The Perfect Fluffy Pancakes Recipe
Perfect Classic Pancakes Recipe: If you are looking for the perfect classic pancakes recipe, look no further than this one. These are light, fluffy and mildly sweetly flavored and ready for soaking up butter and maple syrup!
Servings: 5 servings (makes 20 pancakes)
Calories: 487kcal
Equipment
Ingredients
- 2 cups cake flour 266 grams
- ⅓ cup granulated sugar 67 grams
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- 1 ½ cups half-and-half 320 grams
- 1 cup sour cream 227 grams
- 2 large eggs
- 2 tablespoons unsalted butter melted and cooled 28 grams, plus more for cooking and serving
- 1 teaspoon vanilla
- Neutral oil such as vegetable or canola, for cooking the pancakes
- Maple syrup for serving
Instructions
- Place a large rimmed baking sheet in the oven and preheat to 200°F.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In another large bowl, whisk together the half-and-half, sour cream, eggs, melted butter, and vanilla until combined. Gently stir the wet ingredients into the dry just until combined-the batter will have some lumps. Let sit for 10 to 15 minutes to hydrate-this will give you fluffier pancakes.
- Heat a large cast-iron skillet over medium-low to medium heat until hot. Grease the surface with a small pat of butter and a small drizzle of oil. When the oil starts to shimmer and the butter foam subsides, add about ¼ cup of batter to the skillet.
- Cook until bubbles begin to form on top and the pancakes are golden brown on the bottom, 2 to 3 minutes, then gently flip and cook until golden on the bottom, 2 to 3 minutes. Resist the urge to flip the pancakes back and forth, as it will only toughen their texture.
- Transfer the cooked pancakes to the oven to keep warm and repeat with remaining batter, adding more butter and oil to your skillet as needed and adjusting the heat to prevent the pancakes from burning without cooking through. Serve warm, with the maple syrup and extra butter.
Notes
Let the pancake batter rest before cooking. This is THE secret to fluffy pancakes.
Use cake flour, not all-purpose flour. It contains less gluten so your pancakes will cook up lighter.
When the bubbles on the top of the pancake pop and don't fill in, it's time to flip!
Once you mix the wet and dry ingredients the gluten starts to form. If you mix too much you will end up with tough pancakes.
Nutrition
Calories: 487kcal | Carbohydrates: 56g | Protein: 12g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 689mg | Potassium: 231mg | Fiber: 1g | Sugar: 18g | Vitamin A: 780IU | Vitamin C: 1mg | Calcium: 284mg | Iron: 1mg