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About This Article

To make fluffy pancakes, start by whisking flour, baking powder, baking soda, salt, and sugar in a bowl, which will get rid of any clumps so the pancakes are fluffier. Then, combine egg yolks, buttermilk, sour cream, and whisked egg whites in a bowl. Avoid overmixing the wet ingredients or you could pop the air bubbles that make the pancakes fluffy. Next, combine the wet and dry ingredients and lightly stir them together. Finally, pour some of the batter into a pan to make 1 pancake at a time and cook each pancake for 2 minutes on each side. If you want to learn what toppings you can add onto your pancakes when they’re finished, keep reading the article!

How to
Make Pancakes

A guide by Alison Roman

Through all the breakfast fads, pancakes stand resolute, the definitive breakfast dish, something almost everyone loves and all of us should master. They are the indulgent heroes of the breakfast table: eggy, salty and just this side of sweet. There may have been struggles with burned bottoms and raw interiors in your past, but with a well-made batter and some practice with your stove, you can achieve pancake perfection.

Before You Start

You’re probably making pancakes for more than one person. To properly serve them warm all at once, heat your oven to 325 degrees, and store the pancakes there on a wire rack-lined baking tray until all the pancakes are made.

It’s helpful to have all your ingredients ready before beginning to cook. This means the dry ingredients are measured out, the buttermilk is poured and the butter is cooled and melted.

A griddle is the best surface for making pancakes, but if you don’t have one, a large, well-seasoned cast-iron skillet is ideal. It will distribute heat evenly and give you a hassle-free, non-stick experience. Or use a non-stick skillet.

You’ll need a whisk or fork for mixing and a spatula for flipping. Choose a spatula that is large, wide, angled and heat-proof. Fish spatulas are actually a great tool here, providing the proper width and flexibility needed to flip.

The Batter

Great pancakes start with a great batter. A well-seasoned, well-balanced batter, mixed properly (yes, there’s a way to do that) makes for a perfect pancake every time. The instructions below are for a classic buttermilk pancake, but we’ll take you through flour experiments and mix-ins later on.

Karsten Moran for The New York Times

The Ingredients

The correct ratio of eggs to buttermilk will create a tangy, custard-like interior; there is no true rule of thumb for this, but our master recipe below will give you a good template. Baking powder and baking soda will build the ideal lift and a light texture, and the right amount of sugar will help crisp the edges without crossing into dessert territory. And yes, there is quite a bit of salt. But if you try to cut back, you will miss it. As with any food, pancakes need proper seasoning.

Karsten Moran for The New York Times

The Mixing

Whisk all the dry ingredients together in a large bowl, then create a well in the center to pour the buttermilk and crack the eggs (no need to combine the eggs with the buttermilk first – there are only so many mixing bowls you should wash this early in the day). Starting from the center and moving towards the edges, incorporate all the dry ingredients into the wet until no obvious dry bits remain.

Pancake batter should never be overmixed. This develops gluten, which will make a tough pancake. Do not be afraid of a few lumps here. They’ll take care of themselves.

Cooking and Flipping

Cooking pancakes properly requires patience and all your senses. Listen for the slight sizzle as the batter hits the skillet, look for tiny bubbles forming on top, and smell for browning (before it burns).

Karsten Moran for The New York Times

The Temperature

Finding the correct heat setting for cooking pancakes, which is medium-low, is tricky. Too hot, and you’ll likely burn the exteriors before the insides get cooked; too low and there will be no sizzle and no crispy edges. The temperature truly does need to be just right. Most oven burners are so different that medium-low is not an exact science, so play in the space somewhere in the middle of your middle and lowest setting. When using a large cast-iron skillet or griddle, heat it on low for a few minutes to get the heat evenly distributed. Just before ladling in your batter, turn it up to medium–low.

To test if the skillet is ready, hit it with a small spoonful of batter. It should sizzle right away. If it doesn’t, turn the heat up just slightly. If the skillet starts to smoke, the heat is too high, so turn off the burner and wait a few minutes before trying again.

The Fat

It should go without saying, but pancakes are not the time to use restraint, especially when it comes to your cooking fat. This is by no means a deep fry, but you do need plenty of fat to get the exterior properly browned and those edges wonderfully crisped, which are arguably the best part.

