Fluffy Pancakes - the Softest and Fluffiest Pancake Recipe - Quick, Easy and 5-miniute Prep. (2024)

FAQs

What makes pancakes more fluffy? ›

To make the fluffiest pancakes possible, you need to make bubbles in the batter. You can make bubbles by using a raising agent, such as baking powder, and by making and cooking your batter quickly.

(Simply add 2 Tablespoons lemon juice to 2 cups milk and let that sit for about 10 minutes.) The acid in the buttermilk or lemon juice is the key to fluffy pancakes; when the acid reacts with baking soda, the combination forms bubbles, which create lighter, fluffier pancakes.

Flour: This homemade pancake recipe starts with all-purpose flour. Baking powder: Baking powder, a leavener, is the secret to fluffy pancakes.

Not an ingredient you usually think of when it comes to pancakes. I discovered this trick years ago while developing a healthier pancake recipe and have never gone back. An olive oil-based pancake is tender and moist. The perfect combination!

Stir the batter only until the wet and dry ingredients are incorporated; overbeating will make pancakes tough and chewy instead of fluffy. No Buttermilk, No Problem! For each 1 cup buttermilk, mix 1 tablespoon fresh lemon juice with enough milk to equal 1 cup and let stand for 5 minutes.

Note that mayonnaise contains eggs and oil, so it can replace oil or butter as well. This trick may not work as an egg replacement for an allergy or egg-free diet (unless it's a vegan mayo) but it works for those who don't have eggs on hand in a pinch.

Gordon Ramsay's recipe

You will need 2 eggs, separated, 2 tbsp sugar, ½ tsp salt, 2 tsp baking powder, 60g vegetable oil, 300g buttermilk, 160g plain flour, and 1 tsp vanilla essence. Whisk the egg whites “*ntil foamy”. MiX all the other ingredients in a second bowl, then fold in the egg whites.

The natural chemical leavening agent we'll be using is baking soda. This helps pancakes rise up while being fluffy and soft. Baking soda is a base with a high alkaline. When it mixes with an acid or in this case, the buttermilk, it creates bubbles that release a lot of gas.

Your leavening (or your pancake mix) might be out of date. Baking soda and baking powder loose their strength over time, so older boxes will have less raising power. One thing you can try to make pancakes lighter and fluffier is to separate the eggs.

In this particular case, not beating egg whites allows them to maintain more of their structure for longer. It provides the pancake batter with greater support that does not collapse as quickly as if the whites had been beaten to stiff peaks beforehand.

How do you make fluffy pancakes without burning them? ›

If you're cooking with a griddle, Wenk says to lower the heat to 360 degrees (the pan can stay over medium heat) before spooning in the batter. Mortillaro explains that high heat results in uneven cooking as it burns the outside while leaving the inside batter raw.

In pancakes, gluten forms strands that give the cake its structure. But too much gluten results in a pancake that is dense and gummy. The dry ingredients are rounded out with just a bit of sugar and malted milk powder, baking powder, salt, and baking soda.

Not Letting the Batter Rest: Once you've mixed the batter, stop and do something else, like set the table and heat up the griddle. Waiting at least ten minutes before you start cooking allows the flour to fully hydrate and the leavening to start working, giving your pancakes the lift they need to be fluffy.

The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.