Ultra-Fluffy Thick Pancakes (Bakery-Style)

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Introduction

These pancakes are tall, soft, and cloud-like, with a beautiful golden crust just like the ones cooked on a griddle in the photo. They’re richer and fluffier than classic pancakes, perfect for breakfast, brunch, or even dessert. The secret is a balanced batter, gentle mixing, and proper heat control.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 tablespoon sugar
  • ½ teaspoon salt

Wet Ingredients

  • 1 ½ cups milk (room temperature)
  • 2 large eggs (room temperature)
  • ¼ cup melted butter (or vegetable oil)
  • 1 teaspoon vanilla extract

For Cooking

  • Butter or neutral oil for greasing the pan

Instructions

  1. Prepare the Dry Mix
    In a large bowl, whisk together flour, baking powder, sugar, and salt until well combined.
  2. Prepare the Wet Mix
    In another bowl, whisk the milk, eggs, melted butter, and vanilla until smooth.
  3. Combine Gently
    Pour the wet ingredients into the dry ingredients. Mix gently using a spatula or spoon until just combined.
    The batter should be thick and slightly lumpy — do not overmix.
  4. Rest the Batter
    Let the batter rest for 5–10 minutes. This helps activate the baking powder and makes the pancakes thicker and fluffier.
  5. Heat the Pan
    Heat a non-stick pan or griddle over medium-low heat. Lightly grease with butter or oil.
  6. Cook the Pancakes
    Scoop about ¼ to ⅓ cup batter for each pancake.
    Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
  7. Flip Carefully
    Flip gently and cook the other side for another 2–3 minutes until golden brown.
  8. Serve Hot
    Remove from the pan and keep warm. Repeat with remaining batter.

Cooking Method Tips

  • Use medium-low heat to allow pancakes to rise without burning.
  • Thick batter = tall pancakes. If too thick, add 1–2 tablespoons milk only.
  • Never press pancakes while cooking — it removes air and fluffiness.

History

Pancakes have been enjoyed for thousands of years, with versions found in ancient Greece and Rome. The thick American-style pancake became popular in the 19th century with the introduction of baking powder, allowing pancakes to rise and become soft and fluffy like those in the image.

Benefits

  • Provides energy from carbohydrates
  • Eggs add protein
  • Milk and butter contribute calcium and vitamins
  • Homemade pancakes contain fewer preservatives than store-bought mixes

Flavor Variations

  • Add chocolate chips, blueberries, or banana slices
  • Mix in cinnamon or nutmeg
  • Serve with honey, maple syrup, jam, or fresh fruit
  • Add whipped cream or Nutella for dessert pancakes

Nutrition (Approx. per pancake)

  • Calories: 180–220
  • Carbohydrates: 25–30 g
  • Protein: 5–6 g
  • Fat: 7–9 g

Conclusion

These thick fluffy pancakes are soft, golden, and irresistible — perfect for slow mornings or special breakfasts. With simple ingredients and the right technique, you’ll get pancakes that look and taste just like the ones in your image.

If you want, I can also give you:

  • Extra-fluffy Japanese style
  • No-egg version
  • No-milk version
  • Chocolate or stuffed pancakes

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