Searching for the perfect pancake recipe can be a daunting task. With countless variations claiming to be the best, it can be hard to know which one to choose. But fear not, for we have compiled a comprehensive guide to help you find the perfect recipe that will satisfy your taste buds and make your breakfast mornings a little bit brighter. From classic buttermilk pancakes to fluffy ricotta pancakes, we have scoured the web to bring you the most delicious and foolproof recipes that will leave you craving more. So, grab your apron, gather your ingredients, and let's embark on a culinary journey to find the best pancake recipe that will become a staple in your kitchen.
Here are our top 8 tried and tested recipes!
HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup
Provided by Matt Ciampa
Categories Breakfast
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
- In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
- Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
- Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
- Let the batter rest for 15-30 minutes at room temperature.
- Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
- Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
- Serve the pancakes with butter and maple syrup.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 6 grams
EASY PANCAKES RECIPE BY TASTY
Here's what you need: self-rising flour, sugar, baking soda, eggs, butter, milk
Provided by Emma Garvey
Yield 15 servings
Number Of Ingredients 6
Steps:
- Melt butter in the microwave in 15-second intervals.
- Sift flour, sugar and baking soda together into a large bowl.
- Mix eggs, milk and butter in a separate bowl and add to dry ingredients.
- Cook pancakes in a frying pan on medium heat.
- Serve with whipped cream and maple syrup.
- Enjoy!
Nutrition Facts : Calories 82 calories, Carbohydrate 8 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram
MY MOTHER'S PANCAKE RECIPE BY TASTY
Here's what you need: eggs, sugar, salt, vegetable oil, milk, flour, butter
Provided by Saba Kvesitadze
Yield 10 servings
Number Of Ingredients 7
Steps:
- Use a mixer to mix egg whites until the color is white and it has a more solid consistency.
- Use a mixer to beat egg yolks.
- Add all the sugar to egg yolks while continuing to mix. Then, whilst mixing, add the salt, oil, and milk to the mixture (in that order).
- Once combined, add all the whipped egg whites while continuing to mix. Then slowly add the flour to create a homogeneous batter. Let this batter sit for an hour.
- Put 1 tbsp butter into a pan and pour ⅓ of a ladle of the prepared batter onto a pan. Once the top is dry, use a spatula to flip over.
- Wait for 5 seconds and transfer the thin pancake onto the plate.
- Top with desired toppings and enjoy!
Nutrition Facts : Calories 688 calories, Carbohydrate 88 grams, Fat 30 grams, Fiber 1 gram, Protein 15 grams, Sugar 34 grams
PANCAKES RECIPE BY TASTY
Here's what you need: milk, flour, eggs, salt, maple syrup
Provided by Emily Owen
Time 30m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Mix flour and eggs together until sticky and dough-like. Then, add milk, ½ a cup at a time, until a batter forms.
- Heat a pan or skillet on low to medium heat and cook pancakes, one at a time.
- Top with syrup and serve.
Nutrition Facts : Calories 732 calories, Carbohydrate 123 grams, Fat 11 grams, Fiber 3 grams, Protein 29 grams, Sugar 16 grams
MOM'S BUTTERMILK PANCAKES
These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.
Provided by Cinnken
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat and lightly grease a large skillet or electric griddle.
- Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
- Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 27.2 g, Cholesterol 64.5 mg, Fat 7.9 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 4.5 g, Sodium 1027.4 mg, Sugar 3.5 g
FLUFFY AND DELICIOUS PANCAKES
Tall, fluffy pancakes are delicious served with butter, syrup, and whipped cream. These tasty pancakes taste like cake. Just go by your instinct and enjoy the baking. Yummy!
Provided by Epic Guru
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Stir milk and vinegar together in a bowl; set aside to 'sour' for about 5 minutes.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk egg and butter into sour milk. Pour flour mixture into milk mixture and whisk until batter is smooth. Add cinnamon and vanilla extract to batter; mix well.
- Heat a large skillet over medium heat and coat with cooking spray. Drop batter, 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 33.5 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 648.8 mg, Sugar 8.7 g
EASY BASIC PANCAKES
Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!
Provided by Martha Stewart
Categories Pancake Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
- BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
MOM'S FLUFFY PANCAKES
Make and share this Mom's Fluffy Pancakes recipe from Food.com.
Provided by Martina
Categories Breakfast
Time 40m
Yield 16 pancakes
Number Of Ingredients 8
Steps:
- Measure flour into mixing bowl.
- Add sugar, baking powder and salt.
- Stir well to blend.
- Combine beaten egg yolks, milk and butter in separate bowl.
- Add to blended dry ingredients.
- Beat with whisk until smooth.
- Fold in egg whites.
- Preheat no-stick pan to 350-375°F.
- Drop by 1/4 cupfuls.
- Cook until puffy and bubbly.
- Turn before bubbles break and cook other side.
- Serve with butter and real maple syrup.
Tips:
- Use fresh baking powder and baking soda. Old baking powder and baking soda can lose their potency, resulting in flat pancakes.
- Don't overmix the batter. Overmixing the batter can make the pancakes tough. Mix just until the ingredients are combined.
- Let the batter rest for a few minutes before cooking. This will allow the gluten in the flour to relax, resulting in lighter, fluffier pancakes.
- Use a well-seasoned griddle or frying pan. A well-seasoned griddle or frying pan will help prevent the pancakes from sticking.
- Cook the pancakes over medium heat. Medium heat will help the pancakes cook evenly without burning.
- Flip the pancakes only once. Flipping the pancakes too often can make them tough.
- Serve the pancakes immediately with your favorite toppings. Pancakes are best served hot and fresh.
Conclusion:
Making pancakes from scratch is a simple and rewarding process. By following these tips, you can make light, fluffy pancakes that your whole family will love. Whether you like your pancakes with butter and syrup, fruit, or whipped cream, there's a recipe in this article that's perfect for you. So next time you're looking for a delicious and satisfying breakfast, give one of these recipes a try.
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