Light and Fluffy Buttermilk Pancakes

Light and Fluffy Buttermilk Pancakes

I must have at least a dozen pancake recipes in my ever-growing collection! I’ve tried quite a few, including IHOP’s recipe, which produced thin pancakes. Other recipes included ricotta cheese, sour cream, evaporated milk, large amounts of eggs, whole wheat flour, and so on!

I fondly recall my sister making thin griddle-like pancakes from a carton that was already pre-mixed with liquids. Just shake and pour! I think the brand was Aunt Jemima, and at the time, I thought they were the best pancakes ever!! Mind you, I was about 10 years old!  My friend loves “Batter Blaster,” the concept being batter in an aerosol can! How creative is that?  What about the popular pancake mixes?  Just add water! Heck, those are what I grew up eating, but homemade pancakes are not that difficult, and sooooo much better for you. Plus, you know exactly what the ingredients are (not names that you can barely pronounce).

So, thin vs. tall and fluffy? We prefer the latter. What I don’t crave are heavy, dense and chewy pancakes! This occurs when the batter is overmixed. Like muffins, you need a gentle touch. You don’t want a smooth batter; lumps are good! Using whole wheat flour can also affect the texture. That’s why I’m so happy with this recipe from Food Network magazine. There is a small amount of in the batter, but you can barely detect it, and the pancakes turn out light and fluffy!

Light and Fluffy Buttermilk Pancakes

Makes approximately 8 medium or 12 small pancakes
Adapted from foodnetwork.com

Ingredients

  • 1 ½ cups unbleached all-purpose flour
  • ½ cup whole-wheat flour
  • 1 tsp cream of tartar (How to test cream of tartar for freshness)
  • 1 tsp baking soda (How to test baking soda for freshness)
  • ½ tsp salt
  • 1 tsp sugar (optional)
  • ½ tsp cinnamon (optional)
  •  2 large eggs
  • 1 3/4 cups buttermilk
  • ¼ cup (4 tbsp) unsalted butter, melted
  • 1 tsp pure vanilla extract (optional)
  • Canola oil or melted unsalted butter for the skillet
  1. In a medium sized bowl, whisk together the dry ingredients (first 7 ingredients)
  2. In another bowl, whisk the eggs and buttermilk until foamy, add melted butter and pure vanilla extract, whisk again
  3. Add liquids to the flour mixture and gently fold until just combined. (The batter will be thick and have some small lumps).  You don’t want the batter to be smooth
  4. Heat a large skillet over medium-low to medium heat (do not add batter to a cold skillet) and lightly brush with canola oil or melted unsalted butter
  5. Drop a heaping 1/4 cupful of batter on the skillet for each pancake and use the back of a spoon to spread batter out (if you want tall pancakes, omit this step)
  6. Cook until bubbles form on the edges of the pancake and then flip over (you can also gently life the pancake to see how brown they are).  You should only flip once!  Pancakes are done when they are golden brown

Kitchen notes:

  • If the pancakes are cooking too fast and getting more burnt than golden brown, you need to turn the temperature down
  • I’ve tried canola and coconut oil instead of unsalted butter, and while the result was ok, the flavor was quite bland. Unsalted butter is truly best in this recipe
  • Serve with pure maple syrup and fresh berries (we love bananas, strawberries and blueberries)
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2 thoughts on “Light and Fluffy Buttermilk Pancakes

  1. Carola August 5, 2014 at 9:43 pm Reply

    Your pancakes sure look fluffy and and not at all like the pancakes
    I have at some of the best breakfast eateries.
    I will definitely use your recipe and thank you kindly for sharing .

    • cravingthis August 8, 2014 at 9:10 pm Reply

      Hi Carola ~ thank you for your comment! We make these pancakes almost every weekend! Just be sure to follow the recipe, I tried to increase the milk as the batter was too thick and they came out horrible. Let me know if you have any other questions, I’d be more than happy to help 🙂

It makes me smile when I receive a new comment. I look forward to hearing from you!

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