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Is This the Best Pancake Recipe Ever?

Is This the Best Pancake Recipe Ever?


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There’s only one way to find out

If you’re looking for the perfect flapjack, this could be your new go-to recipe.

These scratch-made pancakes are easy-to-make and unbelievably moist, light, and fluffy. Here’s how to make them:

First, whisk together 1½ cups of all-purpose flour, 1½ teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ a teaspoon of salt. Be sure to break up any lumps and mix well.

Then, in a separate bowl, whisk together 1 egg, ¾ of a cup of whole milk, and the secret ingredient: ½ of a cup of vanilla Greek yogurt.

Add the yogurt mixture to the flour mixture and stir just until combined. Then, heat a non-stick skillet over medium-high heat, lightly coat it with cooking spray, and then cook about ¼ of a cup of batter at a time. Flip the pancakes after the edges are set and bubbles start to appear on the surface (about 2 minutes) and then brown on the other side.

These super moist and super fluffy pancakes don’t need much else; we like a simple drizzle of maple syrup and fresh berries.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.


The Best Pancake Recipe

We love breakfast! This pancake recipe is made very often at our house, but we also love these Cinnamon Muffins or a good Breakfast Casserole!

I’ve been blogging here for almost 13 years. That’s a lot of recipes.

But somehow, I’ve avoided sharing my favorite pancake recipe – the one that we make on a weekly basis in our house. I guess that’s technically a lie, since I did use it for some Yogurt Pancake Bites several years ago, but these pancakes needed a spot of their own.

These are the pancakes I ate as a kid. And that I hope my kids make for their kids one day. They are easy, and they are so, so good.

The biggest reason I love these pancakes so much is that they are made from pantry staples. Sure, I love a good buttermilk pancake. But I don’t always have buttermilk on hand. This pancake recipe has saved me many times when I didn’t have a plan for dinner and it had been much too long since I had been to the grocery store. Even when I can’t make many other things, I can almost always make pancakes.


How to make Fluffy Pancakes

The secret to making fluffy pancakes is fresh baking powder. While we all have baking powder in our pantries, it’s important to note that after 9 months from opening it begins to quickly decline it’s “rising” power.

Meaning, its ability to provide your pancake batter “lift” and help them rise declines quickly or stops working. This is the culprit to pancakes not coming out as fluffy as they should with this recipe.

One simple trick is to mark the opening date with a pen in your baking powder bag or package so you know it’s always fresh! If your baking powder is still sealed but it’s expired, it will also not provide optimal lift.

This recipe is so good, it made it inside my cookbook, truly the perfect pancake recipe.


The Easiest Pancake Recipe Ever, As Perfected by Our Test Kitchen

In just 30 minutes, whip up a crowd-pleasing breakfast (or dinner) from scratch.

A boxed mix might seem like the easy way to make pancakes, but this triple-tested recipe by the Good Housekeeping Test Kitchen is equally as simple and even more delicious. Perfect for your family's Sunday breakfast or a 30-minute dinner (breakfast for dinner, anyone?), this best-ever recipe is a classic for a few reasons: It's quick, versatile, and best of all, a hit with kids and adults alike. Whether you're short on ingredients or still struggling with your flipping skills, check out these expert tips from Susan Westmoreland, culinary director, before you bust out your griddle.

What's the secret to the best-ever pancakes?

One word: buttermilk. "The acidity in the buttermilk makes the tenderest pancakes," Westmoreland says. "For best leavening results, reduce the baking powder in the recipe below to 2 teaspoons and add 1/2 teaspoon baking soda.

How do you make pancakes fluffy?

It's simple: Don't over mix the dry and wet ingredients. "First, put all your dry ingredients into a large bowl and whisk to incorporate the leavening(s) with the flour and sugar and get rid of any lumps," Westmoreland recommends. "In another bowl, whisk your wet ingredients so that the egg, milk, butter, and flavoring are completely blended. Once that's done, pour the wet ingredients in the bowl of dry ingredients and give it a few whisks, just until all the flour is moistened." There's no need to mix the batter until all lumps are gone because they'll dissolve naturally.

