Pancake recipe
Welcome to the Pancake Haven, where culinary magic meets breakfast bliss! From fluffy classics to gourmet twists, discover the secrets to creating the perfect stack and make every morning a celebration of flavor. It’s time to flip, stack, and savor the extraordinary! Craving light, fluffy pancakes with pantry staples? Check out this speedy recipe! Using everyday ingredients, whip up the softest, fluffiest homemade pancakes your family will love. Top with warm maple syrup for the perfect breakfast treat. Easy and expert-approved!
Secrete
For super fluffy pancakes, the trick is baking powder. In our simple pancake recipe, just add 1 tablespoon of baking powder – it’s the secret ingredient! As the pan gets warm, watch the baking powder work its magic, making the pancakes puff up and attain a delightful fluffiness.
. For top-notch results, go for double-acting baking powder. Easy peasy!
=author: Yasmeen izhar
=calories
====ingredients
2 cups all purpose | plain flour, (290 g | 10 oz)
1/4 cup granulated sugar or sweetener, (60g | 2 oz)
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups milk, (440ml)
1/4 cup butter, (60g | 2 oz)
2 teaspoons pure vanilla extract
1 large egg
=== equipment’s:
*large mixing bowl
* medium mixing bowl
* Griddle
* spatula
* fine mesh stainer
* measuring cups spoons
* liquid measuring cups
How to make Portillo’s Sweet Peppers Recipe
Equipment
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 Griddle
- 1 Spatula
- 1 Fine Mesh Stainer
- 1 Measuring Cups Spoons
- 1 Liquid Measuring Cup
Ingredients
- 2 cup plain flour (290 g | 10 oz)
- 1/4 cup granulated sugar or sweetener (60g| 2 oz)
- 4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup milk (440ml)
- 1/4 cup cup butter (60g | 2 oz)
- 2 teaspoon teaspoons pure vanilla extract
- 1 large egg
Instructions
- Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).(The batter will be thick and creaming consistency. If you find the batter too thick — doesn't pour off the ladle or out of the measuring cup smoothly — fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
- Set the batter aside and allow to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
- In a small bowl, mix the red wine vinegar, sugar, dried oregano, crushed red pepper flakes, salt, and pepper until the sugar has melted into the mixture.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
- Next, transfer all this pepper and onion mix into a baking dish, spreading it evenly.
- Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
====How to make pancakes from scratch:
1: Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
2: Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that’s okay).
(The batter will be thick and creamy in consistency. If you find the batter too thick — doesn’t pour off the ladle or out of the measuring cup smoothly — fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
3: Set the batter aside and allow to rest while heating up your pan or griddle.
4: Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
5: When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
6: Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
==Combine flour, sugar (or sweetener), baking powder, baking soda, and salt in a large bowl. Stir in milk, slightly cooled melted butter, vanilla, and egg.
After whisking the wet ingredients together, fold them into the dry ingredients slowly. Mix until smooth (there may be a few lumps).
If the batter is too thick, fold in extra milk at a time until it reaches the desired consistency. If it is too thick, it will not pour off the ladle or out of the measuring cup smoothly.
While your pan or griddle is heating up, set the batter aside and allow it to rest.
Using a ladle or measuring cup, gently spread the batter into a round shape and heat a nonstick pan or griddle over low-medium heat.
After the underside is golden and bubbles appear on the surface, flip the pancake with a spatula and cook until golden. Repeat with the remaining batter.
After the underside is golden and bubbles appear on the surface, flip the pancake with a spatula and cook until golden. Repeat with the remaining batter.
===secrete for best fluffy pancakes:
To get perfectly fluffy pancakes DO NOT OVERMIX the batter. When adding the dry ingredient to the wet ones, mix until just combined. If you have a few lumps here and there, it’s ok. Over mixing would result in very flat pancakes
you don’t want that. Then, let sit for a couple of minutes to give baking powder time to activate and make your pancakes rise beautifully while cooking.
For fluffy pancakes, avoid overmixing the batter. Combine the dry ingredients with the wet only until just mixed; a few lumps are fine. Overmixing leads to flat pancakes. Allow the batter to rest for a few minutes to activate the baking powder and achieve beautifully risen pancakes during cooking.
To make fluffy pancakes, be cautious not to overmix the batter. Mix the dry ingredients with the wet just until combined, and it’s okay to have a few lumps. Overmixing results in flat pancakes. Let the batter rest for a few minutes to activate the baking powder and ensure your pancakes rise beautifully during cooking.
