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

FAQs

What is the secret to super 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.

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

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.

Adding lots more eggs would start to move you into custard or quiche-like territory, where the product would have a lot more egg flavor, and start to take on a more scrambled-egg type texture depending on how far you go. You will get less flavor but more textural change from using just whites.

Top tips for fluffy pancakes

Don't be tempted to add more than the recipe suggests, as too much baking powder will make pancakes taste soapy. Alternatively, you could use self-raising flour, which will add to the amount of raising agent in the recipe and potentially make your pancakes fluffier.

Specially crafted pancake mixes already have fat in them so only water is required. If you add milk, you will be adding to the fat content, but since it's a pancake, you shouldn't have anything but a richer pancake. Or, you could make pancakes from scratch. It's dead simple and you can make your own mix to use later.

Can I Use Water Instead of Milk in Pancakes? 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.

I can barely flip a pancake without it falling apart on me.

Your batter could be too loose—add a little flour.

Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.

What is the most important ingredient in pancakes? ›

Flour is the main ingredient to any pancake. It provides the structure. Different types of flours alter the structure because some flours absorb more moisture or create more gluten (which binds the structure together) than others.

Baking powder is what makes the pancakes rise tall and fluffy. Cream of tartar. Cream of tartar is a stabilizer that will help your egg whites whip up to their potential. Stable fluffy egg whites are the key to successfully making soufflé pancakes.

Why are my pancakes rubbery and chewy? The most common cause for pancakes turning out dense is over mixing.

IT'S ALL ABOUT THE EGGS! The number one secret to getting fluffy, thick pancakes every time is to SEPARATE the egg yolks from the egg whites. Use gluten-free pancake mix or a low protein biscuit flour instead of “all purpose” flour.

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.