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May 30, 2007 08:54 AM

Help My Pancakes!

Although my 'cakes have been steadily improving, they still turn out chewey, rather than fluffy & cakelike. My recipie uses: 2 cups flour, 1.5-2 cups milk, 1-2 eggs, 2 tbsp baking powder, 1 tbsp sugar, 1 tbsp melted butter, & a pinch of salt. Any thoughts or faultless recipies?

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  1. my dad separates his eggs and whips the whites until they form soft peaks, then folds them into the batter just before cooking--maybe that would help?

    3 Replies
      1. re: Sophia.

        The egg white strategy is a great one for both pancakes and waffles. So is the one not to mix. The batter will be lumpy, probably more lumpy than you think could possibly taste good. I would say that fingernail sized lumps throughout are fine.

        1. re: Sophia.

          My father also did this and made the lightest pancakes ever.

        2. Are you over-beating the batter? You don't want to overdo it, just enough to mix. A few small lumps are okay.

          3 Replies
          1. re: bakergal

            I bet this answer is right on the money. Pancake batter should be on the lumpy side. If you're mixing it until it's smooth and lump-free, you'll have tough pancakes, because more beating = more gluten.

            1. re: ricepad

              Another vote for overmixing/gluten. Are you using all purpose flour? In addition to mixing less, try subbing some cake flour or cornstarch for a few tablespoons of the AP flour. This will lower the overall gluten content so the batter will be more forgiving.

              If you are worried about lumps, let the batter sit a little while in the fridge, they'll melt into the rest of the batter.

              1. re: ricepad

                I think this is it too, I had that happen when I was trying to "smoothen" the batter. IMHO Buttermilk also makes for a lighter pancake.

            2. You listed the ingredients, but not your method of cooking them. Is your pan hot enough? Are you over-mixing?

              You might also replace the milk with buttermilk and add a quarter or half a teaspoon of baking SODA along with 1.5 teaspoons of baking powder (instead of the 2). BTW, you state 2 tablespoons of baking powder. That's A LOT of baking powder! Do you mean teaspoons?

              1. speaking of good pancakes, i once dated a guy who made these outrageously thick and puffy pancakes, like triple the size of a normal one. They were cooked through and divine...How'd he do it?

                1 Reply
                1. re: lollya

                  There is a baked puffy pancake recipe in which the cake is cooked sort of like a frittata. Extra leavening is in there.

                2. buttermilk (or milk mixed with lemon juice), 2-4 T sugar, 2-4 T melted butter 1/2 t soda, reduce the powder to 2-3 t. (I use the larger amount, but I don't want to scare anyone.) I think I cook them about 30sec to 1 min per side. Bubbles on top and the edges starting to dry when you flip them.