==== tips and tricks for making this recipe:
Do not overmix the pancake recipe batter, or the pancakes will come out dense and heavy. Lumps are perfectly fine in the batter!
For the best flavor, serve the pancakes with real maple syrup and not pancake syrup. Jams, preserves, lemon curd, fresh fruit, and berries make for a great topping as well. For a more indulgent breakfast, you can add whipped cream or drizzle some chocolate or caramel over the pancakes.
Don’t let the batter sit for too long, as the baking powder activates once combined with the liquid. However, there’s some leeway as baking powder is activated a second time when it heats up.
Only flip the pancakes once! When you see the little bubbles forming on the top of the pancake batter pop, that’s when you flip the pancake.
If you want to keep the pancakes warm as you cook them in batches, place a baking sheet in the oven with a rack at 200F and add them to the rack in a single layer as you make them. The baking rack will help air circulate underneath to prevent the pancakes from becoming soggy.
Avoid adding too much flour to the pancake batter as it’ll make it thick, leading to dry pancakes. You can measure your flour with a scale, or if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
Leave enough room between each pancake to ensure enough space for you to flip them easily. Also, after flipping the pancakes, do not press down on them with your spatula. This will only flatten them.
=== Overmixing the pancake recipe batter will result in dense and heavy pancakes. It is perfectly fine if there are lumps in the batter.
In order for the pancakes to have the best flavor, use real maple syrup instead of pancake syrup. A variety of toppings are also available, including jams, preserves, lemon curd, fresh fruit, and berries. Add some chocolate or caramel to the pancakes for an indulgent breakfast.
The baking powder activates once combined with the liquid. However, there is some leeway because baking powder is activated a second time when it is heated.
when you see the little bubbles forming on top of the pancake batter pop, flip the pancake!
To prevent the pancakes from becoming soggy, place a baking sheet with a rack in the oven at 200 F and add them to the rack in a single layer as you cook them.
If you add too much flour to the pancake batter, the batter will be thick, which will result in dry pancakes. If you do not have a scale, you can fluff your flour with a spoon and then spoon it into your cups, leveling them off with a knife. This method prevents you from overpacking the measuring cup.
Make sure there is enough space between each pancake so that you can flip them easily. Also, avoid pressing down on the pancakes with your spatula after you flip them.
===Notes
===pancakes toping:(what to put on pancakes)
My favorite part about making homemade pancakes is having fun with the toppings. There are so many more options for pancakes than just butter and maple syrup! Here are some ideas:
Jam or jelly
Peanut or almond butter
Lemon Curd
Powdered sugar
Cherry Sauce
Nutella
butter
Fresh fruit
Whipped cream
Caramel sauce
Hot Buttered Apples
Nuts
Applesauce
===What to serve with pancakes
===Nutrition facts:(per pancake)
Calories: 156kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 152mg | Potassium: 208mg | Sugar: 6g | Vitamin A: 195IU | Calcium: 104mg | Iron: 1.1mg
===how to keep pancakes warm
To keep them warm while you finish making the entire batch simply put a cooling rack on top of a rimmed baking sheet.
Heat an oven to 225 degrees F and place the sheet pan with rack inside the oven. When your first batch is done the rack and oven will be warmed.
Place the pancakes on a baking rack in a single layer and place the pan inside the oven. The baking rack with help air to circulate freely, which prevents the them from becoming soggy.
===how to store left over pancakes
The biggest tip to storing pancakes is to make sure to cool them to room temperature before storing them in the refrigerator. If you store them when they are still hot it creates condensation on the pancakes that will make them soggy.
REFRIGERATION: After they have cooled to room temperature you can wrap them in aluminum foil or store them in an airtight container in the refrigerator. Leftover pancakes will keep in the refrigerator for up to a week.
FREEZER: Another option is to freeze any leftover pancakes. Wrap them tightly in plastic wrap then place them in a freezer-safe bag. They will keep in the freezer for up to three months.
===how to heat leftover pancakes
Place pancakes on a microwavable plate, do not stack them. Microwave them for 10-15 seconds or until warmed through.
===how to freeze homemade pancakes
These pancakes freeze great so if you want to double the batch and freeze half for later it’s perfect. They reheat wonderfully.
We recommend a layer of parchment paper between the pancakes when you freeze them so they don’t stick together.
You could also flash freeze them on a sheet pan, too. Simply lay them out on a sheet pan (do not stack) and place them in the freezer until frozen. Then transfer them to an airtight container or bag and place back in the freezer.
