As suggested by my blog name, I am an ardent lover of breakfast foods—especially pancakes. When it comes to pancakes, I believe that the thicker and fluffier they are, the better! This remarkable recipe was provided by my friend Shelby and is arguably one of the fluffiest pancake recipes I’ve ever tried. Gently infused with cinnamon, these pancakes serve as an ideal base for a variety of toppings, such as fresh fruits, maple syrup, Nutella, peanut butter, and much more. These pancakes gained considerable attention during my pancake recipe comparison!

What Makes These Pancakes So Fluffy?

Unlike most pancake recipes that use granulated sugar, this one opts for powdered sugar. The inclusion of powdered sugar, which contains cornstarch, softens the proteins in the all-purpose flour, resulting in a cakier and softer texture. (It’s worth noting that organic powdered sugar usually includes tapioca starch rather than cornstarch, but either works well in this recipe.) The sweetness of powdered sugar is subtly diluted by the cornstarch, which maintains a pleasant balance of flavor without making the pancakes overly sweet.

This pancake batter is uniquely thick and stiff—allowing minimal movement in the pan, except for the sluggish bubbles that break through the pancake’s surface. The result? Tall, soft pancakes that are a delight to enjoy!

Ingredients for Fluffy Pancakes

These pancakes are notably versatile; you can use any type of milk or flour you prefer. Just remember to let the batter rest for a few minutes before cooking so that the liquid can properly absorb into the flour, thickening the mixture nicely.

Here’s what you’ll need:

• All-purpose flour – alternatives include white whole wheat flour, a mixture of whole wheat and all-purpose flour, spelt flour, or a gluten-free 1:1 flour blend.
• Powdered sugar – either regular or organic will work perfectly.
• Baking powder.
• Cinnamon for that added warmth and flavor.
• Milk of your choice – whole, skim, almond, oat, soy, etc. I often warm mine in the microwave for about 10-15 seconds to take the chill off.
• Large eggs – using room temperature eggs aids in emulsifying the ingredients in the batter. If you forget to take them out early, you can soak the eggs in hot water for a few minutes to bring them to room temperature.
• Butter – you can choose either salted or unsalted butter. If you prefer unsalted, a pinch of salt can be added to the mixture.

How to Prepare These Delicious Pancakes

To begin making your pancakes, simply whisk together all dry ingredients. I usually combine the wet ingredients (milk and egg) directly with the dry ingredients—no need to dirty an extra bowl! Ensure that all ingredients are at room temperature for best results.

Why are room temperature ingredients important? A common mishap when making pancake batter is pouring warm melted butter into a cold mixture (which includes cold milk and eggs). This can cause the butter to seize, creating greasy lumps that won’t blend into the batter. Therefore, it’s crucial to make sure all ingredients are at room temperature! You can quickly bring the milk to temperature by microwaving it briefly and soaking cold eggs in hot water for a few minutes if needed.

When the milk mixture is almost blended into the flour mixture (take care not to overmix, as this can lead to chewy pancakes), add in the melted butter and mix until fully incorporated. Small lumps in the batter are acceptable and actually contribute to the fluffiness of the pancakes!

Let the batter rest while you preheat a large skillet over medium heat. Contrary to popular belief, I don’t think the first pancake is always doomed to fail; it usually turns out fine as long as your pan is adequately heated and greased. You can use a little oil or butter to grease your pan, then use a quarter-cup measuring cup to pour the batter into the skillet. Here are a few tips:

• The more fat you use, the crispier the edges of the pancake will be.
• If you prefer a smooth, golden brown surface, use a paper towel to remove most of the excess fat from the pan, leaving only a thin layer before adding the batter.
• If you like a speckled appearance with crispier edges, leave the melted butter/oil in the pan when pouring the batter.

Cook for 2-3 minutes on the first side until bubbles start appearing on the surface. Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown. If the surface of the pancakes is browning too rapidly, reduce the heat to medium-low. Repeat the process with the remaining batter.

If you happen to have any leftover pancakes, they reheat beautifully! Store them in an airtight container in the fridge and reheat them either in a toaster oven or on the stovetop for delightful, crispy edges.

Are you searching for more breakfast recipes? Check these out:

Frequently Asked Questions (FAQ)

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that using whole wheat flour may result in denser pancakes. To strike a balance, consider using half whole wheat flour and half all-purpose flour for a lighter texture.

2. Can I use a dairy-free milk alternative?

Absolutely! You can use almond milk, oat milk, soy milk, or any other plant-based milk in this recipe. Just make sure it is unsweetened for the best flavor balance.

3. How can I make these pancakes healthier?

To make these pancakes healthier, consider using whole wheat flour, reducing the amount of powdered sugar, or substituting with a natural sweetener like maple syrup. You can also add in mashed bananas or applesauce for additional natural sweetness and moisture.

4. Can I make the batter ahead of time?

While it’s best to cook the pancakes fresh, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just ensure to give it a good whisk before cooking as it may thicken further.

5. How do I store leftover pancakes?

You can store leftover pancakes in an airtight container in the refrigerator for up to three days. To reheat, you can use a toaster or stovetop, adding a little butter if you want to restore some crispiness to the edges.