Yes, we all love butter, and it definitely belongs inside and on top of your pancakes. But butter will burn at the heat needed to cook a proper pancake, so choose an oil with a high smoke point. Vegetable or canola will do, but if you can get your hands on some coconut oil (refined or unrefined), you’ll be rewarded with an almost buttery flavor and delightfully subtle, nutty, tropical vibes. Avoid olive oil, though.

Karsten Moran for The New York Times

The Size

The perfectly sized pancake cooked at home falls somewhere between the ones you might find at your favorite breakfast spot and the gimmicky silver-dollar pancake: about 4 inches across, the diameter of a generously sized orange. The best tool for ladling out properly-sized pancakes is a measuring cup, either 1/4 or 1/3 cup, depending on your preference.

When scooping the batter into the skillet, resist the temptation to make too many pancakes at once. The batter will spread and puff slightly, so make sure you are spacing them about 1 inch apart. This gives them room to grow without bleeding into each other, and it gives you plenty of space to flip.

Karsten Moran for The New York Times

The Flipping

For good flipping technique, timing is everything. Wait too long and you’ve got blackened bottoms, but be too impatient and you’ll end up with a mess of batter everywhere. Each side will take about 2 to 3 minutes, but look for visual cues as well.

As the pancake cooks, the top will start to form many tiny bubbles and appear just set around the edges. You can always give it a little peek, but avoid moving the pancakes around too much during this stage. The baking soda and baking powder need time to activate and create gas, which makes air, which makes for a delightfully fluffy pancake.

The Tester

Your reward for being the cook is a pancake called “the tester.” This is the first pancake of the lot, and it will almost certainly not turn out well. But do not let this get you down, because it is a blessing in disguise: a chance to make a misshapen, slightly burned and poorly flipped pancake, and learn from your mistakes. Adjust your heat, increase the fat in the pan if need be, and keep cooking.

Perfect Buttermilk Pancakes

Karsten Moran for The New York Times

Pancakes are the hero of the breakfast table, and their very taste can even be described as “deeply breakfasty”: eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it’s a lazy Sunday morning or a hurried weekday.

Ingredients

Preparation

Alternative Flours

Because of their manageable size and unfussy cooking method, pancakes are the perfect place to experiment with the flour itself. Swapping in different flours, like buckwheat or coconut, with some of the all-purpose flour will change the pancake’s texture and taste in a delightful way. A good rule of thumb for most alternative flours is to substitute 25 percent of the flour, which, if you go by our master recipe above, is 1/2 cup.

Karsten Moran for The New York Times

BUCKWHEAT FLOUR Because the flavor of buckwheat is so assertive, a little bit goes a long way. Substitute 1/4 cup flour here. These deeply earthy pancakes are decidedly a little bit more “adult” and especially delicious with warmed honey and flaky salt.

COCONUT FLOUR Very mild in flavor, naturally sweet coconut flour will give you a softer, more delicate pancake without tasting like a bottle of sunscreen. These are clearly destined for banana pancake hall of fame.

CORNMEAL The classic cornmeal pancake will have a little more than 25 percent in the mix, but even a small amount is still enough to lend some sweetness and welcomed texture. Both white and yellow cornmeal can be used. This flour is an obvious match made in blueberry pancake heaven.

GLUTEN-FREE FLOURS Of all the gluten-free flours on the market, Bob’s Red Mill All-Purpose blend works best here. Its main ingredient is chickpea flour, the darling of the gluten-free world, which behaves more like all-purpose flour. It does have a relatively assertive (but not unpleasant) flavor, and works far better for pancakes than a gluten-free option like rice flour, which will give you a gummy texture. If going gluten-free, use 2 1/2 cups of flour.

OAT FLOUR One of the trendier alternative flours out there, oat flour is just finely ground oats. Adding a bit to the batter is like stealthily giving your decadent breakfast a little protein boost without interfering with its flavor. It’s surprisingly delicious with chocolate.

WHOLE-WHEAT FLOUR For something a little more wholesome and deeper in flavor, splurge for a bag of the nice freshly milled stuff to let the nuttiness of the wheat shine through. Whole-wheat pancakes are best eaten minimally adorned with some warm maple syrup and lots of extra butter.

