These Fluffiest Buttermilk Pancakes are incredibly delicious, with a buttery, fluffy texture, golden crispy edges, and a mouth-watering buttermilk flavor. Plus, they're easy to make if you follow some simple tips and tricks.
These light, fluffy pancakes are a classic American breakfast staple, beloved for their buttery flavor and melt-in-your-mouth texture. And while they may seem like a restaurant-only indulgence, the truth is that making perfect buttermilk pancakes at home is easier than you might think.
The Secret to the BEST Pancakes
❗ As a pancake connoisseur who's tried countless recipes, I can tell you that buttermilk is the key to light, fluffy, and flavorful pancakes. Whether you use store-bought buttermilk or make your own by adding vinegar to milk, this magical ingredient will elevate your pancake game to new heights. So next time you're craving pancakes for breakfast, don't settle for anything less than the best. Give buttermilk a try and taste the difference for yourself.
- Use buttermilk: As mentioned earlier, buttermilk is the secret ingredient that gives pancakes their light, fluffy texture. If you don't have buttermilk on hand, you can make your own by adding vinegar to milk.
- Don't over-mix the batter: When mixing your pancake batter, be careful not to overdo it. A few small lumps are actually a good thing, as they can help create a tender texture. Over-mixing can make the pancakes tough.
- Let the batter rest: After mixing your batter, let it rest for about 10 minutes. This allows the gluten to relax, which can result in fluffier pancakes.
- Use a hot griddle or skillet: To get perfectly golden, fluffy pancakes, make sure your griddle or skillet is hot before adding the batter. You can test the temperature by sprinkling a few drops of water on the surface – if they sizzle and evaporate quickly, it's ready.
- Cook low and slow: When cooking your pancakes, use medium-low heat and flip them only once. This will help them cook evenly and develop a nice golden color.
- Serve immediately: Pancakes are best enjoyed hot off the griddle, so be sure to serve them immediately. If you're cooking for a crowd, you can keep them warm in a low oven (around 200°F) until you're ready to serve.
How to Make The Fluffiest Buttermilk Pancakes
- Start by combining the flour, sugar, baking powder, baking soda, and salt in a large bowl. Create a well in the center of the dry ingredients, and then add the buttermilk, slightly cooled melted butter, vanilla, and egg to the well.
- Use a wire whisk to beat the wet ingredients together, and then slowly fold them into the dry ingredients until the mixture is smooth. Don't worry if there are a few small lumps in the batter – this is perfectly normal.
- Note that the batter will be thick and creamy in consistency. If you find that it's too thick to pour easily from a ladle or measuring cup, you can add a couple of tablespoons of extra milk at a time until you reach the desired consistency. Simply fold the milk into the batter until it's fully incorporated, and then test the consistency again.
- Set it aside for about 10 minutes to rest and allow the ingredients to settle.
- While the batter is resting, preheat a nonstick pan or griddle over low-medium heat. Once the pan is heated, lightly grease it with butter. You can use a paper towel or brush to spread the butter evenly across the surface.
- Next, use a ladle or measuring cup to pour about ⅓ cup of batter onto the pan. Use the back of the ladle or cup to spread the batter into a round shape.
- Keep an eye on the pancake as it cooks. When bubbles start to appear on the surface and the underside is golden brown, use a spatula to carefully flip the pancake over. Cook the other side until it's golden brown as well.
- Repeat this process with the remaining batter, making sure to re-grease the pan with butter as needed.
Frequently Asked Questions
Buttermilk is an acidic ingredient that reacts with baking soda to produce carbon dioxide gas, which causes the pancakes to rise and become fluffy.
Yes, you can make a substitute for buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes to curdle. However, the acidity and tang of real buttermilk will be missing from the pancakes.
Resting the batter allows the gluten in the flour to relax, which results in tender, fluffy pancakes. It also gives the baking powder and baking soda time to activate, which makes the pancakes rise more.
Use a nonstick pan or griddle, and lightly grease it with butter or cooking spray. Make sure the pan is hot before adding the batter. Don't flip the pancake too soon – wait until the underside is golden brown and the edges are dry before flipping.
You can keep pancakes warm by placing them on a baking sheet in a 200-degree Fahrenheit oven until you're ready to serve them. Alternatively, you can cover them with foil or a clean towel to keep them from getting cold.
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