Fluffy pancakes


I first published this pancake recipe in 2006 and thought it was time to process it a bit. It is a recipe that I use a lot, resulting in a beautiful, classic stack of fries with incredibly tender crumbs and golden edges. The pancakes have lightness and elevation and good color. However, the real reason I like this recipe is because it is endlessly adaptable. I have used it as a basic recipe for pancakes and starting for endless pancake adjustments and I warmly encourage you to do the same. You can experiment with a range of flours, liquids and additives and I quote some suggestions below.
Fluffy Pancakes Recipe

Buttermilk, yogurt or milk? – use what you have!

You can make these pancakes with almost any liquid you have on hand. I have mentioned them in order of preference. Buttermilk is great, but yogurt also works like a dream. Not everyone keeps buttermilk, but many people have a cup of yogurt. Do it! Thin Greek yogurt with an equal amount of water, so for this recipe we would combine 1 cup + 2 tablespoons of Greek yogurt with the same amount of water. If you use a typical yogurt, do not cut it to dilute it.

Both of the above (buttermilk or yogurt) are A-plus options. Don't have any more? Dairy milk, oat milk and almond milk will all give you good results. When using one of them, let the batter sit for 5-10 minutes before cooking, leaving the batter to thicken slightly.

Experiment with different flours in your pancakes

I'll start by saying, you can use flour for all uses in these pancakes. But, in any case, experiment with more nutritious wholemeal flour if you have them (I have suggestions below in the recipe as well). Wholemeal white flour works great here. It is the Trojan horse with wholemeal flour, because for the poor people who will not eat anything brown or healthy you can transfer it as white. It is made from a stem of hard white wheat wheat in winter and the nutritious bran and germ are not processed in the way it is in white flour for all uses. Wholemeal white flour creates a tender crumb.

Rye pans: Replace about 1/2 of the flour for all uses with rye flour.

Oatmeal pancakes: Replace 1/3 cup flour with quick-cooking oats or oatmeal that you have puffed in the blender. These are especially good with banana slices cooked. Sprinkle with a little brown sugar in place of the syrup.

Small Cereal Pancakes: Mix 1/2 cup cooked quinoa or millet in your batter.

Blueberry Beet (Vegan) Pancakes: If you are looking for a colorful variant of vegan pancake – rich, substantial, delicious and child-friendly.

Variations from other cooks

Some of you have left useful comments on modifications and variations of this recipe over the years and I wanted to list a couple:

Lactose intolerance: Jenny noted, "I just made them this morning for my lactose intolerant twins, replacing the buttermilk 2 1/4 C with 1C soy milk. It was absolutely awesome! I ground 2 C wheat germ berries, which made 4C flour and the recipe for my big family has doubled. "

Lots of bran: Rachael says, "I would really encourage you to try adding bran to your waffles or pancakes next time. I replace up to half of my flour with bran (sometimes I have to reduce the liquid a bit or add something more thick, like yogurt,) because bran does not absorb milk)… gives a wonderful taste to things and lightens the texture virtually, without mentioning the good fiber for you.

Extra Credit Fluffy

I have modified the recipe here to separate your eggs and beat the whites into fluffy tops. It's an annoying step and requires extra effort, but it's definitely worth it. Fold the whites into your batter as the last step before cooking and add a very nice lightness to the pancake. That being said, if you don't like it, it doesn't matter much – beat the two eggs lightly and add them to the liquid mixture.
Fluffy Pancakes Recipe

Favorite Toppings for your pancakes

Whole blueberry syrup syrup: This is my favorite syrup for these pancakes and it's worth a little extra effort to make. It is delicious, fragrant and beautiful without being too sweet. To make raspberry maple syrup put half of a basket with 6 ounces of raspberry, 1/4 cup sugar, 1/4 cup maple syrup and 2 tablespoons water in a medium saucepan over medium-low heat. Heat and stir until the sugar dissolves. Simmer for 5 or 6 minutes or until the raspberries begin to separate. Remove from the heat and press the raspberry mixture through a fine strainer into a bowl. Mash the fruit to extract all the juiciness. Throw away the solids. Mix the remaining blueberries in the hot syrup and set aside. You can use any sugar you want here – white, brown, coconut sugar, etc.

Cinnamon sugar in Churro style: Combine 2 tablespoons cinnamon with 1/2 cup sugar and mix well. Sprinkle generously on hot buttered pancakes. You can also experiment with the sugar mixture beyond that by adding a pinch of cloves or curry powder and / or crushed rose petals.

Delicious additives

Berries: If you add berries to your pancakes, add them to your pancakes after they are in the pan. In this way the beating of the pancake retains its color.

Bananas: If you add banana slices to your pancakes, add them after the pancakes are in the pan.

It strengthens: Adding a push of oat bran, wheat germ, diet yeast, cabbage or beet powder, cannabis or flaxseed is always an option. I usually start with a tablespoon or two.

Some cooking tips

My choice for pancakes is made of cast iron, but any pan that maintains a constant heat is fine. The key is to get and maintain the right temperature. Too hot and you end up with burnt pancakes that are cooked in the middle. Very little heat, and they need to cook forever, and end up a little dry with hardened crumbs. I tend to start at a lower temperature than I think I would like, and drag it from there.

Keep these pancakes warm!

Unless you have a baking tray or multiple pans, you'll need to make your pancakes in batches. And you don't want the first round to get cold while you do the next. If you have a cooler that you use for cookies, you can develop it here. Place pancakes, preferably in a single layer, on the cooling grill after transferring from the pan and place in a 200F oven to keep warm. I like the cooling shelf better than a plate because it allows air to circulate throughout the pancake. That way, the undersides of the hot pans won't get wet.

Enjoy the pancakes! If you are looking for breakfast recipes, don't miss this healthy muesli or the best waffle recipe (seriously!), These homemade cinnamon rolls, a full frittata, mineral tofu, egg omelette with sour cream and baked oatmeal are always popular. Oh – I also love this Vanilla Sunflower Cinnamon with freshly baked toast.