Why do restaurant pancakes taste better than homemade?

Restaurants use better quality ingredients Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

How does Gordon Ramsay make perfect pancakes?

Method Whisk the buttermilk, egg and oil together. Stir the flour, baking powder, sugar and salt together in a large bowl. ... Melt a small piece of butter in a frying pan over a medium heat. ... Leave to cook for 1 minute or until it has puffed up slightly and is a light golden-brown underneath. More items...

What makes fluffier pancakes milk or water?

Milk helps make pancakes fluffier than water . Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results.

What is the secret to super fluffy pancakes?

The secret is in the egg whites! To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed . They'll start turning creamy, which means it's time to add them to the pancake mixture. Use a wooden spatula to incorporate everything. There you have it!

What ingredient keeps pancakes from falling apart?

I can barely flip a pancake without it falling apart on me. Your batter could be too loose—add a little flour.

What is the rule of pancakes?

The Pancake Rule assumes that during your Whole30, it will be much harder for you to reduce your cravings and change your habits if you spend all 30 days eating foods that look, taste, and smell just like the comfort foods you've been relying on.

Why do IHOP pancakes taste so good?

While the griddles themselves likely vary from one diner chain to the next, diners are pretty much all working with a waffle iron or griddle that's already piping hot. IHOP, for instance, requires its pans to be heated to 350 degrees Fahrenheit and uses Crisco instead of butter to grease them , says Grimm.

Why is the first pancake no good?

Stuart Farrimond Author of The Science of Cooking, Your first attempt will therefore be less evenly cooked than the next . By the time the first pancake, say, has been cooked, heat will be much more evenly distributed across the pan's base. Beware advice saying copper pans will avert this problem.

How to make homemade pancakes Paula Deen?

In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and baking powder. Stir in the buttermilk, melted butter, eggs, and vanilla. Pour ¼ cup of pancake batter for each pancake onto the griddle. Cook until the edges start to set and the pancakes are golden-brown underneath.

Why do you put coins in pancakes?

However, it's not as tasty as you think, as they add small objects (after they've been thoroughly cleaned of course) such as buttons, rings, and coins. Each object has a special meaning, for example, if you find a shiny coin in your pancake, you're deemed very lucky and will end up rich !

What type of flour is best for pancakes?

Plain flour is best for thinner, crêpe-style pancakes; self-raising flour for fluffy American-style pancakes; and gram (chickpea) flour for socca pancakes . Wholegrain flours (like wholemeal and buckwheat flour) also work a treat for crêpe-style pancakes and American-style pancakes.

What can you add to pancake mix to make it better?

Some mixes already have flavors added to them, but a little more spice never hurt anyone. I like to add a dash of cinnamon, nutmeg, and/or vanilla extract to give it more depth in flavor. You can even add a dash of cocoa powder for some chocolate pancakes!

The Best Pancake Recipe - The Wholesome Dish (2024)

Home | Breakfast | The Best Pancake Recipe

by Amanda Finks

on September 8, 2018

Rate Now

Jump to RecipeJump to VideoPrint Recipe

The Best Pancake Recipe – This tasty pancake recipe is easy and has a secret ingredient that gives them the perfect fluffy pancake consistency.

My whole family loves this pancake recipe. This has become my go-to when we want pancakes for breakfast on the weekends.

What’s the secret ingredient that makes these pancakes the best? Sour cream. It may sound strange but it really works!

These sour cream pancakes have a butter crisp outside and the inside is so soft it’s almost creamy. To balance the flavor of the sour cream, I added more sugar. So these are actually sweeter pancakes than most. So good!

The pancake batter is made in one bowl, making this pancake recipe easy!

How to make pancakes:

In a large bowl, add milk and sour cream.
Add sugar, eggs, and vanilla.
Whisk together.

Add flour, baking powder, and salt.
Stir until just combined (this batter will be VERY lumpy).

Melt butter in a skillet over medium-low heat.
Pour pancake batter into the skillet (about ¼ cup for each pancake).

Cook 3-4 minutes (bubbles will form on the top of the pancakes).
Flip and cook 1-2 minutes.

Top with maple syrup, fresh fruit, fruit syrup, nuts, chocolate chips, etc.

Looking for more great breakfast recipes? Try these:

Sausage Hash Brown Breakfast Casserole from Amanda’s Easy Recipes
My Apple Cinnamon Baked Oatmeal Muffins
My Tropical Banana Bread
Monkey Bread Recipe from The Self Proclaimed Foodie
Buttermilk Blueberry Breakfast Bake by Alexandra’s Kitchen

Watch the step by step video for The Best Pancake Recipe below:

Find more of my recipes on TikTok

Follow me on TikTok

The Best Pancake Recipe

5 from 135 votes

Best Pancake Recipe - This tasty pancake recipe is easy and has a secret ingredient that gives them the perfect fluffy pancake consistency.

