Original Pancake House Recipe: Fluffy Pancakes You Can Make at Home
Want to recreate the magic of those fluffy, melt-in-your-mouth pancakes you love from the Original Pancake House? You're in luck! While their exact recipe remains a closely guarded secret, we can get surprisingly close with this delicious and easy-to-follow recipe. This recipe focuses on achieving that signature light and airy texture.
Ingredients You'll Need:
This recipe yields approximately 8-10 medium-sized pancakes. Adjust as needed for your family's appetite!
- 2 cups all-purpose flour: The foundation of our fluffy pancakes.
- 4 teaspoons baking powder: This is crucial for achieving that signature airy lift. Make sure it's fresh!
- 1/2 teaspoon baking soda: A little extra leavening power for extra fluffy pancakes.
- 1/4 teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 2 large eggs: Binds the ingredients and adds richness.
- 1 3/4 cups milk: Provides moisture and helps create a tender crumb. You can use whole milk for extra richness, or substitute with buttermilk for a tangier flavor.
- 1/4 cup melted unsalted butter: Adds flavor and helps create tender pancakes. Let it cool slightly before adding.
- Optional: 2 tablespoons granulated sugar: For extra sweetness, adjust to your liking.
Equipment:
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick griddle or frying pan
Instructions:
Step 1: Dry Ingredients: In your large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using). Ensure all the dry ingredients are thoroughly combined.
Step 2: Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and melted butter.
Step 3: Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients. Stir just until the dry ingredients are moistened. Don't overmix! Overmixing develops the gluten in the flour, resulting in tough pancakes. A few lumps are okay.
Step 4: Cook the Pancakes: Heat your griddle or frying pan over medium heat. Lightly grease with butter or cooking spray. Pour 1/4 cup of batter onto the hot griddle for each pancake.
Step 5: Flip and Serve: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
Step 6: Top and Enjoy: Serve your pancakes immediately with your favorite toppings! Think butter, syrup, fresh fruit, whipped cream – the possibilities are endless!
Tips for Perfect Pancakes:
- Don't overmix the batter: This is the key to light and fluffy pancakes.
- Use fresh baking powder: Old baking powder will not provide the necessary lift.
- Let the batter rest for a few minutes: This allows the gluten to relax, resulting in even more tender pancakes.
- Don't overcrowd the pan: Give each pancake enough space to cook evenly.
- Adjust the heat as needed: If the pancakes are browning too quickly, reduce the heat.
Variations:
- Blueberry Pancakes: Fold in 1 cup of fresh or frozen blueberries to the batter.
- Chocolate Chip Pancakes: Add 1/2 cup of chocolate chips to the batter.
- Banana Pancakes: Mash 1 ripe banana and add it to the wet ingredients.
This recipe will help you create pancakes that are incredibly close to that Original Pancake House experience. Experiment with different toppings and variations to find your perfect pancake! Enjoy!
