Homemade Pancakes: The Recipe for Incomparably Fluffy
Explore our best pancake recipes
A true brunch star, the American pancake is distinguished by its thickness and fluffy texture. Unlike a crêpe, the pancake’s rise allows it to absorb syrups and toppings. Whether you’re a fan of the classic maple syrup version or looking for healthier variations with banana or oats, we’ll guide you step by step to master pan-frying and achieve golden, ultra-soft pancakes.
-
Healthy pancakes (oat flakes)
The nutritional secret: Unlike classic pancakes, oatmeal provides beta-glucan fibers that slow down digestion. This means: no insulin spike and energy for the whole morning!
Secrets and tips for perfect pancakes 🥞
The secret lies in two things: don’t overmix the batter (leaving a few lumps is beneficial) and use a raising agent like baking powder combined with a squeeze of lemon juice or buttermilk. This creates a chemical reaction that makes the batter rise instantly when baked.
The visual indicator is crucial: wait until small bubbles form and burst on the surface of the pancake. If the edges start to look dull and set, it’s the perfect time to slide in the spatula and flip the pancake with a quick, firm movement.
This is often due to overmixing the batter, which develops too much gluten, or to expired yeast. For thick pancakes, the batter should be denser than crêpe batter . It shouldn’t sink too quickly in the pan, but rather form a small dome.
Unlike crêpe batter, pancake batter doesn’t keep well because the leavening agent activates as soon as it’s mixed. If you need to prepare it in advance, keep it refrigerated and don’t stir it vigorously before cooking to avoid releasing trapped air bubbles.
To serve everyone at once, place your cooked pancakes on a baking sheet in an oven preheated to 80°C (175°F) . Do not cover them tightly with aluminum foil, as condensation will make them soggy. Allow them to breathe so they retain their airy texture.
