Best 6 Light Fluffy Pancakes Recipes

LIGHT AND FLUFFY PANCAKES

Steps:

• Whisk milk and lemon juice in a medium bowl and set aside to let thicken.
• In a separate bowl, whisk dry ingredients together - flour, sugar, baking powder, baking soda, salt.
• Whisk the egg and melted butter into the milk mixture.
• Create a little "well" in the center of dry ingredient bowl and pour the milky mixture in the center.
• Whisk gently until just combined, there should still be lumps.
• Heat a pan or griddle to medium heat and coat with butter or vegetable oil.
• Pour pancake mixture by 1/4 cups and heat until large bubbles come to the top (about 1-2 minutes).
• Flip the pancake and wait another 1-2 minutes.

LIGHT AND FLUFFY FLAX PANCAKES

Steps:

• Mix the dry items first.
• Beat the egg and egg white until nice and fluffy.
• Combine the eggs and melted butter to the milk and slowly stir in the flour.
• Let sit at least 5-6 minutes while heating the pan.
• These will be high, but light and fluffy.

GRANDMA'S LIGHT AND FLUFFY PANCAKES

Steps:

• 1. In a mixing bowl, beat eggs on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients (use a wooden spoon or spatula, not a mixer).
• 2. Pour batter from 1/4 cup measuring cup onto a medium-hot, lightly greased griddle. Bake until puffed and bubbles begin to break. Turn and bake other side until golden brown. Makes 12 to 14 pancakes.
• 3. Serve hot with your favorite kinds of syrup and/or toppings. You may also stir in blueberries, chocolate chips or nuts to the batter before cooking.

LIGHT, FLUFFY AND RICH PANCAKES

Steps:

• Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.
• Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.
• Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.

LIGHT AND FLUFFY VEGAN PANCAKES

Steps:

• 1 Dump all the ingredients in a large enough bowl and mix till smooth.
• 2 Heat the stove.
• 3 For perfectly equal sized cakes, I use 1/4 measuring cup.
• 4 Once the edges are perfectly browned and cooked about 1/2 inch inward; flip the cake.
• 5 Repeat till the batter is used up or seal into airtight container and save for another day.
• 6 Enjoy!

LIGHT & FLUFFY PANCAKES RECIPE - (4.1/5)

Steps:

• In a glass measuring cup or small bowl, stir together the milk and vinegar and set aside for 10 minutes to "sour". In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk egg; then whisk in the soured milk, melted butter, and vanilla. Add mixture to the dry ingredients and whisk just until most of the lumps are gone, but DO NOT OVER MIX!! Let the batter stand for 10 minutes. The batter will be thick with air bubbles but DO NOT STIR! Lightly coat a large frying pan with vegetable oil and heat over medium/medium-high heat. Using a 1/2-cup measuring cup or large ladle, gently dip out batter into the heated frying pan, 3 to 4 pancakes at a time. Cook, undisturbed, until air bubbles appear on top, and bottom is browned, then carefully flip them over with a egg turner to brown the other side. Makes 7 to 8 pancakes about 4 1/2-inches in diameter. Serve hot with butter and Blonde Butter Syrup, or real maple syrup. BLONDE BUTTER SYRUP: Melt butter in a 1 to 1 1/2 quart saucepan over medium heat. Set aside. Add evaporated milk to a 3 to 4-cup glass measuring bowl (mine was 4-cup). Microwave for 60 to 70 seconds, or until milk boils up. Remove milk from microwave and immediately whisk in the sugar for a minute or two for the sugar to dissolve. Whisk mixture into the melted butter in the saucepan and cook, whisking constantly, over medium/medium-high heat until the syrup boils and thickens. It will thicken even more as it cools. Serve over homemade pancakes. Makes about 1 1/2 cups syrup. Leftovers can be reheated slightly in the microwave.