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

FAQs

What is the trick to fluffy pancakes? ›

The carbonation from seltzer (or soda water) creates air bubbles, ensuring your flapjacks are airier and lighter. If you want to know the secret to fluffy pancakes, simply skip out on the liquid that the pancake recipe calls for and use seltzer water instead.

Too much egg, however, will make the pancake dense and custard-like; not enough will make it drier and more biscuit-like. Baking powder and baking soda are the chemical leaveners typically used in pancakes. They are responsible for the bubbles in the batter, and for making the cakes light and fluffy.

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.

Milk helps make pancakes fluffier than water. Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results.

Over mixing develops the gluten in the flour, leading to tough and dense pancakes. Let the batter rest before cooking it, about 5-10 minutes is enough if you have mixed correctly. While it rests, the flour absorbs the liquids, the lumps will smooth out somewhat and the gluten has a chance to relax.

Baking powder and baking soda are the leavening ingredients responsible for making pancakes light and airy, but add too much and they'll make your pancakes taste chalky, and add too little and you'll risk your pancakes turning out limp (via Bon Appetit).

Typical leavening agents in pancake recipes are baking soda and or baking powder. For your best chances of achieving light and fluffy pancakes use a recipe that includes both of those leavening agents, baking soda and baking powder.

Once your griddle hits the 350°F to 375°F range (ideal for cooking pancakes), it's easy to maintain that temperature, ensuring a full batch of perfectly cooked pancakes. There won't be any dark bottoms that need to be served burned-side-down or raw batter surprises when cutting into your stack.

What happens if you overbeat pancake mix? ›

Overmixing the Batter

Overmixing can lead to tough, chewy pancakes. That's because excess stirring can overdevelop gluten. Instead, make a well in your dry ingredients and stir in the wet components. Whisk until the batter is just combined.

Milk adds both flavor and texture to pancake batter, so if you are looking to make pancakes without milk, a simple swap to water doesn't always do the trick. For pancakes made without milk, you'll want to add some flavor through melted butter and vanilla extract.

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.

o GRIDDLE CAKES: These include PANCAKES, WAFFLES, CRUMPETS. Usually leavened with baking powder or soda and cooked quickly with very little fat. You can flavor them as you like and serve them with fruits or syrups or fresh butter.

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.

Pancake lovers' biggest complaint when adding water instead of milk is that the flavor seems to change. Pancakes aren't as richly flavored with water. There are a few ways to improve your batter when you've used water, including: Add extra butter.