Панкейк

Staff Picks

Greek Yogurt Blueberry-Lemon Pancakes

Rating: Unrated

6

Light, fluffy, and bursting with fresh blueberries and a pop of lemon in every bite. Good served with butter and maple syrup or a sprinkle of confectioners sugar.

By

lutzflcat

Oatmeal-Banana Pancakes

Rating: Unrated

2

These delicate, crepe-like pancakes are dairy free and easy to make. Your kids will love them! Serve with sliced bananas, syrup, and butter.

By

Yoly

Skillet Strawberry Pancake

Rating: Unrated

92

For people like me, who can’t make good pancakes, this recipe is perfect. Everything is cooked in the oven in one single skillet, giving the plus of easy clean up. Serve with maple syrup.

By

Rita

Whole Wheat Pancakes from Scratch

Rating: Unrated

18

If you have whole wheat pancakes instead of white flour ones, are you allowed an extra piece of bacon? Probably. Or just start your morning off hearty and healthy with these easy whole wheat pancakes.

By

ChefTony

Almond Meal Pancakes

Rating: Unrated

20

It’s always nice when the best version of a recipe is also the easiest. After testing many almond flour pancake recipes that always came out unbalanced in different ways, I now give you the most texturally and *tastily* superior one of them all. Oh, and they are gluten-free, in case you’re wondering. Serve with fresh fruit coated in maple syrup!

By

Chef John

Sponsored By Food Wishes

Blue Cornmeal Pancakes

Rating: Unrated

130

This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you’re ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they’re very hungry.

By

UBERGRRL

Low-Carb Pancakes or Crepes

Rating: Unrated

30

Serve topped with cream cheese or whipped cream and a selection of berries, or maple syrup.

By

Larissa McDowell

Good Old Fashioned Pancakes

Rating: Unrated

13187

This is a great recipe that I found in my Grandma’s recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

By

dakota kelly

Sponsored By Allrecipes Magazine

Fluffy Pancakes

Rating: Unrated

11959

Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.

By

kris

Sponsored By Allrecipes Magazine

Pumpkin Pancakes

Rating: Unrated

2341

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

By
Anonymous

Sponsored By MyPlate

Pancake Recipe From Scratch

Pancakes are a delicious way to start your day. They are not hard to make at all, and a beginner cook can easily make these from scratch. There is no need to buy the frozen ones, they are not as tasty or as light and fluffy as ones that you make yourself. They do have pancakes mixes that work well and taste good, but you are paying a lot more for the convince of having all the dry ingredients measured out and put into a box for you. You can easily do this yourself at home. You can even mix up a double batch and store some in an airtight container to use another day. Pancakes are not only good in the mornings, they make a quick, tasty and easy dinner as well when you are in the mood for something light. You can also change them up easily with add ins.

 

Here is an easy pancake recipe from scratch

You will need the following ingredients, if you want to make extra batter, just double or triple the ingredients:

— 2 cups of flour,

— 1/4 cup of granulated sugar,

— 1 tablespoon of baking powder,

— 1/2 teaspoon of salt,

— 2 eggs,

— 1/4 cup of vegetable oil,

— and 1 1/2 cups of milk.

Break the eggs in a bowl, beat them, add the milk and oil. Set that bowl aside. In a different bowl mix all the dry ingredients. Now add the dry ingredients into the liquid, mix it but not too much, it should be a bit lumpy, the more mixing you do, the tougher your pancakes will turn out.Put a little butter or oil on a griddle or frying pan, let it heat up, pour some batter onto the pan, you can make your pancakes small, like silver dollar ones, or large. Let it cook until you see bubbles on the top and the edges are dry, once you see that flip and cook the other side. The other side doesn’t take as long. Serve with butter and maple syrup, or you can sprinkle powdered sugar over them.If you would like, you can add blueberries to the batter for blueberry pancakes, or chocolate chips for chocolate chip pancakes. You can also mash a banana up in the batter to make yummy banana pancakes. Your family will enjoy the pancakes and you saved some money by making the batter yourself.

