gaxownOkay, Let’s Talk Pancakes… Specifically, *Fluffy* Ones
Right, pancakes. Is there anything better on a lazy Saturday morning? I swear, the smell of pancakes cooking is basically my weekend alarm clock now. It took me AGES to get my fluffy buttermilk pancakes just right. I remember this one time, years ago, trying to impress some friends for brunch and ending up with these sad, flat, rubbery discs… mortifying! But hey, we learn form our mistakes, right? Now, this recipe? This is the one. It’s foolproof, I promise (mostly). Even my teenager, who normally only surfaces for video games, comes running when these are on the griddle.
Why I Keep Coming Back to This Recipe
Honestly? It’s just easy and *reliable*. I make this when we have sleepovers and I need to feed a crowd of hungry kids, or just for a regular ol’ Tuesday when we fancy breakfast for dinner (don’t judge!). My family goes absolutely bonkers for these because they are genuinely *fluffy*. Like little edible clouds. Not dense, not tough. It did take me a while to stop fussing with the batter too much – that was my big hurdle, trust me. Less mixing = more fluff. (Who knew being lazy was the secret ingredient?). Plus, they just taste like… comfort.
What You’ll Need (The Ingredients Bit)
- All Purpose Flour: About 1 and 1/2 cups. I just use regular store brand, nothing fancy. I’ve tried whole wheat before, it’s… healthier tasting? But not quite the same fluff, you know?
- Sugar: Just 2 tablespoons. Enough for a hint of sweetness.
- Baking Powder: 1 and 3/4 teaspoons. This does a lot of the lifting!
- Baking Soda: 1/2 teaspoon. Reacts with the buttermilk for extra puff.
- Salt: 1/2 teaspoon. Don’t skip it, it balances the sweetness.
- Buttermilk: 1 and 1/4 cups. This is KEY for the tang and tenderness. If I’m out (which happens!), I sometimes make my own sour milk – just add a tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 mins. It works in a pinch! My Nan swore by a specific brand of buttermilk, bless her heart, but honestly any kind works fine. Make sure it’s not super cold though, room temp-ish is good.
- Egg: Just one large egg.
- Melted Butter: 3 tablespoons, plus extra for the pan. Salted or unsalted, your call. I usually use salted because its what I have.
- Optional – Vanilla Extract: Maybe 1/2 teaspoon? I sometimes add it, sometimes forget. Adds a nice little somethin’.
How to Whip ‘Em Up (The Fun Part!)
- Mix the Dry Stuff: Grab a big bowl. Whisk together the flour, sugar, baking powder, baking soda, and salt. Get it nicely combined. No lumps if you can help it.
- Mix the Wet Stuff: In a *separate* bowl (I know, more washing up, sorry!), whisk the buttermilk, egg, and melted butter. If you’re using vanilla, chuck it in here too.
- Combine (Gently!): Pour the wet ingredients into the dry ingredients. Now, this is important: Mix *just* until it’s combined. Seriously. Lumps are OKAY! Actually, lumps are good. Overmixing makes tough pancakes. Resist the urge to whisk it smooth! I use a fork or a spatula for this part, not even a whisk usually.
- Let it REST: Okay, maybe the *most* important step I learned. Let the batter sit for at least 5 minutes, maybe 10. Go make coffee, check your phone, whatever. This lets the flour hydrate and the baking powder do its magic. Don’t skip this! You’ll thank me later. The batter will get kind of bubbly.
- Get Cooking: Heat up your griddle or a large non stick frying pan over medium low heat. Medium low is key – too high and they burn outside before cooking inside. Melt a little butter in the pan, swirl it around.
- Pour ‘Em Out: Use about 1/4 cup of batter per pancake. Pour it onto the hot griddle. Don’t crowd the pan; give them space.
- Watch for Bubbles: Cook for maybe 2-3 minutes on the first side? You’ll know it’s ready to flip when you see bubbles forming on the surface and the edges look a bit set. This is where I usually sneak a taste of the batter… don’t tell anyone.
- Flip!: Gently slide your spatula underneath and flip it over. The other side usually cooks faster, maybe another 1-2 minutes. It should be golden brown and glorious.
- Repeat: Keep going until all the batter is used up, adding a little more butter to the pan as needed between batches. I usually stack the cooked pancakes on a plate and keep them in a warm oven (like, lowest setting) while I finish the rest, but often they get eaten straight away.