===how to reheat frozen pancakes
You can warm frozen pancakes in the microwave for about 20 seconds. If you add more than one pancake add an additional 5-10 seconds for each pancake to reheating time. We have been known to throw ours in the toaster to if you like them a bit crispy on the outside
fluffy pancakes, fluffy pancake recipe, fluffy pancake recipie, fluffy fluffy pancakes, fluffy pancake, pancake recipe, pancakes for two, no buttermilk pancake, no buttermilk pancakes, fluffiest pancake, fluffy pancakes рецепт
pro tips
Don’t over mix your batter! You will want to stop mixing when you still have small lumps in your batter. You can even let your batter rest about 15 minutes to let the wet ingredients soak into the flour, which help any remaining lumps break up.
Remember to only flip your pancakes once! When you see little bubble on the pancake when you are cooking it, then it’s time to flip it!
Use a flat surface to cook the pancakes. We prefer using a griddle.
Clean the skillet or griddle after each batch. This will save you from burned pancakes.
FAQS
= Wondering why your pancakes are falling flat?
Here are some key culprits: avoid overmixing the batter, as it deflates the air bubbles and makes pancakes tough; check your baking powder’s freshness by seeing if it fizzes in water; in humid conditions, refrigerate the batter briefly for better consistency; allow the batter to rest for airier pancakes. And remember, a gentle flip ensures those fluffy stacks stay intact! Making pancakes should be enjoyable—follow these tips, and you’ll be flipping perfection in no time.
What makes pancakes fluffy?
The double-action of baking powder makes pancakes so fluffy. Baking powder reacts both chemically and physically. First, the baking powder reacts with the acidity in the buttermilk or sour cream. This creates bubbles of air in the batter, which lead to fluffy pancakes. Then, the heat of the pan makes the baking powder react again and help the pancake puff up in the skillet. If you do not have baking powder, you cannot make this recipe successfully.
How long do you wait to flip a pancake?
Cook pancakes on the first side until small bubbles begin to form around the edges on the upper side. Then, flip and cook until golden brown on the second side, too. Total, it will be about 3-5 minutes per side.
Can you save pancake batter?
Yes, if you have enough pancakes, store the remaining batter in the fridge for up to 2 days. Keep it covered with plastic wrap or an airtight squeeze bottle for easier use later. You can also check out my small batch pancakes recipe so this doesn’t happen again.
Can you make pancake batter the night before?
Yes, you can technically made pancake batter the night before you wish to make pancakes. However, my pancakes recipe from scratch is so simple that it really doesn’t take much time. Pancake batter can thicken in the fridge overnight, so if you do this, you can splash in extra buttermilk in order to thin it back out before cooking.
Can I make the batter ahead of time?
Instead of making the batter ahead of time, I recommend whisking the dry ingredients together and storing them in an airtight container in your pantry until ready to use. Then, whisk together your wet ingredients and combine the two when you’re ready to make the pancakes. If you combine the batter too early, the baking powder will be less effective over time.
Why are my pancakes flat?
If your pancake recipe falls flat, that usually means your baking powder has expired or your batter is too wet. The batter should be thick and not runny.
How do I prevent burning my pancakes?
When making this pancake recipe, make sure you don’t turn the heat up too high or preheat the griddle or skillet for too long. Also, if the butter on the griddle or skillet burns, the pancakes will burn as well or have dark markings from the burnt butter.
What is the best pan to make pancakes in?
I highly recommend using a non-stick frying pan if you do not have a griddle. The key is a smooth, flat surface.
How do I store leftovers?
To store leftovers, wait for the pancakes to reach room temperature before transferring them to a zip-top bag or airtight container in the fridge for up to 4 days. If you put them away while still warm, condensation will form, and the pancakes will become soggy.
Wait until the leftover pancakes reach room temperature, then transfer them into a zip-top plastic bag or an airtight container and store in the refrigerator for up to four days. If you store them while they are still warm, condensation forms and the pancakes become soggy.
Can I freeze this recipe?
Pancakes freeze wonderfully! Wrap pancakes tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep in the freezer for up to three months. You can reheat pancakes straight from the freezer in the microwave or a toaster oven for an easy breakfast.
Pancakes freeze beautifully! Wrap the pancakes in plastic wrap and place them into a bag or container that is freezer safe. The pancakes will stay frozen for up to 3 months. For a quick breakfast, you can reheat frozen pancakes in a microwave or toaster.