Fluffy Pancakes - the Softest and Fluffiest Pancake Recipe - Quick, Easy and 5-miniute Prep. (2024)

FAQs

What is the trick to fluffy pancakes? ›

The combination of homemade buttermilk (milk and vinegar) and two leaveners (baking powder and baking soda) create lots of air bubbles in the pancake batter, resulting in the lightest and fluffiest pancakes imaginable.

Milk helps make pancakes fluffier than water. Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results.

Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.

Top tips for fluffy pancakes

Don't be tempted to add more than the recipe suggests, as too much baking powder will make pancakes taste soapy. Alternatively, you could use self-raising flour, which will add to the amount of raising agent in the recipe and potentially make your pancakes fluffier.

Adding lots more eggs would start to move you into custard or quiche-like territory, where the product would have a lot more egg flavor, and start to take on a more scrambled-egg type texture depending on how far you go. You will get less flavor but more textural change from using just whites.

The natural chemical leavening agent we'll be using is baking soda. This helps pancakes rise up while being fluffy and soft. Baking soda is a base with a high alkaline. When it mixes with an acid or in this case, the buttermilk, it creates bubbles that release a lot of gas.

Using extra virgin olive oil in place of the melted butter in this recipe adds moisture in addition to flavor, resulting in a light and fluffy pancake that's perfectly tender and moist, not dry or doughy in the least.

The milk or water allows the batter to thin out and let all other ingredients make delectable cakes! The butter or oil is there to keep the pancakes moist. Eggs give your pancakes structure as well as flavor. These ingredients, in addition to milk or water, come together to be a delicious treat!

Yes, adding milk to your pancake batter can make them softer and fluffier than if you use water. Milk contains fat and protein, which contribute to the texture and structure of the pancakes. The fat in the milk coats the flour particles, making the pancakes more tender and giving them a richer flavor.

Can you put too much baking soda in pancakes? ›

Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.

The cream of tartar makes the pancakes fluffy and not flat. Add a dash of vanilla for a sweeter flavor.

Do you use baking powder or soda in pancakes? Baking powder is most often used in pancakes because regular pancake batter doesn't contain acid that would activate baking soda. However, this fluffy pancake recipe uses both baking powder and baking soda. The baking soda is activated with the acid in the buttermilk.

There are a couple of different ways that you can make fluffy pancakes, but each one is just as simple! The options include sifting your dry ingredients to aerate the mix, adding milk or a milk alternative, or beating egg whites to fold into your mixture.

Too much egg, however, will make the pancake dense and custard-like; not enough will make it drier and more biscuit-like. Baking powder and baking soda are the chemical leaveners typically used in pancakes. They are responsible for the bubbles in the batter, and for making the cakes light and fluffy.

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.