Fluffy pancakes 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 the fluffiest pancakes and make your pancake game even better!
keep reading for the tips…
WE ARE BIG BREAKFAST EATERS AROUND HERE.
And why wouldn’t we be. It’s the best time to give your body a jump start your metabolism, then you can focus on tackling the rest of the day. There are so many great options to choose from (how would you pick??). Start with a similar batter to make delicious belgian waffles, or maybe our VERY best whole wheat pancakes (SO GOOD).
If you’re being extra fancy try homemade caramel syrup on top! Oh wait, what about pumpkin apple muffins (we’re huge fans of those here). But, hold up. Did you say hot chocolate french toast? Don’t even get me started on that amazing creation.
BUT LET’S GET BACK TO PANCAKES.
They’re the best crowd pleaser of a breakfast out there. Everyone loves them from kids to adults and all the teenagers and tweeners in-between. A giant stack of fluffy pancakes is nothing to sneeze about. I used this pancake recipe and added vanilla for extra flavor.
SO, WHAT MAKES PANCAKES FLUFFY?
The most important secret is in the WHIPPED EGG WHITES though:
Rose Levy Beranbaum, the author of the Baking Bible, tell us why this is so important, “Adding the white at the end gives more support—this is a technique used in soufflés—adding a little of the white unwhipped at the end so that the soufflé doesn’t deflate as quickly…Whipping egg whites to soft or stiff peaks adds more air but also as the egg white cells enlarge, the membrane gets thinner and thinner and is more fragile.”
HOW TO MAKE PANCAKES FLUFFY?
Mmmm… the ideal pancake. Fluffy and airy with lots of room to soak up maple syrup and other yummy toppings. Nothing dense or flat will do here!
A few key tips are important here. Stick to these and you’ll be good to go.
HERE ARE SOME TIPS FOR FLUFFY PANCAKES:
1. DON’T OVER MIX THE BATTER
Why do pancake recipes always tell you not to overmix the batter? Gluten in the flour is the answer! Too much mixing of batter means the gluten proteins will bond too tightly with other gluten protein. Too much bonding means tough pancakes with no room for air bubbles.
Getting too heavy handed with that whisk will result in flat, rubbery pancakes. Repeat with me: NO BUENO.
So, stop mixing when your batter has small lumps.
Although no one likes lumpy pancakes with bits of powder inside. Do your guests a favor and mix well, but DON’T OVERMIX.
2. LET THE BATTER REST
Set the batter aside for 15-30 minutes. This allows the wet ingredients to soak into the flour for better texture.
You can also do this overnight and then not have to worry about getting up early in the morning. No one want to do that.
3. SEPARATE AND BEAT EGG WHITES:
A bit of work, but will make your pancakes fluffy & soufflé-like!
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.)
4. WAIT TO FLIP UNTIL YOU SEE BUBBLES:
Wait until bubbles form in the center of the pancake to flip. It should look like below:
5. FLIP ONCE ONLY ONCE.
Don’t you dare try to flip again. Save your acrobatic tricks for the trampoline. It’ll flatten (like a lame-o pancake).
- 3/4 cup milk
- 2 T white vinegar
- 1 cup all-purpose flour
- 3 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 t vanilla
- 1 egg (divided)
- 2 tablespoons butter, melted
- cooking spray
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes.
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk butter into the milk/vinegar mixture.
3. 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.
4. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. DON'T over mix.
5. Set the batter aside for 15-30 minutes. This allows the wet ingredients to soak into the flour for better texture. Right before cooking, fold in the egg white peaks into the batter, it’s like folding in clouds!
6. Heat a large skillet over medium heat coat with cooking spray. Pour 1/4 cup of batter onto the skillet. Wait until bubbles form in the center of the pancake to flip.
Don't be tempted to flip a second time!
I’d love to hear any pancake tips you have!
MORE BREAKFAST RECIPES TO TRY: