How to Make Fluffy Pancakes from Scratch: All-Purpose vs. Self-Rising Flour

Introduction to Making Fluffy Pancakes

Pancakes are a classic breakfast favorite for many. However, achieving that perfect fluffiness can be tricky. Here, we’ll explore how to make fluffy pancakes from scratch using ingredients you likely already have in your pantry. We’ll cover two versions: one using all-purpose flour and one using self-rising flour. Let’s dive into the differences and methods for each.

Fluffy Pancakes Using All-Purpose Flour

All-purpose flour is a common pantry staple, and it’s versatile for various recipes. To make scratch-made pancakes using all-purpose flour, you’ll need baking powder to help them rise. and salt, then cook until golden brown.

Fluffy Pancakes Using Self-Rising Flour

Self-rising flour already contains baking powder and salt, making it a convenient option for quick and easy pancakes.

Conclusion

Making fluffy pancakes from scratch can be simple with either all-purpose flour or self-rising flour. Both methods produce delicious pancakes, and it all comes down to the ingredients you have in your pantry. Whether you use all-purpose flour with added baking powder or the convenience of self-rising flour, the result is sure to be a stack of fluffy, delicious pancakes.

You can also flavor your pancakes with extracts, such as vanilla, lemon, or almond. You can also use different sugars like white sugar or brown sugar, depending on what ingredients you have in your pantry. Top them with soft butter and real maple syrup

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How to Make Fluffy Pancakes from Scratch: All-Purpose vs. Self-Rising Flour

Author: Victor Cooking Method: Griddle Cuisine: American Courses: Breakfast, Brunch, Late Night

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Ingredients

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Servings

Ingredients for pancakes made with All-Purpose Flour

• 1 cup all-purpose flour

• 2 tablespoons sugar

• 1 tablespoon baking powder

• 0.25 tsp Kosher Salt, Morton brand

• 0.75 cup milk

• 1 large egg

• 2 tablespoons melted butter or vegetable oil

• 1 teaspoon vanilla extract (optional for added flavor)

Ingredients for pancakes made with Self-Rising Flour

• 1 cup of self-rising flour
• 2 tablespoons of sugar
• 0.75 cup milk
• 1 large egg
• 2 tablespoons of melted butter or vegetable oil
• 1 teaspoon of vanilla extract (optional as well)

Instructions

1. Start by measuring and mixing the dry ingredients. In a large mixing bowl, whisk them all together. Ensure these dry ingredients are thoroughly combined to achieve an even distribution of the leavening agent, which is crucial for the fluffy texture.
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2. Next, prepare the wet ingredients. In a separate bowl, beat the egg and then add in the milk, melted butter, and vanilla extract. Mix these components until they are well blended. Gradually incorporate the wet mixture into the bowl of dry ingredients. It is important to mix gently and avoid overmixing; overmixing can result in a tough texture due to the excessive development of gluten. Aim for a batter that is slightly lumpy, but with no traces of dry flour.
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3. Preheat a non-stick or cast-iron skillet over medium heat. Lightly grease the pan with butter or a neutral oil, ensuring an even coating to prevent sticking. Using a ladle, pour approximately 1/4 cup of batter onto the skillet for each pancake. A consistent size ensures even cooking.
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4. Allow the pancakes to cook until bubbles form on the surface and the edges begin to appear set, which generally takes about 2-3 minutes. Flip the pancakes carefully and cook for an additional 1-2 minutes on the other side, or until they are golden brown and cooked through.
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5. To keep the pancakes warm while you cook the remaining batter, place them on a baking sheet in a low oven (200°F or 95°C). This method maintains their freshness and fluffiness until ready to serve.
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