I never expected a pancake recipe to call for soda, but the Amangiri pancake is full of surprises. I first heard about this famous pancake on a travel show, and it turns out it’s a signature dish from the Amangiri resort in Utah. Chef Anthony Marazita’s version is known for its golden crust and super-fluffy interior. The secret is a splash of Mexican Coca-Cola in the batter, which adds a subtle caramel note and extra lift. Even though it sounds fancy, I am going to show you step by step how to recreate this delicious Amangiri pancake recipe in your own kitchen.
Table of Contents
Key Takeaways
- Secret Ingredient: A splash of Mexican Coca-Cola in the batter adds a light sweetness and gentle tang while helping the pancakes rise and stay fluffy.
- Hot Pan Magic: A well-heated skillet or cast-iron pan creates a crisp, golden crust on the outside while keeping the inside soft and tender.
- Gentle Mixing: The batter should be mixed only until the ingredients come together. A few small lumps are fine, and resting the batter makes the pancakes light and airy.
- Toppings and Variations: These pancakes pair beautifully with toppings like fresh berries, maple syrup, or whipped cream. Variations such as blueberry, chocolate chip, or gluten-free versions also work well.
- Storage: Leftover pancakes can be stored in the refrigerator or freezer. Warm them in a skillet or toaster before serving to bring back their fresh, soft texture.
What Is the Amangiri Pancake
The Amangiri pancake is a rich and elegant version of the classic pancake, inspired by the famous Amangiri resort in the Utah desert. It was created by Chef Anthony Marazita and is often described as a “puffed” or “almost caramelized” pancake. The secret to its special texture is baking the batter in a very hot skillet until the top turns golden and slightly crisp.
What Toppings Go Best with the Pancakes?
- Maple Syrup and Butter: You really can’t go wrong with classic maple syrup and a pat of butter. The sweet syrup soaks into the warm pancakes, and the butter adds richness.
- Fresh Fruit and Whipped Cream: Top them with berries (strawberries, blueberries, raspberries) or sliced bananas and a dollop of whipped cream or yogurt. The fruit adds fresh flavor and a bit of tartness that complements the sweet pancake.
- Honey and Nuts: Drizzle honey, a spoonful of nut butter (peanut or almond), and sprinkle chopped walnuts or pecans for natural sweetness and protein.
Recipe for Amangiri Pancake
Easy Amangiri Pancake Recipe
4
servings15
minutes10
minutes240
kcal25
minutesKeep the screen of your device on
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
½ teaspoon salt
3 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and slightly cooled
2 tablespoons Mexican-style Coca-Cola
Butter or oil for greasing the pan
How to Make Amangiri Pancakes
- Prepare the Batter
In a large bowl, whisk together the 2 large eggs and 3 cups of buttermilk until smooth. Slowly pour in the 4 tablespoons of melted butter while whisking constantly. Next, stir in the secret ingredient: 2 tablespoons of Mexican Coca-Cola. The mixture may fizz a bit. That’s the carbonation giving your batter extra lift. In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir or whisk the dry mix so the leavening and salt are evenly distributed. - Let the Batter Rest
After combining wet and dry ingredients, give the batter a brief rest. I usually cover the bowl and let it sit for about 5 to 10 minutes. This pause allows the baking powder to start bubbling and the flour to hydrate. You will notice the batter thicken slightly and maybe become a bit frothy. Resting is an easy trick that makes the pancakes more tender and airy, so it’s worth the wait. - Heat the Griddle or Pan
While the batter rests, heat your cooking surface. For the authentic method, preheat your oven to 450°F and place a cast-iron skillet inside to get very hot. The Amangiri chefs swear that starting with a blazing-hot pan helps form a crisp, brown top. If you don’t have an oven skillet, you can use a heavy nonstick skillet or griddle on the stovetop. Heat the pan over medium heat and add a little butter or oil, swirling to coat the surface. The pan is ready when a drop of batter sizzles gently without burning. - Pour and Cook the Pancakes
Once the pan is hot, it’s time to cook. If using the oven method, carefully remove the preheated cast iron skillet and give it a quick spray of nonstick oil or a brush of melted butter. Use a ladle to pour in the batter, filling the skillet no more than halfway. (The pancake will rise and fill the pan as it bakes.)
If you are making smaller pancakes on the stove, pour about ¼ cup of batter for each pancake onto the griddle, spacing them a few inches apart. Let the batter spread on its own. You should see bubbles form around the edges as it cooks. Keep the heat at medium so the pancakes cook through without burning the outside. - Flip Until Golden on Both Sides
For stovetop pancakes, watch the bubbles: when they pop and the edges start to look set, it’s time to flip. Gently slide a spatula underneath and turn the pancake over to cook the other side. The bottom should be a lovely golden brown. Cook the flipped side for another minute or so until it’s also golden.
If you made one big skillet pancake, you can simply bake it until the top is set (about 10 to 15 minutes) and then release it onto a plate. Either way, each pancake or pancake layer should be cooked through with a light, golden crust. - Stack and Serve Warm
Stack the finished pancakes on a warm plate as you make them. I like to keep them covered loosely or pop the stack in a very low oven to stay warm. Stacking helps trap heat and steam, so they stay soft. Serve the pancakes immediately while they’re hot and fluffy. I love to add a pat of butter on top of the stack so it melts through the layers. These pancakes are best straight off the griddle or skillet, so have your toppings ready and enjoy them right away.
