Fluffy Pancake Recipe
User Reviews
5
Fluffy Pancake Recipe
Description
The Fluffy Pancake Recipe combines staple ingredients like all-purpose flour, baking powder, baking soda, and granulated sugar with both buttermilk and milk to create a rich batter. The inclusion of buttermilk adds slight acidity that reacts with the leavening agents, producing a tender crumb. Melted butter enriches the batter and adds moisture. After mixing, the batter is rested briefly, allowing it to thicken and bubbles to begin forming before cooking. Pancakes are spooned onto a preheated skillet coated lightly with butter or oil and cooked until bubbles appear and edges brown, then flipped once to finish cooking. This method produces pancakes with a fluffy center and lightly crisp edges.
These pancakes suit a traditional breakfast, served with butter and syrup or fresh fruit. The recipe yields a sizeable batch but can be halved. Leftovers freeze well, providing convenient morning meals when reheated carefully.
A note on the buttermilk: if unavailable, a substitute made from milk and lemon juice or vinegar can be prepared by letting the mixture sit until thickened, mimicking buttermilk's properties.
Ingredients
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 tbsp granulated sugar
- 1 cup buttermilk see notes for substitution
- 2/3 cup milk
- 2 egg
- 1/4 cup butter melted
- butter or oil, for pans, additional
Instructions
- Combine flour, baking powder, baking soda, salt and sugar in a bowl. Stir to combine. Add in buttermilk, milk and eggs, stirring just enough to start to combine. Add in melted butter and stir just until combined. Batter will be lumpy and thick. Let batter sit for 2-3 minutes, this will allow time for the baking powder and buttermilk to help puff up the batter.
- Scoop approximately 1/4 cup of batter (an ice cream scoop is perfect) into a skillet that has been preheated to medium-low / medium heat (for reference I heat to 4 on a 1-10 scale) and lightly brushed with butter or oil. The batter will be thick and you will need to use your scoop or spoon to help spread the batter out a bit. When bubbles start to appear on surface and edges of pancake begin to appear to be browning, flip with a spatula and cook until golden. Pancakes should only be flipped once. Transfer to a plate and devour!
Notes
- You can halve the recipe to make fewer pancakes or freeze leftovers for later use.
- Substitute buttermilk by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar; let it sit for 10 minutes until thickened.
- Cook pancakes on medium-low heat to ensure golden edges without burning before flipping once.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 62mg | 21% |
| Sodium | 557mg | 23% |
| Potassium | 305mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 320IU | 6% |
| Calcium | 151mg | 15% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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