Mix-Ins

While straight-up buttermilk pancakes are as good as gold, sometimes you want a little extra flavor. When introducing different ingredients into the batter, be modest: a little bit will go a long way. Too many mix-ins can make the pancake heavy or unbalanced. For larger items like fruit and chocolate, start with 1 1/2 cups and adjust based on your preference.

While blueberries definitely have the pancake market cornered, raspberries and blackberries are also delicious. Slice large berries in half. To prevent berries from sinking to the bottom, toss them with a little bit of flour before folding into the batter. Adding berries to the batter can enhance a pancake made with flour swap: cornmeal and blueberries are a perfect match, or try blackberries and oat flour.

Bananas are great as a topping, but try them inside the pancakes. Not only do they provide a luxuriously creamy interior, but their banana flavor is intensified as the pancakes cook (think: the cheater’s banana bread). Slice up two bananas about 1/2 inch thick and stir them into the batter. For an especially gorgeous version, add a few slices to the top of the cooking pancake just as you’re about to flip.

Mixing chocolate into your pancakes in the form of chips or chunks may push them towards more cake than pancake, but sometimes that’s just the kind of thing you need to start the day. Choose a chocolate with some proper bitterness (look for anything 66 percent and above) to prevent them from becoming overly sweet. You can also try chocolate shavings, which will give the batter a sweet unctuous flavor.

Vanilla beans, lemon zest, a bit of ground cinnamon, and freshly grated ginger are all welcome additions to pancakes. Add them into the batter before you start cooking. For these, just a pinch will do. Also consider cardamom, freshly grated nutmeg, allspice and even a tiny bit of pumpkin pie spice.

Toppings

Not everything belongs inside a pancake, and that’s where the toppings come in. Melted butter and maple syrup are the classics, followed by a dollop of good jam or preserves. But try granola for a bit of crunch, or smashed berries for a luxurious sweetness. Use restraint when topping your pancakes, and sometimes it’s best to dip them in the topping, to preserve those delicious crunchy edges.

Good maple syrup is much easier to find these days, and grade B generally has the richest flavor. If it’s labeled “pure,” it’s a pretty good indication of quality, but when in doubt, read the label to make sure nothing has been added. Other syrupy friends include warmed honey and agave syrup. When adding sticky sweet things to your pancakes, sometimes it’s better to dip bits of pancake in the syrups than to douse them, in order to preserve those crispy edges.

Yes, there is butter inside the pancake, but that’s no reason not to slather some on top. For the iconic just-melted perfect pat, make sure your butter is room temperature before dabbing it onto those hot-off-the-griddle pancakes. And while whipped cream might not be your speed for a weekday morning, there is definitely a time and a place for it. The canned stuff is tempting (and fun), but for a truly luxurious breakfast, make your own. Other great dairy alternatives include lightly sweetened mascarpone cheese, crème fraîche or even sour cream.

Chopped nuts, toasted coconut flakes, or a sprinkling of candied seeds are all welcome on top of a pancake, especially when paired with warm butter and syrup. Granola makes a delicious, unusual topping (we have some recipes), and adds a bit of savory crunch to a sweet breakfast. Don’t be afraid of a little flaky sea salt for texture here, either.

Fresh sliced fruit, like bananas, strawberries and peaches, and smashed berries make a great option for a lighter pancake topping. When tossed with the teeniest bit of sugar, they’ll even create their own syrup. Or try warming them in a bit of maple syrup first. Choose what’s in season, going for the ripest, juiciest things you can find.

While not exactly “farm fresh,” high-quality preserves and expensive Luxardo cherries are excellent here.

How to Make Pancakes Recipes With Various Easy Methods

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– How to Make Pancakes –

How to Make Pancakes Recipes is simple, particularly if you already have all of the ingredients on hand. Who doesn’t love the scent of homemade pancakes in the morning, particularly when you can eat them in your PJs? In addition, preparing pancakes is a breeze.

Although a packaged mix can seem to be the simplest way to make pancakes, this triple-tested version is just as fast and much more delicious.

This best-ever recipe is a favorite for a few reasons: It’s perfect for your family’s Sunday breakfast or a 30-minute dinner (breakfast for dinner, anyone?).

It’s easy to make, versatile, and, best of all, a big hit with the kids.

What’s the Trick to the Best Pancakes You’ve Ever Had?