21.12.2010. 13:56

Fluffy Pancake Recipe

This homemade Pancake recipe makes soft & fluffy pancakes that are just waiting to be topped with syrup and devoured

4.7 from 7 votes

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Breakfast

Servings 4 Serves

Ingredients 
US CustomaryMetric
 
1x2x3x

Instructions 

• In a large bowl mix together the flour, baking powder and salt with a wooden spoon. Set to the side.
• In a smaller bowl crack in the egg, pour in the milk and vanilla essence. Add the melted butter and use a fork to mix the ingredients together.
• Make a well in the dry ingredients and pour in the wet. Fold the batter together with a wooden spoon until there are no longer any large lumps.
• Heat a heavy based pan like cast iron over medium low heat. When the pan is hot add a knob of butter and wait until it melts. Measure out ⅓ cup of the pancake batter and pour it into the pan.
• Cook the pancake for 2-3 minutes each side, flipping when bubbles start to appear on top. Repeat with remaining batter.
• Serve the pancakes stacked high with butter and maple syrup. Enjoy.

Notes

You can add other flavourings to the pancakes such as blueberries or chocolate chips. Add the extra ingredients at the same time as you combine the wet and dry ingredients.4 tsp is the correct measurement for baking powder. Make sure you are not using baking soda as this will make the pancakes horribly bitter.

Nutrition

Serving: 2PancakesCalories: 329kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 3gCholesterol: 49mgSodium: 765mgPotassium: 178mgFiber: 1gSugar: 4gVitamin A: 183IUVitamin C: 1mgCalcium: 354mgIron: 4mg

Tried this recipe?Mention @recipesbycarina or tag #recipesbycarina!

Pro tip: Keep a STANDBY PANCAKE MIX!

Homemade pancakes aren’t complicated to make, but sometimes it’s that much more appealing if there’s a ready made mix in the cupboard, just like the ones you can buy at the store!

Just measure out the dry ingredients and pop them in a ziplock bag, jar or airtight container, then when you want to make fresh pancakes, just add the wet ingredients!

To make a handy shake ‘n pour bottle like pictured above, you’ll need a 1.5L/1.5Qt+ bottle to leave enough headroom for the required liquids + shaking. I mix the wet ingredients in a jug then pour it in then shake away!

Now, go forth and elevate your morning by making a big stack of these soft, fluffy, golden pancakes! TELL ME what you top YOURS with! – Nagi xx

WATCH HOW TO MAKE IT

Simple Fluffy Pancakes recipe video!

Hungry for more? Subscribe to my newsletter and follow along on , and Instagram for all of the latest updates.

Simple, Fluffy Pancakes

Author: Nagi

Prep: 5 mins

Cook: 15 mins

Total: 20 mins

4.98 from 47 votes

Servings13 pancakes

Tap or hover to scale

Recipe video above. Simple, fluffy pancakes made from scratch, an essential that everyone should know! These are soft and fluffy, easy to make, and not too sweet so you can go wild with toppings. The key is getting the batter consistency right so it is easy to spread but doesn’t spread too thinly so you get nice fluffy pancakes.

Ingredients

• ▢ 2 cups / 300g plain / all purpose flour (Note 1)
• ▢ 4 tsp baking powder (Note 1)
• ▢ 1/4 cup / 55g white sugar (caster / super fine is best but not essential)
• ▢ Pinch of salt
• ▢ 1 egg
• ▢ 1 3/4 cups / 435 ml cups milk (any type, any fat %)
• ▢ 1 tsp vanilla extract or essence
• ▢ 4 tsp butter , for cooking

Instructions

• Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
• Add egg, milk and vanilla. Whisk until lump free — no longer than 30 seconds.
• Heat a non stick skillet — use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use paper towel to mostly wipe the butter off (this is the trick to avoid a dodgy 1st pancake).
• Pour 1/4 cup batter into the middle of the fry pan (I use a slightly heaped ice cream scoop with lever, standard is 1/4 cup).
• Swirl pan lightly to spread or use the ice cream scoop edge to spread into 11cm / 4.5″ circle (ruler is a must) (joking!).
• When bubbles rise to the surface (see video), flip and cook the other side until golden.
• Remove and keep warm in a low oven.
• Use more butter every 2 to 3 pancakes — depends how good your non stick coating is.
• Serve with toppings of choice!

