Thick, Fluffy American Pancakes
Pancakes work when you mix the dry and wet ingredients separately, then fold them together so lightly that small lumps remain. Over-mixing develops gluten and turns them rubbery. Cook on medium-low heat with barely any fat in the pan.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Calories
- 280
Photo: Andy Li — CC0 · Wikimedia Commons
Pancakes are the easiest breakfast in the world and the one most often ruined. The cause is always the same: over-mixing. The batter is supposed to stay lumpy — that is not a flaw, that is the recipe.
Method
-
1
Combine the dry
Whisk the flour, sugar, baking powder and salt together in a bowl so the raising agent is evenly distributed through the flour.
-
2
Combine the wet
In a second bowl, whisk the milk, egg, melted butter and vanilla until smooth and evenly blended.
-
3
Fold, don't beat
Pour the wet into the dry and stir exactly ten times with a spoon. Small lumps must remain in the batter. Let it rest for five minutes.
-
4
Cook on medium-low
Heat a non-stick pan over medium-low and wipe it with the barest film of butter. Pour a quarter-cup per pancake. When bubbles break the surface and the edges set, about two minutes, flip and give it thirty seconds more.
⏱ 15 min -
5
Serve hot
Serve immediately with honey or maple syrup, butter and fresh fruit, because pancakes stiffen noticeably as they sit.
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Tips that actually matter
- The lumps are required. Over-mixing is the single reason pancakes come out rubbery.
- Medium-low heat gives an even golden colour. High heat scorches the outside while the middle stays raw.
- The five-minute rest lets the baking powder start working, which is what makes them rise higher.
People also ask
Mine came out rubbery.
Over-mixed. Stir ten times only, and leave the lumps exactly where they are.
They came out flat, not thick.
Either the baking powder is old, or the batter rested too long. Use fresh baking powder and cook five minutes after mixing.
Can I make the batter ahead?
It is much better made just before cooking. If you must prepare ahead, mix and store the dry ingredients only and add the wet at the last minute.
Cook mode
Thick, Fluffy American Pancakes
-
1
Combine the dry
Whisk the flour, sugar, baking powder and salt together in a bowl so the raising agent is evenly distributed through the flour.
-
2
Combine the wet
In a second bowl, whisk the milk, egg, melted butter and vanilla until smooth and evenly blended.
-
3
Fold, don't beat
Pour the wet into the dry and stir exactly ten times with a spoon. Small lumps must remain in the batter. Let it rest for five minutes.
-
4
Cook on medium-low
Heat a non-stick pan over medium-low and wipe it with the barest film of butter. Pour a quarter-cup per pancake. When bubbles break the surface and the edges set, about two minutes, flip and give it thirty seconds more.
-
5
Serve hot
Serve immediately with honey or maple syrup, butter and fresh fruit, because pancakes stiffen noticeably as they sit.
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