It was National Pancakes Day a few of weeks ago(February 28th) and I was so disappointed that I didn’t have my go-to pancake recipe in this blog. I planned to remedy that as soon as I make pancakes in the weekend. My daughter requested to have some pancakes last Saturday which was perfect timing since I still have enough leftover Buttermilk from the Irish Soda Bread with Raisins last Friday. I also had enough for the Buttermilk Fried Chicken for dinner on Saturday too.
FYI, this batter would work perfectly with chocolate chips or fresh blueberries if you feel like doing that some time. Also, did you know that lumpy batter means fluffy pancakes? Yes, I learned that from Cook’s Illustrated.
Throughout the development of her recipe for Easy Pancakes, Cook’s Illustrated Senior Editor Lan Lam realized that keeping the lumps in the batter was what makes pancakes tall and fluffy. She also made some other important discoveries regarding the ingredients to use in your homemade pancake batter.
By keeping the lumps, you increase the batter’s viscosity. It should be thick enough that it will fall from your spoon in clumps, not thin, runny streams. The lumps help keep water from flowing and causing the mixture to spread out too much when cooking. This is one key to keeping the pancakes tall.
Lumpy batter also holds on to air pockets as the pancakes cook. This air helps make the pancakes fluffy and also contributes to height.
But before you start cooking, it is also important to let the batter rest for about 10 minutes. This rest helps those lumpy pockets in the batter hydrate, because no one wants a mouthful of dry flour.
All in all, don’t overthink your pancake making. Follow these two simple rules:
1. Keep the batter lumpy: thick enough that it will fall from a spoon in clumps.
2. Let the batter rest for 10 minutes before cooking.
The result? Tall and fluffy pancakes that rival your favorite diner’s. (Source: America’s Kitchen)
- 2 1/2 cups flour
- 3 tbsp sugar
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup buttermilk (add a splash more if necessary)
- 1 egg
- 1/4 cup oil
- Maple Syrup
- Whisk together flour, sugar, baking powder, baking soda, and salt.
- Beat 1 egg in a measuring cup or bowl.
- Stir in the buttermilk.
- Then the oil.
- Beat everything together.
- Add the wet mixture to the dry mixture.
- Whisk gently but keep it lumpy. Let the batter rest for 10 minutes.
- Melt butter in a elctric griddle or non-stick pan, on medium heat. Ladle aboout 3/4 cup batter into the pan for each pancake. 4-6 at a time. Cook for 2-3 minutes on first side.
- Flip the pancakes to cook the other side for another minute or so.
- Place them in the platter. Wrap the plate with foil to keep them warm while you cook the rest.
VOILA, Buttermilk Pancakes.
Top with butter and drizzle Maple Syrup all over. I get crazy with the syrup. ☺️😍
So good soft and fluffy pancakes.