Recipe Notes:

1. Flour: The flour and baking powder can be replaced with 2 cups + 1 tbsp self raising flour. The flour can also be substituted with whole wheat flour.
2. STOVE TEMP: The trick with pancakes is getting the stove temp perfect — it should take 30 seconds for the bubbles to appear then 30 — 45 seconds on the other side until golden, 1 minute per pancake. So adjust as you cook, and if you’re impatient like me, get 2 pans going at the same time!
3. Some TOPPINGS: Butter, maple syrup, fruit sauces, jam, cream, lemon juice + sugar (this is terrific), bacon + maple syrup (heart attack risk is worth it), yoghurt, macerated strawberries (1 cup chopped strawberries tossed with 1 tbsp white sugar, leave for 10 minutes = strawberries in red juice, see photo in post).
4. PRE-MADE PANCAKE MIX: Place the flour, salt, baking powder and sugar in a ziplock bag, large jar or bottle. Then add the egg, vanilla and milk when you want to  make up a batch of pancakes! If you want to be able to add the liquids into the jar or bottle then pour the batter straight into the pan, it will need to be 1.5L/1.5Qt or greater. The bottled pictured in post is a 2 litre milk carton (only dry ingredients are in it). 
Click here for printable instruction labels (nothing fancy but does the job!).
5. Nutrition per pancake assuming only half the butter is consumed (because most is wiped off), excluding toppings because I cannot be held responsible for how much you load up your pancakes! And yes, this recipe makes 13 pancakes. Because it’s just how my recipes seem to go — always a weird number.

More pancake recipes

• Extra Fluffy Blueberry Pancakes
• Nutella Stuffed Pancakes
• Fluffy Ricotta Pancakes
• Giant Pancakes – to share!
• Pikelets – mini pancakes!

Oh wait. I don’t want to gross you out, but after I wrote this post, I almost slipped on a puddle of drool when I was cleaning that area. Ewwwwww!

More Pancake Recipes

Rating: Unrated

111

Quick, easy, delicious pumpkin pancakes from scratch. Developed for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Serve warm with butter and syrup.

By

kcryss

Rating: Unrated

2948

A very light and fluffy pancake that requires fresh buttermilk, but it’s the best I’ve ever made!

By

BURYGOLD

Rating: Unrated

16

If you’re a fan of our banana bread, then you’re gonna love this, since it’s based on that recipe. As easy as that is to make, these are even easier. I really think that this threads the needle between something that has the flavor of banana bread, but that is very close to the texture of a classic pancake. Top with butter and banana slices and serve with warm maple syrup.

By

Chef John

Rating: Unrated

714

This batter makes light, fluffy, and delicious pancakes. I have been making them for years and everyone that tries them wants the recipe.

By

NICDELIS

Rating: Unrated

38

This is an authentic Swedish pancake recipe that was taught to my father by his mother, who was born in Sweden. My father then passed it to me. Kids love them. Never any leftovers when I make them. To serve, you can spoon melted butter over pancakes and sprinkle with sugar, or serve with lingonberry sauce. You can also use the batter to make crepes.

By

Amber Adamson Kincheloe

German Apple Pancake

Rating: Unrated

456

Also known as a Dutch baby, this is a terrific ‘special day’ recipe. If you are strapped for time, you can start it the evening before and pretty much pop it in the oven. The presentation is excellent! You can shorten the preparation time by using apple pie filling, but the crisp of new apples really makes it.

