how do i make nice, fluffy pancakes from scratch?

Question

ok so i have the mix so what do i use. everytime i make them they turn out flat. do i use milk or water? eggs or no eggs? help please i love pancakes.

Answer 1

Here is the recipe that I use all the time...courtesy of Alton Brown

This is the dry mix. You can store it for up to three months.
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Combine all of the ingredients in a lidded container. Shake to mix.
"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Answer 2

1

Answer 3

FLUFFY PANCAKES

Dry Ingredients:

1 1/4 cup flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
pinch salt

Liquid Ingredients:

1 1/4 cups milk
1/4 cup oil or melted butter
1 egg
1 teaspoon vanilla

In a medium bowl, combine dry ingredients. In a measuring cup, combine liquid ingredients.
Pour liquid ingredients into dry ingredients and mix to combine.

Preheat frying pan. When frying pan is hot enough, a drop of water will "dance" and sizzle away.

With a good non-stick frying pan, you won't have to use cooking spray. If not, use cooking spray or a small pat of butter.

Pour a soup ladle full of batter into the frying pan.

Flip when the top has bubbles and a half inch of the edge looks dry.

Cooks Note: Variation - For extra fluffy pancakes, separate the egg and whip the white until soft peaks form. Buttermilk may be also be used instead of milk - reduce baking powder to 1 1/2 teaspoons and 1/2 teaspoon soda. Add 1/2 teaspoon vanilla, if desired.

Makes about eight 8-inch pancakes.

Answer 4

First off ditch the mix. While mixes can be fast and easy, unless you are using a really, really good brand like Krusteaz they are just more work to make fluffy pancakes.
Second, when you make the pancake batter don't mix it to death. There should be little air bubbles in the batter, and it should be slightly thick.

You can also use Club Soda, Ginger Ale, or a really REALLY good Vanilla soda. I've used all of the above items in pancakes.

My grandpa used to make the most WONDERFUL fluffy, flavorful pancakes by using Club Soda as the liquid element.
Actually the Vanilla soda was more of a spur of the moment inspiration my sister and I had one time when I was visiting her. We wanting to make Club Soda Pancakes, but the only thing we had in the house was a Vanilla soda so it was either use it or run to the grocery store before breakfast. We both figured it would work, and it was wonderful.

Answer 5

I usually make Biscuik pancakes, but on the occasion that I don't, here are some of the tips I can share with you!

1. Yes, eggs are a must, but separate the yolks from the whites
and beat the whites until they are fluffy. Fold them into the
batter after you have mixed the solids with the liquids.

2. Milk will give the batter a richer flavor, but you can also include
orange or pineapple juice to give it a distinctive zip

3 Try a tablespoon of baking powder, adding it too your dry
ingrediants.

Answer 6

2 cups flour 2 cups buttermilk 1 tsp. baking soda 2 tsp baking powder 1/4 cup honey (optional) 1 tsp salt 2 eggs 1/4 cups oil Mix all ingredients well. Makes 10-14 pancakes Can also be for waffles. Excellent and fluffy!!

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Answer 7

Use a 1/2 tsp of baking powder.
What mix do you have? If you have a box mix, make according to directions, but I'm telling you add 1/2 tsp of baking powder! :)

If you want one from scratch, go to allrecipes.com and search, this site is great because people who have used the recipes make comments on them and you can really get a feel of whether this is what you're looking for or not.

Answer 8

I recently heard that if you replace all of the liquid requirements with CLUB SODA that they will be extremely fluffy! I haven't tried it but a friend did and they were pretty darn awesome!