5 Tips for making the fluffiest pancakes

By food contributor Brittany

fluffy pancakes

One thing Liz and I have in common is our love for pancakes. They have a way of making any weekend seem special! Sometimes it can be difficult to get those perfect, melt in your mouth, fluffy pancakes and instead you end up with flat, chewy pancakes. Here are some helpful tips to make your favorite pancake recipe even better!
best pancakes
keep reading for the tips…

I used this pancake recipe and added vanilla for extra flavor.
1. Don’t over mix the batter: Over-mixing can make your pancakes tough, stop mixing when you’re batter has small lumps.
best pancakes
2. Let the batter rest: Set the batter aside for 15-30 minutes (or even over-night). This allows the wet ingredients to soak into the flour for better texture.
fluffy pancakes
3. Separate & beat egg whites: This will make your pancakes fluffy & soufflé-like! Separate your egg whites and beat until they form stiff peaks and set aside. Add the egg yolks to the wet ingredients and once it’s combined with the dry ingredients let it rest without the egg whites. Right before cooking, fold in the egg white peaks into the batter, it’s like folding in clouds! Don’t fully combine and leave little bits of egg whites showing, it might seem too thick pouring them onto the pan but that’s what makes the fluffiest pancakes! (You can use this technique for waffles too.)
fluffiest pancakes
4. Wait to flip the pancake until you see bubbles: Wait until bubbles form in the center of the pancake to flip.
5 tips for the fluffiest pancakes
5. Flip once and only once! 
pancake tips
I’d love to hear any pancake tips you have!


I have made pancakes for 52 years and I have used a similar recipe! I have also incorporated many other flavors into these light, fluffy and favorable pancakes! For those that found fault with recipe, “I tend to think you did not follow it well or didn’t like the extra steps to fluffy!

There has to be an easier way for fluffy pancakes. And by the way, ain’t nothing wrong with ‘flat’ pancakes as long as they’re tasty!!

I dont think whipping egg white then letting the batter sit overnight is what you meant to do together.mmone or the other?

Most definitely – But I would recommend making sure the blueberries aren’t too wet, and then toss them in a little bit of flour before adding them into the rest of the batter. I hope this helps you!

I add 1/2 teaspoon baking soda to my recipes that call for only baking powder. My pancakes are very light.

I add blueberries that have been frozen and let them slightly thaw on a paper towel. Add them to the pancake by dropping them onto it just after you have poured the batter. Adding them to the batter will destroy the fluffiness, so you have to add them to each pancake as it cooks. Fresh blueberries are even better but will bleed into the batter when being cooked, but still wonderful. I like to add a squeeze of fresh lemon to the batter as well, no more than a couple of teaspoons and then top the pancake with a dollop of sour cream and real maple syrup.

I substitute some of the milk for creme fraiche / yogurt BUT you can’t rest your batter for as long because the acid in the creme fraiche kicks the raising agents butt! Hence the reason why you get fluffier pancakes 😉

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