By

Mollie_Cole

Rating: Unrated

3

These are quick, easy, and yummy pancakes. They are flexible, too, according to your dietary needs. I have tried many recipes, and this one is simple and fail-proof! Fluffy flapjacks every time. Caution: very filling.

By

Jackie HealthyWitness

Rating: Unrated

789

Anybody can add water to a boxed pancake mix, but you’re better than that! These pancakes are not too thick, not too thin, but tender, light, buttery, and delicious.

By

Chef John

Sponsored By Food Wishes

Rating: Unrated

1076

My husband makes the most fabulous pancakes I’ve ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.

By

Alison

Sponsored By Allrecipes Magazine

Rating: Unrated

348

This delicious recipe is perfect for our Sabbath morning breakfast. One recipe is never enough for my family. The pancakes are always moist and nutritious. I recommend these pancakes to be eaten with hot cinnamon syrup!

By

VERONIQUE_3

Rating: Unrated

377

A childhood favorite of mine. We eat it every Sunday morning. Golden pan style egg dish, with lots of big bubbles while baking. Serve with maple syrup.

By

BRENNASPITZ

Rating: Unrated

139

I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I’m trying to cook with more whole grains, and I heard someone say it’s almost impossible to make a great pancake using 100% buckwheat flour.

By

Chef John

Sponsored By Food Wishes

Rating: Unrated

220

This is my favorite recipe for pancakes. Over time I tweaked a recipe I found, till i got it just right! It makes fluffy pancakes with that little bit of extra from the vanilla and cinnamon! These pancakes are especially good with your favorite berry syrup.

By

Janice

Rating: Unrated

213

I found this a while ago and I love it. Perfect, easy breakfast.

By

cinders

Sponsored By Allrecipes Magazine

Rating: Unrated

108

This has to be one of the best pancakes I have ever had. They smell wonderful and taste like banana nut bread! When you make these on a Sunday morning, they disappear before you know it.

By

CoOkInGnUt

Rating: Unrated

305

Tall, fluffy pancakes are delicious served with butter, syrup, and whipped cream. These tasty pancakes taste like cake. Just go by your instinct and enjoy the baking. Yummy!

By

Epic Guru

Rating: Unrated

250

This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices!

By

Chef John

Sponsored By Food Wishes

Rating: Unrated

357

This was passed down from my mother. I don’t know where she got it, but it was always a special request at brunches. Serve with maple syrup or apple butter.

By

Shirley Smith

Sponsored By Allrecipes Magazine

Rating: Unrated

50

These fluffy, tasty pancakes are super easy. Serve with plenty of butter and your favorite sugar-free syrup.

By

just.a.mom

Rating: Unrated

156

These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake 🙂

By

Kristie Ann

Rating: Unrated

2

These buttermilk pumpkin pancakes are especially great for cold fall/winter mornings! Serve with syrup.

By

Jessica Bosly

Fluffy Pancakes Recipe Ingredients

1½ Cups / 190g Flour – Plain all purpose flour is perfect for this, don’t use self raising flour.

4 tsp Baking Powder – Please make sure you are using baking powder and not baking soda! The baking powder is what give these pancakes their light and fluffy texture!

½ tsp Salt – If you’re using salted butter omit the salt from the recipe.

3 Tbsp Sugar – This is completely optional and not an ingredient I will usually use. I prefer to sweeten my pancakes with syrup after instead but many people prefer their pancakes sweet.

1 Egg – Egg binds the pancake ingredients together, you can use an egg replacer here if you would like.

1¼ Cups / 310ml Milk – I use whole milk for this recipe but most kinds can be used including soy, almond and oat.

4 Tbsp / 60g Melted Butter + more for cooking – Butter can be replaced with oil or margarine both in the pancake batter and for cooking the pan.

½ tsp Vanilla Essence – Use a good quality vanilla essence, extract or paste.

