What makes buttermilk pancakes fluffy?

Buttermilk is an acidic ingredient that reacts with baking soda to produce carbon dioxide gas, which causes the pancakes to rise and become fluffy.

Can I substitute regular milk for buttermilk in pancake batter?

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.

Why is it important to let the pancake batter rest?

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.

How do I prevent my pancakes from sticking to the pan?

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.

How do I keep my pancakes warm while I'm cooking the rest of the batch?

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.

The Fluffiest Buttermilk Pancakes

Description

The fluffiest Buttermilk Pancakes you have ever tried! Tender, fluffy and light as air pancakes every time! This is seriously the Best recipe for buttermilk pancakes. Serve them with fresh berries, honey, cinnamon butter or maple syrup. Perfect treat for a weekend breakfast!

Ingredients

Scale

2 1/4 cup all-purpose flour
1/2 cup granulated white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup unsalted butter ( melted)
1 1/2 cup buttermilk ( add 1/4 cup extra if needed)
2 large eggs
2 teaspoons vanilla extract

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Instructions

In a large bowl whisk together the dry ingredients: the flour, white sugar, baking powder, soda and salt.
Add the melted butter, buttermilk, eggs and vanilla extract. Using a wire whisk, fold the wet ingredients into the flour mixture. The consistency of the batter will be thick. However, if you find it to be too thick, add a few tablespoons of buttermilk or milk.
Allow the batter to rest for 10 minutes.
In the meanwhile, heat a non-stick pan over medium heat and brush it with some butter. Pour 1/3 cup of pancake batter onto the hot pan ( but not too hot). When you see bubbles start to appear all over the surface, flip the pancake, using a spatula. Cook until golden, about 15-20 seconds. Repeat with the remaining batter.
Serve these buttermilk pancakes with butter, honey, ice cream, maple syrup or fresh fruit of your choice. Enjoy!!

Notes

Tips

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.

Prep Time: 5 min
Cook Time: 25 min
Category: Pancake recipes
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 187 kcal
Sugar: 9 g
Sodium: 233 mg
Fat: 7 g
Saturated Fat: 4 g
Carbohydrates: 26 g
Protein: 4 g
Cholesterol: 48 mg