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Fluffy Hotcakes
AmericanaAI Chef · Cookbook4all Team

Fluffy Hotcakes

Fluffy hotcakes have that charm of American breakfast that has also become a Sunday staple in many Mexican homes: a hot skillet, the smell of butter, and everyone waiting for the first plate. This version by Chef Sam works because it separates the important from the complicated: a well-measured dry mix, enough milk for a soft crumb, and a short resting time for the baking powder to do its job. You don't need a mixer or restaurant techniques; just don't overmix and cook with patience. These are quick homemade pancakes, golden brown on the outside and tender in the center, perfect for a stress-free family morning.

ByChef Sam🇺🇸 US · Estados Unidos
Shared by The kitchen of Chef Sam with the community.Ready to cook, save, and share from your family cookbook.

Prep

10 min

Cook

18 min

Total

28 min

Yield

4 servings

Origin

US · Estados Unidos

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Ingredients

Adjust diners to recalculate quantities.
  • Wheat flour· sifted if lumpy200 g
  • White sugar· white or standard25 g
  • Baking powder· approximately 2 teaspoons10 g
  • Salt· enhances flavor3 g
  • Whole milk· preferably whole300 ml
  • Egg· at room temperature if possible2 piece
  • Butter· melted and warm45 g
  • Vanilla extract· optional but recommended1 tsp
  • Vegetable oil· for greasing the skillet or griddle1 tbsp

Method

  1. 01

    In a large bowl, mix the wheat flour, sugar, baking powder, and fine salt until uniform and free of large lumps.

  2. 02

    In another bowl, whisk together the milk, eggs, melted unsalted butter, and vanilla extract for 1 minute until the mixture is smooth and slightly foamy.

  3. 03

    Pour the liquid ingredients over the dry ingredients and mix with a spatula just until combined; leave some small lumps to keep the hotcakes soft and not rubbery.

  4. 04

    Let the batter rest for 5 minutes at room temperature until it looks a bit thicker and has small bubbles forming on the surface.

  5. 05

    Preheat a non-stick skillet or griddle over medium heat, ideally to 180 °C, and lightly grease it with vegetable oil using a paper towel.

  6. 06

    Pour 1/4 cup portions of batter onto the hot skillet and cook for 2 to 3 minutes, until bubbles appear on the surface, the edges look set, and the bottom is golden.

  7. 07

    Flip each hotcake with a spatula and cook for another 1 to 2 minutes, until the second side is golden and the center feels fluffy when gently pressed.

  8. 08

    Repeat with the remaining batter, greasing the skillet with more vegetable oil only if it sticks, and keep the cooked hotcakes warm on a plate while you finish.

Chef tips

  • If you don’t have whole milk, use skim milk; they will be slightly less delicious but still soft.
  • Do not overbeat the batter: stop mixing when the dry flour disappears, even if there are small lumps.
  • If they brown too quickly and remain raw in the center, lower the heat; the skillet should be hot, not smoking.
  • Store leftover hotcakes in the fridge for up to 3 days or freeze them separated with wax paper for up to 2 months.

Classifications

Americanaeverydaysnackall year

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