Who does not love pancakes? I sure do. This easy pancake recipe will show you how to make fluffy pancakes in no time. Nothing beats homemade pancakes, and the best thing is, they only take 10 minutes to make.
All you need is a few basic ingredients to start making your own fluffy pancakes at home.
What I love about this recipe is, it’s simple and easy to follow.
After you try this recipe once trust me you will be making pancakes more often than you would think.
The only thing you need to figure out is, what are you going to have with your pancakes? My favorite is strawberry jam or melted butter with Maple syrup. yummy.
Why You Should Try This Recipe?
As if we need a reason to make pancakes lol. Apart from the obvious that pancakes are so yummy and delicious. Here are a few reasons why you should give this recipe a go.
- Just takes 10 minutes to make.
- Only basic ingredients are needed, most likely you already have them in your kitchen.
- No fancy equipment required.
- Perfect for breakfast and snacks and everything in between ha-ha.
- These pancakes taste and look much better compared to the pancake mix that you get.
Can You Make Pancake Batter The Night Before?
Sorry, from my experience nope! I have tried this many different ways and each one failed miserably. For the best results make the pancake batter and use it straight away.
It all comes down to the leavening agents. The second they come in contact with the wet ingredients they start to work. So, the longer you wait to ladle the pancake batter the less effective they become.
For this reason, this recipe is perfect because it doesn’t take long to prepare the pancake batter, It only takes 5 minutes to prepare the batter and even less time if you have an electric hand whisk.
Which Cooking Pan Do You Use For Pancakes?
Using the right cooking pan is a must otherwise, you will end up burning your pancakes.
No matter which cooking pan you decide to use, just make sure it’s a non-stick but for the best results use a cast iron griddle.
I like to use a crepe pan. It’s lightweight which make it easy to work with and it’s much cheaper than the recommended cast iron griddle.
Can You Make Pancakes And Freeze For Later?
Good news! you can freeze these pancakes. Pancakes are freezer friendly so you can make them in bulk. However, If your home is like our home once you make pancakes they don’t last long.
How To Freeze Pancakes?
- Make sure all the pancakes are cooked through.
- Let them completely cool down.
- Layer each pancake between sheets of wax paper.
- Place them in an airtight container or zip bag and freeze.
How Long Can You Freeze Pancakes?
According to my research (The Pioneer Woman), you can freeze pancakes for up to 3 months in the freezer.
The longest I’ve stored pancakes in the freezer was for one whole month and the only reason they lasted this long was because we forgot about them, otherwise they would have been gone within a week lol.
Why Are My Pancakes Not Fluffy – Mistakes to Avoid
My pancake making journey has been a learning curve. The first time I made pancakes was when I was in my late teens, wow that was long ago. The first time I tried making pancakes they came out burnt, the second time I tried they were raw inside. But thank goodness, I’ve learned a thing or two over the years.
Let me share with you some of the common mistakes and how to avoid them.
Using A Spoon or Spatula
Grabbing your favorite wooden spoon or spatula is not ideal when you are trying to make your pancakes fluffy. The more air in your batter the fluffier your pancakes will turn out.
The best utensil for this is a large whisk. A whisk is perfect for introducing air into your batter, if you don’t have a whisk then you can use a fork instead.
Not Letting Your Pancake Batter Rest
No matter how tempted you get, don’t ladle your batter straight away. After you whisk everything together you need to let the batter rest.
I usually let it rest for 15 minutes.
When you let the batter rest you are allowing the gluten that was activated during whisking to relax and allow the starch in the flour to absorb the liquid in the batter.
The Pan Is At The Wrong Temperature
This might seem like common sense, but we all make this mistake when cooking.
Before you ladle the batter, make sure that you give the pan enough time to get hot evenly.
If your pan is not hot enough your pancakes will become flat and chewy however if your pan is too hot then you risk your pancakes getting burnt or being raw on the inside.
Flipping Your Pancakes Too Early
This is a very common mistake made by most people in the beginning.
Flipping your pancakes too early can leave them raw on the inside.
Many people flip their pancakes when they see bubbles appear, but this is a mistake, you should flip your pancake once the bubbles start to burst and leave small holes.
Another mistake made during this stage is flipping your pancakes too many times. The more you flip them the less fluffy they will become. They should only be flipped once.
Pouring Oil Straight Into The Pan
Never pour oil straight into your pan or you risk your pancakes being cooked unevenly. What I like to do is pour some oil onto a paper towel and rub the surface of the pan.
But ever since I have been using my new non-stick pan for making pancakes, I’ve not needed to oil my pan first.
Always Buy Quality Ingredients
Always use good quality ingredients when you are baking. The better the quality the better the end result will be.
This was the advice someone gave me, so I decided to test this theory during 2020! by purchasing some cheap flour and some cheap baking powder.
Let me tell you I was so surprised at the results. The pancakes I made with the cheaper ingredients turned out to be less fluffy and chewier compared to the pancakes I made with my usual ingredients.
I’m not saying you should go out and buy the expensive ingredients. What I’m trying to say is, you might not be getting the results you want not because you are doing something wrong but it could be down to the ingredients that you are using.
When I first came across this tip, I thought it was just someone trying to promote their product but in my case, it turned out to be true.
- 1 cup self-raising flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 2 tablespoons butter or margarine (melted)
- 1/2 cup milk
- 1 egg
- Sieve all the dry ingredients into a large bowl (flour, sugar, baking powder) and mix them together.
- In a separate bowl mix all the wet ingredients (melted butter, milk, egg) using a wire whisk/fork.
- Now combine the wet ingredients to the dry ingredients.
- Using a wire whisk mix them together until you get a smooth paste. it's ok if it still has a few lumps.
- Not let the batter rest for 15 minutes
- Heat a non-stick pan or griddle over a low-medium heat and lightly grease the pan using a sheet of kitchen towel that has some oil on it.
- Using a 1/4 cup or a ladle pour the batter onto the pan.
- When you start to see bubbles appear and burst to create small holes on the surface, flip the pancake with a spatula. Cook the other side until golden brown.
- Now repeat with remaining batter.