Adam and Joanne’s Tips

• When measuring your flour, before you scoop the flour into your measuring cup, fluff or stir the flour in the container (or bag) first. This aerates the flour and makes the measurement more accurate. Alternatively, you can stir the flour in the container, and then scoop it into your measuring cup. Then when the cup is full, use a straight edge to scrape away the excess flour. Doing this prevents adding too much flour to the batter, which causes the dough to be too thick.
• Substitute for baking powder: To use baking soda instead of baking powder, you will need to swap the milk for sour milk or buttermilk and use 3/4 teaspoon of baking soda. If you do not have buttermilk, you can make homemade buttermilk or “sour milk” by stirring 1 tablespoon of lemon juice or vinegar into the 1 1/4 cups of milk called for in the recipe and setting it aside for 10 minutes. The addition of sour milk is required because, unlike baking powder, baking soda needs acid to work in the recipe. If you go with the baking soda/sour milk combination, the pancakes will be just as fluffy as the original recipe.
• Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and ! Find us: @inspiredtaste

Common Questions about this Fluffy Pancake Recipe

How many pancakes does this recipe make?

You’ll get about 8 pancakes out of this recipe depending on what size you make them. You can use a larger or smaller measure. Also the recipes can be doubled or tippled.

Can I make these a different flavor?

Yes you can, there are so many different options. Blueberries, Chocolate Chips, Nuts and spices can all be added to the batter. Another great way to change up the flavour it to use different toppings like syrups and fruit.

Can I make the pancake batter in advance?

It’s best to make the pancake batter just before you want to cook the pancakes. Making the batter in advance can stop the baking powder working its best which means your pancakes wont be as light and fluffy as they should be. Crepes are a great option for making in advance.

For more Breakfast Recipes Check Out:

Fluffy Pancake Recipe

This homemade Pancake recipe makes soft & fluffy pancakes that are just waiting to be topped with syrup and devoured

4.7 from 7 votes

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Breakfast

Servings 4 Serves

Ingredients 
US CustomaryMetric
 
1x2x3x

Instructions 

• In a large bowl mix together the flour, baking powder and salt with a wooden spoon. Set to the side.
• In a smaller bowl crack in the egg, pour in the milk and vanilla essence. Add the melted butter and use a fork to mix the ingredients together.
• Make a well in the dry ingredients and pour in the wet. Fold the batter together with a wooden spoon until there are no longer any large lumps.
• Heat a heavy based pan like cast iron over medium low heat. When the pan is hot add a knob of butter and wait until it melts. Measure out ⅓ cup of the pancake batter and pour it into the pan.
• Cook the pancake for 2-3 minutes each side, flipping when bubbles start to appear on top. Repeat with remaining batter.
• Serve the pancakes stacked high with butter and maple syrup. Enjoy.

Notes

You can add other flavourings to the pancakes such as blueberries or chocolate chips. Add the extra ingredients at the same time as you combine the wet and dry ingredients.4 tsp is the correct measurement for baking powder. Make sure you are not using baking soda as this will make the pancakes horribly bitter.

Nutrition

Serving: 2PancakesCalories: 329kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 3gCholesterol: 49mgSodium: 765mgPotassium: 178mgFiber: 1gSugar: 4gVitamin A: 183IUVitamin C: 1mgCalcium: 354mgIron: 4mg

Tried this recipe?Mention @recipesbycarina or tag #recipesbycarina!

How to make the BEST Fluffy Pancakes

Measure out the flour, salt and sugar if you’re using it and add to medium sized mixing bowl.

Add in the 4 teaspoons of baking powder. Yes you do need 4 teaspoons and you wont be able to taste it in the pancakes!

Baking powder has no flavor so make sure not to confuse it with baking soda which is very bitter if there isn’t acid in the batter to counteract it.

Using a wooden spoon give the dry ingredients a mix until combined and set the bowl to the side.

