Fluffy Pancakes – soft, light and fluffy pancakes made from scratch with a beautiful golden brown color and taller rise. A melt-in-your-mouth breakfast experience
I am always looking forward to the weekends because that’s the time that my son and I bond over breakfast, 9 out of 10 times it’s either pancakes or waffles with bacon – of course. My son LOVES pancakes. These fluffy pancakes are out of this world, and a new favorite for him! So tender and flavorful. And the best part? Syrup is optional, he doesn’t ask for it – Win!
You don’t need tons of syrup coating to fully enjoy it as it is as much as pleasurable on its own.
What makes pancakes fluffy?
If you’re really into fluffy pancakes, then it is a must to follow a good recipe that delivers as promised. But before that, we need to get into the nitty and gritty part behind a fluffy pancake. Ready?
This homemade pancake mix has baking powder which is a leavening agent responsible for forming those pockets of bubbles when cooking pancake. Combined with baking soda, this immediately begins to produce gas as soon as you mix the batter. That’s why it’s a rule of thumb to cook it right away to achieve a tall and fluffy pancake.
The second secret of this recipe is the presence of whipped egg whites. Yep, just like sponge cake cakes. The protein in those egg whites forms into a few bubbles as soon as you beat them. When you fold it into the batter, it adds the extra air and as it expands during cooking, it makes the pancakes lighter.
And lastly, the buttermilk. It’s a no brainer how buttermilk makes any cakes moist. So instead of the regular milk, I’m adding instead a 1 and 3/4 cup of buttermilk for that bit of tang flavor, rich and moist interior. This ensures that the pancake is tender while the egg yolk helps set the pancakes as they cook.
Butter, maple or chocolate syrup, cream, fruits, powdered sugar – top it the way you want it. Or better yet, enjoy these on its own! You’ll need a stack of this before you can even think of stopping.
The world is already filled with too many pancakes. But I’d definitely want you to take this recipe by heart and once you do, you’ll never get back to anything boxed. Seriously, this one tastes waaaay better than boxed pancake mix. Even my little chef noticed the difference. 😉
Now stack those pancakes up high! Enjoy!
Watch How To Make It
Fluffy Pancakes – soft, light and fluffy pancakes made from scratch with a beautiful golden brown color and taller rise. A melt-in-your-mouth breakfast experience!
- 2 cups (256 g) flour
- ¾ teaspoon (4.3 g) salt
- 4 tablespoons (50 g) sugar
- 2 teaspoons (9.20 g) baking powder
- 1 teaspoon (4.60 g) baking soda
- 1/4 -1/2 teaspoon grated nutmeg (optiona)
- 2 Eggs , yolks and egg white ,separated
- 1⁄4 cup (57 g) butter , melted
- ½ teaspoon (2 g) vanilla extract
- 1 3⁄4 cups (320 g) buttermilk (See notes for substitute)
- Oil and/or butter for oiling skillet
In a Large bowl combine flour, salt, sugar, baking soda and nutmeg (if using any), whisk to fully combine.
In another medium bowl combine egg yolks, milk, melted butter and vanilla. Thoroughly mix.
Whisk egg whites until fluffy about 3-5 minutes. Then add to pancake, mix as little as possible until fully combine. You will have a thick batter. Do not over mix.
Heat a lightly oiled cast iron or frying pan over medium high heat. Scoop about ¼ cup each of the batter onto the cast. You will probably need to help spread the batter.
Gently flatten with a back of a spatula or back of a spoon to even out the batter. Fry until bubbles start to appear on surface and edges of pancake starts to brown about 2-3 minutes.
Flip and cook the other side for another minute or two until golden brown. Repeat until pancake mixture is finished.
Remove and serve immediately with syrup and/or butter.
- To replace regular flour and baking powder, use 2 cups + 1 tablespoon self-rising flour.
- You can always pre-mix all the dry ingredients and put it in jar or large containers for convenience. Then add the rest of the ingredients when you're reading to make a batch.
- Flip the pancakes as gently as possible!
- No milk? No worries. An acceptable substitute is milk and lemon juice or vinegar. Combine 1 cup milk with 1 tablespoon lemon juice, let it sit for about 10 minutes. And you are all set.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
How to Make Fluffy Pancakes
Heat a lightly oiled cast iron or frying pan over medium high heat. Scoop about ¼ cup each of the batter onto the cast. You will probably need to help spread the batter. Gently flatten with a back of a spatula or back of a spoon to even out the batter. Fry until bubbles start to appear on surface and edges of pancake starts to brown about 2-3 minutes
Flip and cook the other side for another minute or two until golden brown. Repeat until pancake mixture is finished. Remove and serve immediately with syrup and/or butter.