Very Tasty Soft Pancakes Recipe (Page 2 ) | July 26, 2025

Instructions

1. Mix Wet Ingredients

• In a large mixing bowl, whisk together the water, milk, eggs, oil, and vinegar until completely blended.

2. Add Dry Ingredients

• Sift in the cake flour, baking powder, and salt.
• Mix until just combined don’t overbeat. The batter should be smooth but not runny.

3. Rest the Batter

• Cover the bowl and let the batter rest at room temperature for 1 hour.
• This step ensures the flour hydrates fully and air bubbles form for fluffier results.

4. Cook the Pancakes

• Heat a nonstick pan over medium heat and lightly oil it.
• Pour in a ladle of batter. Cook until bubbles form on the surface and edges begin to dry.
• Flip and cook the other side until golden brown.

5. Serve Hot

• Stack the pancakes and serve immediately with your favorite toppings.

Chef Tips for the Fluffiest Results

After making these hundreds of times in my test kitchen, I’ve refined a few little tricks that give the best outcome no flat or rubbery pancakes here.

• Use cake flour: It’s softer and lower in protein than all purpose, giving you a more delicate crumb.
• Don’t skip the vinegar: It activates the baking powder for extra lightness.
• Use medium heat: Too hot, and the outsides burn before the inside sets.
• Grease lightly: Too much oil in the pan can cause uneven browning.

Creative Variations You’ll Want to Try

Flavors to Mix Into the Batter

This base pancake batter is so versatile that I’ve used it for everything from fruity breakfasts to dessert plates. You can tweak the flavor profile by simply stirring in a few extra ingredients right before resting the batter or after.

• Vanilla: Add 1 tsp vanilla extract for a deeper, sweeter aroma.
• Lemon zest: Brighten the flavor with 1 tsp of lemon or orange zest.
• Cinnamon swirl: Add ½ tsp cinnamon and a pinch of nutmeg for a cozy spice twist.
• Banana mash: Mix in ½ cup of mashed ripe banana for natural sweetness and moisture.
• Chocolate chips: Fold in ¼ cup mini chips after resting the batter for a kid approved treat.

Topping Ideas to Make Them Shine

How you top these pancakes really changes the experience. Whether you want classic comfort or something restaurant ready, these options never fail to impress.

• Classic butter and syrup: Always a winner. Let the butter melt in slowly and drizzle with warm maple syrup.
• Fresh fruit: Sliced bananas, strawberries, or blueberries over a dollop of Greek yogurt.
• Whipped cream and nuts: Perfect for brunch. Add chopped pecans or walnuts for crunch.
• Berry compote: Simmer frozen berries with a teaspoon of sugar until thickened, then spoon over hot pancakes.
• Nut butters: Spread peanut butter or almond butter for a protein rich finish.

Pair These Pancakes with Savory Sides

While these pancakes are naturally sweet and soft, I’ve often served them alongside savory dishes for a balanced plate. Especially for weekend brunches or bigger family breakfasts.

• Scrambled eggs: Soft scrambled eggs seasoned with chives and a dash of pepper.
• Crispy chicken strips: For a chicken and pancake moment like waffles, but softer and cozier.
• Cheese omelet: Serve wedges of omelet with pancake stacks for a protein packed morning.
• Breakfast sausage: The sweet and salty combo is always a hit.

How to Batch Cook Pancakes Like a Pro?

Make a Double or Triple Recipe

Sometimes I prepare these pancakes just for myself, but more often than not, I’m cooking for a hungry table. That’s when I double or even triple this recipe. Since the batter includes a full 2 cups of water and 1 cup of milk, it scales up beautifully without getting too thick or too runny.

• Double batch: Yields 14 to 16 medium pancakes. Perfect for a family breakfast.
• Triple batch: Makes around 20-24 pancakes. Great for brunch gatherings or meal prepping.
• Use a griddle: I use a wide nonstick electric griddle so I can cook 4 to 6 pancakes at once.
• Keep warm: As they come off the pan, I layer them on a baking sheet in the oven at 200°F.

Portion and Freeze for Weekday Mornings

If there’s one kitchen habit I recommend to every home cook, it’s freezing extra pancakes. These reheat perfectly and make your weekday mornings smoother than ever.

