How can I make my pancakes fluffier?

Question

I make pancakes with this buckwheat mix I have, it's really healthy for you...anyway, they taste pretty damn good, but they come out flat. I like my pancakes fluffier, like bisquick. Is there something I can add, like baking soda or baking powder, to make them fluff up? I've tried adding more of the mix to make them thicker, but they still flatten out too much. I'd like them fluffy.

Come on people read the details - I tried using more mix and less liquids and it didn't work. Also, adding more milk will probably just make them thinner and flatter. As far as "frying" them correctly, how would you suggest? I use a cast iron skillet, lightly oiled with canola oil, over medium-low heat.

Answer 1

Don't over mix the batter. Leave a few lumps in it. If you over mix the batter, you will develop the gluten and the pancakes will be tough, not tender.

Make sure the griddle is hot. A few drops of water sprinkled on the surface should dance.

To get the right size of nice, round cakes, use a 1/4 or 1/3 cup measure with a handle on it.

Hot pancakes are better cakes. Heat the serving plates in the oven on the lowest setting and serve the pancakes on these heated plates. (But not around small children.) Keep extra cakes warm in the oven.

1. Use a low gluten flour. We like to use unbleached pastry flour in our recipes—that’s what our mixes are made with—but all purpose flour will do. Bread flour makes for a pancake that it too tough and chewy.

2. Don’t over mix. Mixing develops the gluten in the batter. Mix the dry ingredients together to dispense the leavening throughout the flour. Mix the recipe’s wet ingredients together in another bowl. Pour the wet ingredients into the bowl with the dry ingredients and mix until just moistened. There will still be lumps. That’s okay—they’ll cook out.

3. Get the batter the right consistency. The batter should be runny enough that it will spread on the griddle. If it is too runny, the pancakes will be crepe-like. As you progress through the batch, the batter will tend to become thicker as the leavenings work. Add a little more water or milk as needed but remember to stir minimally.

4. Prepare the griddle. Very lightly grease the griddle with a little shortening or with an aerosol can of vegetable oil.

5. Get the griddle hot enough. Set the griddle on high or medium-high heat. When the griddle is hot enough, water droplets will dance on the surface. After putting batter on the griddle, turn the heat to medium.

6. Cook uniform-sized pancakes. Use a 1/3-cup measure for medium-sized pancakes and a 1/2-cup measure for larger pancakes.

7. Cook it right. You can tell when it’s time to turn the pancake by watching the bubbles form and watching the edges of the pancakes. The bubbles tend to cook into little craters and the edges will be dry-looking when the pancake is ready to turn. A little practice makes perfect.

8. Keep your pancakes hot. Pancakes are best if steaming hot. As you take the pancakes off the grill, cover them lightly with aluminum foil. If it’s going to be more than a few minutes before they are eaten, stick the loosely covered plate in an oven heated to 275 degrees. For a special touch, heat the empty plates in the oven before serving.

Answer 2

1

Answer 3

Fluffy Bisquick Pancakes

Answer 4

I love buckwheat pancakes also. They never come out as fluffy as a "white" flour pancake, whether it's Bisquick or all purpose white flour. What I've found works is to add a little baking soda, but it's still not as fluffy. You're right that less liquid also helps and don't overmix your batter, just moisten all of it. Stir by hand, not with a mixer.

Hope this helps.

Answer 5

Add a a bit of baking powder, maybe around a half teaspoon... if that doesn't work try baking soda (adding to the dry mix of course). then a mix of the two.. then try a bit more.
after that if not satisfied, try making them from scratch... it's really not hard. Also, buckwheat is a fairly heavy grain that doesn't rise like wheat flour does.

Answer 6

does it matter when you make a stack? as long as they taste good........stack'em high..........try turning up the heat a little each time and experiment with temp first. heat tends to make things expand and or burn.....so keep an eye out. next put sum of that Bisquick in the mix......you never know

Answer 7

Seperately the egg whites and beat them till they are stiff, stand straight up. and mix into the pancake mix after you add the water then and then add the lightly mixed yokes.

Answer 8

Substitute club soda for all or part of the water.

Doc

Answer 9

Use carbonated water in the mix. (Fizzy water). Actually, a glug of beer in the mix helps too!

Answer 10

add more milk and eggs.is u like to make it crispy on thr outsite add brown sugar.