I Want Thick and Fluffy Pancakes! Help!

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Discussion Overview

The thread centers around participants sharing their experiences and preferences regarding thick and fluffy pancake recipes. Many contributors express their desire for pancakes similar to those found in restaurants, particularly IHOP, while others share their personal recipes and tips for achieving the desired texture.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses a strong craving for thick, fluffy pancakes like those from IHOP and shares their struggle with achieving the right texture in homemade versions.
  • Another participant suggests slightly thickening the batter and adjusting the baking powder as potential methods to improve pancake fluffiness.
  • Several participants mention specific pancake mixes, such as Krusteaz and Good Eats, noting their experiences with these products.
  • One participant shares a recipe for banana chocolate chip pancakes using Bisquick, highlighting their family's enjoyment of this variation.
  • Another participant describes making homemade waffle batter for pancakes, which they refer to as "wafflecakes."
  • Some participants discuss techniques for incorporating air into the batter, such as whipping egg whites separately before folding them in.
  • One participant mentions that allowing the batter to rest before cooking can enhance the fluffiness of the pancakes.
  • Another participant shares a recipe from the Joy of Cooking for waffles, which they also use to make pancakes.

Areas of Agreement / Disagreement

Views differ on the best methods and recipes for achieving thick and fluffy pancakes, with no clear consensus emerging on a single approach or recipe that all participants agree upon.

Contextual Notes

Participants share a variety of personal experiences and preferences, reflecting a range of tastes and cooking styles. The discussion includes both homemade recipes and store-bought mixes, indicating a diverse approach to pancake preparation.

Who May Find This Useful

Consultants and community members interested in pancake recipes and cooking techniques may find the shared experiences and suggestions helpful for their own cooking endeavors.

I Want Pancakes Now!!! :cry: THAT"S ALL I CAN THINK OF! THANKS KELLY! :rolleyes::D
 
KellyTheChef said:
Crunchy edges...I may be able to help!

Be sure your griddle isn't too hot (or the butter will burn) but take a stick of butter and grease the griddle before each run of pancakes. It's the butter that crunches up the edges!
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Yummm.... Crunchy edges. No matter what I do, I just cannot do it like my dad does!
 
  • Thread starter
  • #33
smspamperedchef said:
I Want Pancakes Now!!! :cry: THAT"S ALL I CAN THINK OF! THANKS KELLY! :rolleyes::D
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TeeHee! That's what happesn when you are preggo...you decide you MUST have something! I just knew that the last pancakes that I made weren't gonna "cut it" for my craving this time!

I had some at IHOP about a week ago...but I still want more, and now I want them just like that (thick and fluffy)

Make your kids eat them for dinner tonight! Cheap dinner!
 
Once You have mixed the batter- do three jumping jacks,two toe touches, and run around the block once. LOL You will be so tired an hungry you will forget that they aren't fluffy! Just had to say it... could help but be a little funny this morning
 
Hey Kelly! I agree with almost all of these tips! Last time I made pancakes, I used a mix and added extra vanilla, some cinnamon and extra baking powder, about 1-2 TBS spoons more! I read an article in Fine Cooking and they reccommended Rumford Baking Powder, so I went ahead and bought it and this was the first time I used it and when my hubby sat down to dinner, he said "dang, those pancakes are "HUGE!!" They were so fluffy!
The other thing I do when I make them from scratch is, I always add about 1/2 more Baking powder than they call for, and I seperate the eggs, and I beat the egg whites until stiff. Then I fold them in! I always add more vanilla and cinnamon than they call for, and I sometimes will add a little brown sugar too!
The last time when I made those pancakes from the mix, it was my DD's b-day, and I made them Chocolate chip pancakes with all that extra baking poweder and they were huge!
I think the person that told you that incorprating air, was right too, which is what the egg whites do, but if you don't feel like doing that, adding a GOOD baking powder will do the trick too!
Good luck! It's just the kids and I tonight, I think I might make pancakes! Breakfast for dinner is sooooo good!:thumbup::love::D;)
 
Last edited:
Make sure your baking powder isn't expired, too. Just because it's a new container doesn't mean it's good. I've seen cans of it at the grocery store that are past the best by date.
 
  • Thread starter
  • #37
Cathy~

Where do you think I can find that baking powder? Normally I just shop at WalMart or the neighborhood grocery store... Does the different name brand make a difference? I would NEVER have guessed that for baking powder!


Ann~

Great tip! I am usually pretty anal about making sure my baking powder and soda are current and not expired. I check the exp date when buying it and ALWAYS buy 1-2 packages per year...since they seem to expire after opening...
 
