Fluffy Vegan Banana Pancakes Recipe | Elephantastic Vegan (2024)

FAQs

What makes fluffier pancakes milk or water? ›

Milk helps make pancakes fluffier than water. Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results.

Simultaneously, in less time than it takes for the bubbles to pop, the liquid in the batter cooks away in the form of steam, the proteins in the egg coagulate, and those CO2 bubbles solidify into a network of air pockets. This airy interior is what gives a pancake its fluffiness.

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

Adding baking powder is the easiest way to make fluffy pancakes. There's more than one way to make the bubbles that make a pancake fluffy, but the easiest way is by adding a raising agent such as baking powder.

Add an Egg

Even if your pancake mix doesn't call for an egg, mix one into the batter. The egg will add richness to the recipe and make the end result taste like homemade pancakes. If your pancake mix already calls for an egg, try adding an extra one.

Some mixes already have flavors added to them, but a little more spice never hurt anyone. I like to add a dash of cinnamon, nutmeg, and/or vanilla extract to give it more depth in flavor. You can even add a dash of cocoa powder for some chocolate pancakes!

Pancake mix usually requires you add eggs. Eggs provide flavor, structure, and leavening as well as richness from fat in the yolks and color to the final baked product. The height of the pancakes and their tenderness comes from the eggs. You can, however, make pancakes without eggs.

Flour is the main ingredient to any pancake. It provides the structure. Different types of flours alter the structure because some flours absorb more moisture or create more gluten (which binds the structure together) than others.

Overmixing pancake batter can cause your flapjacks to deflate, for two main reasons. The stirring or whisking motion may cause the batter's air bubbles to pop, and can also cause too much gluten to develop. Air and small amounts of gluten are both essential in developing the ideal pancake texture.

Gluten, which is found in flour, keeps pancakes from falling apart. Gluten, a type of protein, forms a “spiderweb” within baked goods, giving them structure. As the starches gelatinize, and turn from a batter to bread, the gluten strands hold them in place.

Should you let pancake batter rest? ›

Q – Should I make my batter in advance? A – Ideally make your batter and let it rest for about 30 minutes before cooking. This allows the flour to absorb the liquid, making the pancakes lighter and fluffier.

Baking powder (double acting) provides two rises: The first occurs when the baking powder comes into contact with a liquid, the second when it's exposed to heat. Too much baking powder will create a very puffy pancake with a chalky taste, while too little will make it flat and limp.

Before you cook your pancakes, you should allow your batter to 'settle'. 24 hours in the fridge is ample time, but it may have thickened up a little when you take it back out, so just loosen up with a splash of milk. When you come to cook the perfect pancakes, the temperature of your pan is crucial.

Pancake lovers' biggest complaint when adding water instead of milk is that the flavor seems to change. Pancakes aren't as richly flavored with water. There are a few ways to improve your batter when you've used water, including: Add extra butter.

Beating the egg whites: The key to achieving fluffy pancakes is properly beating the egg whites. Make sure you beat them until stiff peaks form before incorporating them into the batter. This process incorporates air into the batter, giving the pancakes their lift.