Griddle Cakes Recipe {Light, Fluffy Pancakes} | Tastes of Lizzy T (2024)

FAQs

What is the secret to a fluffy pancake? ›

Fluffy pancakes get that way because of the air bubbles created while preparing the batter (via The Spruce Eats). The batter is what keeps those air bubbles trapped, which means they'll deflate if you overhandle your pancakes.

Here's why. Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

American pancakes are slightly thicker and made out of a batter of wheat flour, baking powder, baking soda, milk, butter, and eggs. Hotcakes or griddle cakes are a variation on American pancakes that are slightly thicker and denser than typical pancakes.

Adding baking powder is the easiest way to make fluffy pancakes. There's more than one way to make the bubbles that make a pancake fluffy, but the easiest way is by adding a raising agent such as baking powder.

Flat pancakes are nearly always because of expired baking powder, too little baking powder for the recipe size, or too thin of a batter. How to fix flat pancakes: First, test your baking powder by adding a teaspoon of baking powder in a glass and adding a tablespoon of water or two.

Baking powder (double acting) provides two rises: The first occurs when the baking powder comes into contact with a liquid, the second when it's exposed to heat. Too much baking powder will create a very puffy pancake with a chalky taste, while too little will make it flat and limp.

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

Flour: This homemade pancake recipe starts with all-purpose flour. Baking powder: Baking powder, a leavener, is the secret to fluffy pancakes.

Flour is the main ingredient to any pancake. It provides the structure. Different types of flours alter the structure because some flours absorb more moisture or create more gluten (which binds the structure together) than others.

What happens if you overbeat pancake mix? ›

Overmixing pancake batter can cause your flapjacks to deflate, for two main reasons. The stirring or whisking motion may cause the batter's air bubbles to pop, and can also cause too much gluten to develop. Air and small amounts of gluten are both essential in developing the ideal pancake texture.

Why Does Baking Powder Make Pancakes Fluffy? Most pancake recipes rely on baking powder to achieve a fluffy texture. Baking powder is bicarbonate soda, a basic chemical leavening agent, mixed with a powdered acid such as cream of tartar that does not react with dry sodium bicarbonate.

Now that you have your pancake batter ready, you will want to use the temperature tests above to ensure your griddle is properly preheated. Grease the griddle with 1-2 tablespoons of butter or oil. Pour approximately 1/4 cup of the batter for each pancake onto the hot griddle.

You always need a little oil for griddle cooking - you can use any grease, or butter to cook up the best pancakes at home. A little bit of grease really adds to the flavor and gives the pancakes that authentic diner taste. Importantly, it can also help the griddle pancakes not stick to the surface of the griddle.

A little bit of oil, butter, or nonstick cooking spray should be used on the pan so your pancakes don't stick. Even if you're using a nonstick pan, you should still use a little grease. Don't let the grease burn in the pan.

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.