classic-fluffy-pancake-batter

Classic Fluffy Pancake Batter

TOTAL
35min
PREP
15min
COOK
20min
Easy

Whip up a batch of light and fluffy pancakes with this simple, foolproof batter recipe. Perfect for a weekend breakfast or a quick weeknight treat, these pancakes are a timeless favorite.

200 Calories
5g Protein
25g Carbs
8g Fats

*Nutrition per serving

Pancakes
Breakfast & Brunch
Easy Recipes
Kid-Friendly

Ingredients

Servings: 8
250g (2 cups) All-purpose flour
30g (2 tbsp) Granulated sugar
10g (2.5 tsp) Baking powder
3g (0.5 tsp) Salt
2 units Large eggs
300ml (1.25 cups) Milk (whole or 2%)
60g (4 tbsp or 0.25 cup) Unsalted butter, melted
15ml (1 tbsp) Vegetable oil or neutral oil

Steps

1

In a large mixing bowl, whisk together the dry ingredients: 250g (2 cups) of all-purpose flour, 30g (2 tbsp) of granulated sugar, 10g (2.5 tsp) of baking powder, and 3g (0.5 tsp) of salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, which is crucial for consistent leavening and flavor in your pancakes. Ensure there are no clumps of baking powder.

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Using a whisk helps aerate the flour slightly, contributing to lighter pancakes. Make sure all ingredients are well combined before proceeding.

2

In a separate medium-sized bowl, whisk together the wet ingredients: 2 large eggs, 300ml (1.25 cups) of milk (preferably at room temperature), and 60g (4 tbsp or 0.25 cup) of melted unsalted butter. Whisk until the eggs are well beaten and the mixture is uniform. Adding the melted butter last helps it incorporate smoothly without solidifying.

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Room temperature milk incorporates better and helps create a smoother batter. Ensure the melted butter is not too hot, as it could scramble the eggs.

3

Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a whisk or a spatula until just combined. It is very important not to overmix the batter. A few small lumps are perfectly fine and even desirable for tender pancakes. Overmixing develops the gluten in the flour, which can result in tough, rubbery pancakes.

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Mix only until you no longer see dry flour. Stop immediately once the ingredients are mostly incorporated. Lumps are your friend here!

4

Let the batter rest for at least 5 to 10 minutes at room temperature. This resting period allows the gluten to relax and the baking powder to start activating, which will result in fluffier pancakes. During this time, you can preheat your griddle or non-stick skillet.

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While the batter rests, preheat your cooking surface. A medium heat is usually best. You can test if it's ready by flicking a drop of water onto it; it should sizzle and evaporate quickly.

5

Heat a lightly oiled griddle or non-stick frying pan over medium heat. You can use about 15ml (1 tbsp) of vegetable oil or melted butter for greasing. Ensure the surface is evenly heated. Too high a heat will burn the outside before the inside is cooked, while too low will result in pale, greasy pancakes.

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A good temperature is when a drop of water sizzles and evaporates within 1-2 seconds. If the batter spreads too quickly, the pan is too hot. If it barely bubbles, it's too cool.

6

Once the griddle is hot and lightly greased, pour about 125ml (0.5 cup) of batter per pancake onto the hot surface. Do not overcrowd the pan; cook in batches if necessary. You should see small bubbles starting to form on the surface of the pancakes within 1-2 minutes.

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Pour the batter from a height of about 15cm (6 inches) to help it spread evenly into a circle. Aim for consistent size for even cooking.

7

Cook for about 2-3 minutes, or until bubbles appear on the surface and the edges look set. Carefully flip the pancake using a thin spatula. Cook the other side for another 1-2 minutes until golden brown and cooked through.

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Resist the urge to press down on the pancake with your spatula after flipping; this will deflate the air bubbles and make them less fluffy. Cook until the first side is golden brown and the edges look dry.

8

Transfer the cooked pancakes to a plate. You can keep them warm in a low oven (around 90°C or 200°F) while you cook the remaining batter. Repeat the process with the remaining batter, adding a little more oil or butter to the pan between batches as needed.

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To keep pancakes warm without them getting soggy, place them on a wire rack set inside a baking sheet in a warm oven. Avoid stacking them directly on top of each other until ready to serve.

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