Fluffiest Buttermilk Pancakes
User Reviews
5
Fluffiest Buttermilk Pancakes
Description
Fluffiest Buttermilk Pancakes rely on buttermilk and leavening agents like baking powder and baking soda for rise and tenderness. The recipe blends wet ingredients first — buttermilk, egg, vanilla, and oil — before combining with dry ingredients to avoid overmixing, which preserves fluffiness. Cooking on medium-low heat encourages even browning without burning, resulting in pancakes with golden edges and bubbles indicating readiness to flip. The pancakes' texture is soft and airy with a mild tang from the buttermilk.
The method suggests serving these pancakes with typical accompaniments like butter, syrup, or fruit, which complement their gentle sweetness. Portion size can be adjusted by using different scoop sizes, making more or fewer pancakes depending on needs. Optional additions such as blueberries, diced apples with cinnamon, or lemon zest with poppy seeds provide flavor variation while maintaining the pancake's delicate structure.
For homemade buttermilk, the recipe recommends mixing white vinegar into regular milk, a simple substitute that imparts the right acidity for leavening. These tips ensure the pancakes turn out consistently fluffy and flavorful, making the recipe approachable and customizable.
Ingredients
- 1 cup buttermilk see note for substitute
- 1 egg large
- 1 tablespoons neutral cooking oil or butter melted, generic cooking oil
- ½ teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
Instructions
- In a large bowl whisk together buttermilk, egg, vanilla, and oil.
- In a medium bowl whisk together flour, baking soda, baking powder, salt, and sugar.
- Stir dry ingredients into wet ingredients until just combined - do not overmix, there may be a few lumps.
- Use 1/3 cup measuring cup to scoop and pour batter onto a greased griddle or large skillet over medium-low heat.
- Cook for 3-4 minutes until edges begin to look dry and bubbles form in the batter. Flip and cook another 2-3 minutes, undisturbed, until golden brown.
- Repeat with remaining batter and serve with butter, syrup, or fruit.
Notes
- To substitute buttermilk, mix 1 tablespoon white vinegar into 1 cup regular milk and let it sit for 5 minutes before using.
- Depending on the scoop size, this batter makes about 8-10 pancakes; smaller pancakes can be made using a 1/4 cup measure or an ice cream scoop.
- For variation, add 1 cup blueberries, or diced apple with 1/2 teaspoon ground cinnamon, or lemon zest with 1 teaspoon poppy seeds to the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 323mg | 13% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 142IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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