Thick or Thin?

How do you like your pancakes? (I go both ways. With pancakes, that is.)

Here are my two favorite pancake recipes, both very easy (no beating the egg whites separately, or any of that other nonsense). Neither is much more difficult than using a pancake mix, although both use fresh buttermilk. Instructions for modifying the second one for plain milk are given below.

Important: Especially for the thick pancake recipe, make sure that your baking powder is fresh – check the expiration date. And did you know, that once it’s opened, it should be used within 6 months? I admit it, I tend to ignore that little factoid. But if you use make the “thick” pancake recipe with old baking powder and they aren’t all that thick and fluffy, you’ll know why. Don’t say I didn’t warn you.

The first recipe came from somewhere on the Internet. I don’t know where, or I’d give them credit.

Thick Fluffy Pancakes (serves 4)
2 cups all-purpose flour
2 Tablespoons white sugar
2 teaspoon fresh baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/3 cup milk
2 eggs
1/4 cup butter, melted
  1. In a large bowl, combine flour, sugar, salt, baking powder, and baking soda; stir well. In a separate bowl, beat together the milk, buttermilk, eggs, and melted butter. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium-high heat.
  3. Pour the wet mixture into the dry mixture, stirring until just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using about 1/3 cup per pancake. Turn them when the surface is covered with bubbles and the edges look dry. The second side should take about half as long to cook as the first side.

Like them thin and tender? The recipe was published in Consumer Reports. It’s got a great flavor.

Buttermilk Pancakes from Consumer Reports (serves 4)
2 eggs
2 Tablespoons butter, melted
4 Tablespoons sugar
2 cups buttermilk
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
  1. Heat griddle over medium-high (340-350 degree) heat (if it’s not a non-stick pan, grease it lightly with oil or butter).
  2. Beat eggs, butter, and milk with an electric mixer in a large bowl until well blended. Add flour, baking powder, sugar and salt to liquid ingredients, and stir in by hand, mixing just enough to make a creamy batter with some lumps.
  3. Pour or scoop the batter onto the griddle, using about 1/3 cup per pancake. Turn them when the surface is covered with bubbles and the edges look dry. The second side should take about half as long to cook as the first side.

No buttermilk? Substitute milk for buttermilk, omit baking soda, and increase baking powder to 2 teaspoons.

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5 Responses to Thick or Thin?

  1. Miriam says:

    I go back and forth in my pancake preference. I grew up with thick fluffy ones, so there is a sense of nostalgia with them, but I also like the crispy edges and easier-going-down of thinner pancakes. Maybe I’ll try out both recipes and see how it goes.

  2. Carole says:

    I love pancakes Thin, please.

  3. Lani says:

    Thick and Fluffy! With lots of syrup! (And sometimes chocolate chips in them)! Yum!

  4. michaele says:

    I am definitely a thick pancake person. But thanks for giving us options!!

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