Why You'll Love It
- Incredibly light and fluffy texture that melts in your mouth
- Perfect balance of sweetness that's not overwhelming
- Versatile enough for breakfast or a special dessert
- Simple ingredients that create something extraordinary
- Freezes beautifully for quick future breakfasts
"These are the fluffiest pancakes I've ever made! My family requests them every weekend now."
Essential Ingredient Guide
- All-purpose flour: The foundation of your pancakes - use good quality flour and sift it to avoid lumps for that perfect, smooth batter.
- Fresh eggs: Room temperature eggs blend better into the batter, creating that signature lightness Cyril Lignac is known for.
- Whole milk: The richness of whole milk contributes to both flavor and texture, making your pancakes tender and moist.
- Unsalted butter: Melted butter adds richness and helps create those beautiful golden edges we all love in a perfect pancake.
- Vanilla extract: A touch of real vanilla enhances the sweetness without overpowering, giving that professional bakery aroma.
- Sugar: Just enough to sweeten without making the pancakes dessert-like - adjust slightly based on your toppings.
Complete Cooking Process
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Ingredient Readiness:
Having everything at room temperature makes such a difference. Cold ingredients can make the batter seize up, and honestly, I've learned that taking the eggs and milk out about thirty minutes before you start really helps everything blend together smoothly.
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Flavor Development:
The magic happens when the batter rests. Those twenty minutes while it sits on the counter aren't just waiting time - the flour hydrates properly, the flavors meld, and you get that consistent texture Cyril Lignac is famous for.
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Texture Control:
Watch for those bubbles forming on the surface before you flip. That's your signal that the bottom is perfectly cooked and the inside is setting up with that lovely airy structure.
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Finishing Touches:
A pat of butter melting over the warm stack, maybe a drizzle of maple syrup - these final touches bring everything together in the most comforting way.
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Serving Timing:
Pancakes are best served immediately, straight from the griddle to the plate. That warmth, that fresh-off-the-pan softness - it's worth getting everyone to the table right when they're ready.
- Don't overmix the batter - a few lumps are perfectly fine and actually help keep the pancakes tender
- Use a measuring cup or ladle for consistent pancake sizes and even cooking
- Keep finished pancakes warm in a single layer in a low oven (200°F) while you cook the rest
- Test your griddle temperature by sprinkling a few water drops - they should dance and evaporate quickly
Pro Tips
You know, I used to be so nervous about making pancakes. They'd come out flat or tough, and I'd get frustrated. But then I learned that gentle handling is everything. It's like making sugar cookies - you want to mix just until combined, no more. And the resting time? That was a game-changer for me. I'd always rush it, but giving the batter those twenty minutes to relax makes such a difference. It's like letting bread dough rise - that patience pays off in the final texture. The gluten relaxes, the starch absorbs the liquid properly, and you get pancakes that are light as clouds.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Resist the urge to press down on the pancakes while cooking - it deflates that precious air you worked so hard to incorporate
- A non-stick griddle or well-seasoned cast iron skillet is essential for perfect browning without sticking
- The first pancake is often the 'test' pancake - don't worry if it's not perfect, it's just helping you calibrate the heat
Frequently Asked Questions
→ Can I make the batter ahead of time?
You can mix the dry and wet ingredients separately the night before, but combine them only when you're ready to cook. The baking powder activates when wet, so mixed batter won't rise properly if stored.
→ Why do my pancakes come out flat?
Usually it's overmixing the batter or using expired baking powder. Mix just until combined - lumps are good! And check your baking powder's freshness by testing it with hot water.
→ Can I freeze these pancakes?
Absolutely! Cool them completely, then layer with parchment paper in an airtight container. They reheat beautifully in the toaster or oven - almost as good as fresh.
→ What's the ideal griddle temperature?
Around 375°F is perfect. If you don't have a thermometer, test with a few water drops - they should sizzle and evaporate quickly without smoking.
→ Can I add mix-ins like chocolate chips?
Yes, but sprinkle them on each pancake after pouring the batter rather than mixing into the entire batch. This prevents them from sinking or burning.
→ How do I keep pancakes warm while cooking batches?
Place them in a single layer on a baking sheet in a 200°F oven. Don't stack them or they'll steam and get soggy.
