Buttermilk Pancakes
A pancake should be tall, soft, and have a slight tang from the buttermilk. If you treat the batter gently, you get a lift that holds syrup without turning into a soggy mess.
Don't fight the lumps.
The biggest mistake is beating the batter until smooth. Stop stirring as soon as you stop seeing streaks of dry flour.
- large mixing bowl
- whisk
- cast iron skillet or non-stick griddle
- spatula
What goes in.
- 2 cupsall-purpose flour
- 2 tbspsugar
- 2 tspbaking powder
- 1/2 tspbaking soda
- 1/2 tspfine sea salt
- 2 1/4 cupsbuttermilk
- 1large egg
- 3 tbspunsalted butter, melted and cooled
Respecting the leavening
Use a wide whisk to fold the wet into the dry. Once you see the last of the flour disappear, put the whisk down and leave the batter alone, even if it looks messy.
The method.
Mix dry ingredients
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly aerated.
Combine liquids
In a separate container, whisk the buttermilk, egg, and melted butter until the egg is fully incorporated.
Incorporate
Pour the liquid mixture into the dry ingredients. Fold gently with your whisk until just combined; the batter should look thick and significantly lumpy.
Heat the surface
Set your skillet over medium heat. Test the heat by dropping a single drop of water on the surface; if it dances and evaporates immediately, you are ready.
Cook
Pour 1/3 cup of batter per pancake. Cook until bubbles appear on the surface and the edges look set and dry, about 2-3 minutes.
Flip
Flip once and cook the second side until deep golden brown, roughly another 60-90 seconds.
Other turns to take.
Blueberry
Drop a handful of fresh blueberries onto the raw side of the pancake immediately after pouring the batter into the pan.
Lemon Zest
Whisk the zest of one lemon into the dry ingredients for a brighter finish.
When it doesn't go to plan.
Rest your batter for 5 to 10 minutes before cooking; this allows the flour to hydrate and the leavening agents to activate.
If your pancakes are browning too fast but staying raw inside, lower the heat slightly and move to a thicker pan.
Use a paper towel dampened with a tiny bit of oil to wipe the skillet between batches to ensure an even, uniform color.
The ones that keep coming up.
Can I substitute regular milk for buttermilk?
The acid in buttermilk reacts with the baking soda to create the lift. If you use regular milk, the pancakes will be noticeably flatter and lack that characteristic tang.
Why are my pancakes tough?
You likely overmixed the batter. Each stir develops gluten, which toughens the structure.
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