Everything You Need to Know About Making Fluffy Pancakes at Home
These tips are backed up by a bit of science and a bit of TLC.
Golden maple syrup, a slab of melting butter, crisp bacon on the side. Seriously-is there anything better than a stack of homemade pancakes on a Sunday morning? Whether you make your pancakes from scratch or from a box (both are delicious), we've got tips to making the fluffiest pancakes possible.
These tips are tiny adjustments you can throw into your regular pancake-making routine, but watch how they can make a difference! Backed up by a bit of science and a bit of TLC, all your loved ones at the table will gush at the brunch placed at the dining table. Dig in!
1 Do not overmix your batter.
This tip seems out of the question, but here are a few visual cues on what your pancake batter should look like: Lumpy with light spots of bubbles. Keeping your pancake batter structured with air pockets means that they will expand once the batter is cooked.
Another thing to keep in mind is that the gluten in the flour used for batter can be overworked the same way cookie and cake batters can be overmixed, creating a crumb that is more heavy and dense. Use light, quick folds with a rubber spatula, or a few strokes with a large wire whisk to avoid overmixing when making your pancake batter come together.
2 Fold egg whites into the mix.
Whether you are making your pancakes from scratch or from a boxed pancake mix, here's an extra step that is 100% worth your time: Separate your egg whites from your egg yolks, beat them with a teaspoon or two of white sugar to form stiff peaks, and lightly fold them in with the rest of the pancake batter. It'll be like folding clouds into the mix!
Remember to keep streaks or lumps of the egg whites seen, without completely mixing them in, to keep the pancake batter as light as possible. The results? Your fluffiest pancakes yet!
3 Make sure your pan is hot.
You've just put in so much work into carefully folding all your ingredients together to make a light batter-don't let it go to waste! When your pancake batter hits a hot pan, all the air bubbles you worked so hard to keep with immediately expand. Pouring batter into an otherwise warm pan will not give you the same results.
A quick tip: Test out the hotness of your pan by pouring a small amount of batter onto it. If the edges sizzle (a dab of butter is a must, of course!), then you're good to go.
4 Wait for the right time to flip-and do it gently!
After the first pour of batter on a hot pan, let your batter sit until you see open bubbles throughout the entire pancake. Flipping too soon means risking the set structure of these bubbles. A lightly greased pan or a non-stick skillet will help with lifting the pancake off of one side, and gently flipping it to the other.
While it may be fun to flip your pancake with gusto-a gently flip will make sure all those bubbles and air pockets stay in place.
5 Add cheese!
If you're feeling a bit fancy, a soft cheese like ricotta can also make a world of a difference in texture and flavor. Expect pancakes that are airy, soft, and cloudy in the middle-while capturing the creamy flavor of ricotta cheese, too! A squeeze of lemon and a light grating of lemon rind is the usual (and perfect) match to pancakes with ricotta.