• Cool completely: Lay pancakes flat on a wire rack for 15-20 minutes before freezing.
• Wrap in layers: Stack 2-3 pancakes with parchment between and seal in a ziplock bag.
• Label it: Include the date and flavor (especially if you’ve added fruit or chocolate).
• Reheat options: Pop in the toaster, reheat in a pan with a lid, or microwave covered for 30 seconds.

Pancake Problems and How to Fix Them

Flat or Rubbery Texture

If your pancakes feel flat, heavy, or chewy, the most common culprits are overmixing the batter or skipping the rest time. I’ve tested this recipe dozens of times, and I can say with confidence that these two steps make all the difference.

• Rest the batter: 1 hour gives the gluten time to relax, which improves tenderness.
• Don’t beat the flour in: Stir gently until just combined. A few lumps are okay.

Pale Surface with No Browning

Soft pancakes should still have that golden crust a slight crisp at the edge and a warm color across the surface. If they’re pale or sticking to the pan, the temperature is too low or there’s not enough fat in the pan.

• Preheat properly: Heat the pan for a full 3-4 minutes before adding batter.
• Use light oiling: A quick brush of oil between batches helps pancakes lift and brown.

Too Thick or Too Runny Batter

The batter consistency should be pourable but not watery somewhere between a crepe batter and muffin batter. If it’s too thick, your pancakes will dome and cook unevenly. If it’s too thin, they’ll spread and dry out.

• Adjust with milk or flour: Add 1 tbsp milk at a time to loosen, 1 tbsp flour to thicken.
• Use the ladle test: Scoop batter and lift it should flow off slowly in a ribbon.

Perfect Pairings for a Cozy Breakfast Table

Sweet and Savory Combos I Love

This pancake recipe is neutral enough to serve either direction sweet or savory. And when I’m plating for a full breakfast table, I love to give options so everyone can build their own plate just the way they like it.

• Sweet style: Pancakes + whipped cream + berries + maple syrup
• Savory style: Pancakes + scrambled eggs + avocado slices + feta cheese
• Kid friendly: Pancakes + chocolate drizzle + sliced bananas + sprinkles
• Balanced breakfast: Pancakes + Greek yogurt + honey + chia seeds

Drinks That Match These Pancakes

What’s a pancake breakfast without a drink that completes the experience? I’ve tested all the combinations here’s what works best depending on your vibe:

• Classic comfort: Pancakes + strong black coffee or café au lait
• Fresh and light: Pancakes + orange juice or mango smoothie
• Hearty start: Pancakes + warm oat milk or chai tea
• Indulgent brunch: Pancakes + vanilla milkshake or iced mocha

“Whether you pour syrup or stack them tall serve them with a sip that makes you smile.” – @BrewAndBatchChef

Frequently Asked Questions About Soft Pancakes

Can I make the batter ahead of time?

Yes. You can mix the batter the night before and store it in the fridge. Just give it a gentle stir before cooking.

What if I don’t have cake flour?

You can substitute with all purpose flour, but reduce the amount slightly (try 1¾ cups) and add 1 tbsp of cornstarch.

How do I keep pancakes warm while cooking the rest?

Place them on a baking tray in a warm oven (around 200°F) loosely covered with foil.

Can I freeze these pancakes?

Yes. Let them cool completely, then freeze between parchment layers in a zip bag. Reheat in a toaster or skillet.

What oil is best if I don’t have canola?

Any neutral oil like sunflower, vegetable, or even light olive oil will work.

Why are my pancakes sticking to the pan?

You may not be using enough oil or your pan isn’t properly heated. Make sure to preheat and grease lightly between batches.

Can I make these gluten free?

Yes. Use a 1:1 gluten free flour blend and let the batter rest for at least 1 hour. The texture will be slightly different, but still delicious.

Can I make these vegan?

Try substituting the eggs with ¼ cup applesauce or mashed banana, and use non dairy milk. The result will be softer and more cake like.

Do I need to flip only once?

Yes. Flip once, when bubbles form and the edges begin to dry. Too many flips can make them tough.

What’s the best pan to use?

A nonstick skillet or well seasoned griddle works best. Avoid stainless steel unless well greased.

Next: 3 Tricks to Remove Food Residues and Encrusted Grease from Stoves and Ovens

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