Thick and Fluffy Mini Buttermilk Pancakes
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4.8
27 reviews
Excellent
Thick and Fluffy Mini Buttermilk Pancakes
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Your search for PERFECT buttermilk pancakes is over!! EASY, soft, fluffy, light, and the THICKEST mini pancakes I've ever made thanks to a special TRICK!!
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Ingredients
- 2 tablespoons unsalted butter plus more for skillet
- 2 tablespoons granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup plus 2 tablespoons buttermilk plus 2 additional tablespoons if necessary
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup all-purpose flour
Instructions
- Preheat oven to 225F and place a baking sheet (lined with a Silpat if possible) inside.
- To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
- Add the sugar and whisk to combine.
- Wait momentarily before adding the egg if the mixture is still very warm so you don’t scramble the egg. Add the egg, vanilla, 1/2 cup plus 2 tablespoons buttermilk, and whisk to combine.
- Add the baking soda, salt, and whisk to combine.
- Add the flour and stir until just combined; don’t overmix. Mixture should be quite thick and the texture of soft cookie dough. It should not be pourable like typical pancake batter. However, if it’s very stiff and thick, add the remaining 1 to 2 tablespoons buttermilk, as necessary (I added 2 tablespoons) and stir to combine.
- To a large nonstick skillet or griddle, add a generous amount of butter, and heat over medium heat to melt. After butter has melted add mounds of approximately 1 1/2 tablespoons of batter evenly spaced around the skillet; do not flatten the mounds.
- Cook for about 2 minutes on the first side, or until lightly golden browned, flip and cook the second side. If necessary, adjust the heat to medium-low when cooking the second side if they’re browning too quickly.
- Repeat with remaining batter, wiping out the skillet and adding additional butter as necessary until all batter is used.
- Place pancakes on the baking sheet and bake for about 8 to 10 minutes, or as necessary so that the centers set; flip halfway through baking. It’s okay to leave pancakes in the oven for about 30 to 60 minutes to keep them warm; check every 10 minutes or so since all ovens vary and you don’t want to overcook them.
- Serve with maple syrup or your favorite pancake toppings.
Notes
- Pancakes will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months; reheat as necessary.
- Adapted from The Fannie Farmer Cookbook.
Nutrition Information
Show Details
Serving
1
Calories
70kcal
(4%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Cholesterol
21mg
(7%)
Sodium
108mg
(5%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 70kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 21mg | 7% |
| Sodium | 108mg | 5% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
27 reviews
Excellent
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