Little Notes I’ve Made Along the Way
Okay, so like I said, resting the batter? Non negotiable for fluffy buttermilk pancakes. Also, truly, don’t overmix. It feels wrong, I know, you want smooth batter! But fight the feeling. And keep that heat fairly low; patience is a virtue when it comes to pancakes not burning. Sometimes I find if my buttermilk is straight form the fridge, the melted butter clumps up a bit when I mix the wet ingredients – it usually works out okay in the end, but letting the buttermilk warm up slightly helps avoid this.
Things I’ve Tried (Variations!)
Oh yeah, we experiment. Throwing a handful of blueberries into the batter just before pouring is classic, right? Same with chocolate chips (milk chocolate is the family favourite here). I once tried adding some shredded cheddar and a bit of chopped cooked bacon directly into the batter… they were… interesting? Maybe not my finest moment, a bit heavy. But hey, you don’t know until you try! Banana pancakes work well too, just mash one up and mix it into the wet ingredients.
What You Need (Gear Wise)
Nothing too wild. You need a couple of mixing bowls, measuring cups and spoons, and a whisk (though honestly, a fork does the job for mixing the batter). A good non stick frying pan or a flat griddle is pretty essential. I love my big electric griddle for making a load at once, but a large pan works just fine. A decent spatula for flipping helps too – preferably one thats thin enough to get under the pancake easily. If you don’t have a non stick pan, a well seasoned cast iron skillet can work wonders, but getting the temperature right can be a bit fiddly, just requires practice and maybe checking out some tips on cast iron care if you’re new to it.
Storing Leftovers (If You Have Any!)
Ha! Leftovers. Good one. Okay, *if* by some miracle you have some left, let them cool completely then pop them in an airtight container in the fridge. They’re usually good for a couple of days. You can reheat them gently in the microwave, toaster, or even back in a pan for a minute. Though honestly, in my house, they never last more than a day! I reckon they taste best fresh anyway. Freezing is also an option, layer them between parchment paper in a freezer bag, but they aren’t *quite* the same after thawing, still decent though.
How We Like to Eat ‘Em
Classic butter and maple syrup is king in our house. Get the good stuff if you can, it makes a difference! I’m partial to some of the infused ones from places like Runamok Maple – the cinnamon vanilla one? Oh my days. Sometimes for a treat we’ll do fresh berries (raspberries are my fave) and maybe a dollop of whipped cream or Greek yogurt. My youngest, weirdly, just likes them plain. Kids, eh?
Pro Tips (Learned the Hard Way)
- I once tried rushing the resting step because I was starving. HUGE mistake. Got flat, slightly sad pancakes. Let. It. Rest.
- Don’t press down on the pancake with your spatula after flipping! I know it’s tempting, you want to make sure it’s cooking. But all you’re doing is squishing out that lovely fluffiness you worked so hard for. Hands off!
- Make sure your baking powder isn’t ancient. It loses its oomph over time. Test it by putting a teaspoon in a little hot water – if it fizzes up energetically, you’re good to go.
Random thought – doesn’t cooking just feel better with some good music on? I usually have some classic rock blasting when I’m flipping pancakes. Makes the whole process feel less like a chore, y’know?
Questions Y’all Might Have (FAQ!)
- Help! I don’t have buttermilk! Can I use regular milk?
- Yes! Totally. Like I mentioned in the ingredients, just make your own ‘sour milk’. Measure out the 1 and 1/4 cups of regular milk, remove 1 tablespoon, and add 1 tablespoon of white vinegar or lemon juice. Give it a stir and let it sit for 5-10 minutes. It’ll look a bit curdled – that’s what you want! Use it just like buttermilk. Easy peasy. There are loads of guides online too, like this one from Food Network if you want more detail.
- Why are my pancakes tough/rubbery?
- Ah, almost certainly overmixing! Remember what I said? Lumps are your friend! Mix *just* until the wet and dry are combined. Stop mixing as soon as you don’t see big streaks of dry flour. Seriously, step away from the whisk!
- How do I *really* know when to flip them?
- Okay look for bubbles appearing on the surface of the pancake. Not just one or two, but several across the top. And the edges should start to look dry or set, not wet and glossy. That’s usually the sweet spot! The first pancake is often a bit of a test run anyway, so don’t stress if it’s not perfect.
- Can I make the batter ahead of time?
- Hmm, I wouldn’t recommend making it like, the night before. The baking powder and soda start working as soon as they get wet, and they’ll lose their power over time. You *might* get away with making it 30 minutes ahead, maybe an hour max? But honestly, it’s so quick to mix up, I always do it fresh. Best results that way!
gaxown
