It’s National Pancake day (did you go to IHOP to get your free pancakes?) so I thought I would take this opportunity to take a tour of my pancakes – how I started and tips I’ve learned over the past 4 years of making pancakes to make them light and fluffy.
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Pancakes are our favorite Sunday breakfast. Before I learned how to make pancakes myself, I used to beg my husband to make them for me. I mean I could read the directions of what to put in the bowl, but I just didn’t have the knack to make them golden, smooth and semi-round. Well, one Sunday morning we wasn’t moving fast enough for me and I was hungry. So, being a little defiant, I said I’m going to make them myself.
And I did…and have been making them every Sunday since. This was my first pancake post.
Here are some of my earlier pancakes.
My pancakes have evolved over the years. I used gluten free all-purpose flours (both Pamela’s and Bob’s Mill) as well as making my own flour blends. I used to fry them in a frying pan but now opt for my CuisinArt Griddler
I’ve used to use Rice Bran oil but now use either butter or coconut oil spray.
I usually like to make a different flavor every week. I’ve made fruit based pancakes. I’ve made holiday pancakes (like these Red Velvet pancakes for Valentine’s Day and Purple Carrot Cake Pancakes for Easter). I’ve made grain-free pancakes. Chocolate pancakes. I’ve made spicy pancakes. I’ve made pancakes with cheese. I’ve made pancake muffins. I’ve made one of my childhood favorites — s’mores — into pancakes. I’m made stuffed pancakes. I’ve made pie inspired pancakes. And I’ve only touched the surface. The combinations are endless.
My pancakes have gone from flat to light and fluffy. These were my first fluffy pancakes. I attribute this to NOTE 3 (below). Give it a try. You’ll see.
Here are some of my pancakes when they started to get light and fluffier.
Here are some of my more recent pancakes. My food photography has improved tremendously too.
Want to see all of my pancake recipes? Click here.
What’s the secret for incredible pancakes?
1. Measure your flour by spooning gently into a measuring cup and then leveling off with a knife. If you just scoop from the flour bag, it will be much more compact, meaning more flour, meaning tougher pancakes.
2. Use a light hand! Stir ingredients together gently. The more you stir, the tougher the pancakes. Stir only until dry ingredients are moistened.
3. If you want your pancakes even lighter, the best way to get that is to separate the eggs, mix the yolks in the with the batter and whip the egg whites until frothy. If you fold them gently back into the batter–this should be your very last step–your pancakes will be unbelievably light, with an extra-crisp edge.
4. Heat the pan (or griddle), but not too much. Flick some water at the preheated surface – if it jumps and sizzles, the pan is ready. You want to keep the temperature at medium or slightly cooler – to get browning, but to allow the bubbles to form on the surface before the first side gets too dark.
5. Put only enough oil in the pan to lightly coat it. I use a basting brush to spread the oil.