Griddle Cakes Recipe {Light, Fluffy Pancakes} | Tastes of Lizzy T (2024)

FAQs

How do you make pancakes more fluffy? ›

Milk helps make pancakes fluffier than water. Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results.

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

IT'S ALL ABOUT THE EGGS! The number one secret to getting fluffy, thick pancakes every time is to SEPARATE the egg yolks from the egg whites. Use gluten-free pancake mix or a low protein biscuit flour instead of “all purpose” flour.

ANSWER: First question: There is no difference between pancakes and griddlecakes, except for the name...they are basically the same food. Griddlecakes in both the United States and Canada is another (regional) name for pancakes as are the names for hotcakes and flapjacks.

Top tips for fluffy pancakes

Don't be tempted to add more than the recipe suggests, as too much baking powder will make pancakes taste soapy. Alternatively, you could use self-raising flour, which will add to the amount of raising agent in the recipe and potentially make your pancakes fluffier.

Baking powder, like baking soda, is a chemical leavening agent made with sodium bicarbonate (aka baking soda) plus a weak acid, such as potassium bitartrate. Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy.

Flour is the main ingredient to any pancake. It provides the structure. Different types of flours alter the structure because some flours absorb more moisture or create more gluten (which binds the structure together) than others.

The combination of homemade buttermilk (milk and vinegar) and two leaveners (baking powder and baking soda) create lots of air bubbles in the pancake batter, resulting in the lightest and fluffiest pancakes imaginable.

Most baking powders are "double acting," meaning they produce carbon dioxide once upon coming in contact with moisture, then again after heating. Because of this, baking powder-leavened goods are generally lighter and fluffier than those that rely on baking soda alone.

Typical leavening agents in pancake recipes are baking soda and or baking powder. For your best chances of achieving light and fluffy pancakes use a recipe that includes both of those leavening agents, baking soda and baking powder.

Should I spray griddle for pancakes? ›

Some common fats to use for cooking pancakes are melted butter, cooking spray, or a vegetable oil like canola oil. If you want healthier options, I recommend using olive oil cooking spray, coconut oil, or vegan butter. Make sure to grease your cooking surface each time you add pancake batter to the skillet.

Don't add the butter or shortening until after the griddle or skillet has been preheated. Don't go overboard with butter or shortening. One tablespoon is enough for 12 to 16 pancakes, or leave it out entirely. Don't press down on the pancakes while they're cooking.

While the origin of the name remains uncertain, many historians believe they were called 'Shawnee cakes' by the Pawtuxet Indians, and English settlers mispronounced it as 'jonnycakes. ' Johnny cakes were first mentioned in print in 1793 in Amelia Simmons' American Cookery.

The heat of your griddle plays a significant part in the fluffiness of your hotcakes. When the surface is sufficiently hot, the bubbles in the batter can form and harden quickly enough to give the pancakes their full shape.

The final product of the reaction between buttermilk and baking soda will be water, salts, and a gas, carbon dioxide. This carbon dioxide together with steam will try to escape from the net of proteins from the mix, producing bubbles that make the pancakes rise and the final product fluffy.

The number one reason pancake turn out dense or rubbery is… Over beating the batter. Aesthetically, we don't like to see lumps in our pancake batter. But with pancake batter, it is important to mix the batter just until most of the dry ingredients are incorporated.