Fluffy Homemade Pancakes
Thick, fluffy pancakes from a batter that rests five minutes before cooking. Two bowls, no mixer, and everything comes from the cupboard.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- Two bowls, a whisk, and no mixer.
- The five-minute rest is what makes them thick rather than flat.
- Everything comes from the cupboard — no buttermilk required.
Recipe
Fluffy Homemade Pancakes
Thick, fluffy pancakes from two bowls and a five-minute rest.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. In a large bowl, whisk together the 190 g flour, 25 g sugar, 12 g baking powder, and 3 g salt.
- Step 2. In another bowl, whisk together the 300 g milk, 1 egg, 30 g melted butter, and 5 g vanilla.
- Step 3. Pour the wet ingredients into the dry ingredients.
- Step 4. Stir just until combined. A few small lumps are fine. Do not overmix.
- Step 5. Let the batter rest for 5 minutes.
- Step 6. Heat a lightly greased skillet or griddle over medium heat.
- Step 7. Pour about 60 ml / ¼ cup batter for each pancake.
- Step 8. Cook for about 2–3 minutes, until bubbles form on the surface and the edges begin to look set.
- Step 9. Flip and cook for another 1–2 minutes, until golden brown.
- Step 10. Serve warm with butter, maple syrup, fruit, or other toppings.
Notes
- Lumps in the batter are correct. Whisking until smooth develops gluten, and smooth batter makes flat, chewy pancakes.
- The five-minute rest lets the flour hydrate and the baking powder start working. Skipping it is the difference between thick pancakes and thin ones.
- Flip once, when the bubbles on the surface stay open rather than closing over. Pressing the pancake down after flipping squashes out everything you just built.
Fluffy Homemade Pancakes — Simple Table Recipes · https://simpletablerecipes.com/recipes/fluffy-homemade-pancakes/
Ingredient Notes
- Baking powder
- Twelve grams is a full tablespoon and looks like a lot. It is what gives the lift, and pancakes are cooked quickly enough that none of it goes to waste.
- Melted butter
- Let it cool slightly before it meets the milk and egg. Butter straight off the heat can start cooking the egg.
Equipment
- Skillet or griddle
- Two mixing bowls
- Whisk
- Ladle or measuring cup
Substitutions
- Milk
- Buttermilk gives a tangier, even fluffier pancake — replace the milk with the same weight and add 3 g of baking soda alongside the baking powder. Plant milks work in the same quantity.
- All-purpose flour
- A cup-for-cup gluten-free blend containing xanthan gum works. Rest the batter 10 minutes rather than 5 so it can hydrate.
- Add-ins
- Scatter blueberries or chocolate chips onto each pancake once the batter hits the pan rather than mixing them into the bowl. They distribute evenly and do not colour the batter.
Storage & Freezing
Storing: Refrigerate for up to 3 days. Reheat in a toaster or a warm oven rather than a microwave, which makes them rubbery.
Freezing: Freeze in a stack with parchment between them for up to 2 months. Reheat straight from frozen in a toaster.
Frequently Asked Questions
Why are my pancakes flat?
Usually overmixed batter, old baking powder, or skipping the rest. Stir only until the flour disappears, check that your baking powder still fizzes in warm water, and let the batter stand five minutes before cooking.
Should pancake batter be lumpy?
Yes. A few small lumps mean you have stopped mixing at the right point. Batter whisked completely smooth has had its gluten developed, and the pancakes come out flat and slightly chewy.
Why do I need to rest pancake batter?
Resting lets the flour absorb the liquid and gives the baking powder a head start. Five minutes is enough to make a visible difference to the height.
When should I flip a pancake?
When bubbles form across the surface and stay open rather than filling back in, and the edges look set — usually two to three minutes. Flip once only.
Can I make the batter the night before?
Not ideally. Baking powder starts reacting as soon as it is wet, so overnight batter makes flatter pancakes. Mix the dry ingredients the night before instead and combine in the morning.
What heat should I cook pancakes on?
Medium, and give the pan time to come up to temperature properly. Too hot and the outside browns before the middle sets; too cool and they dry out before they colour.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