In a nutshell, buttermilk. “The acidity of the buttermilk makes the tenderest pancakes,” Westmoreland says. ”

Drop the baking powder in the formula below to 2 teaspoons and substitute 1/2 teaspoon baking soda for better leavening results.

How do You Make Fluffy Pancakes?

It’s straightforward: don’t overmix the dry and wet ingredients.

“First, whisk together all of the dry ingredients in a big mixing bowl to combine the leavening(s) with the flour and sugar and remove any lumps,” Westmoreland advises.

“In a separate cup, whisk together the wet ingredients, including the egg, milk, butter, and flavoring.

After that, pour the wet ingredients into the dry ingredients bowl and whisk briefly until all of the flour is moistened.”

The lumps can melt instantly, so there’s no reason to blend the batter until they’re gone.

What’s the Best Way to Make Flat Pancakes?

If you like thinner pancakes, gradually apply more milk to the batter until it reaches the perfect consistency.

Is it Possible to Make it Without Eggs?

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

Is it Possible to Make it Without Milk?

Water, coffee, or juice (like orange juice!) can all be used to make pancakes. To stop a runny batter, use 1/4 cup less liquid.

What Ingredients Can I Use?

Apply a cup of blueberries or strawberries to the batter for berry pancakes. Attach a mashed ripe banana to banana pancakes.

1/2 cup toasted, finely chopped pecans or walnuts for nutty pancakes 1 teaspoon grated lemon or orange zest for a citrusy flavor

Add 3 ounces of finely diced cream cheese to the butter for cream cheese pancakes.

Substitute whole wheat or buckwheat flour for half of the all-purpose flour for a better choice.

I’m Undecided about Which Pan to Use

The perfect pan for making pancakes is an electric griddle or a stovetop, so you’ll have the most control when flipping them.

Use a big skillet with sloping slides instead of a griddle if you don’t have one.

Pancakes from Nigeria or a Low-Carb Diet

This is a basic recipe for Nigerian-style pancakes, which are thin and tasty. It’s made from ingredients we already have on hand in our kitchen.

But there’s no reason for not having this recipe right now, or at the very least this weekend.
Pancakes are seen as a snack by most Nigerians.

Yes, pancakes go along with a refreshing beverage. But have you ever considered a different way to eat a pancake?

Now pay attention to this! Pancakes are the most nutritionally healthy breakfast food since they contain a combination of protein (from the eggs), carbohydrates (from the flour), and fats and oil (from the butter and vegetable oil).

And that’s before we get into the micronutrients. Perhaps this is why the pancake is known in Nigeria as “Diet.”

READ ALSO.

Ingredients:

Before Frying:

1. Place the margarine in a tiny microwave-safe bowl and heat it. To melt the margarine, you may also put the bowl in a larger bowl of hot water.

2. Whisk together the two eggs and the melted margarine until smooth. Then pour in 12 cup of water.

3. Stir in the flour until there are no visible lumps.

4. Stir in the remaining 12 cups of water, the milk, salt, sugar, and ground pepper.

5. Using a liquid blender, combine the mixture. This would ensure that the pancake batter is as even as possible. If you don’t want to blend it, no problem; just combine the ingredients thoroughly to avoid lumps.

Instructions:

1. Preheat a frying pan to medium-high heat. Using a dropper, add a few drops of vegetable oil. Only enough to keep the frying pan lubricated.

2. When the frying pan is heated, add some pancake batter into it. Tilt the pan so that the batter uniformly covers the pan’s surface. This is supposed to be a really light suit.

3. Fry the underside of the pancake for about a minute, rotating the pan sometimes before the pancake loosens up. You should also use the spatula to open it up. Make sure the underside has been browned to your liking, ideally medium brown.

4. Flip the pancake so that the top side can be fried as well.

5. When all sides of the pancake are light-colored, it’s ready.

Nigerian pancakes are commonly eaten as a snack with a cold beverage or as a breakfast meal with a hot or cold drink.

Pancakes with a Simple Flavour

Nothing says “weekend” like a brunch of homemade pancakes. In less than 30 minutes, you can make them with our simple recipe.

It’s so easy to make pancake batter from scratch that you’ll wonder why you’ve never done it before!

Ingredients:

Instructions:

Step 1 – Preheat the oven to 200 degrees Fahrenheit, then prepare a baking sheet or heatproof platter to keep the cooked pancakes warm in the oven.