I get Rumford non-aluminum baking powder at my local health food store - and I can get it in a small can or a regular size can. I get the small one, so I don't have to throw part of it away, and always know that my BP is fresh!
 
  • Thread starter
  • #39
ChefBeckyD said:
I get Rumford non-aluminum baking powder at my local health food store - and I can get it in a small can or a regular size can. I get the small one, so I don't have to throw part of it away, and always know that my BP is fresh!
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THANKS! I will look for that at our health food store!
 
KellyTheChef said:
Thanks for the recipe Rae!
How come I am not surprised that you and TFG eat caterpillar pancakes together?!!?
I love ya!
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Love ya back! :love:

Caterpillars, butterflies, goofy faces--I get pretty creative. Our DS's friends would ask him why I did that. He would tell them, "Fun food tastes better." Well, that and, "My mom's kinda weird."

BTW, the wafflecakes were yummy. I actually adjust the recipe a bit. I add a touch of vanilla (PC, of course), and substitute 1/2 c spelt flour for 1/2 c of the all-purpose flour. It takes away a little of the fluffiness, but adds fiber and protein. It allows me to feel a bit less guilty about eating pancakes.
 
  • Thread starter
  • #41
raebates said:
Love ya back! :love:

Caterpillars, butterflies, goofy faces--I get pretty creative. Our DS's friends would ask him why I did that. He would tell them, "Fun food tastes better." Well, that and, "My mom's kinda weird."

BTW, the wafflecakes were yummy. I actually adjust the recipe a bit. I add a touch of vanilla (PC, of course), and substitute 1/2 c spelt flour for 1/2 c of the all-purpose flour. It takes away a little of the fluffiness, but adds fiber and protein. It allows me to feel a bit less guilty about eating pancakes.
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Thanks for that...I always add vanilla if it's not called for, and some sugar to help make them brown better....don't have spelt flour, though...I think I can do without it!;)
 
Thanks a lot Kelly!! Now my pregnant body wants thick fluffy pancakes too....*sigh*....it's off to the kitchen for me....I'll try KG's idea...mix them up now and see if I can live until morning!
 
  • Thread starter
  • #43
jenne said:
Thanks a lot Kelly!! Now my pregnant body wants thick fluffy pancakes too....*sigh*....it's off to the kitchen for me....I'll try KG's idea...mix them up now and see if I can live until morning!
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Jenny....how are your pancakes this morning??

BTW- when are you due?

http://www.i-am-pregnant.com/1226617200
 
So, I've pretty much read this entire thread (and now think I'll be making pancakes this weekend, with extra baking powder, and the eggs separated with the whites whipped until stiff, and letting the batter sit overnight), but I don't see anyone suggesting using the large bar pan? I've never tried this, but I've heard this also causes the pancake to be very fluffy. Has anyone here tried it?

Sarah
 
KellyTheChef said:
Jenny....how are your pancakes this morning??

BTW- when are you due?
Click to expand...


My pancakes were ok...although I have to admit that I didn't mix them up last night...I was too tired...so I found a recipe this morning called "fluffy pancakes" They were fluffy, but still not restaurant quality, so I won't bother you with the recipe...I'll try again another day. They did take care of the craving for the morning though!!

I am due January 11th...I just can't wait until I'm showing enough that I can claim all my leftovers from the other three as BABY!! :)
 
KellyTheChef said:
Jenny....how are your pancakes this morning??

BTW- when are you due?
Click to expand...

And how did your pancakes turn out? :p:D;)
 

Frequently Asked Questions

What ingredients do I need for thick and fluffy pancakes?

To make thick and fluffy pancakes, you'll need all-purpose flour, baking powder, sugar, salt, milk, eggs, and melted butter. You can also add vanilla extract for extra flavor. Make sure to measure your ingredients accurately for the best results.

How do I achieve the perfect batter consistency?

The batter for thick and fluffy pancakes should be slightly lumpy. Avoid overmixing, as this can lead to dense pancakes. Mix the dry ingredients separately from the wet ingredients, then combine them gently until just mixed. A few lumps are okay!

What cooking method should I use for thick and fluffy pancakes?

Cook your pancakes on a preheated griddle or non-stick skillet over medium heat. Use a small amount of butter or oil to grease the surface. Pour the batter onto the griddle and cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Can I make thick and fluffy pancakes ahead of time?

Yes, you can make thick and fluffy pancakes ahead of time. Allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage. Reheat in the microwave or toaster before serving.

What toppings go well with thick and fluffy pancakes?

Thick and fluffy pancakes are delicious with a variety of toppings. Popular options include maple syrup, fresh fruits like berries or bananas, whipped cream, chocolate chips, or even a sprinkle of powdered sugar. Get creative and mix and match your favorites!

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