I get very thrilled about the pleasure that awaits me every year in the run-up to Pancake Tuesday. But nothing depresses me more on the eponymous Pancake Day than thick, stodgy pancakes that soak up all the delicious maple syrup.

Thankfully, Michelle Southan, the Food Director of Shikha Food, has imparted her expertise to me. I consistently make golden, fluffy pancakes at home thanks to her easy tips, which are included in one recipe that works every time. 

Why do we eat pancakes on Pancake Tuesday and what is Pancake Tuesday?

Pancake Tuesday, often called Shrove Tuesday, is the last day of Lent in the Christian ecclesiastical calendar. Pancake Day was the final day for Christians to enjoy items like butter, eggs, sugar, and fat since they were traditionally given up during Lent. Pancakes are a great way to use up these items.

How can I prepare pancakes at home?

Although store-bought pancake mix is fine for a leisurely weekend brunch, Pancake Day is the ideal occasion to prepare your own mix. 

Making pancakes from scratch may seem overwhelming if you’ve never done it before. Fortunately, Michelle can ease your concerns. “Simplicity is key when it comes to making perfect, fluffy pancakes,” the speaker states.

The one thing you can do to increase the fluff of your pancakes

I believe a lot of people are aware of the several techniques you can use to enhance the texture of your pancakes; we’ll get to them in a moment. To get that fluffy texture, however, there’s a simple secret that most people are unaware of. And you have to do… well, nothing at all!

Before cooking, all you have to do is let the batter rest. According to Michelle, “letting the batter sit for at least 30 minutes promotes the expansion of the flour particles and results in a light and fluffy texture.”

So there you have it: the key to perfectly fluffy pancakes is to let the batter sit. It works, as I have tested and tried. 

Further expert advice for fluffy pancakes

Pause, however; there’s more. When it comes to consistently making the fluffiest, tastiest pancakes, Michelle is an expert. I also always abide by Michelle’s other six suggestions:

  1. Avoid over-mixing the mixture. If the batter is over-mixed, the raising agent will not aerate well. Mix the pancake batter just till incorporated. To prevent stodgy pancakes, go against your instincts and don’t care about a lumpy batter.
  2. Cook over a low to medium heat. According to Michelle, doing this will aid in the pancakes’ center cooking while keeping them from burning.
  3. Make use of the appropriate pan. Michelle claims that the heat on the bottom of a nonstick frying pan will be more evenly distributed and less intense if the pan has a heavier, thicker base!
  4. Make use of melted butter beforehand. It’s crucial to grease your pan if you want a stunning golden color. “Melt the butter first and coat the pan with the melted butter using a paper towel or pastry brush,” advises Michelle. I can attest that this advice is quite helpful.
  5. Once you see bubbles, it’s time to flip. It’s crucial to avoid flipping the pancakes too soon. Flip the pancake once you see the bubbles begin to burst.
  6. When serving, keep your pancakes warm. Having to cook only one pancake at a time when you want to eat them all at once is one of the most unpleasant aspects about preparing pancakes! Michelle has succeeded once again and shared her advice with us. Keep cooked pancakes warm on a baking sheet or tray in a low oven, or on a dish outside the oven covered with foil, the author continues. We guarantee they won’t get drenched!

The ultimate recipe for fluffy pancakes

This simple, fluffy pancake recipe—one of the most well-liked taste dishes ever—includes all of Michelle’s insider knowledge. I’m not the only one who searches through my bookmarks for this recipe when Pancake Day draws near each year. This recipe has been bookmarked by almost 13,000 users, who have also offered glowing ratings. One taste tester said, “I’ve been making this pancake recipe for years and it’s my go-to.” Made with ease and without fail.