crispy fluffy pancake recipe
Crispy and fluffy pancakes are the perfect breakfast treat, combining the best of both worlds. The crispy exterior adds a satisfying crunch, while the fluffy interior melts in your mouth. In this recipe, we’ll show you how to make crispy and fluffy pancakes from scratch.
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to combine all the dry ingredients.
- In a separate mixing bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the bowl of dry ingredients and mix together until just combined. It’s important not to overmix the batter, as this can result in tough, dense pancakes.
- Let the pancake batter rest for 5-10 minutes. This allows the baking powder and baking soda to activate and creates air bubbles in the batter, resulting in light, fluffy pancakes.
- Heat a large nonstick skillet or griddle over medium heat. Add enough vegetable oil to cover the bottom of the skillet or griddle, about 1/4 inch deep.
- Using a 1/4 cup measuring cup or a ladle, scoop the pancake batter onto the skillet, making sure not to overcrowd the pan. The pancakes should be about 4-5 inches in diameter.
- Cook the pancakes for 2-3 minutes on each side, or until golden brown and crispy.
- Transfer the pancakes to a wire rack to cool slightly before serving. This helps to keep them crispy and prevents them from becoming soggy.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve the pancakes hot with your favorite toppings, such as maple syrup, whipped cream, fresh fruit, or chocolate chips.
- Be sure to measure the flour accurately by spooning it into the measuring cup and leveling it off with a knife. This prevents the pancakes from being too dense.
- Let the pancake batter rest for at least 5 minutes, but no more than 30 minutes. If you let the batter sit for too long, the baking powder and baking soda will lose their effectiveness and the pancakes won’t be as fluffy.
- Use a nonstick skillet or griddle to prevent the pancakes from sticking. If you don’t have a nonstick skillet or griddle, you can use a well-seasoned cast iron skillet.
- Don’t overcrowd the skillet or griddle with too many pancakes at once, as this can cause them to cook unevenly and prevent them from getting crispy.
- To keep the pancakes warm while you’re cooking the rest of the batch, place them in a preheated oven at 200°F.
There you have it, a recipe for crispy and fluffy pancakes that’s sure to become a family favorite. The secret to these pancakes is the use of vegetable oil, which creates a crispy exterior. Remember to let the batter rest and not overmix it, and you’ll be rewarded with light and fluffy pancakes with a crispy exterior every time. Enjoy!