Chef's Tips
The batter thickens as it rests - this is normal and helps create fluffier pancakes,If the batter seems too thick after resting, add a tablespoon more milk at a time until it pours easily,Keep cooked pancakes warm in a 200°F oven while you finish the batch,For extra-fluffy pancakes, separate the eggs and beat the whites to soft peaks before folding in
Nutrition Facts
per serving
280
Calories
8g
Protein
38g
Carbs
10g
Fat
Taste Profile
Comfortingly sweet with rich butter and vanilla notes
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Use half whole wheat and half all-purpose for best texture - adds nutty flavor and more fiber
Buttermilk creates extra-tender pancakes - reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda
Reduce milk by 2 tablespoons to account for the extra liquid - adds deeper flavor notes
Recipe Variations
Try these delicious twists on the original
Lemon Blueberry Version
Add zest of one lemon to the batter and fold in fresh blueberries for a bright, fruity twist
Chocolate Chip Delight
Sprinkle chocolate chips onto each pancake after pouring the batter for a sweet treat
Cinnamon Spice
Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry ingredients for warm spiced pancakes
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the batter - creates tough, dense pancakes
- Cooking at wrong temperature - too hot burns, too low makes pale pancakes
- Flipping too early - wait for bubbles to form and edges to set
- Using cold ingredients - they don't incorporate well and affect rising
Meal Prep & Storage
Make Ahead Tips
You can mix the dry ingredients and store in an airtight container for up to a week. The wet ingredients can be mixed and refrigerated overnight. Combine and cook when ready.
Leftover Ideas
Reheat leftovers in a toaster, oven at 350°F for 5-7 minutes, or microwave briefly. They also make great movie snacks when cooled and cut into sticks.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients, bring cold items to room temperature if needed
Mix dry ingredients in one bowl, wet ingredients in another, then combine gently
Let batter rest while preheating griddle - this is crucial for fluffy results
Cook pancakes in batches, keeping finished ones warm in the oven
Serve immediately with desired toppings and enjoy while hot
Cyril Lignac Pancakes Recipe
Learn to make authentic Cyril Lignac pancakes with this detailed recipe. These fluffy, golden pancakes are perfect for a special breakfast or indulgent dessert, featuring expert techniques for perfect texture and flavor.
Timing
Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
Dry Ingredients
- 01 2 cups all-purpose flour
- 02 3 tablespoons sugar
- 03 2 teaspoons baking powder
- 04 1/2 teaspoon salt
Wet Ingredients
- 01 2 large eggs, room temperature
- 02 1 3/4 cups whole milk, room temperature
- 03 4 tablespoons unsalted butter, melted and cooled
- 04 2 teaspoons vanilla extract
For Cooking
- 01 Butter or oil for greasing the griddle
- 02 Maple syrup, for serving
- 03 Fresh berries, for serving
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center - this helps incorporate the wet ingredients more evenly.
In another bowl, whisk the eggs until frothy. Add the milk, melted butter, and vanilla, whisking until well combined. Pour this mixture into the dry ingredients.
Gently fold the wet and dry ingredients together using a spatula. Mix just until combined - the batter will be lumpy, and that's exactly what you want. Overmixing makes tough pancakes.
Let the batter rest for 20 minutes at room temperature. This allows the flour to hydrate properly and gives you lighter pancakes. Meanwhile, preheat your griddle to medium heat.
Lightly grease the griddle with butter or oil. Pour about 1/4 cup of batter for each pancake, leaving space between them. Cook until bubbles form on the surface and the edges look set.
Flip the pancakes carefully and cook until golden brown on the other side, about 2-3 minutes more. Serve immediately with your favorite toppings.
Notes & Tips
- 1 The batter thickens as it rests - this is normal and helps create fluffier pancakes
- 2 If the batter seems too thick after resting, add a tablespoon more milk at a time until it pours easily
- 3 Keep cooked pancakes warm in a 200°F oven while you finish the batch
- 4 For extra-fluffy pancakes, separate the eggs and beat the whites to soft peaks before folding in
Tools You'll Need
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Large mixing bowls
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Whisk
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Spatula
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Measuring cups and spoons
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Griddle or large non-stick skillet
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Ladle or measuring cup for pouring batter
Must-Know Tips
- Don't overcrowd the pan - leave space between pancakes for easy flipping
- Let the pancakes cook undisturbed until bubbles form - peeking too early can cause them to deflate
- Taste the first pancake to adjust seasoning - you can add a pinch more sugar or salt to the remaining batter if needed
Professional Secrets
- Room temperature ingredients blend more smoothly and create a more uniform batter
- Medium heat is key - too hot and they burn outside while staying raw inside
- A rest period allows gluten to relax and starch to hydrate for superior texture
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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