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Video

Servings 12 pancakes

Calories 113 kcal

Rate the RecipePrint Recipe

Ingredients

1 cup milk
1/2 cup sour cream
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
Butter for greasing the pan -about 3 tablespoons
Maple syrup for serving

Instructions

In a large bowl, add the milk, sour cream, sugar, eggs, and vanilla. Whisk until combined. It’s ok to have small lumps of sour cream.
Add the flour, baking powder, and salt. Stir just until no large clumps of dry flour remain, trying not to over mix. The batter should be very lumpy.
Melt about ½ tablespoon of butter in a large non-stick skillet over medium-low heat until lightly bubbling and light brown.
Ladle the batter into the skillet making 3-4 pancakes (about ¼ cup of batter each). Cook 3-4 minutes, until bubbles form on top of each pancake and the bottoms are golden brown.
Flip the pancakes. Cook 1-2 minutes, until the bottoms are golden brown.
Carefully wipe out any excess browned butter with paper towels. Repeat with the remaining butter and pancake batter.
Serve warm with maple syrup.

Notes

Nutrition information does not include butter for cooking or toppings.

Nutrition

Course Breakfast, brunch

Keyword best pancake recipe, how to make pancakes, pancake recipe easy

Cuisine American

Author Amanda Finks

Comments

Definitely the best pancake recipe ever!! Don’t need syrup or anything in order to eat the scrumptious things!
Thanks for sharing this wonderful recipe!
Reply
Fantastic pancakes! Best I’ve ever made and my family absolutely loved them. Highly recommend this recipe.
Reply
Fabulous. I got distracted while making them and forgot the sugar. Didn’t miss it at all. Love the tang of the sour cream. Definitely a keeper.
Reply
Through out the bisquick and instant pancake mix!
There is a better pancake recipe out there put out by King Arthur Flour but it’s time consuming and labor intensive.
If you’re looking for a quick excellent pancake batter in both taste and texture this is it.
So good I had to write a review before finishing my breakfast.
Reply
I just made these pancakes and all I can say is OMG! I have made different kinds of pancakes BUT these are the most delicious ones I have ever eaten. I believe the sour cream is the key to their flavor. I am so glad I spotted this recipe and decided to try it. I will be making them from now on. Thank you for posting this recipe on Pinterest.
Reply
Absolutely wonderful.the only thing I did different was add powdered buttermilk instead of milk and it was absolutely perfect. Thank you.
Reply
Perfect! Not to Cakey and not to Flat.. Just right
Reply
These are really good. Nice and fluffy, not too sweet, a little tang from the sour cream. Add blueberries or strawberries or chocolate chips or cream cheese frosting or walnuts or whatever. Versatile and easy and delicious!
Reply
We absolutely love this recipe and have been making it for the last couple years I believe! Hands down the best and easiest. I do have a question though…How far in advance can this be made for prep to expedite breakfast for dinner?? Thank you for this recipe!!
Reply
Delicious and so simple!!
Reply
One of my top pancake recipes! Comes together quickly and so good.
Reply
My grandkids loved them! Perfect for a Saturday morning❣️
Reply
Delicious!!!
Reply
Your right, the best pancakes I have made to date which I make often. Especially today being Shrove Tuesday and half I made this recipe.
I added fresh blueberries which added to the excellent flavour of the pancakes
Reply
My granddaughter & I tried numerous pancake recipes & this is definitely our favorite. She requests it quite often while spending time with us. I was out of sour cream so I substituted it with yogurt & they were just as good. Thank you for sharing this wonderful recipe.
Reply
Perfection
Reply
1. Only pancakes I make!! They are truly the best. Do you think I can use buttermilk I have in the fridge instead of milk this time?
  Reply
When they say this recipe is foolproof they are not kidding! The man I am seeing got called into work on a Saturday leaving his kids home alone. I made due with what was in the house which meant instead of milk I used half and half and light coconut milk and instead of sour cream I used no fat Greek yogurt. Voted by all 3 kids to be the best pancakes they have ever had!
Reply
I’ve been trying out various pancake recipes every time I get a request for them from my boys. This one was the winner by a unanimous vote. I think the sour cream adds so much to the flavor, and the texture is perfect. Light but fluffy, and full of flavor. This is going to be my go-to pancake batter.
Thank you for sharing it!
Reply

Load More Comments

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!