How do I make pancakes fluffy and thick?

Fluffiness mainly comes from: - Leavening agents: Baking powder and baking soda react to create bubbles that lift the batter. - Buttermilk or substitute: Using buttermilk or milk with lemon juice or vinegar reacts with baking soda for extra rise. - Mixing technique: Stir the batter just until combined to avoid gluten development which can make pancakes dense.

Can I substitute buttermilk in pancake recipes, and if so, how?

Yes, you can make a homemade buttermilk substitute: - Add 1 tablespoon lemon juice or white vinegar to 1 ½ cups milk. - Let the mixture sit for 5-10 minutes before using it in the recipe. This mixture produces a slight tang and reacts with baking soda to fluff the pancakes, although it may alter the flavor subtly.

How do I cook pancakes so they’re crispy on the outside but soft inside?

To achieve crispy edges and a soft center: - Preheat your griddle or skillet to medium heat for even cooking. - Lightly coat the cooking surface with oil or butter to promote browning. - Cook until bubbles form and the edges look set before flipping, usually 2-3 minutes per side. - Avoid pressing down on the pancakes after flipping to keep their fluffiness intact.

Old Fashioned Pancakes: Easy Fluffy Recipe & Video

Description

🥞 Perfectly Fluffy Old-Fashioned Pancakes that bring warmth and comfort to your breakfast table!
🍯 A delightful treat that’s easy to make and loved by all ages!

Ingredients

Scale

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups milk (whole, skim, or plant-based options like almond or coconut milk)
2 large eggs
1 teaspoon vanilla extract
2 tablespoons flavorless oil (avocado, vegetable, or canola oil)
Toppings: real maple syrup, whipped cream, fresh fruit, chocolate chips

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a smaller bowl, combine milk, eggs, vanilla extract, and oil. Whisk until fully combined.
3. Make a well in the dry ingredients, pour in the wet mixture, and stir gently until just combined. Avoid overmixing; some lumps are fine.
4. Let the batter rest for 5-10 minutes.
5. Preheat a griddle or nonstick skillet over medium heat and lightly grease with oil or butter.
6. Pour the batter onto the griddle using a scoop or spoon, about 1.5 tablespoons for silver dollar size or 1/3 cup for larger pancakes.
7. Cook until bubbles form and the edges look set, then flip and cook until golden brown. Do not press down after flipping.
8. Serve warm with desired toppings, or keep warm in a low oven until ready to serve. Leftovers can be frozen for later.

Notes

🌿 Use a nonstick surface or lightly greased griddle to prevent burning.
🟠 Fresh baking powder and baking soda ensure pancakes rise well.
🍋 Substitute plant-based milk or a buttermilk mixture for a different texture.

Prep Time: 10 minutes
Resting Time: 5-10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stove
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 83-115
Sugar: 2-5 grams
Sodium: 107-211 mg
Fat: 3-4 grams
Saturated Fat: 1 gram
Unsaturated Fat: 2-3 grams
Trans Fat: 0 grams
Carbohydrates: 13-16 grams
Fiber: 1 gram
Protein: 2-3 grams
Cholesterol: 31 mg