Fluffy Buttermilk Pancakes

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 (update: this recipe makes amazing waffles too – no adjustments required!).

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:

1. For one cup of buttermilk: whisk together 3/4 cup of plant-based milk + 1 tsp lemon juice. Set aside for 5 minutes.
2. Use only organic sugar or coconut sugar.
3. Use plant-based butter or coconut oil instead of regular butter. Substitute melted vegan butter instead of oil in the recipe for extra flavor.
4. 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!

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