Best Pancakes I've Ever Made
User Reviews
4.8
Best Pancakes I've Ever Made
Description
In this pancake recipe, melted butter is combined with a carefully measured mix of flour, sugar, salt, baking soda, and baking powder to create the dry base. The wet ingredients consist of buttermilk and milk, which provide moisture and acidity that react with the leavening agents to produce fluffy pancakes. Separating the eggs and lightly whisking the whites before folding them into the batter introduces air, yielding a lighter texture while preventing toughness from overmixing.
The batter is stirred just until combined, maintaining some streaks of flour and egg whites to ensure tenderness. Pancakes cook on a hot griddle greased with bacon fat or butter, contributing to a rich flavor and crispy edges. The method includes warming the oven to keep made pancakes warm until serving.
The recipe cautions against substituting buttermilk with vinegar-milk mixtures as it affects thickness and final texture. Adjustments to baking soda and powder amounts can be made if the chemical leavening taste is noticeable, especially when doubling the recipe.
Ingredients
- 1/2 cup butter 1 stick, melted and cooled
- 2 & 1/2 cups flour spooned and leveled
- 1/4 cup white sugar
- 1 teaspoon salt
- 2 teaspoons baking soda see note
- 2 teaspoons baking powder see note
- 2 cups buttermilk
- 1/2 cup milk I used whole milk
- 2 egg separated
- bacon grease for frying (butter works too)
Instructions
- Heat your oven to 170 degrees F, sometimes called the "keep warm" setting.
- Get out 3 mixing bowls: large, medium, and small.
- Add the butter to the large bowl and microwave until it is melted. Set aside to cool a little bit.
- In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
- Add the buttermilk and milk to the melted butter.
- Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl. Whisk in the yolks.
- Use a small whisk of fork to beat the egg whites a little bit, just 20 seconds or so until they start getting a little bubbly. It will help them fold in evenly.
- Add the buttermilk mixture to the dry ingredients and stir roughly with a wooden spoon. Don't overdo it! Just barely combine it. There should still be streaks for flour. See photos.
- Beat the egg whites a little then add them to the batter. Fold in gently. It's okay if there are still streaks of egg white.
- Heat a griddle or large frying pan over medium heat.
- When it is hot, smear a little bacon grease over the griddle.
- Scoop the batter using a half cup measurement.
- When bubbles on top start to pop, flip the pancakes. They should be a nice golden brown.
- Continue cooking for another 2-3 minutes until they are golden on both sides.
- Remove the pancakes to a cooking rack and keep warm in the oven that you turned on.
- Repeat with the remaining batter.
- Serve with lots of butter and syrup. And peanut butter. What, am I the only one??
Notes
- For best texture, avoid substituting buttermilk with milk soured by vinegar; buttermilk’s thickness is key.
- If concerned about baking soda taste, slightly reduce baking soda and baking powder to about 1¾ teaspoons each instead of 2.
- Use whole milk or higher-fat dairy when making any milk-vinegar substitute to approximate buttermilk richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18pancakes
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 147kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 239IU | 5% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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