Learn How to Make Fluffy Pancakes from Scratch with this easy step-by-step guide. Enjoy perfectly light and airy pancakes every time!
How to Make Fluffy Pancakes from Scratch
The Secret to Fluffy Pancakes: It’s All About Technique
Making fluffy pancakes from scratch isn’t difficult, but it does require understanding a few key principles. The secret lies in avoiding overmixing the batter and using the right ingredients. A light hand and a little patience will result in pancakes that are light, airy, and delicious.
Gathering Your Ingredients
Before you start, make sure you have all the necessary ingredients ready. This will streamline the process and prevent any last-minute panics. Here’s what you’ll need:
- 200g plain flour
- 2 tablespoons caster sugar
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 250ml milk
- 2 large eggs, lightly beaten
- 2 tablespoons melted butter, plus extra for greasing the pan
Mixing the Batter
This is where the magic happens, and where overmixing can ruin your fluffy dreams. In a large bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, and salt. Make sure there are no lumps. In a separate bowl, combine the milk, beaten eggs, and melted butter. Gently pour the wet ingredients into the dry ingredients and use a spatula to combine them. The batter should be slightly lumpy – do not overmix! A few streaks of flour are perfectly fine. Overmixing develops the gluten in the flour, resulting in tough, flat pancakes.
Cooking Your Pancakes
Heat a lightly oiled griddle or non-stick frying pan over medium heat. You can test if the pan is hot enough by flicking a few drops of water onto it – they should sizzle and evaporate quickly. Pour approximately 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes per side, or until golden brown and bubbles start to appear on the surface. Flip carefully with a spatula and cook for another 2-3 minutes on the other side.
Serving Suggestions
Serve your fluffy pancakes immediately while they’re still warm. You can top them with a variety of things, such as:
- Maple syrup
- Fresh berries
- Whipped cream
- Chocolate sauce
- Crispy bacon
- A dusting of icing sugar
Tips for Pancake Perfection
- Don’t overmix: We’ve said it before, but it’s worth repeating. Overmixing is the enemy of fluffy pancakes.
- Use fresh ingredients: Make sure your baking powder and bicarbonate of soda are within their expiry dates.
- Rest the batter: Allowing the batter to rest for 5-10 minutes before cooking allows the gluten to relax slightly, resulting in a more tender pancake.
- Adjust the heat: If your pancakes are burning on the outside but still raw on the inside, lower the heat.
- Keep them warm: As you cook the pancakes, keep them warm in a low oven (around 100°C) until ready to serve.
FAQ
Can I use self-raising flour instead of plain flour and baking powder?
Yes, but omit the baking powder and bicarbonate of soda from the recipe.
My pancakes are always flat. What am I doing wrong?
You’re probably overmixing the batter, using old baking powder, or the pan isn’t hot enough.
Can I make the batter ahead of time?
While it’s best to cook the batter immediately, you can prepare it up to an hour in advance and keep it in the fridge. However, it might lose some of its lightness.
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