Whisk together flour, sugar, baking powder, and salt in a small bowl; set aside.

Step 2 – Combine milk, butter (or oil), and egg in a medium mixing cup. Whisk the dry ingredients into the milk mixture until barely moistened (do not overmix; a few small lumps are fine).

Step 3 – Preheat a big nonstick or cast-iron skillet or griddle over medium heat.

Fold a paper towel in half and soak it in oil; gently rub the skillet with the oiled paper towel.

Step 4 – Spoon 2 to 3 teaspoons flour onto skillet for each pancake, spreading batter into a round with the back of the spoon (you should be able to fit 2 to 3 in a large skillet).

Step 5 – Cook for 1 to 2 minutes, or before bubbles appear on the surface of the pancakes and a few burst.
Cook for 1 to 2 minutes more, flipping gently with a thin spatula until browned on the underside.

Transfer to a baking sheet or platter and stay warm in the oven, covered loosely with aluminum foil.

Continue with the remaining butter and more oil. (You’ll get 12 to 15 pancakes out of this.) Serve with preferred toppings when still wet.

Variations on Pancakes

Step 6 – Buttermilk: To the dry mixture in step 1, add 1/2 teaspoon baking soda. Low-fat buttermilk may be substituted for the milk.

Step 7 – Yogurt: To the dry mixture in step 1, add 1/2 teaspoon baking soda. Phase 2: Substitute 2/3 cup plain low-fat yogurt and 1/3 cup milk for the milk.

Step 8 – WHOLE-GRAIN WITH YOGURT: In step 1, substitute 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda for the all-purpose flour.

Step 9 – Substitute 2/3 cup plain low-fat yogurt and 1/3 cup milk for the milk.

These pancakes may be eaten right away or frozen after cooling; stack them in twos and wrap them in plastic wrap.

This conventional pancake recipe can make sweet or savory pancakes. A dessert spoon of caster sugar and the zest of an orange can be added to sweet pancakes for a delicious flavor.

You may make savory pancakes with finely chopped herbs like dill and parsley, or grated Parmesan cheese.

Do well to hit the share button, recommend to a friend and you can also bookmark this page to stay updated with our latest articles too.

CSN Team.

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Панкейки

Мягкие, сладкие, вкусные американские блинчики, которые еще называют панкейки (pancakes), отлично сочетаются с медом. Панкейки понравятся и взрослым, и детям. Блинчики на молоке станут отличным завтраком.

Американские блинчики, рецепт с корицей. Панкейки получаются очень аппетитные.

Идеальные пористые оладьи на молоке, которые прекрасно подойдут для завтрака. Эти оладьи жарятся на сухой сковороде и очень напоминают американские панкейки.

Очень нежные и пышные оладушки-панкейки на молоке готовятся без единого грамма соды или разрыхлителя. Быстрый и простой рецепт идеального, вкусного завтрака из доступных продуктов.

Вкусные, румяные и пышные панкейки на кефире. Готовятся достаточно быстро, что очень удобно для завтрака или перекуса на протяжении дня.

Панкейки с начинкой из любимой абсолютно всеми детьми шоколадно-ореховой пасты можно приготовить вместо привычных блинчиков или оладьев. Они получаются нежными, воздушными и очень вкусными!

Очень вкусные и совсем не жирные банановые блинчики (панкейки). Сладкие, пышные и ароматные банановые блинчики на завтрак! Что может быть лучше на Масленицу?:)

Соблазнительно пахнущая башенка из блинчиков, политых сладким кленовым сиропом или мёдом. Это стоит попробовать!

Эти американские оладьи по структуре напоминают бисквит. Панкейки получаются в меру пышными и сладкими, имеют приятный цитрусовый вкус. А ещё панкейки по этому рецепту готовятся с минимальным количеством масла.

Толстенькие американские блинчики небольшого размера, или панкейки, похожи на наши оладьи. Готовятся они довольно быстро, обжариваются на абсолютно сухой сковороде, поэтому получаются нежирными. А если добавить в тесто тертое яблоко и полить готовые панкейки кленовым сиропом или мёдом, вы захотите наслаждаться этими вкусными, мягкими, пышными и сочными панкейками каждую неделю!

Панкейки или американские оладьи, как их ещё называют, приготовленные по этому рецепту на кефире, получаются нежные, воздушные и очень вкусные.

