Just don’t cook your pancakes in a cold pan.
I find pancakes cook best on a griddle, plus there’s more surface area to flip, but a frying pan will work fine. I usually let it rest while I’m either setting the table or prepping another part of the meal. Because we’re using baking powder, we don’t want it to rest forever, or we’ll lose some of the leavening power. This allows the gluten to rest and the batter to hydrate. I usually let it rest about 5-10 minutes. Beating it excessively will simply develop the gluten and give you a tougher pancake. It should be well combined, but it’s fine to still have some lumps. This will allow you to thoroughly combine each mixture without over mixing. Mix your dry and your wet ingredients separately.If it gets a little curdled, just move forward. I also let the butter cool for a bit so that it’s closer to the room temperature ingredients. If you do use melted butter, the rest of your wet ingredients should be at room temperature so that the butter doesn’t re-solidify when you add it. To make them slightly healthier and easier, I use a light olive oil in my batter, but you can use any light flavored oil or melted butter.Sometimes I buy grass fed buttermilk at Whole Foods. It explains why most buttermilk I’ve seen is reduced fat. Here’s a little more info on buttermilk and how it’s produced. I buy buttermilk that’s reduced in fat.Sweep any excess off the top with the back edge of a butter knife or other flat utensil. Lightly spoon it into your measuring cup until it’s over full. And to make sure you’re successful, here’s a bunch of tips! Tips for preparing Fluffy Buttermilk Pancake batter: Is it hard to make pancakes from scratch? Nope. We’re just making delicious, classic, Fluffy Buttermilk Pancakes. Today, we’re not playing around with special flavors or add ins. Sometimes, the specific flavor variation that I’m working on isn’t coming through strongly enough so I have to adjust. Sometimes, I just want a thicker batter and have to adjust liquids. The more you change things, the more you have to experiment, but I’ve never ended up with inedible pancakes on any of my trials. Use different liquids and fats and sweeteners. Play around with different flavors and add ins. And that’s what’s great about having a good base, or shall I say, “master”, recipe. So, basically, we’re working backwards to the base recipe that “mothered” most of the pancake recipes on my site. I love them! But, let’s get back to these stacks of Fluffy Buttermilk Pancakes. Those pancakes look fluffy, but they have a decidedly different texture than a typical fluffy pancake. However, one of my very first posts (my early photography gives that away, if the date does not :), Cream of Wheat Griddlecakes, is not based on this particular recipe. I most recently used a version of it in my Blueberry Pancake Cobbler. I’ve used this base many times as the starting point to develop other pancakes like Whole Wheat Butternut Squash Pancakes, Orange Buttermilk Pancakes and Whole Wheat Gingerbread Pancakes. This one just works as a good, everybody loves it, fluffy buttermilk pancake recipe. I’ve played around with different levels of fat and sugar. I’ve tinkered with different ratios of liquid to dry ingredients. Got buttermilk? Here’s one more reason you should…Fluffy Buttermilk Pancakes! You know, classic, fluffy, ready to drink up melted butter and syrup, pancakes.Įveryone should have a good base pancake recipe in their files.