Recipe Video
Tips for Fluffy and Light Pancakes
Do Not Overmix the Batter
One of my golden rules is to mix the batter just until the wet and dry ingredients are combined. It’s okay (and even good) if the batter is a little lumpy. Overmixing develops gluten and can make pancakes tough or dense. I use a whisk or spatula and stir gently, stopping as soon as I don’t see dry flour streaks. A few small lumps will disappear during cooking, and they help keep the pancakes tender.
Maintain Medium Heat
Cooking temperature makes a big difference. I always cook these pancakes on medium heat. If the pan is too hot, the outside will burn before the inside cooks. If it’s too low, the pancakes will be pale and heavy. With medium heat, each side of a pancake takes a couple of minutes to get golden. That way, you end up with a nice browned crust and a fully cooked, fluffy center. Patience here is key!
Use Fresh Baking Powder
To ensure maximum rise, use fresh leavening. I check the date on my baking powder and replace it if it’s old. Fresh baking powder means the pancake batter will puff up well. If you’re not sure, you can test it by dropping a bit into warm water; it should fizz up vigorously.
Storage and Reheating
Store Leftover Pancakes Properly
If you have leftovers, let the pancakes cool completely first. Then place a sheet of wax paper or parchment between each pancake and stack them. Wrap the stack tightly in plastic wrap or store in an airtight container. They’ll keep in the refrigerator for 2 to 3 days. For longer storage, put the wrapped pancakes in a freezer bag and freeze. They’ll keep well for about a month, and you can thaw them when you’re ready to enjoy them.
Reheat Without Losing Softness
Reheating pancakes can be tricky, but I have tricks to keep them soft. My favorite method is the toaster. I pop individual pancakes in like toast. The toaster warms them evenly and gives a slight crispness on the edges. If you are using a microwave, place the pancakes on a plate, cover them with a damp paper towel, and heat for about twenty to thirty seconds.
Delicious Variations of the Amangiri Pancake Recipe
Blueberry Pancakes
To make blueberry Amangiri pancakes, gently fold about ½ cup of fresh or frozen blueberries into the batter after it’s mixed. Drop the batter onto the hot pan or skillet and let it spread, then sprinkle a few extra berries on top of each pancake as it cooks. The berries burst and add little pockets of juice, which make the pancakes even more moist and flavorful. I like to serve these with additional berries on top.
Chocolate Chip Pancakes
For a chocolatey treat, stir some mini chocolate chips (about 2–3 tablespoons) into the batter or sprinkle them onto each pancake after you pour the batter. The chips will melt as the pancake cooks, giving you melty chocolate bites in every forkful. Dark, milk, or even white chocolate chips all work. Chocolate chips add sweetness and make these pancakes feel like dessert.
Gluten-Free Version
You can easily make this recipe gluten-free by swapping in a 1-to-1 gluten-free flour blend for the all-purpose flour. Make sure your blend includes a binding agent like xanthan gum for the best texture. The batter may be a bit thicker, so you might need to thin it slightly with a splash more buttermilk. Also, double-check that your baking powder is gluten-free.
Nutrition Information
Calories per Serving
Each pancake from a batch of four contains about 240 calories. This amount includes the flour, buttermilk, butter, sugar, and the small amount of soda used in the batter. The calorie count can rise depending on your toppings.
Protein and Carbohydrate Content
- Each pancake has around 8 grams of protein and 34 grams of carbohydrates.
- The protein comes from the eggs and buttermilk.
- The carbohydrates come from the flour, sugar, and soda.
- Each pancake contains about 9 grams of sugar and 8 grams of fat, mainly from butter and egg yolks.
- Adding fruit, yogurt, or nuts increases fiber and nutrients, making the meal more balanced.
FAQs
What makes Amangiri pancakes unique?
Amangiri pancakes stand out because they are soft, fluffy, and slightly caramelized on the outside. The secret is adding a small amount of Mexican Coca-Cola to the batter, which gives them a gentle sweetness and helps them rise beautifully. They are also cooked in a very hot pan or skillet, creating a golden crust while keeping the inside light and tender. This mix of texture and flavor makes them different from regular pancakes.
Can I use whole wheat flour?
Yes, you can. Whole wheat flour gives the pancakes a slightly nutty flavor and more fiber. I recommend using half whole wheat and half all-purpose flour so they stay soft and not too dense. If the batter feels thicker than usual, add a little more buttermilk or milk to thin it out. The pancakes will still turn out fluffy, with a bit more hearty flavor.
How can I make them dairy-free?
You can easily make dairy-free Amangiri pancakes by using plant-based milk and lemon juice instead of buttermilk. Mix one tablespoon of lemon juice or vinegar with one cup of almond, soy, or oat milk and let it sit for a few minutes before adding it to the batter. Use melted coconut oil or vegan butter in place of regular butter. The pancakes will still be soft, flavorful, and golden, just without dairy.
Can I prepare the batter ahead of time?
Yes, you can prepare the batter ahead of time if you plan to cook the pancakes later. Store it in the refrigerator in an airtight container for up to 24 hours. Before cooking, stir it gently to mix everything again. If the batter thickens overnight, add a splash of milk to loosen it. The pancakes might not rise quite as high as freshly made batter, but they will still taste soft and delicious.
