The easy pancakes my family requests every weekend
fluffy tall pancake!
dear friend,
I saw someone online say that adults should be eating “healthier” food and breakfasts and not pancakes, and I just… sat there, scratching my head. What? Since when did joy get kicked off the menu when you’re no longer a kid?
Pancakes were always one of those small, soft comforts for me, the kind of thing that makes a morning feel slower, warmer, more human. So I made a batch for my family this morning, partly out of spite, partly because I wanted that feeling back. And yeah… now they won’t stop asking for them. And I love it!
These pancakes come out extra fluffy, thick, and tall, thanks to the combination of baking powder and a splash of rice vinegar, plus resisting the urge to overmix the batter. The batter must stay a little lumpy, which keeps the texture tender and allows for a good, tall rise. The miso adds just enough depth to make you pause mid-bite, like something’s different, in a good way. You can use salt of course.
The result? Pancakes that are not too sweet, which means you can go classic with butter and syrup or take it somewhere else entirely. Add fruit, swap in yogurt, brown the butter, or leave them exactly as they are. Honestly, they’re kind of perfect either way, for children and adults from age 6 months to 99+! I hope you try this recipe!
xoxoxo,
Kat Lieu
The fluffiest pancakes you can make in minutes
This is a one-bowl, low-effort situation where the batter stays a little lumpy on purpose, because that’s what keeps the pancakes soft and tender. A good amount of baking powder and a small splash of vinegar work together to give them lift, so they cook up tall with that fluffy interior. They’re not too sweet, which makes them easy to eat as-is or with whatever you feel like adding. Simple, reliable, and the kind of thing you’ll end up making again without thinking too hard about it.
Ingredients
Instructions
Notes
- When adding the wet ingredients, add a splash of ube extract or pandan extract to change the color and flavor of the pancakes.
- If you like blueberry pancakes, add frozen blueberries to the batter.
- These pancakes are super fluffy thanks to the baking powder, a bit of vinegar in the batter, and keeping the batter nice and lumpy, which helps it rise in the pan.
- If you don't have rice vinegar, you can use apple cider vinegar. Alternatively, substitute some milk with buttermilk and skip the vinegar.
- I like adding a load of toppings to my pancakes, starting with butter directly on top of the hot pancake before drizzling syrup.
- Pancake batter can be made up to five days in advance, stored in the refrigerator, covered.