How do I make flat pancakes?

For thinner pancakes, add more milk to the batter little by little until you reach the desired consistency.

Can I make pancakes without eggs?

To make, simply increase the baking powder by 1/2 teaspoon and add up to 1/4 cup extra milk as needed to make a pourable batter.

Can I make pancakes without milk?

Actually, you can make pancakes with water, coffee, or juice (like OJ!) as the liquid. Use 1/4 cup less liquid to avoid a runny batter.

What can I add to pancakes?

For berry pancakes, add a cup of blueberries or strawberries to the batter. For banana pancakes, add a mashed ripe banana. For nutty pancakes, add 1/2 cup toasted, finely chopped pecans or walnuts. For a citrusy zest, add 1 teaspoon grated lemon or orange zest. For cream cheese pancakes, add 3 ounces of finely chopped cream cheese to the batter.

If you're looking for a healthier alternative, swap out half of the all-purpose flour for whole wheat or buckwheat.

What kind of pan should I use?

An electric griddle or stovetop is the best pan for making pancakes, so you&rsquoll have have the best leverage for flipping them. If you don&rsquot have a griddle, use a large skillet with sloping slides.


Recipe Tip

I learned from my mother-in-law to put a small cap full of vegetable oil on your griddle before pouring your batter.

Take a look at the following image and I&rsquoll explain why &ndash

The pancake on the right was made without pouring oil on the griddle. It browns nice and evenly and tastes great, BUT the pancake on the left is cooked on top of the oil, so the outside is just a little crispy and the inside is still soft and fluffy! It is DELICIOUS.


The Best Homemade Pancakes Ever

– 3/4 cup milk
– 2 tablespoons white vinegar
– 1 cup all purpose flour
– 2 tablespoons white sugar (You can use 3)
– 1 tspn baking powder
– 1/2 tspn baking soda
– 1/2 tspn salt
– 1 egg, large
– 2 tablespoons of butter, melted
– 1 teaspoon vanilla

PREPARATION :

1. In a small bowl, combine the milk and vinegar for about 10 minutes to “sour”. This step is called “soured milk” which is much different that sour milk. And yep in the final product, you will NOT taste the vinegar. Set aside.

2. In a bowl, combine the dry ingredients then pick a smaller bowl and whisk in the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients, whisking until most of the lumps are gone and be sure not to OVER BEAT!!

3. Please don’t add any more liquid, as the batter will be thick, and let the batter sit undisturbed for about 10 mins!!

4. You will see bubbles in the batter after 10 minutes, and please DO NOT STIR AGAIN.

5. Now gently dip out 1/2 cup of batter and place it on a buttered grill or frying pan then cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.


How to Make Pancake Mix

If you wanted to make these pancakes even easier to make, you could combine the dry ingredients ahead of time and have it in your pantry as a pancake mix. You’ll want to put it in an airtight container. It should keep well, as long as the flour and baking powder you use is fresh.


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1 ½ to 2 cups milk
  • 2 tablespoons melted butter or vegetable oil, plus more for greasing griddle/skillet
  • 1 teaspoon vanilla extract (optional)

Heat a griddle or large skillet over medium-low heat. In a large bowl, mix together the flour, baking powder and salt. In a separate bowl, beat the eggs into the milk, then stir in the butter or oil and vanilla, if using. Gently stir wet mixture into dry ingredients, mixing only enough to moisten flour (don't worry if there are still a few lumps). If the batter seems too thick, stir in a little more milk.

Grease the griddle or skillet with butter or oil and ladle batter on, making pancakes of any size you like (remember that the batter will spread so it&rsquos best to start smaller than you think you might want&mdashyou can always dollop a little more on or make the next one bigger). Flip pancakes when you see bubbles rise to the surface of the batter, about 2 to 4 minutes. Cook until second side is golden and batter is cooked through, about 2 to 3 minutes more. Repeat with the remaining batter.

