Big Fluffy Pancakes

In the realm of breakfast delights, these Big Fluffy Pancakes reign supreme. The light and fluffy buttery interior gives way to a crispy, golden-brown exterior, creating a perfect balance that dances on your tongue. Each bite is a symphony of flavors, from the slightly tangy buttermilk to the sweet hint of vanilla. Big fluffy pancakes aren’t just breakfast; they’re an experience that will leave you feeling warm, satisfied, and ready to conquer the day.

Served with a side of fresh fruit or crispy bacon, these pancakes are a feast for both the eyes and the taste buds. Drizzle them with warm maple syrup and butter, and you’ll witness a delightful transformation as the syrup seeps into every nook and cranny, creating a flavor haven that will tantalize your taste buds. These pancakes will also last up to a week stored in the refrigerator or up to 3 months in the freezer – so you can make a huge batch and enjoy for days or weeks to come!

Big Fluffy Pancake Key Ingredients

Let’s take a closer look at the ingredients that make up these yummy pancakes.

Flour

I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.

Granulated Sugar

We use granulated sugar in this recipe to add a little sweetness.

Baking Powder

Baking powder serves as a leavening agent.

Baking Soda and Lemon Juice

Baking soda serves as a leavening agent by reacting with the acids (lemon juice) in the batter. After combining the batter, let it rest for 10-15 minutes prior to cooking. This allows the baking soda time to react with the milk and lemon which produces carbon dioxide. The carbon dioxide bubbles allow the pancakes to rise.

Salt

Salt enhances the other flavors in the pancakes and balances the sweetness.

Eggs

Eggs provide structure to the pancakes.

Butter

Melted butter adds flavor and moisture to the pancakes. It also adds to the golden color of the pancakes. I always use salted butter.

Whole Milk

Whole milk adds moisture. Other types of milk may be used but the pancakes may not be as rich.

Vanilla Extract

Vanilla enhances all the other flavors in the pancakes.

Why is it important to not over-mix Pancake Batter?

It is important to not over-mix pancake batter. Over-mixing causes gluten development which can lead to a tough and rubbery texture. When incorporating the liquid into the dry ingredients, always mix just until combined.

How Should Big Fluffy Pancakes be Stored?

Store cooked pancakes in a Ziploc bag or airtight container in the refrigerator for up to a week. You may also freeze them for up to 3 months. They can be reheated in the toaster oven or microwave directly from frozen.

The Best Pancake Toppings

There are so many different toppings and combinations of toppings when it comes to pancakes. The possibilities are endless! Here a few toppings we always enjoy. What’s your favorite? (Leave us a comment below!)

1. Butter and Maple Syrup
2. Whipped Cream
3. Fresh Fruit
4. Chocolate Chips
5. Chocolate Sauce
6. Honey
7. Lemon Juice and Sugar

Tips

• Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
• Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
• Over-mixing – Take care to not over-mix the pancake batter. When batter is mixed too much, it results in the gluten being activated. If this occurs, the pancakes may be dense and chewy.
• Whisk liquids – To create the fluffiest pancakes, it is important to whisk the butter into the egg/milk mixture until it appears frothy.
• Let it rest – After combining the batter, let it rest for 10-15 minutes prior to cooking. This allows the baking soda time to react with the milk and lemon which produces carbon dioxide. The carbon dioxide bubbles allow the pancakes to rise.

My Preferred Tools

You may already have many of these items in your kitchen. I recommend the following for this recipe:

• Kitchen Scale – precisely measure ingredients
• Griddle  – to cook pancakes
• Whisk – to mix ingredients

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Big Fluffy Pancakes

February 10, 2024

Servings: 6

Prep: 25 min

Cook: 5 min

Total: 1 hr

Difficulty: Easy

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Big Fluffy Pancakes have a light, fluffy buttery interior that gives way to a crispy, golden exterior, creating a perfect balance.

By: The Kelly Kitchen

Ingredients

• 1 1/3 cups (175 g) all-purpose flour
• 2 Tbsp sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 egg
• 1 tsp pure vanilla extract
• ¾ cup whole milk
• 1 Tbsp lemon juice
• 2 Tbsp salted butter, melted and slightly cooled

Directions

• Step 1 DRY INGREDIENTS: Combine flour, sugar, baking powder, baking soda, and salt in medium bowl. Set aside.
• Step 2 WET INGREDIENTS: Beat egg and vanilla in a separate small bowl. Set aside. Mix milk and lemon juice together. Whisk milk mixture and egg mixture into a medium bowl. Melt butter in microwave and let cool slightly. Then, whisk vigorously into the milk/egg mixture until the liquid is a bit frothy.
• Step 3 MIX BATTER: Pour liquids into dry ingredients and mix until just combined. Do NOT overmix. Batter will be lumpy. Let sit for 10-15 minutes. (Do not continue to stir – we want the bubbly texture.)
• Step 4 COOK: Heat a griddle or frying pan which has been greased with a little butter to a medium heat setting. Pour a small amount of batter (about 1/4 cup) onto pan. When bubbles appear on surface and begin to break, turn over and cook the other side.
• Step 5 NOTE: I always weigh my flour in this recipe to achieve the perfect balance between dry and liquid ingredients. If using measuring cups, you may need to add a little more flour or milk to reach that perfect consistency or vice versa.
• Step 6 STORAGE: Store cooked pancakes in a Ziploc bag or airtight container in the refrigerator for up to a week. You may also freeze them for up to 3 months. They can be reheated in the toaster oven or microwave directly from frozen.

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