Ultra Fluffy Homemade Pancakes From Scratch
American · Organized from the video by Charlie Anderson
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Ingredients
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Steps
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- 1
In a large bowl, whisk together 600 g all-purpose flour, 235 g granulated sugar, 5 tsp baking powder, 2.5 tsp baking soda, and 1 tsp kosher salt to create the dry mix. Transfer to an airtight container for storage.
💡 The dry mix is enough for about 32 pancakes.
- 2
In a medium bowl, combine 215 g of the dry mix (about a quarter of the batch) and set aside.
💡 This amount makes about 8 pancakes.
- 3
In a stand mixer bowl, combine 1 egg white and 1 tsp vanilla extract. Whip on low speed with the whisk attachment until soft peaks form.
💡 If the whisk can't reach the mixture, raise the bowl with a lid underneath.
- 4
In a separate bowl, whisk together 2 egg yolks, 230 g buttermilk, 2 tbsp melted unsalted butter (cooled), and the juice and zest from 1/4 lemon.
💡 Whisk the butter in slowly to prevent the yolks from curdling.
- 5
Add 2 tbsp granulated sugar to the egg white mixture and continue whipping until firm peaks are formed.
💡 Firm peaks should droop only slightly when held straight up.
- 6
Stir the egg yolk mixture into the dry mix bowl, being careful not to over-mix. Once combined, gently fold in the egg white mixture.
💡 Leaving lumps in the batter helps hold air bubbles for a fluffier texture.
- 7
Divide the batter in half. For the apple cinnamon variation, stir in 1/2 tsp cinnamon and 1/4 cup diced apples.
💡 The remaining half is the plain blueberry batter.
- 8
Heat a griddle to 350°F (or 325°F for apple cinnamon) with a thin layer of butter or oil. Pour 1/4 cup of plain batter onto the griddle and immediately top with blueberries.
💡 If using butter, it should bubble vigorously without burning immediately to indicate the right temperature.
🔥 350°F
- 9
Cook the blueberry pancakes for 2-3 minutes until the top is bubbly and the bottom is browned, then flip and cook for another 2-3 minutes.
💡 Thick batter prevents spreading, keeping them fluffy.
⏱ 2-3 minutes
- 10
For apple cinnamon pancakes, cook the batter with cinnamon and apples on a griddle at 325°F for 3-4 minutes per side.
💡 Lower heat ensures they cook through without burning the exterior.
🔥 325°F⏱ 3-4 minutes
- 11
Keep finished pancakes warm in a 250°F oven on a baking tray, loosely covered with foil.
💡 Only do this if not serving immediately.
🔥 250°F
Tips
- Whipping egg whites is key to incorporating air and maintaining structure.
- Whisking butter into yolks should be done slowly to avoid curdling.
- Lumps in the batter are desirable for fluffiness.
- Thick batter helps prevent pancakes from spreading too thin.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Charlie Anderson on YouTube