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Pillowy Soft Extra-Thick Pancakes

Soft and fluffy pancakes with a rich and tender texture, perfect for a delicious breakfast.

clock-icon10 minutes
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Pixicook editorial team

Soft and fluffy pancakes with a rich and tender texture, perfect for a delicious breakfast.

Ingredients for Pillowy Soft Extra-Thick Pancakes

units in
USchevron
serves
8 peoplechevron

Sugar

tablespoons

Malted Milk Powder

tablespoons

Baking Powder

teaspoons

Kosher Salt

teaspoons

Baking Soda

teaspoons

Milk

cups

Vanilla Extract

teaspoons

How to Make Pillowy Soft Extra-Thick Pancakes

1. Prepare the Pancake Mix

In a food processor, combine the all-purpose flour, sugar, malted milk powder, baking powder, kosher salt, and baking soda. Pulse the mixture a few times to mix thoroughly. Add the solid refined coconut oil to the dry mix and pulse until the coconut oil is fully incorporated but the mixture still looks powdery and dry.

2. Mix the Pancake Batter

In a large mixing bowl, whisk together the milk, large egg, and vanilla extract until well combined. Add the prepared pancake mix to the bowl and whisk until you have a smooth batter with a few small flecks of coconut oil.

3. Preheat Your Cooking Surface

Preheat an electric griddle or a large nonstick skillet to 350°F (177°C). This temperature is crucial for achieving pancakes that are golden brown on the outside and perfectly cooked in the middle.

4. Cook the Pancakes

Using a large scoop, measuring cup, or piping bag, portion the batter onto the preheated griddle or skillet. Cook the pancakes for about 90 seconds on each side until golden brown and cooked through.

Variations

Berry Pancakes

Mix in fresh or frozen berries like blueberries, raspberries, or strawberries.

Sweet Mix-Ins

Fold in ingredients like chocolate chips, blueberries, nuts, or coconut.

Chocolate Chip Pancakes

Fold in chocolate chips or chunks for a sweet treat.

Buttermilk Swap

Replace milk with buttermilk for tanginess and fluffier texture.

Lemon Ricotta Pancakes

Fold in ricotta and lemon zest for a light and fluffy pancake.

Pitfalls and tips

Minimal Mixing

Mix wet and dry ingredients until just combined to avoid overdeveloped gluten and chewy pancakes.

Resting the Batter

Allow the batter to rest for at least 10 to 15 minutes before cooking to hydrate the flour and relax the gluten.

Ingredient Temperature

Ensure wet ingredients like milk and eggs are at room temperature for better mixing and even cooking.

Leavening Agent Freshness

Check that baking powder and/or baking soda are fresh for the necessary lift in extra-thick pancakes.

Timing the Flip

Flip the pancakes once bubbles form and edges are set to maintain rise and avoid deflation.

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