How to Make the Fluffiest Pancakes

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Pancakes are one of breakfast's most beloved comfort foods. Served full of chocolate chips, blueberries or just plain topped with maple syrup, pancakes are an all-star breakfast or brunch dish. However, sometimes they don't always turn out right. They can be thick and dense rather than full and fluffy, the way they taste best. Luckily, the video above demonstrates a bunch of simple tips and tricks to make the fluffiest pancakes ever.

First, make sure to mix your dry ingredients and wet ingredients separately. For the dry ingredients, you will need one and three-quarter cups of all-purpose flour, a tablespoon of baking powder, half a teaspoon of coarse Kosher salt and three and a half tablespoons of granulated sugar. Sift the dry ingredients together.

Now, you can move on to the wet ingredients. It's important that they are all at room temperature, because cold ingredients can yield soggy pancakes. Pour one and a half cups of buttermilk into a bowl, and add two eggs, a teaspoon of vanilla, a tablespoon of melted and cooled butter and two tablespoons of safflower oil. Mix the dry ingredients and wet ingredients separately because once mixed together, you don't want to overwork the batter.

Pour the wet ingredients into the center of the dry ingredients. Once the wet ingredients are fully poured into the dry, just give the batter a few gentle stirs. Once the batter is ready, you can go ahead and get the pancakes on the griddle. Another way to get fluffy pancakes is to add three whipped egg whites to the batter. (Just fold in the egg whites and cook the pancakes as your ordinarily would.) In the video above, Thomas Joseph recommends making smaller pancakes so that they cook more thoroughly, and using an ice cream scoop to evenly distribute the pancake batter on the griddle.

Watch the video above to learn how to make the fluffiest pancakes! Then, check out the slideshow below for the 10 best pancake recipes!

Image Credit: Martha Stewart

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