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

FAQs

What is the trick to making pancakes fluffy? ›

The tip, via Food52, relies on relaxed egg whites, aka unbeaten whites that have been allowed to sit for a bit. The pancake technique calls for the eggs to be separated and for the yolks to be mixed into a buttermilk, milk, and melted butter mixture.

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.

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.

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.

The natural chemical leavening agent we'll be using is baking soda. This helps pancakes rise up while being fluffy and soft. Baking soda is a base with a high alkaline. When it mixes with an acid or in this case, the buttermilk, it creates bubbles that release a lot of gas.

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.

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.

What happens if you put milk in pancake mix? ›

1. Use Milk/ Alternative Milk Instead Of Water. Even though the mix may call for water, you can easily substitute that for an alternative milk (I like oat milk). You may have to add a dash more due to the difference in consistency, but it'll taste so much better!

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.

Note that mayonnaise contains eggs and oil, so it can replace oil or butter as well. This trick may not work as an egg replacement for an allergy or egg-free diet (unless it's a vegan mayo) but it works for those who don't have eggs on hand in a pinch.

Over mixing develops the gluten in the flour, leading to tough and dense pancakes. Let the batter rest before cooking it, about 5-10 minutes is enough if you have mixed correctly. While it rests, the flour absorbs the liquids, the lumps will smooth out somewhat and the gluten has a chance to relax.