Homemade Pancake Recipe: Fluffy and Delicious

Collecting Ingredients and Equipment

combines all the right ingredients and tools to make it. The quality of your ingredients plays a central role in the texture and flavor profile of pancakes More in depth list of things you will need

For the ingredients:

• 1 cup of all-purpose flour
• 2 tablespoons of sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1 cup milk (whole, skim or plant-based)
• 1 large egg
• Melt 2 tablespoons of butter
• 1 teaspoon of vanilla extract
• You can also add in optional items to make flavored pancakes like this:
• Berries (blueberries, strawberries) or banana slices
• Chocolate chips or chunks
• Next check that you have proper tools:

One mixing bowl – for the ease of combining your dry and wet ingredients together.

A whisk (because no one wants chunky batter).

Cups, and spoons–accuracy is so important in baking.

A nonstick skillet or griddle to evenly cook and prevent your pancakes from sticking.

Flipper for easy pancake flipping.

These are optional, but you might find a ladle useful to get the batter in an even amount of pours and also a cooling rack so your pancakes don’t go soggy.

These ingredients and tools are the building blocks for great pancakes every single time. When you have everything together, next up is to mix the recipe and prepare perfect pancake batter.

Preparing the Dry Ingredients

For making a pancake the first-step you always begin with is dry-ingredient to prepare. These steps are all-important to welcome the super delicious and fluffy pancakes that we will be making next. For the dry ingredients, simply prepare a large mixing bowl and your three main items: flour, baking powder, and salt.

Begin by properly measuring your flour. Scoop the flour using a dry measuring cup rather than an actual scoop from the bag, and level it off with your straight edge. This method prevents the flour from getting packed too densely which might result in denser pancakes. To have that extra fine texture, try to sift the flour into your mixing bowl. This oxygenates the flour, which becomes more homogeneous and easier to mix with other ingredients.

This is your most important ingredient in order to get them fluffy, the baking powder. Baking powder is a leavening agent, which places air in the batter while it bakes. Be sure to have fresh baking powder on hand (stale stuff will not help those pancakes rise) by checking the expiration date.

Add the salt at last. The salt enriches the flavors and cuts through the sweetness. Whisk the dry ingredients (the flour) together using a wire whisk to mix them all very thoroughly A whisk is preferable to a spoon as it breaks apart clumps and distributes the baking powder/salt evenly amongst the flour.

If you choose to add dry mix ins, like cinnamon sugar or whatever you fancy… Now is good time in the game. Cinnamon for example, you can use to give the pancake another warm aromatic flavour and a sprinkle of sugar makes it slightly more sweet which balances out well with the final flavour of your pancakes. Add what you like on top of the dry (for me, flax seeds) then evenly whisk them through.

For example, carefully mixing up your dry ingredients like this is what will give you a perfect batter that has no lumps in it and become the best pancakes ever made from scratch with consistency providing fluffy perfection!

Mixing the Wet Ingredients

Wet Ingredients for Homemade Pancakes Wet ingredients are incredibly important in the quest to learn how to make pancakes at home that turn out light and fluffy. In a bowl, you will combine melted butter and milk with an egg and some vanilla extract. Or, in the case of pancakes you need to make sure these ingredients are mixed together well for perfect fluffy deliciousness.

The temperature at which melted butter should be added is one of the most important factors to consider. Too hot and the butter can begin cooking your egg before you want it to. Cool the butter slightly to avoid this issue. It is a preventative measure that keeps the egg in tact and offers an even consistency to your own batter.

Then comes the milk, not too hot and not too cold again. This recipe for making Authentic Vanilla Waffles uses cold milk, but room temperature works the best in keeping your batter smooth and lump-free. Melted butter can start to re-solidify on cold milk, and hot milk might kick-start the cooking process too soon — both things that you do not want when making pancakes.

If you are going to whip these elements do it gently but enough. Continue whisking until the mixture is smooth and resembles a thick-ish batter. The idea here is to mix those things together and not create any more air than necessary because too much air gets into the mixture equals an uneven cooking, a weird texture…. A spiral or figure-eight movement of your whisk will aide in mixing evenly.

By following these rules and keeping an eye on the temperatures of your wet ingredients, you establish a robust base for light-and-fluffy goodness perk pancakes. This provides an even mixture of the batter and your pancakes taste much better when baked in the oven.

Mix the Batter and Bake

Now that you have both your wet and dry ingredients to go, it time combine them into the ideal pancake batter. Tip: Pour the wet into your dry in a bowl. Fold the wet mixture into the dry ingredients carefully with a spatula. Be certain you blend until lightly combined (or before every one of the dry substances is moist ), resulting to lumps within your batter. But over-mixing can also cause you to 1)develop the gluten in the flour and end up making tough chewy pancakes rather than light (all about that texture, guys), or even more alarmingly;

When your batter is mixed and ready to go, preheat a skillet or griddle over medium heat. Temperature was one of the most important aspects for getting them to cook all the way through. Drop a few drops of water on the skillet; if they sizzle and evaporate quickly, then it is hot enough to begin using.

Add a little butter or oil to the skillet. Ladle about 1/4 cup batter onto the surface to form pancakes, then spread evenly in staggering spots. Cook for 2 to 3 minutes, or until bubbles form on the surface of the pancake and edges are golden brown

This is the most important part — flipping your pancakes. Gently lift one side of the pancake with a spatula If it can move easily and looks golden brown on the bottom, flip. Cook for another 2-3 minutes on the other, or until golden brown like side one.

When the pancakes are cooked through, transfer them to a plate and cover with foil while you prepare the remaining batter. Optional: Keep warm in a low oven if serving later. This recipe makes fluffy pancakes that can be served with any toppings you like such as fresh fruit, your favorite syrup, whipped cream or a pat of butter.