The Best Pancake Recipe - The Wholesome Dish (2024)

FAQs

What makes restaurant pancakes taste so good? ›

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

First, Ramsay mixes 100 grams of flour (about 3/4 cup), 300 mL of milk (about 2 Tbsp.), and two whole eggs into a bowl. After 15 minutes, he sprays a hot nonstick pan with oil before pouring in one full ladle of the mixture into the center of the pan.

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.

Can I Use Water Instead of Milk in Pancakes? 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.

In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and baking powder. Stir in the buttermilk, melted butter, eggs, and vanilla. Pour ¼ cup of pancake batter for each pancake onto the griddle. Cook until the edges start to set and the pancakes are golden-brown underneath.

Of course, we only use real eggs and separate the whites from the yolks to order. Our buttermilk pancakes are low fat. We make them from scratch using a low fat powdered buttermilk, and a low fat powdered skim milk. We also only use hardwheat unbleached flour.

Three French crepes filled with sour cream, topped with powdered sugar & sour cream.

The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.

What is Larry Moore pancake recipe? ›

Larry's Basic Pancake Recipe Ingredients: 1 egg 1 cup milk 1 cup flour 2 tablespoons vegetable oil 1 tablespoon sugar 3 teaspoons baking powder 1/2 teaspoon saltBlend egg, milk and oil. Blend dry ingredients together. Add to liquids. Beat until moistened.

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.

Whether you are making your own batter or using a pancake mix, the the secret to fluffier pancakes rests in air pockets. Yes—air pockets. Air pockets make the difference between a pancake and crepe, which means it's crucial that you get the perfect amount of bubbles in your batter to form a fluffy pancake.

The secret is in the egg whites!

Yep, egg whites are THE determining factor here. To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed. They'll start turning creamy, which means it's time to add them to the pancake mixture.

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.