Очень простой рецепт приготовления нежных, воздушных и очень-очень вкусных панкейков (американских блинчиков)!

Американские блинчики со смородиновым вареньем.

Тающие во рту американские блинчики (панкейки) не оставят вас равнодушными 🙂

Думая над тем, чем порадовать своих родных в выходные, вспомнила об идее панкейков. А так как в холодильнике была тыква, решила сделать панкейки из тыквы. Получились очень вкусные и сытные блины. Рекомендую!

Вкусные, пышные тыквенные панкейки. Такие блинчики из тыквы готовить быстро и просто. Их можно приготовить с легкостью на завтрак.

Эти необычные закусочные оладьи готовятся с добавлением томатного сока, поэтому у них такой насыщенный цвет и оригинальный вкус. Готовятся томатные оладьи так же просто, как и и обычные, но жарятся на сухой сковороде без масла.

Простой и необычный рецепт американских лимонных панкейков с шоколадом. Вкусные, яркие, необычные и невероятно приятные на ощупь. 🙂

Простые и вкусные несладкие лепёшки-панкейки на кукурузной муке, которые подходят как к супу в обед вместо хлеба, так и к чаю, если прослоить их сладкой начинкой.

Ноздреватые, румяные кукурузные лепёшки с яркой начинкой в мексиканском стиле: из курицы, помидоров, перца, оливок, маслин и сыра! 🙂

Всего лишь один ингредиент способен превратить привычные и вполне обыденные блинчики на молоке в яркое, аппетитное и визуально завораживающее лакомство, которое сразу хочется попробовать, как только вы его увидите! Блинчики получаются невероятно интересными и красивыми, стоит лишь добавить в молоко немного свёклы!

Тесто для панкейков по этому рецепту готовится на растительном молоке, например кокосовом или миндальном. В тесто добавляется банан и какао. Такими шоколадно-банановыми панкейками можно полакомиться даже в пост. Точно вкусно! 🙂

Этот большой пышный блин (панкейк) скорее похож на омлет, а отличается от обычных блинов прежде всего тем, что выпекается в духовке. Идеальный завтрак.

Для тех, кто ведет здоровое питание. За использование цельнозерновой муки в этом рецепте блинчиков ваш организм скажет вам «Спасибо!»

Идеально для утра! Ням-ням!

Ноздреватые, румяные кукурузные лепёшки с яркой начинкой в мексиканском стиле: из курицы, помидоров, перца, оливок, маслин и сыра! 🙂

В США обычно готовят панкейки на молоке, кушают вместе с кленовым сиропом или с каким-либо джемом. Наши хозяйки пошли дальше, научились делать панкейки на кефире, банановые панкейки и т.д. Рецептов достаточно. Попробуйте приготовить свой панкейк, рецепт можно подкорректировать по своему вкусу. Достаточно добавить немного другого ингредиента и у вас новое блюдо, например панкейк с бананом. Можете для удобства использовать при жарке панкейков фото с нашего сайта.

Но если говорить о классических панкейках, то необходимо пройти определенные этапы. Приготовление панкейков пошагово выглядит так: взбить яйца с сахаром и солью до пены, добавить молоко и муку. Массу постоянно нужно взбивать венчиком и добавлять оставшиеся молоко и муку, затем масло. Добавить в тесто погашенную соду, дать тесту постоять немного, и уже затем внимательно и аккуратно жарить оладьи. Готовые изделия выкладываются один на другой слоями, которые промазываются чем-то сладеньким: вареньем, медом, сиропом, шоколадом. Пригодятся также ягоды, фрукты, можно попробовать и злаки. Пышные панкейки отлично гармонируют со всеми этими продуктами.

Воспользуйтесь информацией с нашего сайта для приготовления панкейков. Рецепты с фото помогут вам в этом. Постарайтесь внимательно придерживаться рекомендаций по технологии приготовления панкейков домашних. Они хоть и напоминают наши блинчики, но именно правильная технология делает их не такими жирными, но зато более легкими и воздушными.

