Fluffy Buttermilk Pancake Recipe
As I mentioned in my ricotta pancake post, what gives pancakes their fluff is ingredients such as whipped egg white, baking powder, or baking soda. The latter two are alkaline in nature and need something acidic to react with in order to produce the air bubbles they promise to deliver (in the form of fluffy or risen baked goods).
The most common acidic ingredient in pancakes is buttermilk.
It provides the liquid to create the batter (one that has more fat and moisture than water) as well as the acid to react with the baking powder/soda.
Fluffy, moist, and comforting. I present to you buttermilk pancakes—
Ingredients (~6 pancakes)
1 cup (~150g) all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tbsp sugar
1 large egg
1 cup buttermilk
2 tbsp vegetable oil
Recipe
In a large bowl, stir and/or sift together the dry ingredients (flour, baking powder and soda, salt, and sugar).
In a separate smaller bowl, beat the large egg until homogeneous.
Add the buttermilk and oil to the egg and whisk together.
Create an indent/well in the center of the flour mixture, and slowly pour the wet mixture into it while stirring with a spatula.
Stir in the middle first, then begin incorporating the flour in the outer area of the bowl by folding it into the middle. Avoid over stirring or beating the batter. If there are some lumps, that’s alright because we will let this batter sit for 5-10 minutes which will help hydrate the flour that might’ve not been fully mixed in.
Heat up a lightly greased skillet (I actually like using a cast-iron skillet for my pancakes, but nonstick works great) or griddle to medium-low heat. I like to use a thin slice of butter (1/2 tbsp) and swirling it around to coat the pan, but I often use a tiny drizzle of canola oil.
When your skillet’s preheated and the batter has been sitting for 5-10 minutes, give the buttermilk pancake batter a goods couple stirs with your spatula.
Pour 1/4 cup batter into the skillet/griddle and be sure to spread it out a bit. The pancake will rise and fluff up from the heat too, so don’t worry if it looks thin at first. Let the pancake cook over medium-low heat (kind of a slow cook) for about 2-3 minutes.
Check the bottom of the pancake to ensure it’s at least golden brown (or however deep golden you prefer) and then flip it. I like to use a large pancake turner/flipper to slide completely under the pancake, then I lift the pancake up and tilt the pan while carefully flipping (or carefully setting) the pancake over.
Fight the temptation to press down on the pancake. Let it fluff and look fat and lopsided. That’s the beauty of fluffy pancakes! Finish cooking (another 2 minutes or so) and set aside on a preheated plate or (what I do) preheated cast iron skillet (OFF heat). Some like to even pop the pancakes in a preheated oven (at 200°F) to keep them warm while the rest of the batch cooks.