already have at home. If you guessed that I'm talking about fluffy pancakes, you are absolutely right!

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Homemade pancakes that are soft and fluffy taste that much better when it is a weekend morning and they are made from scratch with lots of love. With this recipe you won't have to worry about whether or not this recipe will work. The research and testing is already done, all you have to do is follow the super easy recipe and tips and you are on your way to the fluffiest pancakes that will not disappoint you.

Lets get to it....

Before you start, know what kind of batter to expect for fluffy pancakes. The batter should not be too thick nor too thin. If you have a thick batter, it will be hard for the pancakes to fully cook and you will be left with an uncooked center and burnt outsides. On the other hand, if your batter is too think, your pancakes will be flat and runny. The way that I like to describe a perfect batter for fluffy pancakes is you should not be able to pour the batter like a liquid instead, you want a thicker batter that will be scooped.

It's important to keep in mind that humidity and weather play a role in the outcome of your batter. If you are making this in an extremely humid and wet climate, you may need to add a little bit less liquid. That is why it's very important to know ahead of time what kind of batter to expect.

How to prevent pancakes from being flat? There are three contributing factors to fluffy pancakes: handling of the batter, letting the batter rest, and don't skimp on the baking powder.

The way that you handle the batter will contribute to the outcome of your pancakes and it will determine if they will be flat and lifeless or fluffy and soft as they should. 

  • Don't over mix the pancake batter. When you mix the batter, you deflate it by getting rid of the air bubbles. You want as much of the air bubbles to stay. It's important to mix the batter just enough so that the ingredients are mixed together.
  • Sift the flour. This will only help with the previous tip of not over mixing the batter. You will not get as many clumps of flour that you would be inclined to smooth out. This will only help prevent you from mixing the batter too much.
  • Don't forget the baking powder. It may seem that the recipe requires a lot of baking powder but trust me it is one of the most important ingredients for a fluffy and soft pancake because it creates air bubbles in the batter. This does not mean that the more you add the better. In fact, if you add more baking powder than it is called for, you may be left with a chalky and unpleasant aftertaste. 
  • Let the batter rest. It's easy to become impatient for such a tasty breakfast however, letting the batter rest will make a huge difference in your pancakes and it will be worth the wait. While the batter rests, it allows the starches in the flour to expand slightly, creating the ever so wanted air bubbles in the fluffy pancakes. This is the perfect time to set the table, make your coffe, and get out toppings ready- time will go by so fast!
  • Flip the pancakes gently. You did a great job creating air bubbles in your pancakes up to this point and it would not be fun to slap your pancakes in the pan when you flip them. This will deflate the side that is uncooked, resulting in a not-so-fluffy pancake. 

Cooking tips for perfect pancakes

  1. Heat your non stick pan on medium heat and then decrease the temperate setting to low. You want to cook on a low setting so that your pancakes can cook on the inside without burning on the outside. 
  2. Add butter to your non stick pan but not too much. Just a dollop then carefully remove the excess butter with a paper towel. This will give it a subtle buttery flavor that you won't forget.
  3. Don't rush the cooking time. Whatever you do, do not turn up the heat in hopes that the pancakes will cook faster. They won't-they will burn on the outside.
  4. Turn then to the other side when you start to see that the side that is up has bubbles. This will ensure that the center of your pancake has started to cook.

What's with the buttermilk? Well you see, buttermilk has a stronger flavor than regular milk and it's slightly thicker and more acidic. In this recipe, we want an acidic ingredient because it will create the air bubbles I have been writing about in this whole post. Not only is the acidity great for fluffy pancakes but the stronger flavor of the buttermilk will give the pancakes a more rich flavor.

*Don't worry if you don't have buttermilk on hand. In fact, you can make it yourself using only 2 ingredients. To make your own buttermilk, in 3/4 cup of whole milk, add 2 tablespoons of white vinegar. Let this mixture stand for 10 minutes, allowing the milk to curdle. 

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Ingredient: 

  • 3/4 cup of buttermilk* see note above 
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons melted butter or canola oil, plus 1 tablespoon butter for cooking
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • pinch of salt

Directions:

    1. Combine together the flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Make a well in the center to pour your wet ingredients in.
    2. In a separate bowl, mix all of your wet ingredients and add them to the dry ingredients.
    3. Slowly fold dry ingredients into the wet ingredients just until all ingredients are combined. Be careful not to over mix the batter. 
    4. Set the batter aside and allow to rest 20-30 minutes. 
    5. Heat a nonstick pan or griddle over medium heat. Once the pan is heated wipe pan or griddle with a little bit of butter, decrease temperate, and cook pancakes on low heat
    6. Pour about ¼ cup of pancake batter onto the pan and gently spread into a round shape. Be careful not to make it too flat.
    7. When the bottom side is golden and bubbles begin to appear on the surface of the pancake, gently flip with a spatula and cook until golden. Repeat with remaining batter.
    8. Serve with toppings of your choice- Enjoy!

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Welcome to Ina Eats In! I have a passion of creating delicious recipes and more importantly, sharing them with loved ones. I invite you to follow along my delicious journey so you never miss a bite!

Rochester, NY
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