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How to Make Fluffy Pancakes

Photo by Oluwaseun Odofin for The Circular

A pancake is a flat cake made from eggs, milk, and flour mixture that is fried on a very hot surface, sometimes with butter. Depending on the recipe, pancakes can be thin or thick, crispy or fluffy, and served with a variety of toppings and sauces.

It’s a chance to play around with different toppings and create one of the simplest yet most delicious dishes in Western cuisine. Pancakes, whether fluffy American-style or thin and crispy French crêpes are a versatile menu item that can be served for breakfast or dessert, as a side dish, or with sweet or savoury toppings.

Fun Fact: There is an entire day dedicated to Pancakes called “Shrove Tuesday”. This day is usually 47 days before Easter Sunday and making pancakes is usually the last opportunity to use up the fats and eggs before embarking on the Lenten fast.

Perfect pancakes are easier to make than you think. This pancake recipe produces thick, fluffy, and all-around delicious pancakes with just a few ingredients that are probably already in your kitchen and it’s so much better than store-bought ones.

Gone are the days when you thought a pancake mix was the only way to get diner-quality pancakes. In this recipe below I will share a foolproof pancake recipe that you would love so much.

INGREDIENTS

  • 2 Cups (150g) Plain Flour
  • 3 Tablespoons (45g) Sugar
  • 360ml (1 1/2) Buttermilk
  • 2 Eggs
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 60g Butter (melted)
  • 1/4 teaspoon salt
  • 1 tsp salt
  • Lemon Zest (Optional)
  • Fresh fruits of your choice (Optional)
  • Butter, for greasing the pan
  • Maple syrup, for serving

Direction

Step 1

In a large mixing bowl, sift the flour, sugar, lemon zest, baking powder, baking soda and salt. In a separate bowl, whisk the buttermilk, vanilla extract, melted butter and eggs. Add the wet mixture to the dry mixture and whisk just until blended, but a few lumps are still visible (this ensures you have not over-mixed the batter.)

YouTube Shorts showing how to make this recipe in 1 Minute

Step 2

Heat up a griddle or non-stick pan over medium-high heat and lightly grease the pan. Drop ladles of batter onto the pan fitting in as many as the pan can fit without crowding. Sprinkle some blueberries or fresh fruits on top of each pancake, letting them sink gently into the batter without pressing. Cook the pancakes for 3-4 minutes, until bubbles begin to appear and the pancakes looks matte at the edges. Flip the pancakes and cook for another 2-3 minutes before removing from the pan. Continue until all of the batter has been used.

Step 3

Serve and enjoy your pancakes immediately, with maple syrup or fresh fruits.

How to store Pancakes

In the fridge: Store leftover pancakes in an airtight container in the fridge for about a week. Refrain from adding toppings (such as syrup) until right before you serve them so the pancakes don’t get soggy.

In the freezer: Allow the pancakes to cool completely, Layer pancakes between sheets of waxed paper in a freezer container or reusable freezer bag. Seal and freeze for up to 2 months. Once you need your pancakes again, reheat them in a toaster, microwave or an oven set to 350 degrees F until warmed through.

Making Pancakes from start is so easy and you can always double your ingredients so that you have leftovers for later. Please try out this recipe and let me know your thoughts in the comments section. Thank you! and catch you in my next post.

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