Tip: Keep pancakes warm on an oven-proof platter, baking sheet or in a casserole dish tented with foil in a 200ºF oven until ready to serve.


The Only Pancake Recipe You'll Ever Need

When it comes to pancakes, you don’t want to mess around. Pancakes are great. They make breakfast a more exciting meal. They even make our weekends just a little more special. So if you churn out a subpar batch of pancakes, the day is definitely a little sadder. And you’re meal significantly less satisfying.

We understand that a bad stack of pancakes can happen to the best of cooks. But with the right ― or best ― pancake recipe, you never have to eat a less-than-perfect pancake again. And we’ve got just the recipe for you. This secret family recipe (which one of our editors is so generously sharing) makes the best pancakes you’ve ever had. The magic ingredient? Corn meal. Not so much of it that you can taste it, but enough to make all the difference. Anyone who’s been lucky enough to try these pancakes has declared that they are by far the best pancakes they’ve ever had.

And once you’ve had the best, you may as well forget the rest. Behold, the only pancake recipe you’ll ever need.

Secret Family Pancake Recipe
Makes 10 pancakes

Ingredients:
1 egg
1/2 tsp salt
2 Tb oil (canola or vegetable)
1 cup flour
1/2 cup corn meal
3 tsp baking powder
1 Tb sugar
1 1/2 cups milk
Butter for the pan

Instructions
In a large bowl, beat together the egg, salt and oil until well combined. In a separate bowl, mix the flour, corn meal, baking powder and sugar. Add it to the egg mixture along with the milk and stir just until combined. Heat a 10″ skillet to medium heat, melt a pat of butter and add a 1/4 cup of batter to the pan. Flip once it starts to bubble and cook to golden brown. Repeat until you have a stack of pancakes. Serve right away ― preferably with lots of butter and real maple syrup.


My darling husband rolled over to me last Saturday morning and kissed my forehead, smiled at me, and then asked "Want to cook something yummy from your cookbook for breakfast?" I laughed then ran and got the book. We both agreed pancakes were the way to go! Joanna Gaines has two different pancake recipes in her cookbook I picked what I thought was the simplest of the two. The only pancakes I have ever made is from the bag where you just add water! So this was exciting for me, I've always wanted to make pancakes from scratch.

I am very happy with how my pancakes (pictured below) turned out in comparison to Joanna's in the cookbook! They look very similar!

Again with the mixing of the dry ingredients first! (This is my life now!)

I decided to garnish the plate with the mint leaves that I forgot to use with the Strawberry Shortcakes.

Now this picture looks really pretty however Spencer and I definitely packed on a lot more strawberries when we were eating them. Picture triple the amount of strawberries you see and that might be close!
Oh my heavens friends! I have never in my life had a more delicious pancake! Maybe that is because the pancakes I've eaten on a regular basis only need water mixed into a store bought mix. However, these pancakes were better than any restaurant I have ever been to as well and my husband agreed!
I will be making these over and over again! No more store bought add water mix for me! Until someday when I have kids and its easier to do freezer waffles right? The only downside if any to these pancakes is there is a 20-30minute rest time, but I took a shower and got partially ready for the day during that time. My husband on the other hand kept asking me how much longer! Spencer and I overloaded these babies with fresh cut strawberries, butter and syrup. I give this recipe a 10 out of 10!

Thanks for reading!
-Kelsie

2 comments:

I do not understand her oil/bacon grease/butter amounts. It says 1/2 cup plus two table spoons?

Do you add all that to the batter? Is the 1/2 cup for the batter and the two tablespoons for the pan? Visa versa? Poorly written.

Drew, you can use 1/2 cup oil/grease or 10 Tbsp butter in the mix. Then when cooking pancakes the extra 2 Tbsp butter/oil/grease (whichever you choose to use) is to oil the skillet, to prevent sticking to the pan and depending on which you choose, will add a different flavor to your pancake.



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