Чтобы лучше понять, как приготовить панкейки, подскажем некоторые хитрости от опытных поваров:

— для жарки панкейков лучше всего подойдут сковороды с небольшим диаметром или антипригарные сотейники;

— масло для жарки блинчиков можно заменить ломтиком сала. Наколите его на вилку и смазывайте поверхность сковороды перед жаркой каждого очередного панкейка. Это рецепт минимизации использования жира;

— добавьте в тесто стакан кефира, это придаст панкейкам пышность. Для этого же подойдет несладкий йогурт, ряженка, простокваша.

How to Make Pancakes Better Than Your Favorite Diner

Batter up! Learn how to make pancakes from scratch. Once you’ve mastered the quick and easy process, you can experiment with fun flavors and toppings. No matter what variation you choose to add to your morning roster, this classic homemade pancake recipe will help you start the day with a breakfast home run.

Karla Walsh is a Des Moines, Iowa-based freelance writer, editor, and former fitness instructor who balances her love of food and drink with her passion for fitness. (Or tries to, at least!) She holds a double major in magazine journalism and kinesiology from Iowa State University. She also passed her level one sommelier exam with the Court of Master Sommeliers, received her personal trainer certification through the National Academy of Sports Medicine (NASM) and group fitness instructor certification through the Athletics and Fitness Association of America (AFAA). She’s covered health, food, fitness, psychology, beauty, and beyond for more than 12 years. In addition to BHG.com, her writing has been published in AllRecipes, Runner’s World, Shape and Fitness Magazines, as well as on EatingWell.com, Shape.com, ReadersDigest.com, TheHealthy.com, Prevention.com, WomensHealthMag.com, and more.

Making pancakes from scratch can feel a bit daunting compared to stirring together a just-add-water boxed mix (or easier yet, chowing down on cereal). But we’re here to teach you how to make pancake batter way better than store-bought. Plus, steal our Test Kitchen’s best tricks for a stack of hotcakes that look as incredible as they taste.

Unlike their fussier cousin, crepes, mastering how to make pancakes from scratch is a cinch. Start with our Classic Buttermilk Pancake recipe, stir in our tips along the way, and you’ll have a reason to boast at the breakfast table. We’re also dishing about flavor variations and mix-in options for the ultimate flapjack. So tie your apron on and learn how to make homemade pancakes.

How to Make Pancakes Step-By-Step

It doesn’t take more than a few pantry staples to learn how to make pancakes. This tried-and-true homemade pancake recipe from our Test Kitchen takes about 25 minutes, start to finish, and makes 12 standard-size pancakes or 40 mini pancakes.

Step 1: Make the Batter

In a large bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. Ensure your baking soda and baking powder are fresh for the optimal leavening power. (By the way, here’s how to do just that, plus a refresher on the difference between baking soda and baking powder.)

Test Kitchen Tip: To save time in the morning, combine the dry ingredients the evening before in a resealable storage bag or a sealed mason jar.

In another bowl use a fork to slightly beat an egg. Stir in buttermilk or sour milk (see tip) and oil.

Test Kitchen Tip: To make sour milk, place 4 teaspoons lemon juice or vinegar in a 2-cup glass measuring cup. Add enough milk to equal 1½ cups total liquid. Let the mixture stand for 5 minutes before using.

Mix the Batter

Add the egg mixture all at once to the flour mixture. Whisk just until moistened (batter should be lumpy as in the photo above). Do not overmix the batter or the buttermilk pancakes will be tough.

If desired, stir your choice of the following fruits into pancake batter:

Step 2: Cook Pancakes

For standard-size pancakes, pour about ¼-cup batter onto a hot, lightly greased griddle or heavy skillet. Spread the batter with a wooden spoon if necessary (see photo, above).

For dollar-size pancakes, use about 1 tablespoon batter per pancake.

Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Pancakes are ready to turn over when top surfaces are bubbly and the edges look slightly dry.

Step 3: Top and Serve

Serve homemade pancakes immediately when hot, or transfer to an oven-safe platter or pan, cover with foil, and keep warm in a 200°F oven for up to 20 minutes.

Top with softened butter and syrup. Try making your own maple or citrus syrup!

10 Pancake Recipe Variations

Now that you know how to make pancakes, use some of our Test Kitchen’s best variations.

More Homemade Pancake Pro Tips

Have you ever wondered how we make pancakes in the Test Kitchen? For homemade pancakes your family will flip for, try these tricks our recipe testers swear by. These six next-level short stack strategies will teach you how to make fluffy pancakes even better than your favorite diner.