Original Joy of Cooking Pancake Recipe – Insanely Good
Learn how to make the fluffiest and tastiest pancakes with this Joy of Cooking pancake recipe!
Making pancakes from scratch is not as difficult as you think.
Sure, we can always rely on pancake mixing to make breakfast.
But there’s a different level of satisfaction you get from making pancakes from scratch.
And if you’re looking for a super easy way to achieve this, you can count on the Joy of Cooking pancake recipe
Use it to make fluffy pancakes from scratch, and you’ll be rewarded with a delicious breakfast!
Derived from the 1930s cookbook of the same name
, this pancake recipe has been passed down from generation to generation.
It worked wonderfully in the past, and continues to do so
to this day.
So if you want a tried and true pancake recipe, nothing beats
Stick to this recipe, along with all the tips I have for you below.
You’ll master light and fluffy pancake making in no time!
– Form the base of the dough. There is no need for fancy flour here, only all-purpose flour will do.
Sugar – To add a little sweetness to pancakes. I use granulated white sugar, but brown sugar, coconut sugar, and raw sugar will work too.
Salt – Improves the richness and sweetness of pancakes. I use regular table salt here, but Kosher and sea salt are fine too.
Milk – moistens dry ingredients, creating a thick mass. For richer pancakes, use whole milk or 2%.
Butter – For an extra dose of wealth. I use unsalted butter here, but salty is also fine. Just skip or don’t add as much salt to the dough.
Eggs – Bind the ingredients together, giving structure to pancakes. They also add flavor and height. Use large eggs at room temperature for best results.
Vanilla – For that extra flavor.
How to Make Fluffy Pancakes
Follow these simple steps to get the fluffiest homemade pancakes! You’ll be surprised how quick and easy it is.
1. Combine wet and dry ingredients separately.
This is the secret of perfectly fluffy pancakes! Combining all the ingredients at once will cause you to mix too much.
This will make flat, rubbery pancakes
2. Combine dry and wet ingredients.
Make a pit in the center of the dry ingredients and pour the wet mixture into it.
Then, carefully beat the ingredients with a fork and stop as soon as you no longer see streaks and large clumps of flour. Small lumps are fine!
3. Fry the pancakes.
Preheat your pan or griddle and grease with oil and butter.
Pour a tablespoon of dough and cook the pancake until golden brown on both sides.
Be prepared to flip when you see bubbles forming around the edges. Once these bubbles burst, flip the pancake!
It’s okay if the first pancakes aren’t pretty! They will remain perfectly edible.
Keep cooked pancakes hot in a preheated oven to 200 degrees Fahrenheit while cooking the rest.
4. Serve them with your favorite ingredients.
Tips and tricks for the best pancakes
- Use ingredients at room temperature, particularly dairy. Dairy at room temperature = fluffy pancakes! In addition, cold eggs and milk will not combine well with dry ingredients, which makes their dough lumpy.
- Use melted butter, but let it cool a little before adding it to the mixture. Hot butter will cook your eggs.
- Use fresh baking powder. Check the box for its expiration date. If it is no longer in the box, perform a simple freshness test. Drop a teaspoon of baking powder in some hot water. It should bubble immediately on contact. If not, throw it away.
- Combine wet and dry ingredients in separate bowls. Once they are well combined, pour the dry wet ingredients and mix very carefully.
- Don’t mix the dough too much! An overly mixed dough will produce flat pancakes. Be careful when mixing and stop as soon as the mixture is well combined.
- Let the dough rest a little. Give it 5 minutes to allow dry ingredients to absorb liquids well. It will also help relax gluten, resulting in softer pancakes.
- Lower the heat after cooking some pancakes. Your pan or griddle will get hotter as you cook. If it’s too hot, your pancakes will burn on the outside and stay undercooked on the inside.
Frequently Asked Questions
Should I use oil or butter to grease the pan?
oil has a higher smoke point
, but the butter is tastier.
You can’t use butter alone, because it will burn your pancakes
Using oil is only fine, but adding a little butter will make your pancakes tastier.
That said, I like to use a combination of both!
For best results, use a neutral-flavored oil with a high smoke point, such as peanuts, canola, safflower, and sunflower.
Pro tip: Don’t grease the pan or griddle too much. Grease only to prevent pancakes from sticking to the pan, just a little will do.
Can I use whey instead of milk?
Sure. Whey pancakes are amazing too!
You can use the same recipe below, but use buttermilk instead of milk. Also, use baking soda instead of baking powder. The same measures apply.
If you don’t have whey, make your own! Mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let the mixture sit for 10 to 15 minutes, or until it sets.
When should I flip the pancakes?
Here are the indicators that your pancake is ready to flip.
1. Bubbles begin to form around the edges. Don’t flip them at this point, yet! Wait for the bubbles to burst.
2. The dough has risen.
3. Take a look at the bottom. It should be golden brown.
Pro tip: Once you’ve flipped the pancake, don’t flip it again! Also, don’t press it in an attempt to cook it faster. Otherwise, your pancake will deflate.
What is the secret of fluffy pancakes?
Mix the wet ingredients first and separately before combining. This will allow you to mix the ingredients well without overdoing it.
If you combine all the ingredients at once, you’ll most likely mix them in excess, resulting in flat, gummy pancakes.
Can I make pancakes ahead of time?
definitely. While pancakes are best served fresh from the griddle, you can also cook them in advance.
If you plan to serve them a few hours after cooking, keep them warm in a 200-degree Fahrenheit oven.
For longer storage, store pancakes in the refrigerator in an airtight container. They will stay well for up to a week.
Can pancakes be frozen?
absolutely! If you’re used to throwing away leftover pancakes, kick that habit now.
Frozen pancakes will keep well for up to 3 months. So if I were you, I would duplicate this recipe.
That way, you can take out frozen leftovers and reheat them for breakfast
1. Let the pancakes cool completely.
2. Place them in a single layer on a baking sheet lined with parchment paper. Make sure pancakes don’t touch or overlap.
3. Freeze pancakes until they are rock solid, about 30 minutes to an hour. Place fully frozen pancakes in safe freezer bags.
Reheat frozen pancakes in the toaster oven or microwave for 20 seconds.
Use the oven if you plan to reheat several pancakes at once. Heat them to 350 degrees Fahrenheit for 10 minutes.
This recipe makes delicious pancakes, let’s be honest. Pancakes are not pancakes without the ingredients and add-ons!
They are what animates the simple breakfast staple.
Whether you like to stick to the classics or experiment with creative combinations, you can’t go wrong. Here are some of my recommendations:
- Maple butter and syrup – These traditional ingredients never disappoint
- Whipped Cream – This creamy topping puts the “cake” on the pancakes!
- Chocolate or caramel sauce – Something sweet and sticky to moisten and flavor pancakes
- Fresh berries – A little sour gives a good contrast to sweet cakes.
- Slices of fresh fruit – Mango, peach, bananas – choose your choice.
- Fruit jam: If you can’t get fresh fruit or berries, this sweet seasoning is a fantastic alternative.
- Chocolate and nut chips: They will give soft, fluffy pancakes a pleasant contrast in texture.
- Bacon – Add some crunchiness and salinity to your sweet breakfast with strips or crumbs of pork!
Looking for more inspiration? Here are more pancake ingredients to choose from.