{"id":11667,"date":"2020-03-05T11:43:48","date_gmt":"2020-03-05T10:43:48","guid":{"rendered":"https:\/\/healthylittlecravings.com\/?p=11667"},"modified":"2023-01-23T10:41:10","modified_gmt":"2023-01-23T09:41:10","slug":"how-to-make-fluffy-pancakes","status":"publish","type":"post","link":"https:\/\/healthylittlecravings.com\/en\/how-to-make-fluffy-pancakes\/","title":{"rendered":"How To Make Fluffy Pancakes (Guide)"},"content":{"rendered":"\n

Want to surprise your partner or kids? Or your guests at brunch?
Then learn how to make FLUFFY pancakes<\/strong>. When I say fluffy, I mean SUUUPER FLUFFY. You could sleep on them! lol<\/em><\/p>\n\n\n\n

Curious? Keep reading all the secrets (it's actually science).<\/p>\n\n\n\n

Jump to recipe<\/a><\/div>\n\n\n\n
\"A
Look how fluffy they are! Like pillows!<\/figcaption><\/figure>\n\n\n\n

The science of pancakes: all the \"secrets\" to the perfect recipe<\/h2>\n\n\n\n

I'm a bit of a \"science nerd\" in the kitchen. I've always loved understanding what's the science behind each food, especially baked goods.
It's all about chemical reactions<\/strong> (so cool). It goes without saying that if you learn how those reactions work, you will be able to develop a better recipe.<\/p>\n\n\n\n

This time I decided to understand what makes a pancake fluffy<\/strong> and what doesn\u2019t.
For the past few weeks I've been reading a certain amount of articles on the web, then compared what they all said (I'm going to list the sources<\/a> at the end of the post).<\/p>\n\n\n\n

\"This
Ready to read all about the Science of pancakes?<\/figcaption><\/figure>\n\n\n\n

I'll try to explain the science of pancakes following a logical path, to make it easier for you to understand.
Here's what I found out (some things were new to me, some weren't).<\/p>\n\n\n\n

GLUTEN<\/strong><\/h3>\n\n\n\n

Think about your goal: if you want fluffy pancakes that means you need something that \"traps\" air<\/strong>. That 'something' is a structure<\/strong>, that structure is built by gluten<\/strong>.<\/p>\n\n\n\n

Gluten is contained in your flour and it's \"activated\" (= molecules bond) when you add liquids.
If you stir, gluten proteins start bonding one with each other. They basically form a network<\/strong> (= structure)
That network will hold bubbles in it.<\/p>\n\n\n\n

REMEMBER THOUGH: you don't want to over-mix the batter because the more you move gluten proteins, the tighter the network becomes<\/strong>. That would mean tough<\/strong> pancakes.<\/p>\n\n\n\n

\"Drizzle
Perfect topping for FLUFFY pancakes? Maple syrup, duh.<\/figcaption><\/figure>\n\n\n\n

LEAVENING AGENTS<\/strong><\/h3>\n\n\n\n

If you know some baking basics you know that leavening agents,<\/strong> such as yeast, baking powder, baking soda but also air and steam (both contribute to the rising), cause the expansion of batter and dough because they release gases.<\/p>\n\n\n\n

In this recipe there are 3 agents: air<\/strong> from beaten fluffy eggs* + sugar, baking powder and bicarbonate of soda.<\/strong>
They create bubbles and bubbles will be trapped by the gluten network. <\/p>\n\n\n\n

*You can also whisk yolks + sugar, and beat egg whites until stiff.<\/p>\n\n\n\n

HEAT<\/strong><\/h3>\n\n\n\n

Another thing that contributes to bubbles is heating. Easy-peasy: when the batter is heated, gases will be released.
The pan needs to be hot hot so it can cook<\/strong> our pancakes quickly<\/strong> and bubbles will hold their shape.
When flipping them, flip them gently<\/span> otherwise air pockets will collapse.<\/p>\n\n\n\n

