BEST FLUFFY PANCAKE RECIPE - Chefjar (2024)

FAQs

What makes pancakes fluffier? ›

Example: If a pancake recipe calls for 1 cup of milk, substituting 1/2 cup of plain yogurt for half the milk will produce a thicker batter and a fluffier pancake. The acidity of the yogurt will also boost the chemical reaction of the baking powder, producing still more fluffiness.

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.

The experts in the King Arthur Baking test kitchen share this handy hint: A recipe with equal volumes of flour and liquid (such as 2 cups all-purpose flour and 2 cups buttermilk) will result in a thicker batter that makes taller, extra-fluffy pancakes.

Gordon Ramsay's recipe

You will need 2 eggs, separated, 2 tbsp sugar, ½ tsp salt, 2 tsp baking powder, 60g vegetable oil, 300g buttermilk, 160g plain flour, and 1 tsp vanilla essence. Whisk the egg whites “*ntil foamy”. MiX all the other ingredients in a second bowl, then fold in the egg whites.

Baking powder (double acting) provides two rises: The first occurs when the baking powder comes into contact with a liquid, the second when it's exposed to heat. Too much baking powder will create a very puffy pancake with a chalky taste, while too little will make it flat and limp.

Pancake lovers' biggest complaint when adding water instead of milk is that the flavor seems to change. Pancakes aren't as richly flavored with water. There are a few ways to improve your batter when you've used water, including: Add extra butter.

Marie Grimm, IHOP's vice president of culinary innovation, revealed to Delish that to make a killer batter, the wet ingredients should be "ice cold." Using cold eggs, milk, butter, oil, and water prevents the ingredients from prematurely heating the gluten in the flour, explains Grimm, which is responsible for creating ...

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.

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.

What causes a pancake to be fluffy and rise? ›

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.

The biggest tip for storing pancakes is to let them cool to room temperature before storing them in the fridge. If you store hot pancakes, they will create condensation which will make your pancakes soggy. You can either wrap pancakes in foil and just stick them in the fridge or store them in an airtight container.

Buttermilk Makes Fluffier Pancakes

Buttermilk is a staple ingredient for bakers because its acid reacts with baking soda, inflating the dough or batter with carbon dioxide. But buttermilk doesn't just help create those air bubbles; it helps retain them, too, especially in an application such as pancakes.