Thick & Fluffy Buttermilk Pancakes


Thick & Fluffy Buttermilk Pancakes

Recipe by David EllisDifficulty: Easy
Servings

8

5-inch pancakes
Total time

20

minutes

A spongey, airy batter makes for pancakes that are thick but light and fluffy, perfect for soaking up lots of butter and maple syrup. There are two things to keep in mind. First, don’t over mix the batter. When combining the wet ingredients with the dry ingredients, stir just enough to eliminate large pockets of dry flour. Don’t worry about the lumps. Second, let the batter rest for at least 5 minutes. This allows the baking soda time to react to the acids in the buttermilk and form air pockets.

For a gluten-free version, replace the all-purpose flour with 1½ cups of buckwheat flour.

Ingredients

  • 3 tbsp butter, unsalted

  • 1½ cups (200g) all purpose flour

  • 3 tbsp granulated sugar

  • 1½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 2 eggs large or extra large

  • 1½ cups buttermilk

  • 1 tsp good quality vanilla extract

  • ½ tsp vegetable oil

Directions

  • Preheat oven to 200ºF/93ºC. In a small sauce pan, melt butter over low heat. Set aside to cool.
  • In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt until well combined. In a medium mixing bowl, whisk eggs thoroughly. Add buttermilk, cooled butter and vanilla and whisked until combined.
  • Pour the wet ingredients over the dry, and gently fold together until most of the dry mix is combined. Do not over mix. Batter should be very lumpy with several small pockets of dry mix. Set the bowl aside and allow batter to rest, undisturbed, for five minutes.
  • Preheat griddle or pan until a drop of water placed on top dances and evaporates in seconds. Unless your using a non-stick pan, it may be necessary to grease the cooking surface. To do this heat, vegetable oil until shimmering and swirl the oil around the pan.
  • Spoon a heaping ⅓ cup batter onto griddle or pan and spread evenly into a 3- to 4-inch circle. Cook until edges have set, batter is bubbling and the underside is lightly browned, about 2-3 minutes. Flip with spatula and cook the other side until lightly browned and the cake springs back after gently pressing it with your finger, an additional 1-2 minutes.
  • As you work in batches, place finished cakes onto serving platter and keep warm in the oven. Serve immediately with room temperature butter and good quality maple syrup.

Notes

  • 3/25/2022 – I’ve updated the metric amount of all-purpose flour from 180g to 200g after reading about the differences in weight depending on flour brand and how the flour is measured. I have great results with King Arthur Organic All-Purpose Flour and the “fluff & scoop” method with a one and a one-half dry measuring cup. – Dave

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  • Nirvana. I have found this recipe yields pancakes that are light as a cloud and delicious. Many a pancake that has landed on my griddle (including my own) could have served as paperweights. More, please! Thank you for sharing this recioe.