SUGAR AND FAT<\/strong><\/h3>\n\n\n\n

Both sugar and fat (oil or butter) prevent from forming too much gluten (sugar actually slows its development). Remember: too much gluten = tighter network = tough pancake.<\/strong><\/p>\n\n\n\n

So, want a sugar or fat free pancake? You may sacrifice a bit of softness.<\/p>\n\n\n\n

THICKNESS OF THE BATTER<\/strong><\/h3>\n\n\n\n

If you have tried making pancakes at least once, you know that:<\/p>\n\n\n\n

Runny batter = batter spreads out = thin pancakes<\/strong><\/p>\n\n\n\n

So we need a thick batter.<\/p>\n\n\n\n

A thicker batter is the result of less liquids.
If too thick though, it will make your pancakes \"heavy\", not fluffy (don't try to add more flour!).
As suggested by TheSpruceEats<\/em>, a good way to obtain a thicker mixture is to substitute milk with Greek yogurt, which is not runny as the former.
My recipe calls for a combination of the two. <\/p>\n\n\n\n

So from now on remember that the keyword is BUBBLES<\/strong>. You want bubbles!<\/p>\n\n\n\n

\"Learn
The keyword to fluffy pancakes? BUBBLES.<\/figcaption><\/figure>\n\n\n\n

Let's learn how to make FLUFFY pancakes from scratch<\/h2>\n\n\n\n

Straight to the point.
How do we make the softest pancakes you'll ever eat?
And what do we need?<\/p>\n\n\n\n

  1. A SCALE (I cannot stress enough its importance)<\/li>
  2. Two bowls and whisk (even better, stand mixer)<\/li>
  3. Spatula<\/li>
  4. Pan<\/li>
  5. Flipping spatula<\/li><\/ol>\n\n\n\n

    And then, simple ingredients like:<\/p>\n\n\n\n

    1. Flour (all purpose or whole wheat)<\/li>
    2. Egg<\/li>
    3. Sugar<\/li>
    4. Melted butter (or oil, but butter has unique flavor)<\/li>
    5. Yogurt<\/li>
    6. Milk<\/li>
    7. Baking powder <\/li>
    8. Baking soda<\/li>
    9. Salt<\/li><\/ol>\n\n\n\n

      STEPS:<\/strong><\/p>\n\n\n\n

      First beat your egg and sugar (I've used light brown) until nice and foamy. See this photo?<\/p>\n\n\n\n

      \"\"<\/figure><\/div>\n\n\n\n

      Add butter, vanilla, yogurt, milk and give a stir (gently)<\/p>\n\n\n\n

      In another bowl, combine dry ingredients, then add wet ingredients.<\/p>\n\n\n\n

      \"\"<\/figure>\n\n\n\n

      Now GENTLY<\/strong> stir until just combined: a few lumps are ok!
      NOTE: watch your batter. Is it TOO thick? Add a tiny drop of milk! See this video? I then added a touch of milk, to get the perfect consistency. <\/p>\n\n\n\n

      <\/div>\n\n\n\n

      If using all purpose flour, let batter chill a few minutes (while pan is heating).
      If using whole wheat, don't let it chill (whole wheat has more proteins = already more gluten).<\/p>\n\n\n\n

      Heat the pan, grease it and scoop some batter on it.
      While cooking, you should see bubbles on the surface. When you see them and the bottom is cooked, GENTLY<\/strong> flip them.<\/p>\n\n\n\n

      Same old story: in life and while cookin' pancakes, be gentle<\/strong>\ud83d\ude09<\/p>\n\n\n\n

      Why are my pancakes not fluffy?<\/h2>\n\n\n\n

      First of all, if you've been reading every single paragraph in this post, congrats<\/strong>. At this point you should know the answer and you can go read the recipe<\/a>! \ud83d\ude42 <\/p>\n\n\n\n

      If for some reasons you're here just to know why your pancakes are not fluffy and you are only reading this<\/strong> paragraph, I highly suggest you to read all the rest and try to understand what's not working.<\/strong><\/p>\n\n\n\n

      In short, a few reasons why your pancakes are not \"pillows\":<\/p>\n\n\n\n