Make-Ahead Fluffy Pancakes Recipe
Emma Fontanella’s make-ahead fluffy buttermilk pancakes
About My Make-Ahead Fluffy Pancakes
I love a stack of fluffy pancakes first thing in the morning! What I don’t love quite so much is having to think about cracking eggs or weighing out flour before I’ve had a cup of coffee! This is where my make-ahead fluffy pancakes recipe comes in. Here I give you a few options for making these ahead so they’ll fit into your life, whatever your morning regime!
You can make the batter in advance, or make the pancakes ahead of time and freeze them. They reheat perfectly, and super quickly, making them the perfect weekday breakfast.
This recipe can be found in my new cookbook, Simple Pleasures. In the book, you’ll find more great recipes for different kinds of pancakes, waffles and crêpes, along with many more quick make-ahead breakfast ideas.
How can I make the pancake batter ahead of time?
To make ahead the pancake batter, prepare it in the evening. Then, cover the bowl, and refrigerate overnight. In the morning, give the batter a quick whisk just before you want to use it.
How do you freeze and reheat pancakes?
To freeze the pancakes, arrange them in a single layer on a parchment-lined baking sheet. Then, put them in the freezer for 30 minutes. Once partly frozen, transfer them to a Ziploc freezer bag, squeezing all the air out of the bag. They’ll keep perfectly frozen for up to 2 months.
To reheat the frozen pancakes, arrange them in a single layer on a microwave-safe plate. Microwave on full power for 1 minute, or until they’re hot all the way through. There’s no need for a separate “defrost” step.
What’s the trick to making good pancakes?
There are a few things you need to do to make really great, fluffy pancakes. Make sure your raising agents (baking powder and baking soda) aren’t too old. Make sure to whisk the pancake batter until there are no lumps. (It’s a myth that you should aim to leave a few lumps of flour—who wants lumpy pancakes?!). Finally, rest the pancake batter for a least 30 minutes (or even overnight) before using, to allow the flour to hydrate properly.
Why is the first pancake never good?
Why is the first pancake so bad that you often have to throw it away? This is such a common problem that the idea that you throw the first pancake away has become known as “The Pancake Rule”! However, it doesn’t have to be this way. There’s a simple solution to the problem. The reason why the first pancake turns out bad is that you have too much fat (oil or butter) in the pan. This causes the pancake batter to boil in a way that causes steam to form that ruins the pancake.
The solution to the problem is shockingly easy. Simply wipe away almost all the fat from the pan before you add your pancake batter. That way, your first pancake will be just as good as all the others!
How long do you let a pancake sit before flipping?
Leave the pancake to cook for 1 to 2 minutes, or until bubbles start to form on the top surface and the edges of the top surface start to look dry. At this stage, if you peek at the underside of the pancake, you will see it has turned golden brown. That’s the time to flip the pancake using a spatula. Flip the pancake in one confident move, and cook on the other side for about 30 seconds, or until it’s golden brown on the other side.
INGREDIENTS
(Yield: 10 to 12 pancakes)
1¼ cups (300g) whole milk
1 tsp lemon juice
1¾ cups (250g) all-purpose flour
¼ cup (50g) granulated white sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
4 tbsp (½ stick / 60g) unsalted butter, melted
Maple syrup, to serve
INSTRUCTIONS
Make the "buttermilk"
In a small bowl or large liquid measuring cup, whisk together the milk and lemon juice. Set aside for 5 minutes to allow the milk to thicken. If it curdles or splits, don't worry.
Make the pancake batter
Whisking the pancake batter wet ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. To the milk/lemon juice mixture, add the eggs and melted butter, and whisk to incorporate. Then add the milk/egg mixture to the flour mixture, and whisk to incorporate. Stop mixing when there are no lumps of flour.
Whisking the final pancake batter. Keep whisking until there are no more lumps.
Make the pancakes in batches
Place a large skillet over medium heat, and very lightly grease with butter. Wipe away excess fat from the pan. Gently spoon the batter into the pan to create 3 or 4 pancakes per batch. The pancakes will spread during cooking. Cook the pancakes for 1 to 2 minutes, or until bubbles start to form on the surface and the edges begin to look dry. Flip and cook for 1 minute more, or until the other side has browned.
Serve
Serve these pancakes in a stack, drenched with maple syrup.
Hi! I’m Emma Fontanella. Here you’ll find trusted, tested recipes to satisfy your baking addiction and carb cravings. Learn more…
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