Our quest for the perfect pancakes started about two years ago. Dave is a pancake-for-breakfast lover so pancakes are a frequent day off breakfast. While Dave probably would enjoy any pancakes, I am very picky. You won’t see me ordering pancakes out at even the best breakfast spot in fears of getting that “fluffy” dry cake that only a gallon of syrup can fix. With a pancake-loving human living with me, I was determined to find the best recipe. One that did not require a ton of syrup, or really any syrup at all (I always snack on the first one without syrup while waiting on the rest to cook).
I have played around with many different kinds of pancakes. Pancakes made with cottage cheese, pumpkin, oat flour, mashed banana, whole wheat- you name it, I’ve tried it. Some of those I may share over time, but first you must master the basic pancake. This recipe has been tried and tested and altered about 50 times before we were happy with it. Some results were better then last, others were steps backwards. But we got to the perfect pancake eventually and we share it with you today.
For my basic pancake, I was looking for a few things. First, lets call it… “squishiness”. If you’re used to dry pancakes, you may have no idea what I am talking about. This is the texture of the inside. Not dry, but squishy. This is achieved by how much eggs and oil go into the pancakes. And yes I said oil, not butter. When I use butter the flavor is slightly better, but the texture is lacking. How to fix the flavor situation? Cook them in butter. Second thing I was looking for, is fluffiness. Throughout my tests I had a ton of decent recipes that were squishy on the inside but turned out rather flat. I didn’t mind the flat pancakes, as I would prefer those to the dry ones. However, for Dave (and most people), would expect pancakes to be nice and fluffy. This was solved by adding far more baking powder than the typical recipe calls for.
The third factor I was looking for was the actual taste. With some sugar, vanilla, and Greek yogurt for that “buttermilk tang”, I found the perfect combination of tangy sweetness that I enjoy in a pancake. You can use buttermilk for this but I find that you’ll use it once a week if that and it will just go bad. I would much rather have something that I can eat with my leftover fruit like yogurt. The last thing that makes pancakes great, is that crisp outer rim on the pancakes. I use quite a bit of butter on the griddle to achieve that.
Our Perfect PancakesPrint This
- 1 3/4 Cup Flour
- 3 TBS Sugar
- 1 TBS Baking Powder
- 3/4 tsp Salt
- 2 Eggs
- 1 1/4 Cup Milk
- 1/4 Cup Greek Yogurt
- 2 TBS Oil
- 1 1/2 tsp Vanilla
In a small bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, whisk together eggs, milk, yogurt, oil, and vanilla.
Add the dry ingredients to the wet and whisk until just combined. Don’t over mix! (Some lumps are okay, if you whisk until completely smooth, it will be over-mixed!)
Pour the batter on a buttered griddle or pan heated to med-low heat. If you want to add fruit (berries for example) this is the time to do it. Cook until bubbles start to form on the surface of the pancakes then flip over and cook 1-2 minutes longer. EAT!!
Yes, so maybe I’m a pancake snob, but high standards result in a good solid recipe. It might be a little customized but remember you can make your pancakes how you like them. I hope this post has shed a little light on what ingredients do what and how they affect the end results. You might not like your pancakes as squishy as me but you now know how to alter that to get the desired results. If anything take that from this post. Oh and don’t over mix. Dave does this every time which is why I have to make them for him. Also probably why he would eat any pancake because they will be better then his.
As always, enjoy!