Big Fluffy Pancakes

Introduction

Nothing beats the aroma of freshly cooked, golden pancakes sizzling on a hot griddle. These thick, soft, and buttery pancakes are perfect for a weekend breakfast or brunch feast. This recipe makes a big batch—perfect for families or gatherings!

Ingredients

Dry Ingredients:

• 4 cups all-purpose flour (500 g)
• 4 tbsp sugar
• 2 tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt

Wet Ingredients:

• 4 large eggs
• 4 cups buttermilk (or 4 cups milk + 4 tbsp lemon juice or vinegar)
• ½ cup unsalted butter (melted and slightly cooled)
• 2 tsp vanilla extract

Optional Add-ins:

• 1 cup chocolate chips
• 1 cup blueberries
• 1 mashed banana
• 1 tsp cinnamon

Instructions

1. Prepare the Buttermilk:
   If not using store-bought buttermilk, mix milk with lemon juice or vinegar. Let it sit for 5–10 minutes to curdle.
2. Mix Dry Ingredients:
   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
   In another bowl, beat eggs, then whisk in buttermilk, melted butter, and vanilla.
4. Combine:
   Pour the wet mixture into the dry ingredients. Stir gently until just combined — a few lumps are okay! Overmixing will make pancakes dense.
5. Preheat the Griddle:
   Heat a large griddle or skillet over medium heat. Lightly grease with butter or oil.
6. Cook the Pancakes:
   Pour about ½ cup of batter per pancake onto the griddle. Cook until bubbles form on top and edges look set (about 2–3 minutes). Flip and cook another 1–2 minutes until golden brown.
7. Serve Warm:
   Stack them high and serve with butter, maple syrup, whipped cream, or fresh fruits.

History

Pancakes date back thousands of years — even ancient Greeks enjoyed flat cakes cooked on hot stones. Over time, they evolved through Europe and America into the soft, fluffy breakfast favorite we love today.

Benefits

• Excellent source of energy from carbohydrates.
• Provides calcium and protein (especially with milk and eggs).
• Customizable with fruits, nuts, or whole grains for added nutrition.

Formation

The fluffiness comes from the reaction between baking soda and the acid in buttermilk, creating air bubbles that puff up during cooking.

Nutrition (Per Pancake, approx.)

• Calories: 220
• Carbs: 30g
• Protein: 6g
• Fat: 8g
• Fiber: 1g

Lovers

Perfect for breakfast lovers, kids, families, and brunch enthusiasts who adore soft, buttery comfort food.

Conclusion

These big, fluffy pancakes are pure comfort on a plate — golden on the outside, tender on the inside, and deliciously satisfying. Serve them fresh off the griddle with syrup and smiles!