Featured Video: Strawberry Pancake with Strawberry Sauce
The fluffiest, softest and easiest pancake recipe and it’s homemade. This is a great basic pancake recipe that you can use to create other variations. Check it out.
I don’t know about you, but waking up in the morning with these fluffy blueberry pancake starting at me makes my morning a really good morning.
These are the last boxes of my fresh blueberries, sad to say we have come to the end of Blueberry season and whatever blueberries I still have left is going to be transformed into delicious dessert, let’s jut say I bought a little bit more than usual so that I can enjoy my blueberry baked products a little bit longer. Few weeks maybe, or months for the case of the jam.
I’m a morning person, and so breakfast is a really big deal to meal. I look forward to breakfast, and I wouldn’t pass the opportunity of having breakfast unless I’m sick and don’t have appetite. Pancake is one of my favorite breakfast, along with the many scones and homemade bread I have posted in my website. Pancake is one easy cake to make, no oven needed and you get to immediately enjoy it. No need to let it cool, just dig in as soon as it lands on your plate.
I started posting pancake recipes few months ago, my idea is to post 1 pancake a month, more like a pancake flavor of the month. Last month, I made Dutch Baby also known as German Pancake, this month the spotlight is for Blueberry Pancake. Blueberry definitely deserves to be in my pancake series. Well first because Blueberry is one of my favorite Summer fruit, second it’s blueberry and that for me needs no explanation. I’m just crazy over them that way.
What makes this pancake special, it’s softness, thickness and fluffiness plus the sweet and tangy fresh homemade blueberry sauce. The sauce alone is a treat, look at how thick and delicious looking it is. Imagine, those whole sweet Blueberries bursting in your mouth, oh so good. I’m so In live with this. Having a pancake this soft and fluffy is not difficult at all, just follow these simple tips and you are sure to have the fluffiest and softest blueberry pancake that is 100% better than store-bought. Check out these tips.
Tips to Soft and Fluffy Pancakes
- Measure the ingredients properly – You will only be using few ingredients for pancake, and one of the main ingredients is flour. Since pancake are almost like instant cake that doesn’t require whipping and creaming, it is important to have the right amount of flour. Too much flour can make the cake tough, and too little can make it runny. So measure properly and use the spoon level technique. This means scooping the flour using the measuring cup, and then using the handle of the spoon or fork or anything flat to level the flour. Don’t just tap it to get it level, little amount matter in making this pancake.
- Do NOT over mix the batter – You’ve probably read this time and time again because it is an important thing to remember in making cake, muffins or quick breads. The more you mix, the more gluten develops which will result to a tough dense pancakes, you don’t want that. Stop as soon as the wet and dry ingredients are incorporated, there will still be small lumps but those are fine. Don’t try to make the batter smooth.
- Allow the batter to rest – Let the batter sit for at least 10 minutes and up to 30 minutes. All that gluten that was activated when you mix the batter will relax, and the starch in the flour will absorb the liquid in the batter, making it thicker. Keep it chilled in the fridge.
- Don’t flip too soon – Are we not all excited when its time to flip the pancakes? That’s my favorite part, but flipping soon could end up with a distorted torn pancakes. So how do you know when it’s time to flip? When the top of the pancakes starts to have large burst bubbles and the top is slightly getting cook and dry, the side should also be browned and stable so that it could hold the pancake when you flipped it. A soft uncooked edge will break the pancake you flip it.
- Hot pan but not too hot – Excited to cook the pancake and eat it? Don’t bump up the heat, and be patient. High heat can cause uneven cooking resulting to burnt outside and uncooked inside. You want a medium steady heat so that the pancake is cook evenly inside and out.
- Greasing the pan – Don’t go pouring oil into the pan please. Brush butter on the pan or use paper towel to brush it with oil. You want it nicely greased, but not swimming with oil. Pouring the oil directly to the pan can cause uneven cooking as some part will absorb too much oil, not to mention you will end up with a greasy pancakes.
- Don’t try to make the consistency smooth – This is one instance in making “cake” that lumps are ok. You will definitely have a thick batter with lumps in it, expect that to happen and don’t panic. You are on the right track. As long as the wet and dry ingredients are mix well and no trace of raw flour in the batter, that should work.
- Do a test run – Although optional, it’s always good to cook 1 piece first before cooking a bigger batch. This will give you chance to adjust the heat and practice on your “flipping”. Once you get used in making pancakes, you wouldn’t even have to do it. Adjust the heat as needed for the succeeding pieces.
There you go, 8 simple tips to have a soft and fluffy homemade pancakes. Let’s put it to use, and let me know how it goes for you when you try it.
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt ( I used fine salt)
- 2 tbsp granulated sugar
- 1 1/4 cups milk (any milk will work)
- 1 egg – room temperature (egg yolk and egg white separated)
- 3 tbsp butter melted and cooled
- 1 tsp vanilla extract
- Dry Ingredients: In a small bowl, whisk flour, baking powder, salt and sugar. Set aside. At this stage, you can keep it refrigerated or stored in a can/bottle for use when you need it.
- Wet Ingredients: Combine the milk and beaten egg yolk together.
- Dry + Wet Ingredients: Add the wet ingredients mixture to the dry ingredients mixture, gently stir until just combined and no flour traces of raw flour. Lumps are ok, do not try to make the batter smooth as it will make the pancake tough and flat.
- Add Butter: Gently stir in the melted butter and vanilla extract.
- Whisk Egg White: In a separate bowl, whisk egg whites for about 1-2 minutes or until white and fluffy. Gently fold in the pancake batter until just combined. Do not over mix to avoid deflating the air.
- Alternatively, you can also use the entire egg and add the whole egg in step 2. The whisking of the egg white aims to give a fluffier and softer pancake, although using a whole egg also produces soft and fluffy pancakes. In this recipe, I whisked the egg whites.
- Cook: Heat your frying pan or griddle to medium heat and brush the pan with butter or grease it with oil using a paper towel. Divide the pancake batter into 6 and pour each portion into pan or griddle. If you do not have a large pan, cook the pancake one at a time. Do not over crowd as you will have difficulty flipping it. Leave the pancake for 4-5 minutes without touching it or until bubbles on the top start to pop and the sides are browned and stable. Gently flip to cook the other side of the pancake. Cook the other side about 2-3 minutes. Wipe your pan off after every two batches or so, and grease with butter and oil as needed.
Makes 6 pancakes (1/3 cup measurement)
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