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

FAQs

What is the trick to fluffy pancakes? ›

The secret is in the egg whites!

Yep, egg whites are THE determining factor here. To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed. They'll start turning creamy, which means it's time to add them to the pancake mixture.

(Simply add 2 Tablespoons lemon juice to 2 cups milk and let that sit for about 10 minutes.) The acid in the buttermilk or lemon juice is the key to fluffy pancakes; when the acid reacts with baking soda, the combination forms bubbles, which create lighter, fluffier pancakes.

Here's why. 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.

Don't over-mix the batter - As mentioned in the recipe you only want to mix the batter until it just comes together. Lumps are okay! Over mixing will develop too much gluten in the batter leading to tough, chewy pancakes.

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

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.

The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.

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.

Vinegar—an acid—reacts with baking soda to produce carbon dioxide, which gives the batter a lift as it bakes. The acidity also causes the flour's proteins to gently unravel, producing a tender cake that is fluffy and moist.

What makes batter fluffy? ›

The lactic acid reacts with the bicarbonate in the self-raising flour to produce carbon dioxide (CO₂) gas. Bubbles of gas are caught in the batter as it cooks and this is what makes the pancake fluffy.

Restaurants use better quality ingredients

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

While your first thought might be to pop them in the microwave, it's not the best method. Instead, you can keep pancakes warm by placing them on a baking sheet or oven-safe platter in a 200-degree oven until you're ready to serve. This temperature will keep the pancakes warm without continuing to cook them too much.

Over-mixing the batter will develop the gluten in the flour too much, making your pancakes dense and chewy. Not Letting the Batter Rest: Once you've mixed the batter, stop and do something else, like set the table and heat up the griddle.

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.