Think of the very best pancakes you’ve ever had. Chances are they weren’t from a boxed mix but from a diner or a brunch restaurant. Well, what if we could show you how to make an even better version of them at home? In this video, part of the “Kitchen Smarts” series on America’s Test Kitchen’s YouTube channel, America’s Test Kitchen books team test cook Dan Cellucci demonstrates how to make the tallest, fluffiest pancakes from scratch. Here are some of our findings:
- Don’t skimp on the leaveners: Four teaspoons of baking powder provide the pancakes with lift, and ½ teaspoon of baking soda helps with browning and tang.
- Leave the batter lumpy: A lumpy batter holds on to air bubbles formed during cooking, producing taller, more leavened pancakes. (Read more the benefits of a lumpy pancake batter.)
