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This recipe is all about bringing the perfect batch of fluffy Polish pancakes to your breakfast table with minimal stress and maximum joy. Puszyste naleśniki are light and tender and totally irresistible whether you serve them warm for breakfast or turn them into a sweet weekend treat. Once you master this base recipe you will never look at store bought pancake mixes the same way again
I first tried this style of fluffy pancakes with my little cousins on a rainy morning and the happiness they brought that day has made this recipe a regular in my family
Ingredients
- Wheat flour: about two hundred fifty grams gives the base structure to your pancakes and all purpose is ideal but whole wheat works if you want more fiber
- Baking powder: ten grams makes your pancakes airy and light so double check you use fresh powder
- Sugar: about thirty grams adds gentle sweetness you can adjust to taste if you prefer less or more
- Salt: just a pinch balances the sugar and helps bring out subtle flavors do not skip it
- Milk: three hundred milliliters unites everything for the perfect batter any milk works cow or plant based
- Eggs: use two fresh eggs for richness both yolk and white matter in the fluffiness
- Melted butter: about fifty grams softens the pancakes and creates a tender crumb unsalted is best
- Vanilla extract: one teaspoon gives that luscious homey aroma choose a pure extract for bolder flavor
Always sift your flour if you can it stops lumps and adds even more fluff to your pancakes
Step-by-Step Instructions
- Combine Dry Ingredients:
- In a large mixing bowl whisk together your flour baking powder sugar and salt. For extra fluffiness sift the flour right into the bowl to aerate the mix
- Mix Wet Ingredients:
- Crack the eggs into a separate bowl add milk melted butter and vanilla extract. Whisk until the mixture is completely smooth and creamy for the most even rise
- Bring Together the Batter:
- Pour the wet mixture over the dry ingredients. Gently fold with a spatula just until you see no big streaks of flour. Stop early if in doubt the batter should have a few small lumps to protect its fluffiness
- Let Batter Rest:
- Let the batter sit for about fifteen minutes. This step makes a huge difference the flour hydrates and the baking powder gets a head start leading to extra rise in the pan
- Heat the Pan:
- Warm up a nonstick skillet over medium heat. Brush lightly with more butter or neutral oil to avoid sticking but do not flood the pan
- Cook Pancakes:
- Scoop about one quarter cup of batter per pancake onto your preheated skillet. Let each cook undisturbed for two to three minutes until you see bubbles across the surface and the edges start to look set. Flip and cook for one more minute so both sides are nicely golden
- Serve:
- Stack your finished pancakes on a plate dust with powdered sugar pour over maple syrup or add your favorites like berries or whipped cream. Serve immediately while still warm and pillowy
My favorite part is adding a touch of lemon zest to the batter for a fresh twist. One Sunday my family tried these with blueberries sprinkled in before flipping and we laughed at the purple streaks but everyone agreed they were the best pancakes we ever made
Storage Tips
Keep leftover pancakes in an airtight container in your fridge for up to three days. To reheat simply warm them in a dry skillet or give them a quick zap in the microwave. You can freeze them too just layer between sheets of parchment so they do not stick and toast or microwave straight from frozen for an instant breakfast
Ingredient Substitutions
Whole wheat flour works if you want more fiber but pancakes will be a touch denser. For a vegan version swap regular milk for oat or soy milk eggs for unsweetened applesauce or ground flaxseed and use coconut oil in place of butter. Try coconut sugar or honey if you want to play with flavor notes
Serving Suggestions
Pancakes love variety. Pile with strawberries blueberries and sliced banana for classic flavor. Top with a drizzle of honey or maple syrup. For special occasions add whipped cream or sprinkle cacao for a dessert vibe. Or stuff them with feta spinach or smoked salmon and greens for a savory twist
Cultural Note
Puszyste naleśniki are Poland’s answer to American pancakes — wonderfully light and risen but not too sweet. In Polish kitchens they are as likely to be found at Sunday breakfast as at special family gatherings. Sharing a tall stack is almost a tradition in itself and brings a sense of warmth to the table
Common Recipe Questions
- → Jak uzyskać wyjątkowo puszystą konsystencję naleśników?
Aby ciasto było wyjątkowo puszyste, ważne jest użycie proszku do pieczenia i nieprzesadne mieszanie składników. Niech ciasto odpocznie przed smażeniem.
- → Jakie dodatki sprawdzą się do puszystych naleśników?
Świetnie pasują świeże owoce, syrop klonowy, bita śmietana, orzechy, czekolada lub wersja wytrawna z serem i szpinakiem.
- → Jak przechowywać naleśniki po usmażeniu?
Ostudzone naleśniki trzymaj w lodówce do 2-3 dni, najlepiej w szczelnym pojemniku. Podgrzewaj na patelni albo w mikrofalówce.
- → Czy można mrozić puszyste naleśniki?
Tak! Po ostudzeniu przełóż je do zamrażarki, a do podgrzania użyj patelni lub mikrofalówki, zachowując delikatność placków.
- → Jakie są wskazówki dotyczące smażenia?
Smaż na rozgrzanej, nieprzywierającej patelni, z niewielką ilością masła lub oleju. Wylewaj porcje ciasta i smaż na złoty kolor z obu stron.
- → Czy można przygotować naleśniki w wersji bezlaktozowej lub bezglutenowej?
Tak, mąkę pszenną zastąp wersją bezglutenową, a mleko wybranym napojem roślinnym, np. sojowym lub migdałowym.