Pancake Recipe 2023
Pancake Recipe, Making perfect pancakes is simpler than you would imagine. With just a few ingredients that are usually already in your kitchen, this pancake recipe creates thick, fluffy, and all-around wonderful pancakes—and it tastes so much better than the pre-made variety. Pancake Recipe
How to make the most delicious, fluffy, at-home pancakes. Pancake Recipe
Light and fluffy pancakes can be made using this simple recipe. Only a few straightforward components, which you likely already have in your kitchen, are required. Skip to the Simple Recipe for Fluffy Pancakes
- Pancake Recipe
How to Make Fluffy Pancakes
Get rid of the pancake mix in a box. Your kitchen most likely has everything you need to make great pancakes right now. The recipe is simple. The pancakes have a little vanilla flavor and aren't overly sweet. These taste great and are simple to modify to whatever you have on hand. Do this now!
- Pancake Recipe
Pancake Ingredients
This pancake recipe is easy and guaranteed to work every time, which is something we appreciate. It only takes a few minutes to create, and we're willing to bet that you already have all the ingredients on hand. In this dish, eggs are required. Here is our recipe for vegan pancakes if you're seeking for eggless pancakes. This is a quick list of everything you will need (the full recipe with ingredient amounts is shared in the recipe below).
Use all-purpose, whole wheat, or a combination of the two types of flour. Use your preferred gluten-free flour blend or give buckwheat flour a try while making pancakes. This is a link to our buckwheat pancake recipe. Pancake Recipe
Sugar: Although we use granulated sugar, you can instead use brown sugar, coconut sugar, or raw sugar will work in the recipe.
Baking Powder:
The baking powder is what gives these pancakes their airy, fluffy texture. In the frequently asked questions below, I've provided advice on how to use baking soda to make pancakes without needing baking powder.
We prefer to use half a teaspoon of fine salt. It gives the pancakes a lot of flavor and perfectly balances the sweetness. Consider lowering the salt to 1/4 teaspoon if you're using salted butter.
Milk: This recipe is compatible with whole, low-fat, and even skim milk. Non-dairy milk (such as unsweetened almond milk or homemade oat milk) can be used to make pancakes without dairy. In the past, I've successfully substituted orange juice for milk. See our recipes using buttermilk if you want to utilize the recipe for Buttermilk Pancakes.
Melted Butter:
There is no substitute for butter's flavor in this recipe, but melted coconut oil or plant-based butter also work. Salted butter can be used in place of the unsalted butter that we use. Reduce the salt by 1/4 teaspoon if you do use salted butter.
One Egg: The egg gives the dish body, flavor, and fluff. I've provided advice on preparing pancakes without eggs in the frequently asked questions section below. A flax egg is employed. You might also like our vegan pancake recipe. Pancake Recipe
Vanilla Extract:
The flavor richness and sweetness of vanilla are added. You might also give other extracts a shot. The flavor of almond extract sounds really good.
On the blog, we have a ton of pancake recipes. If you enjoy whole wheat in place of conventional flour, try these fluffy whole wheat pancakes. If you want blueberries, you must look at this recipe. Moreover, we just recently published a vegan pancake recipe on the blog that we both adore!
Our Step-by-Step Method for the Fluffiest Pancakes
These quick pancakes are easy to make! These are ideal for children (if you go through the reviews, you'll see that many readers made them with their children, and occasionally the children made them themselves)! To get them to do these simple things:
- Whisk dry ingredients together
- Melt butter and warm milk (we use the microwave)
- Whisk wet ingredients together
- Combine the dry and wet ingredients
- Cook on a hot buttered skillet
- Enjoy!
Here’s the secret to the fluffiest pancakes:
Separately combine the dry and wet components first, then combine immediately before cooking. You can thoroughly combine the dry components and the liquid ingredients, but when the two mixtures come together, use a light hand. A common error is over-mixing the batter, which results in heavy, flat pancakes rather than fluffy ones.
These guidelines also apply to waffles and muffins, by the way. We employ the same method to make both our favorite waffles and our favorite blueberry muffins.
- Pancake Recipe
When we are ready to cook, we combine the two mixes with a fork or whisk. I like to stir until I no longer see dry clumps of flour. There can be some small lumps, though.
- Pancake Recipe
The recipe makes 8 pancakes, Therefore this dish might feed 2 to 4 people, depending on how many you eat at a time. You can freeze leftover pancakes if you have any! When only one of us wants pancakes in the morning, I adore this approach. To learn how we freeze them, see the commonly asked questions section below.
Variations
This is our basic pancake recipe. We use it often as is, but have used it as a base for other recipes. Add what you love. Here are a few suggestions:
- Add some chopped nuts, berries, or chocolate chips to the batter. When the wet batter is poured to the griddle, layer a few thin slices of strawberry or banana on top (we love adding fresh blueberries or mashed and sliced banana). Next, flip. (These spicy banana pancakes now include a banana.)
- Add lemon zest or spices like cinnamon, nutmeg, or allspice (such as our fluffy pancakes flavored with cinnamon and drizzled with cinnamon roll glaze).
- Consider using whole wheat flour in place of some of the all-purpose flour (see our simple, fluffy whole wheat pancakes for an example).
- Reduce the sugar or add a couple spoonfuls of oats or flax seeds.
What Our Readers are Saying
There are many things you may do to customize these. Come back if you like and let us know what worked for you. We would enjoy reading about it. These are some comments made on the recipe by our readers:
“Best pancakes we’ve made so far. Delicious!” – Leigh
“This was an amazing recipe! I make homemade pancakes with my kids and they always come out flat and rubbery, these are fluffy and my kids keep asking for more!” – Ebony
“Pancakes from heaven! So light and fluffy. I had to make a second batch, no one could stop eating them!” – Kimberly
“These are by far the BEST pancakes I have ever eaten!” – Kayla
Also Read:
Frequently Asked Questions
Can I make pancakes without baking powder?
Absolutely, yes. To substitute baking soda for baking powder, replace the milk with buttermilk or sour milk and add 3/4 teaspoon of baking soda. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to the 1 14 cups of milk specified in the recipe, then letting it sit for 10 minutes. This is known as "sour milk" or homemade buttermilk. Because baking soda, unlike baking powder, requires acid to function in a recipe, sour milk must be added. These will be just as fluffy as the original recipe if you use the baking soda/sour milk combination.
How to make pancakes without eggs?
We use a flax egg for pancakes that don't contain eggs. One tablespoon flaxseed meal (ground raw flaxseed) and three tablespoons water are combined to create a flax egg. Use it to replace the egg in the recipe after letting it thicken for about 15 minutes in the refrigerator. You should also take a look at our recipe for vegan pancakes.
Can I make the pancakes ahead of time? Can I freeze the pancakes?
Yes! They freeze beautifully and reheat well. In this manner, pancakes are available for one, two, or more on any given day of the week. Cook the pancakes, then spread them out in a single layer on a baking sheet to freeze. The baking sheet should be placed in the freezer for 20 to 30 minutes (or until they are hard). After that, split them into freezer bags with a piece of wax or parchment paper in between each one (to prevent sticking). Use the oven or microwave to reheat. If you want to microwave them, put them on a plate and heat for longer if you have more than one pancake. Wrap them in foil and place them in a 350°F oven for about 10 minutes.
What to Serve with Pancakes
- Fruit and pancakes go along so well! Attempt this simple fruit salad.
- Sausage or bacon is traditional.
- For breakfast, I adore scrambled eggs.
- Pancake Recipe
