Buttermilk Pancakes
ID: 023b2a93...
Classic buttermilk pancakes with a light, fluffy, and spongy texture. They have a rich flavor with a subtle tanginess from the buttermilk.
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🍳 Cooking Flow
Whisk the dry ingredients together in a large bowl. → Whisk the wet ingredients (egg, melted butter, and buttermilk) in a separate bowl. → Gently combine the wet and dry ingredients just until moistened, leaving some lumps. → Ladle the batter onto a greased, preheated griddle or skillet over medium heat. → Cook until bubbles pop on top, flip, and cook until golden brown on both sides.
Cooking Steps
Brief Cooking Order
Whisk the dry ingredients together in a large bowl. → Whisk the wet ingredients (egg, melted butter, and buttermilk) in a separate bowl. → Gently combine the wet and dry ingredients just until moistened, leaving some lumps. → Ladle the batter onto a greased, preheated griddle or skillet over medium heat. → Cook until bubbles pop on top, flip, and cook until golden brown on both sides.
Introduction
Classic buttermilk pancakes with a light, fluffy, and spongy texture. They have a rich flavor with a subtle tanginess from the buttermilk.
Step 1
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar to combine well and remove any lumps.
Step 2
In a separate bowl, whisk the egg, then whisk in the melted butter and buttermilk until fully combined.
Step 3
Make a well in the center of the dry ingredients, pour in the wet ingredients, and gently stir with a spatula just until blended.
Step 4
Heat an electric griddle to 350°F (180°C) or heat a skillet over medium heat. Test by sprinkling water—it should sizzle. Lightly spray with non-stick cooking spray.
Step 5
Ladle the batter onto the hot griddle, leaving space for spreading. Cook for 2-3 minutes until bubbles form on the surface and begin to pop, and the bottom is golden brown.
Ingredients List
Important Notes
Having ingredients at room temperature (especially the egg and buttermilk) helps the batter combine smoothly.
Do not overmix the batter; overmixing develops gluten and results in tough, heavy pancakes instead of fluffy ones.
If using a skillet on the stove, use a heavy pan with a flat surface for even heat distribution.
Avoid stacking hot pancakes directly on top of each other on a plate as they can become soggy. Spread them out or keep them warm on a wire rack in the oven.
Leftover batter can be covered and refrigerated for up to 24 hours. Alternatively, cook all the pancakes, freeze them for up to a month, and reheat in the toaster or oven.
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