The Best Fluffy Buttermilk Pancakes Recipe

The Best Fluffy Buttermilk Pancakes Recipe

The Best Fluffy Buttermilk Pancakes Recipe – Easy recipe for the fluffiest homemade buttermilk pancakes made from scratch. So delicious!

Perfectly golden brown on the outside with crispy edges, and light and fluffy on the inside. Serve them hot off the griddle with a pat of butter and warm maple syrup or any of your favorite toppings or add-ins. They melt in your mouth.

This is our go-to recipe for super fluffy pancakes. They’re incredibly delicious and super easy to make. So, forget the boxed pancake mix and make your own homemade pancakes from scratch. They’re incredibly delicious and are sure to become a family favorite.

We’ll show you how to make perfect buttermilk pancakes from scratch with our easy recipe. All you need is a few simple ingredients and about 20 minutes and you’ll be ready to eat the best buttermilk pancakes you’ll ever have.

Here’s What You Need

• all purpose flour – Classic buttermilk pancakes are made with all purpose flour.
  Variation: Whole Wheat – We’ve made this recipe using a 50:50 combination of all purpose flour:whole wheat flour for a denser, but still delicious result.
• sugar – We use granulated white sugar.
• baking powder – A leavening agent that helps the baked goods to rise. Most baking powder is “double-acting”, which provides two rises. The first rise occurs when it is combined with a liquid. The second rise occurs when it is heated.
• salt – We use Diamond Crystal Kosher Salt.
• buttermilk – Adds a tangy flavor and aids in rising. Be sure to shake the container of buttermilk well before using.
  Out of buttermilk? You may substitute regular milk (whole or 2%) or make your own homemade buttermilk substitute. (See below.)
• eggs – We use large eggs in this recipe.
• shortening – Shortening is 100% fat and makes baked goods tender.

See the recipe card for full information on ingredients and quantities.

Homemade Buttermilk Substitute

How to make buttermilk for pancakes: combine 1 tablespoon of lemon juice and 1 cup of milk (Ratio for this recipe: 2.5 tablespoons:2.5 cups of milk). Let the mixture rest for 5-10 minutes.

How to Make Them

1. Sift Flour Mixture. First thing, sift dry ingredients together in a medium bowl.

2. Mix Buttermilk Mixture. Add wet ingredients to a separate bowl (large bowl) and use a hand mixer on medium speed to combine.

3. Combine Dry and Wet Ingredients. Using an electric hand mixer or a whisk, mix flour mixture into the buttermilk mixture a little at a time until combined into a slightly lumpy pancake batter. Be careful not to over mix the batter.

Pro Tip: Small lumps in the batter are normal and will dissolve as the they are fried. You risk over mixing the batter if you work too hard to get rid them.

4. Preheat Pan. Preheat a cast iron griddle or a large skillet over medium heat.

Add Oil. Add a little vegetable oil to the hot griddle or skillet. Use enough to coat the bottom of the pan.

Pro Tip: For extra crispy edges, use enough oil (¼ cup) so that it bubbles up and sizzles around the edges.

Fry The Pancakes. Add a ladleful of pancake batter to the center of the hot pan. Let the pancake cook without touching it, until you see little bubbles dotting the surface.

How Long Do You Cook Pancakes On Each Side

It takes about 1 ½ minutes per side to cook pancakes. You’ll know when they’re ready to flip when you see tiny little air bubbles forming on the top. When you see this happen, lift up a corner of the pancake to check that the bottom is a nice golden brown color. Not too light and not too dark.

How To Make Pancakes Thicker and Fluffier

To make pancakes thicker, you must thicken a thin batter. This can be done by adding a little extra flour.

For extra fluffy pancakes, separate the egg yolk from the whites. Add the yokes in with the wet ingredients. But set aside the whites to add later. In a separate bowl, using a hand mixer, beat the egg whites until they are white and fluffy. Combine the other wet and dry ingredients into a slightly lumpy batter. Then gently fold in the egg whites. This will make them extra fluffy.

Tasty Add Ins For Pancakes

• blueberry pancakes – Fold in a cup of fresh or frozen blueberries to this recipe.
• chocolate chips – Fold in a half cup of chocolate chips.
• bananas – Add a half cup of diced bananas for banana pancakes

Expert Tips For Making Pancakes

• Use Fresh Ingredients – Make sure the baking powder hasn’t expired or you’ll have flat pancakes.
• Don’t Over Mix The Batter – For the fluffiest results, take care not to over mix the batter. Mix the wet ingredients together in a separate bowl until they are well combined. Then add the wet ingredients to the dry ingredients and mix them until just combined into a slightly lumpy batter.
• Let The Batter Rest For 10 Minutes – Give the baking powder time to create the bubbles in the batter that cause it to thicken and rise.
• Cookie Scoop – Use a cookie scoop to measure out the batter into uniform sizes.
• Crispy Edges – For extra crispy edges, use enough oil (2 tablespoons) so that it bubbles up and sizzles around the edges.
• Watch The Temperature Of The Pan – Use a hot pan, but not too hot. Check the bottom of the pancake as it is cooking. If it is too brown, your pan is too hot. Decrease the temperature a little to slow down the cooking process.
• Know When To Flip Them – Ready to flip when you see air bubbles form on the top of the pancake. The pancake is about ⅔ cooked at this point. Life a corner edge to check the bottom of the pancake. Flip it when it is golden brown.
• Keep Them Warm – Lay them in a single layer on a wire rack that has been placed on a baking sheet and keep them warm in a 150-200°F oven.