In a smaller bowl start to add the wet ingredients. Start with the egg and crack it into the bowl.

Add in your milk. Any type can be used here but I recommend whole milk.

And finally pour in the melted butter, or you can substitute this for oil or margarine if you would prefer.

Give the wet ingredients a mix with a fork until combined.

Pour the wet ingredients into the bowl with the dry. Using a wooden spoon or whisk fold the pancake batter together until you can no longer see any dry flour.

Make sure not to over mix here, it’s completely normal for pancake batter to be slightly lumpy.

In Cast Iron Skillet or medium sized frypan heat a small amount of butter over medium low heat.

Cast Iron is my favorite pan to use for pancakes, it has a heavy base so it keeps the heat really even!

Measure out about 1/3 Cup of pancake batter and pour it into the pan.

You can make the pancakes smaller or larger by just using more or less batter per pancake. 

When bubbles appear on the top of the pancake (about 3-4 minutes) flip and cook on the other side for a further 3 minutes.

Turn your heat up or down here depending on the color of the pancake. It should be lightly golden brown like the photo below. The first pancake is usually a test! 

Delicious Pancake Flavors

Blueberry Pancakes – Add 1 Cup of fresh or frozen blueberries to the dry ingredients

Chocolate Chip Pancakes – Add 1/2 Cup of chocolate chips to the dry ingredients. 

Lemon Pancakes – Add 2 tsp of Lemon Zest to the wet ingredients and replace the vanilla essence with the juice of half a lemon.

Pancakes can also be flavored by toppings so instead of just using maple syrup and butter change it up with chocolate sauce and banana, creme fraiche and fresh berries or whipped cream and salted caramel sauce. 

Other Meredith Sites

• 4 Your Health this link opens in a new tab
• All People Quilt this link opens in a new tab
• Better Homes & Gardens this link opens in a new tab
• Bizrate Insights this link opens in a new tab
• Bizrate Surveys this link opens in a new tab
• Coastal Living this link opens in a new tab
• Cooking Light this link opens in a new tab
• Daily Paws this link opens in a new tab
• Diabetic Living this link opens in a new tab
• EatingWell this link opens in a new tab
• Eat This, Not That this link opens in a new tab
• Entertainment Weekly this link opens in a new tab
• Extra Crispy this link opens in a new tab
• Family Circle this link opens in a new tab
• Fitness Magazine this link opens in a new tab
• Fit Pregnancy this link opens in a new tab
• Food & Wine this link opens in a new tab
• Health this link opens in a new tab
• Hello Giggles this link opens in a new tab
• Instyle this link opens in a new tab
• Martha Stewart this link opens in a new tab
• Martha Stewart Weddings this link opens in a new tab
• Midwest Living this link opens in a new tab
• More this link opens in a new tab
• MyRecipes this link opens in a new tab
• MyWedding this link opens in a new tab
• My Food and Family this link opens in a new tab
• MyLife this link opens in a new tab
• Parenting this link opens in a new tab
• Parents this link opens in a new tab
• People this link opens in a new tab
• People en Español this link opens in a new tab
• Rachael Ray Magazine this link opens in a new tab
• Real Simple this link opens in a new tab
• Ser Padres this link opens in a new tab
• Shape this link opens in a new tab
• Siempre Mujer this link opens in a new tab
• Southern Living this link opens in a new tab
• SwearBy this link opens in a new tab
• Traditional Home this link opens in a new tab
• Travel & Leisure this link opens in a new tab

