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

FAQs

What is the trick to making fluffy pancakes? ›

Whip the egg whites separately

One of the methods that will ensure you end up with dreamy pancakes is to separate the egg whites and whip them before gently integrating them into the batter. If the recipe you're using already calls for eggs, then simply separate the yolks and whites.

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

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.

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

Yes, adding milk to your pancake batter can make them softer and fluffier than if you use water. Milk contains fat and protein, which contribute to the texture and structure of the pancakes. The fat in the milk coats the flour particles, making the pancakes more tender and giving them a richer flavor.

Sugar: Sugar binds with the water in the batter and slows the development of the gluten. That means pancakes with a tablespoon of sugar will be softer, less rubbery, less elastic. Sugar will also aid in browning and give you those crispy edges that no pancake can do without.

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.

Yes. While an egg is not needed to make our pancakes light and fluffy, some Makers prefer the texture you get when you add an egg to the batter.

Baking soda or another leavening agent will enhance that old boxed mix that's been sitting in your cupboard for a few weeks (or months), leaving your pancakes with a yummy, fluffy texture. If your boxed mix doesn't already call for it, you can also add in a few eggs.

Most boxed mixes call for water, but substituting milk for water will add richness. Milk will yield a thicker batter, so the amount may need to be adjusted to get the desired consistency. Or try half water, half milk.

What makes pancakes light instead of dense? ›

Too much egg, however, will make the pancake dense and custard-like; not enough will make it drier and more biscuit-like. Baking powder and baking soda are the chemical leaveners typically used in pancakes. They are responsible for the bubbles in the batter, and for making the cakes light and fluffy.

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.

Baking powder, like baking soda, is a chemical leavening agent made with sodium bicarbonate (aka baking soda) plus a weak acid, such as potassium bitartrate. Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy.