Pancakes are one of the most beloved breakfast treats around the world. Their fluffy texture and mild sweetness make them a perfect way to start any day. This recipe focuses on making very tasty, soft pancakes that stay tender and light with every bite. Using simple ingredients like cake flour and a splash of vinegar, these pancakes develop a subtle softness and pleasant rise that’s hard to beat.
Whether you’re cooking for a lazy weekend brunch or a quick weekday breakfast, this recipe is straightforward and yields consistently excellent results. You can enjoy these pancakes plain, topped with fresh fruit, drizzled with syrup, or even layered into a stacked masterpiece with whipped cream and berries.
Ingredients
The pancake batter combines liquid ingredients, dry ingredients, and a few key additions that help create a soft and fluffy texture. Here’s everything you’ll need:
- 2 cups of water
- 1 cup of milk
- 2 large eggs
- 1/2 cup canola oil
- 1 tablespoon white vinegar
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Notes on Ingredients
- Water and Milk: The mixture of water and milk balances hydration and flavor. Milk adds richness while water keeps the batter light.
- Eggs: Eggs provide structure and help with leavening when combined with baking powder.
- Canola Oil: Using canola oil keeps the pancakes moist without adding too much flavor.
- White Vinegar: This might seem unusual in pancakes, but the vinegar reacts with the baking powder, helping the batter rise more effectively and tenderizing the crumb.
- Cake Flour: Cake flour has a lower protein content than all-purpose flour, which helps create a softer texture.
- Baking Powder: This is the main leavening agent, helping the pancakes puff up.
- Salt: A small amount of salt balances the sweetness and enhances the overall flavor.
Equipment Needed
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Ladle or measuring cup for pouring batter
Preparing the Batter
Step 1: Combine the Wet Ingredients
In a large mixing bowl, start by whisking together the water, milk, eggs, and canola oil. The eggs should be beaten lightly to blend well with the liquids. Add the tablespoon of white vinegar and stir briefly. The vinegar will interact with the baking powder later to help the batter rise nicely.
Step 2: Mix the Dry Ingredients
In a separate bowl, sift the cake flour, baking powder, and salt. Sifting helps to aerate the flour and evenly distribute the baking powder and salt, which promotes a lighter pancake.
Step 3: Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients while stirring gently with a whisk or spatula. Mix just until combined. The batter should be smooth but still slightly lumpy. Avoid overmixing to prevent tough pancakes.
Step 4: Let the Batter Rest
Allow the batter to rest at room temperature for 5 to 10 minutes. This resting period helps the flour absorb the liquids, leading to softer pancakes.
Cooking the Pancakes
Step 1: Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. To check if it’s ready, sprinkle a few drops of water on the surface. If they sizzle and evaporate immediately, the pan is hot enough.
Step 2: Grease the Pan
Lightly grease the pan with a little canola oil or butter. Use a paper towel to spread the oil evenly and remove excess, so pancakes don’t fry in oil but cook evenly.
Step 3: Pour the Batter
Using a ladle or measuring cup, pour about 1/4 cup of batter per pancake onto the skillet. Space the pancakes well apart to allow easy flipping.
Step 4: Cook Until Bubbles Form
Cook the pancakes on the first side until bubbles appear on the surface and the edges look set, approximately 2 to 3 minutes. Then flip carefully with a spatula.
Step 5: Cook the Other Side
Cook the flipped pancakes for another 1 to 2 minutes until golden brown and cooked through. Adjust the heat as needed to avoid burning.
Step 6: Keep Warm
Place cooked pancakes on a plate and cover loosely with aluminum foil or a clean kitchen towel to keep warm while finishing the rest.
Serving Suggestions
These soft pancakes are delicious on their own or with a variety of toppings. Here are some popular options:
- Maple syrup or honey
- Fresh berries such as strawberries, blueberries, or raspberries
- Sliced bananas and a sprinkle of powdered sugar
- Whipped cream or yogurt
- Nut butters like peanut butter or almond butter
- Chocolate chips or sprinkles mixed into the batter before cooking for a fun twist
Tips for the Best Soft Pancakes
- Don’t overmix the batter. A few lumps are okay; overmixing develops gluten and leads to tougher pancakes.
- Use fresh baking powder. Old or expired baking powder will reduce the rise and fluffiness.
- Let the batter rest. Resting allows the flour to hydrate fully and the vinegar to react.
- Control the heat. Cooking pancakes on medium heat allows them to cook through without burning.
- Use cake flour. If you don’t have cake flour, you can make a substitute by replacing 2 tablespoons of all-purpose flour with cornstarch per cup of flour.
Variations to Try
- Buttermilk Pancakes: Replace the water and milk with 2 1/2 cups of buttermilk for a tangy flavor and extra tenderness.
- Banana Pancakes: Add 1 ripe mashed banana to the wet ingredients for natural sweetness and moistness.
- Blueberry Pancakes: Fold fresh or frozen blueberries gently into the batter just before cooking.
- Chocolate Chip Pancakes: Add 1/2 cup of chocolate chips to the batter.
- Gluten-Free Version: Substitute the cake flour with a gluten-free flour blend suitable for baking.
Storing and Reheating
If you have leftovers, pancakes store well in the refrigerator for 2 to 3 days. To keep them soft:
- Place a damp paper towel over the pancakes in an airtight container to retain moisture.
- Reheat in a microwave for about 20 to 30 seconds or in a toaster oven until warmed through.
- Avoid reheating on high heat in a skillet as this can dry them out.
For longer storage, pancakes freeze well. Lay them flat in a single layer on a baking sheet and freeze for about an hour. Then stack them with parchment paper in between and store in a freezer bag for up to 2 months. Reheat frozen pancakes by toasting or microwaving.
Nutritional Overview
This pancake recipe is relatively light, with oil providing healthy fats and eggs adding protein. Using cake flour keeps the texture soft and tender, though it is slightly lower in protein than all-purpose flour.
Why These Pancakes Are Soft and Tender
The combination of ingredients and method ensures a soft and fluffy pancake:
- The cake flour’s low protein prevents gluten overdevelopment.
- The vinegar reacts with baking powder for extra lift.
- The balance of water and milk hydrates the batter perfectly.
- Resting the batter helps flour absorb liquids fully.
- Moderate heat allows the pancakes to cook evenly inside without drying out.
Final Thoughts
Soft pancakes are a comforting breakfast staple that can be dressed up or enjoyed simply. This recipe balances ease with delicious results, making it ideal for both beginners and experienced cooks alike. The slight tang from vinegar combined with the fluffiness from cake flour creates a texture that melts in your mouth.
Try these pancakes with your favorite toppings or experiment with the variations. They’re sure to become a household favorite, perfect for family breakfasts or weekend brunches.
Enjoy your very tasty soft pancakes!