These pancakes are so soft and delicious! The first time I saw them, I couldn’t believe how tall they were! There are secrets to making them very tall and I am going to share them with you.
First, the batter has to be very thick. Thin batter will not make a tall pancake! Also, stir the batter until just combined. There is a lot of leavening agents in these pancakes and stirring too much will release the gases that make these pancakes rise.
Use a non-stick pan so you don’t have to worry about the pancakes sticking. Use a cookie cutter sprayed with cooking spray to keep all the batter corralled. These pancakes take a little bit longer than regular pancakes to cook so you must cook them at a low temperature so you don’t burn them.
You have to leave on the cookie cutter to flip them. Careful or you can flip out all your batter! How to do you know when they are ready to flip? They should be bubbly or look as though the batter is drying out from the heat.
Once you have cooked both sides at a very low temperature so as not to burn your pancakes, check to see that they are cooked all the way through. Stick in a toothpick just like you would a cake coming out of the oven. If there is batter on the toothpick, then cook the pancake a little longer!
This recipe can also be made gluten-free. My recipe has instructions for the type of gluten-free flour to use. It measures exactly like wheat flour and is perfect for gluten-free pancakes. You might be surprised that the taste is very much like wheat pancakes. But be forewarned: this recipe only works with the gluten-free flours that I list in the recipe.
Other than using gluten-free flour, the recipe for gluten-free pancakes and wheat pancakes is exactly the same.