Classic Fluffy Pancakes Recipe – How to Make Fluffy Pancakes

Fluffy pancake for breakfast, an easy delicious homemade pancake recipe made with simple ingredients. Almost fail proof recipe of pancakes that gives a perfect stack of pancakes if you follow the exact proportions of ingredients.

Pancake is an awesome breakfast food which basically is a round shaped thin flat cake prepared over a frying pan or griddle.It is also known as hotcake, griddlecake or flapjack.

The pancake’s shape and structure varies worldwide for e.g it is more like a crepe in Britain but in America, they are similar to drop scones.

I can totally dig into a stack of well-made pancakes at any time of the day. But typically these are considered a breakfast food. the classic recipe of pancakes uses while flour or maida, but these days like any other recipe people who are health conscious go for a variety of flours. I sometimes make Oatmeal pancakes or ragi pancakes too. But there are some times when you need just this beautiful fluffy and light pancake I always use this recipe.

In Britain, they also celebrate a “Pancake Day”, when perishable ingredients have to be used up before the fasting period of Lent and is celebrated by having pancakes.Pancakes can be both sweet or savory and we can easily find the ready to cook batter of pancakes in markets nowadays.

Not only the rest of the world, India too has many forms of pancakes like uttapam, cheela (savory pancakes), Moong dal cheela, malpua (sweet Indian pancake) etc. and hence we also could not save ourselves from this pancake madness. Today I am sharing with you the secret to make the tastiest and fluffy pancakes you will ever have. Come lets cook.

There are many pancakes recipes that people swear by and those give you fabulous results. I have one such foolproof fluffy pancake recipe that as never failed me till date. And not too many confusing or fancy ingredients in this pancake recipe. Just a few of the ingredients that are most easily available in the kitchen. You have got yourself a delicious stack of pancakes within no time.

Pancake Toppings

In this pancake recipe, I ave used mangoes because the season is almost over and I just wanted to savor them a bit more. You can go ahead and add strawberries (if available), any berries that you can get. Banana and chocolate topped pancakes taste almost like heaven and sometimes I use frozen strawberries thawed and sprinkled with some powdered sugar. If none of the fruits are available or you are not in the mood for fruits. These light and fluffy pancakes taste good with a blob of butter and honey as well.

How to Make Fluffy Pancakes

• You can use whole wheat atta too in place of all purpose flour.
• you can make fluffy pancakes without eggs using chia seeds, mashed banana, cornstarch or applesauce in place of eggs.
• The secret is to get the stove temperature perfect. It will take 45 seconds for the holes to appear so cook each side for about 30 seconds most or 1 minute for an entire pancake.
• You can mix the dry ingredients together and keep a batch saved for when you want pancakes for next time. Just add eggs and milk at the time and you are ready to go.

If you are a pancakes or waffle lover you might want to try Oatmeal pancakes, ragi pancakes or these Classic Buttermilk Waffles for breakfast

Classic Pancakes

Fluffy pancake for breakfast, an easy delicious homemade fluffy pancake recipe made with simple ingredients. Almost fail proof recipe of pancakes that gives perfect stack of pancakes if you follow the exact proportions of ingredients.

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Course Breakfast, brunch

Cuisine continental, english

Ingredients

• 200g g all purpose flour maida
• 2.5 tsp baking powder
• 2-3 Tbsp powdered sugar
• 1 whole egg
• 200 ml milk
• 5 ml vanilla extract or essence
• 30g g butter

Instructions

1. Put maida, baking powder, sugar and salt in a bowl and mix well and keep aside.
2. Add egg, milk and vanilla together and whisk till no lumps.
3. Heat a pan on low to medium heat or griddle on stove and add ½ tsp of butter to melt. Use paper towel and wipe most of the butter off.
4. Pour 1/4 cup batter into the middle of the pan and spread it slightly with same ladle.
5. When holes start to appear appear on top surface which will take about 40-45 seconds on low medium heat flip the pancake and cook the other side till light brown.
6. Take it out of the pan and cook all the pancakes till all the batter is used up.
7. Use butter again after 2 to 3 pancakes or depending on your non stick.
8. Serve hot with honey, maple syrup, fruits, butter on the side or as toppings.