fluffy pancakes
Perfect for lazy weekend mornings or a quick weekday treat, this simple pancake recipe is a go-to for anyone looking to whip up a stack of golden, delicious pancakes in no time.
fluffy pancakes
These pancakes are perfect for a lazy weekend breakfast or even a special occasion brunch. They’re versatile, easy to make, and always a crowd-pleaser…
“Pancakes are the fluffiest way to say good morning“
What you’ll need
Main Ingredients for Pancakes:
Flour: The base of the batter, providing structure. All purpose flour works best. You can substitute with 1:1 gluten-free flour for those with sensitivities.
Buttermilk: Perfect for the making the pancakes extra fluffy. Substitute with unsweetened yogurt or regular milk mixed with a tablespoon of lemon juice or vinegar if buttermilk is unavailable.
Egg: Acts as a binder, giving the pancakes structure and fluffiness. For a vegan option, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Baking Powder & Baking Soda: These leavening agents make the pancakes rise and become light and fluffy. Ensure they’re fresh and unexpired for the best results.
Sugar: Adds sweetness and helps with browning. You can substitute with honey, maple syrup, or other sweeteners.
Butter or Oil: Adds richness and moisture. You can use melted coconut oil or a neutral vegetable oil as a substitute for butter.
Salt: Enhances the flavor of the pancakes, balancing the sweetness and richness.
Flavoring: This recipe calls for vanilla extract but you can use any flavor you love. Cinnamon and nutmeg are also great.
How do you like your pancakes? Smooth or Crispy?
When it comes to pancakes, everyone has their preference. some love the crispy, golden edges, while others prefer a smooth, soft surface.
If you’re a fan of crispy edged pancakes, adding butter or oil to the pan before cooking will give you that perfect crunch with a tender center.
On the other hand, if you prefer a more even, smooth surface, cooking your pancakes on a dry, nonstick pan is the way to go.
In my opinion, crispy edge better and the smooth pancakes looks better but both styles offer their own delicious appeal so, how do you like your pancakes?
Make it your own!
Each of these variations can be made using the base pancake recipe, making it endlessly customizable!
Chocolate Chip Pancakes(popular with kids)
Add a handful of chocolate chips to the batter for a sweet treat.
Blueberry Pancakes
Fold in fresh or frozen blueberries for a fruity twist.
Banana Pancakes
Mash a ripe banana and mix it into the batter for natural sweetness and added moisture.
Apple Cinnamon Pancakes
Add grated apples and a sprinkle of cinnamon for a warm, spiced flavor.
Savory Cheese Pancakes
Reduce the sugar and fold in shredded cheddar cheese and chopped herbs like chives.
Bacon Pancakes
For bacon lovers, add crispy, crumbled bacon to the batter for a savory-sweet combination.
Coconut Pancakes
Mix in shredded coconut and replace regular milk with coconut milk for a tropical treat.
Lemon Poppy Seed Pancakes
Add lemon zest and poppy seeds for a bright, zesty flavor with a subtle crunch.
How to serve
Here are some of my favorites ways to serve pancakes:
Classic Style: Serve with butter and drizzle with maple syrup.
Fruity Pancakes: Top with fresh fruits like berries, bananas, or apples, and add whipped cream or a fruit compote.
Savory Pancakes: Pair with crispy bacon, sausages, or scrambled eggs for a hearty breakfast.
Nutty Pancakes: Add crushed nuts like almonds or walnuts, and a drizzle of honey or chocolate syrup.
Chocolate Lovers: Serve with Nutella, strawberries and/or raspberries makes a great pair with the Nutella.
Sweet Tooth: Add a scoop of ice cream, powdered sugar and mixed fruits for a sweet, sweet treat.
Feel free to customize with your favorite toppings!
Tips for making the perfect pancakes
Don’t Overmix the Batter :
Stir the wet and dry ingredients just until combined. Overmixing activates gluten, which can make the pancakes tough instead of fluffy. A few lumps in the batter are perfectly fine!
Use Fresh Ingredients:
Ensure your baking powder and baking soda are fresh. Old leavening agents won’t give your pancakes the lift they need, resulting in flat pancakes.
Let the Batter Rest
Allow the batter to rest for about 5-10 minutes before cooking. This gives the baking powder and soda time to activate, ensuring fluffier pancakes.
Preheat the Pan or Griddle Properly
Use medium heat and give your skillet or griddle time to preheat. If it’s too hot, the outside of the pancakes will brown too quickly while the inside remains undercooked.
Only Flip Once
Resist the urge to flip the pancakes multiple times. Flip once when bubbles form and the edges are firm. This ensures even cooking and prevents the pancakes from deflating.
Use a Griddle to Save Time
Cooking on a large, flat griddle allows you to make multiple pancakes at once, cutting down on cooking time—especially when feeding a crowd.
Ingredients
- 1 cup buttermilk or unsweetened yogurt
- 1 egg medium
- 2 tablespoons melted butter or oil 28g
- ½ cup water or milk 118ml
- 1 ½ cup flour 190g
- 2 tablespoons sugar 25g
- 2 teaspoons baking powder 10g
- ½ teaspoon baking soda 2g
- ½ teaspoon salt 2g
- 1 teaspoon Vanilla extract optional
To make buttermilk:
- 1 cup of milk you can use powered milk mixed with water
- 1 tablespoon white vinegar or lemon juice
Instructions
Prepare the Wet Ingredients
- In a large mixing bowl, whisk together the buttermilk, egg, vanilla and melted butter (or oil). If you don’t have buttermilk, see note 1.
Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine Wet and Dry Ingredients
- Pour the dry ingredients into the wet ingredients, gently mixing them together. Be careful not to over-mix. Some lumps are okay. see note 2
Rest the Batter
- Allow the pancake batter to rest for about 5-10 minutes.
Heat the Pan or Griddle
- Heat a non-stick skillet or griddle over medium heat.
For crispy edged pancakes, lightly grease the pan with butter or oil.
For smooth and even surface skip the butter/oil and use a nonstick pan.
- To check if the pan is ready, sprinkle a few drops of water on the surface if they sizzle and evaporate quickly, you’re good to go.
Cook the Pancakes
- Pour ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook the other side for another 1-2 minutes, or until golden brown.
- Serve Warm
- Serve your pancakes warm with your favorite toppings like syrup, fresh fruit, or a dusting of powdered sugar.
Notes
- Making Buttermilk: If you don’t have buttermilk at home, make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice into 1 cup of milk(preferably room temperature). Let it sit for 5-10 minutes, until it curdles and you’ll have a tangy, thick buttermilk replacement. You can also use yogurt as a substitution.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, it’s important to avoid overmixing. Stirring too much can activate the gluten in the flour, leading to tough pancakes.
- Resting the Batter: Letting the batter rest for a few minutes before cooking allows the baking powder and soda to work their magic, ensuring that your pancakes turn out light and fluffy. Resting will also help relax the gluten if you accidentally overmixed.
- Temperature Matters: Keep the heat at medium. Too high and the pancakes will brown too quickly on the outside, leaving the inside undercooked.
Did you make this recipe?
Tag, mention or DM @kikifoodies. I would love to hear from you!
