There is a steaming stack of the tastiest, most tender pancakes right here, so stop searching! The weekends won’t ever be the same. (Buttermilk not required.)
You will fall in love with the recipe for the best fluffy pancakes. A wealth of advice to make the finest pancakes you’ve ever had!
Every Sunday starts with pancakes… and concludes with the morning’s leftovers. These pancakes are perfect in every way. They are fluffy and silky. You’ll want more than one as each mouthful melts in your tongue. Stack. Possibly.
How to make the best fluffy pancakes
The batter is where it all begins. If they are too thick, the insides will be undercooked and gluggy. If the batter is too loose, the pancakes will spread out and fail to puff up. I prefer to lightly elevate my spoon or ladle above the bowl’s rim to test the batter. It must be thick, BUT it must also be able to slide off the spoon smoothly and slowly. While a few lumps are acceptable, I like to gently smooth out my batter as much as I can using a wire whisk.
How to cook perfect pancakes
1. Start by warming up your nonstick pan or griddle on medium heat. Reduce the heat to low-medium once it’s hot. Allow two minutes to pass. This step is very important and worthwhile. Even on nonstick pans, lightly oil the pan with a small bit of butter. Use a piece of paper towel to remove any leftover butter.
2. To get excellent, uniformly sized pancakes, pour your batter into a 1/4 cup measuring cup. Pour slowly in a circular motion, starting from the centre, so that the batter spreads into beautiful spheres.
3. Permit the pancakes to finish cooking! Avoid flipping them too soon or rushing them on high heat. When bubbles begin to appear on the top and around the surface (the batter side), they are ready to be turned over. Let the underside cook to a lovely golden brown colour.
4. How can I master the flip without making uneven pancakes? Slide a nice plastic spatula underneath the pancake after grabbing it. Instead of flipping them with your entire arm, use your WRIST. When you’re ready to flip your pan in front of it, you’ll understand what I mean. THIS really does make a difference.
- 2 cups all purpose | plain flour, (290 g | 10 oz)
- 1/4 cup granulated sugar or sweetener, (60g | 2 oz)
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups milk, (440ml)
- 1/4 cup butter, (60g | 2 oz)
- 2 teaspoons pure vanilla extract
- 1 large egg
1. In a large bowl, whisk together the flour, sugar (or sweetener), baking powder, baking soda, and salt. Create a well in the centre and pour in the milk, melted butter that has been slightly cooled, vanilla, and egg.
2. Before gradually incorporating the wet components into the dry ingredients, mix the wet ingredients together using a wire whisk. If there are any lumps, they can be mixed together until smooth. (The consistency of the batter will be rich and creamy. Fold a few teaspoons of more milk into the batter at a time until you achieve the appropriate consistency if you find the batter to be too thick (it won’t smoothly pour off the ladle or out of the measuring cup).
3. While the pan or griddle is heating up, set the batter aside and give it time to rest.
4. Lightly grease a nonstick pan or griddle by rubbing it all over with some butter before heating it up. With the back of your ladle or measuring cup, gently spread out 1/4 cup of batter into a spherical shape on the pan.
5. Turn with a spatula and cook till golden on the other side once bubbles start to develop on the surface. Use the leftover batter to repeat.
6. Eat plain or with fruit, ice cream, frozen yoghurt, honey, or maple syrup.
Nutritional Information has been calculated per pancake.
Calories: 156kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 152mg | Potassium: 208mg | Sugar: 6g | Vitamin A: 195IU | Calcium: 104mg | Iron: 1.1mg