What makes fluffier pancakes: milk or water?

The tallest, fluffiest pancakes are made with milk or buttermilk. These liquids will make the batter quite thick, which leads to a really fluffy texture. Water will work, but you'll get a much lighter pancake without the tall, fluffiness of traditional pancakes. Since that's kind of the point, use either regular milk or non-dairy milk for the best results.

Do you have to let pancake batter rest before cooking?

It's highly recommended! For the best pancakes, allow the batter to rest for 10-30 minutes before cooking your pancakes.

Is it best to cook your pancakes with butter or oil?

Although either can be used for cooking, butter burns at a much lower temperature than oil. If this happens, your pancakes will absorb the browned and burnt milk solids, which gives them a black, dirty look on the outside. They can still be eaten, but they aren't nearly as appetizing. Use either vegetable oil or a neutral cooking oil that can tolerate high temperatures, like coconut oil or avocado oil.

Best Old Fashioned Pancakes

Description

Made with common ingredients already hiding in your pantry, these Old Fashioned Pancakes are soft, tender, fluffy, and so easy to make! Just whisk the ingredients together, let the batter rest, then cook and serve the most perfect homestyle pancakes with a dollop of butter and a drizzle of maple syrup. Perfect for lazy Sunday mornings!

Ingredients

1 cup all-purpose flour
2 1/4 teaspoons baking powder
1 1/2 tablespoons granulated sugar
1/4 teaspoon salt
1 1/4 cup milk
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
1 large egg
vegetable oil
butter and maple syrup (for topping)

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Instructions

In a large mixing bowl, sift together the flour, baking powder, sugar and salt.
In a medium mixing bowl, whisk together the milk, butter, vanilla and egg.
Add the wet ingredients to the dry ingredients and whisk until just combined (will be lumpy). Do not over mix. Let the mixture sit for about 10 minutes.
Dampen a paper towel with vegetable oil and rub on a large frying pan or griddle. Heat pan over medium heat and add pancake batter using a 1/4 measuring cup. Pour as many as fit in your pan or griddle.
Cook for 1-2 minutes until small bubbles have began to form on the surface and edges and the pancake is golden brown. Flip the pancake over and cook for another 1-2 minutes until the other side is also golden brown.
Repeat until batter is used up.
Serve with pats of butter on top, a drizzle of maple syrup, and/or fruit.

Notes

Thick or thin pancakes: For a thick pancake, add a little less milk. For a thinner pancake, add more milk until you reach your desired consistency.

How to store: Allow the pancakes to cool to room temperature, then store them in an airtight container in the fridge for 3-4 days. To keep them from sticking, you can set a small sheet of parchment paper between each one.

How to reheat: There are several ways to reheat pancakes. If you need breakfast quickly, pop them in the microwave for about a minute. They can become overly soft or a little soggy like this, though. For a better texture, toast the pancakes in a large skillet over medium heat or bake them in the toaster oven at 350 degrees F for a few minutes.

How to freeze: Leftover pancakes freeze really well! For best results, place a piece of parchment or wax paper between each one and stack them in an airtight container. Freeze for 2-3 months and thaw in the fridge before reheating.

Prep Time: 5 minutes
Wait Time: 10 minutes
Cook Time: 5 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American