These 40 Fluffy Pancake Recipes Are Worth Getting Up Early For (2024)

FAQs

What is the secret to a fluffy pancake? ›

The secret is in the egg whites!

To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed. They'll start turning creamy, which means it's time to add them to the pancake mixture. Use a wooden spatula to incorporate everything. There you have it!

When cooked, the chemical leaveners (the baking powder and baking soda) in the pancakes created large air bubbles. The loose gluten network captured the air bubbles and maintained the each pancake's shape while still keeping it fluffy with air.

Adding baking powder is the easiest way to make fluffy pancakes. There's more than one way to make the bubbles that make a pancake fluffy, but the easiest way is by adding a raising agent such as baking powder.

1. Classic Buttermilk Pancakes: Start with a timeless favorite. These light and fluffy pancakes are made with buttermilk, giving them a tangy flavor that pairs perfectly with maple syrup and fresh berries.

Milk helps make pancakes fluffier than water. Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results.

Another common cause for chewy and dense pancakes happens in the pan. It's important that you only flip your pancakes once and do so as gently as possible. You want to do everything in your power to avoid knocking out the air bubbles, and while they're cooking is a crucial time for their development… So be gentle.

Salt: Salt enhances the overall flavor of the pancakes, but it won't make the pancakes taste salty. Milk and oil: Milk and oil add moisture and flavor to the pancake batter. Egg: A beaten egg lends more moisture and helps bind the batter together.

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

Milk adds both flavor and texture to pancake batter, so if you are looking to make pancakes without milk, a simple swap to water doesn't always do the trick. For pancakes made without milk, you'll want to add some flavor through melted butter and vanilla extract.

The cream of tartar makes the pancakes fluffy and not flat. Add a dash of vanilla for a sweeter flavor.

What happens if you add an extra egg to pancake mix? ›

A word of caution though — if you add too many eggs you'll end up with a loose pancake batter that will need to be balanced with more pancake mix. If you're vegan or allergic to eggs, there are a few ingredients you can use to substitute an egg.

Baking soda is also strong. Stronger than baking powder, in fact. If you accidentally use too much in a recipe, you'll be able to taste its metallic-like flavor.

While the griddles themselves likely vary from one diner chain to the next, diners are pretty much all working with a waffle iron or griddle that's already hot. IHOP, for instance, requires its pans to be heated to 350 degrees Fahrenheit, and uses Crisco instead of butter to grease it, says Grimm.

The texture is what really makes these Krusteaz pancakes such a treat. A fork drops through a stack of these pancakes with ease allowing you to sweep up all the butter and toppings on your plate. Take a bite and you'll find that these flapjacks have just the right amount of chewiness.

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

Baking powder (double acting) provides two rises: The first occurs when the baking powder comes into contact with a liquid, the second when it's exposed to heat. Too much baking powder will create a very puffy pancake with a chalky taste, while too little will make it flat and limp.

Using extra virgin olive oil in place of the melted butter in this recipe adds moisture in addition to flavor, resulting in a light and fluffy pancake that's perfectly tender and moist, not dry or doughy in the least.