Earlier this week I made these Fluffy Buttermilk Pancakes on Instagram for the first time in a while and y’all blew me up requesting a written recipe, so here we are! I don’t toot my own horn often, but I make some really amazing pancakes. I feel like pancakes are pretty easy to churn out once you’ve mastered them, but it can take some practice so below are some tips to help you get the most out of this recipe, just in case you need them:
- It’s important to measure your flour accurately: too much flour will result in heavy pancakes. The best way is by weight (this recipe calls for 340 grams of self-rising flour). If you don’t have or don’t want to use a scale, measure your flour by gently spooning the flour into your measuring cup until it is full, then using a knife or other flat surface to sweep off any excess flour rising above the lip of the cup.
- Using both oil and butter – and a bit more of ’em than usual – will result in the wonderful crispy edges that my family loves. I generally use a 1/2 tsp of vegetable oil + 1 tsp of unsalted butter per pancake (we like big pancakes, like size of your face big). If you don’t want crispy edges just use oil, and just enough of it to grease the skillet’s surface.
- You’ll need to frequently adjust the heat as you cook. Start with the burner on medium. Add the oil and butter just before you’re ready to pour in the first pancake. Once the pancake looks ready to flip, reduce the heat to medium-low, cook for 30 seconds more, then flip.
- Because this batter is pretty thick, the standard advice of waiting until you see bubbles popping before flipping will not work. Instead, once you see the bottom edges of the pancake beginning to look dry and browned, reduce the heat to medium-low, cook a bit longer and then flip as mentioned above. Keep the burner on medium-low until you remove the pancake. Return the heat to medium just before you’re ready to pour in more oil, butter, and batter. Alternatively, you can thin out the batter with a little more liquid and use the aforementioned bubble-popping advice.
- Preheat your oven to 200ºF and place a rack over a baking sheet inside. Transfer your pancakes directly from the skillet to the rack in the oven to keep them warm as you cook the rest.
You can easily vegan-ize this recipe by doing the following:
- For one cup of buttermilk: whisk together 3/4 cup of plant-based milk + 1 tsp lemon juice. Set aside for 5 minutes.
- Use only organic sugar or coconut sugar.
- Use plant-based butter or coconut oil instead of regular butter.
- Replace each egg with 1/4 cup mashed banana or unsweetened applesauce (so a 1/2 cup if making the recipe as written).
You can watch me make these Fluffy Buttermilk Pancakes and see more pictures on my Instagram. If you need any clarification on the steps feel free to contact me and we can try to troubleshoot them together. Oh, and check out my Funfetti Pancakes w. Vanilla Glaze recipe; they’re delicious too!Print
They’re really good, if I do say so myself.
- 3 C self-rising flour
- 1/2 tsp baking soda
- 1/2 tsp double acting baking powder
- 2 large eggs, beaten
- 2 C buttermilk
- 4 tbsp granulated sugar
- 4 tbsp vegetable oil
- pinch of sea salt
- oil for frying
- unsalted butter for frying
- Measure all of your dry ingredients into a large mixing bowl. Sifting is not necessary.
- Whisk in the eggs, oil/butter and buttermilk until everything is well combined. Lumps are OK. You can stir as aggressively as you like – make sure to do a thorough job because you will NOT stir it again after this.
- Once the batter has come together set the bowl aside for at least 10 minutes to allow the baking powder to do its thing. You’ll notice that the batter will have much more lift to it, almost like a yeast dough rising.
- Place a large skillet over medium heat and let it warm up. After a few minutes add a bit of oil and a small pat of butter (I use 1/2 tsp oil + 1 tsp butter) and swirl it around to coat the pan.
- Gently scoop 1/3 cup of batter out of the bowl. Try not to disturb the batter too much – you’ll notice that it’s full of air pockets and that’s good! That’s where the fluffiness will come from, and why you don’t want to stir the batter anymore.
- Drop the batter into the center of the pan and use the back of your spoon to spread it out into a circle if needed. Watch it carefully: it shouldn’t take more than a couple of minutes for the pancake to be ready to flip.
- Check the bottom edges of the pancake when they start to appear dry. Use your spatula if needed to lift up the edges and check for browning. Once the pancake looks nice and brown on that side reduce the heat to medium low. Cook for another few seconds, then gently and quickly flip it. If some of the batter splashes out of the pancake that’s OK – either push it back into the edges of the pancake or scrape it out and remove it from the pan (review the IGTV video for more clarification).
- Cook the pancake for another couple of minutes on medium low, then remove. If the first side of your pancake isn’t as brown as you thought it would be go ahead and flip it back over. Return the heat to medium and let the pancake brown for a minute or so before removing it from the pan and transferring to the oven.
- Add more oil and butter and repeat the process, adjusting the burner temperature as needed. Cook as many pancakes at one time as you feel comfortable doing, and/or that fit in the pan without touching.
Keywords: pancakes, buttermilk, breakfast