Pancakes Toppings – what to put on pancakes

• Butter and maple syrup – the classic!
• Maple syrup alternatives – honey, golden syrup and other sweet syrups suitable for eating raw
• Lemon and sugar – one of my favourites! Light sprinkle of sugar and a squeeze of lemon
• Strawberries and cream! Pictured below – layer it up like a cake, sandwiching the pancakes with whipped cream and sliced strawberries, then finish with a dusting of icing sugar / powdered sugar;
• Sinfully rich sauces – like caramel sauce, chocolate sauce, butterscotch sauce, peanut sauce, anything!
• Lemon curd, fruit compotes and sauces – like blueberry sauce (try the one in this Blueberry Cheesecake), Strawberry Sauce (use the one in this Strawberry Cheesecake) or try the warm apple topping in this Apple French Toast
• BACON and maple syrup – YES!
• Sprinkle of nuts
• Fresh fruit – chop it, pile over pancakes with cream!
• Ice cream – add a scoop onto a stack and drizzle with maple syrup, chocolate sauce, caramel sauce. Don’t forget the whipped cream!
• Dusting of cinnamon and sugar

Pancakes or Crêpes — What is the difference?

The word pancakes does not mean the same thing to everyone. Basically pancakes are smaller and thicker and crepes are bigger and thinner. But these two words do not mean the same thing around the world.

For instance — mostly in some parts of Europe, pancakes are what people in the U.S. and France would call crepes — thin and big. In United States pancakes are also sometimes called hotcakes, griddlecakes, or flapjacks. Then there are many different recipes for pancakes the differ from country to country.

This website is dedicated to every imaginable pancake recipe including both pancake and crepe recipes.

So how big is the difference between pancakes and crepes? Well, not that big actually. They are made out of the same main ingredients — flour, milk and eggs. The only difference is that when making pancakes we also add some raising agent like baking powder. This makes pancakes thicker and softer. And because they are thicker we also make the smaller in size.

On the other hand crepes are thinner, when making them we use no baking powder and we make them bigger. Before we eat them we also stuff them with fruit, nutella, or jam.

This is the main pancake and crepes difference, now it is time for some pancake recipes.

20.11.2009. 13:44

How To Make Egg-Free Pancakes?

Here are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.

1. Mix dry ingredients.
2. Mix milk, oil and vanilla.
3. Pour wet-mix into flour-mix.
4. Lumps are fine in the batter.
5. Melt butter on griddle.
6. Add melted butter to the batter.
7. Batter is ready. Leave it for 2 minutes.
8. Pour about third of a cup of batter.
9. Once you see some bubbles. flip it over.
Pancake is ready to serve!

TOP RATED

4.9 from 528 reviews

If you want to make eggless pancakes for some reason or the other, this is the only recipe you should be trying. Don’t waste time searching for recipes and going through each one of it.
Ingredients:

• 1 Cup All Purpose Flour
• 1 Teaspoon Sugar
• 1/4 Teaspoon Ground Cinnamon
• 2 Teaspoons Baking Powder
• 1/4 Teaspoon Salt
• 1 Cup Milk (I Used 2%)
• 1 Tablespoon Vegetable Oil
• 1 Tablespoon Water
• 1 Teaspoon Vanilla Extract
• 2 Tablespoons Butter

Procedure:

1. Whisk together the dry ingredients.
2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
3. Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
4. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
5. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
6. When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.
7. Carefully flip the pancake and cook until its golden brown.

Taste:

1. I have said it earlier and I’m going to say it again, these are THE best eggless pancakes. Light, soft and fluffy! You have to have some syrup or something to sweeten it because its not sweet by itself. But I guess that’s how pancakes are supposed to be.

My Notes:

1. The pan should not be over-heated or else the pancakes will blacken. To get that nice golden color I usually have the knob at 4.
2. I added a couple of blueberries to the batter. You can add about 1/2 a cup of nuts, fruits or chocolate chips for this measurement.

1.2.4

Похожие записи:

Вред и польза чая с молоком для организма: полезные свойства и противопоказания для женщин Кардамон: утонченность вкусов Радужный торт «три кота»? Топ 16 простых и вкусных рецептов приготовления лимонного джема на зиму Как сделать домашнее вино из ягод? подготовка ингредиентов и приготовление по рецепту Как приготовить обалденно вкусную цветную капусту, запеченную в духовке со сметаной и сыром?