Best and easy fluffy homemade pancakes for breakfast. Everything begins with the batter. If they are too thick, they will be gluggy and undercooked on the interior. If the batter is too runny, the pancakes will sprawl out and not puff up. I prefer to test the batter with a spoon or ladle, gently raising it above the bowl’s lip. It must be thick, but it must also be able to run gently and smoothly off the spoon. A couple of lumps are OK, but I like to smooth out my batter as much as possible using a wire whisk.
There’s no need with so many pancake recipes on the internet, most of them include more than 8 components and 82 stages. Especially if you’re in a hurry to feed a horde of people, including teens and children under the age of 12. They don’t care about vanilla extract, buttermilk, cooling batters, or anything else. They only want pancakes.
List of what you need in making fluffy homemade pancakes.
Making pancakes from home takes only a few basic ingredients. (You can also use this recipe to prepare a homemade pancake mix ahead of time — see details below.)
To create homemade pancakes, you will need the following ingredients:
- All-purpose flour – I haven’t tried it with whole wheat flour yet.
- Sugar — The recipe calls for normal white sugar, however light brown sugar might also be used.
- Baking Powder – This aids in the rise and fluffiness of the pancakes.
- Salt – Adding salt to dishes in moderation might help to increase the sweetness.
- Egg – This adds fluffiness to the pancakes while also strengthening their structure.
- Milk — Any type of milk, including plant-based milks, will suffice.
- Unsalted butter is my preference. If using salted butter, you may need to adjust the quantity of salt individually.
- Vanilla – Use only pure vanilla essence.
That’s all! Most of these ingredients are likely already in your kitchen. These pancakes were destined to exist.
Four different tips on how to cook a perfect and easy fluffy homemade pancakes for breakfast.
- First, preheat your nonstick pan or griddle on medium heat. Once it’s heated, reduce the heat to low-medium. Allow around two minutes. This is an important step that is well worth doing. Grease the pan lightly with a tiny quantity of butter (yes, even nonstick pans), and wipe away any leftover butter with a paper towel.
- Pour the batter into a 1/4 cup measuring cup to ensure beautiful, equally proportioned pancakes. Begin pouring from the center, then gently pour in a circular motion until the batter forms beautiful round shapes.
- Allow the pancakes to thoroughly cook! Don’t overcook them on high heat, and don’t turn them too soon. Allow the underside to cook until it is a gorgeous golden brown color, and then flip when bubbles develop on top and around the surface (batter side).
- How can you perfect that flip without making uneven pancakes? Slide a nice, plastic spatula underneath the pancake. Instead of using your entire arm, gently flip them with your wrist it is much more easier. You’ll understand what I mean when you’re standing in front of your pan, ready to flip. THIS MAKES A Massive DIFFERENCE. Then Decorate With Any Fruit Of Your Choice.