Happy first weekend of 2017! I felt like a comforting breakfast earlier this week. Fluffy Buttermilk Pancakes were just the ticket. These are the “golden-on-the-outside, fluffy-on-the-inside” kind of pancakes (aka American pancakes for my British friends). The buttermilk has such a unique creamy, sour flavour, which shines through in the final product, and also helps to keep the pancakes moist.
I’ve had a wonderful, albeit slightly stressful, start to the New Year. I’m getting ready for a 3 month travel journey to Malaysia, India, and Sri Lanka, wahoo! All the preparations are a bit overwhelming, especially as a first time traveler to these areas. It’s alright though. I’m making lots of lists and still have another week to sort things out, phew.
I love pancakes because they’re so versatile. You can easily tweak them, adding different fruits or spices to change the flavour profile. For these pancakes I wanted to have some plain buttermilk pancakes and some with blueberries. Rather than mixing blueberries into the batter, I place the berries individually on the pancakes after they’re poured onto the skillet. This way I can evenly distribute the blueberries and the batter doesn’t go purple: win, win!
Top tip for Fluffy Buttermilk Pancakes: Don’t over stir!
A crucial part of getting the beautiful, fluffy texture is not stirring the pancake batter too much. Having lumpy batter is perfectly fine and desirable in this case. Of course you want the majority of the flour to be incorporated, but stop stirring as soon as a uniform batter forms. Any of the leftover lumps seem to disappear when the pancakes cook, and you’re left with the most amazing, fluffy pieces of deliciousness.
Variations for classic Fluffy Buttermilk Pancakes:
- Add 1/4 tsp lemon zest to wet ingredients and gently push blueberries (fresh or frozen) into batter when first on skillet
- Arrange sliced bananas on top of batter when first on skillet. Serve with toasted pecans and Greek yogurt
- Gently push chocolate chips into batter when first on skillet. Serve with sliced strawberries and whipping cream
- Add 1/2 cup of ricotta cheese to the batter for an even more luxurious pancake
Fluffy Buttermilk Pancakes
- 2 cups flour
- 2 tbsp granualted sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 473 ml carton buttermilk
- 2 tbsp butter melted
- 2 eggs
- 1/8 tsp vanilla extract
- In a large bowl, whisk dry ingredients together.
- In a separate bowl, whisk wet ingredients together.
- Pour wet ingredients over dry ingredients. Mix together with a wooden spoon using a figure eight motion. Stir gently until combined, but still lumpy.
- Heat large skillet or griddle over low-medium heat; lightly coat with vegetable oil.
- Use a large spoon to pour about 1/4 cup of batter, at a time, onto skillet to form the pancakes.
- Cook until bubbles appear on top, 3-4 minutes, then flip. Remove from pan once bottoms are golden brown, 1-2 minutes.
- Serve immediately or cover and keep warm in a 250ºF oven.
- Add 1/4 tsp lemon zest to wet ingredients and gently push blueberries (fresh or frozen) into batter when first on skillet.
- Arrange sliced bananas on top of batter when first on skillet. Serve with toasted pecans and Greek yogurt.
- Gently push chocolate chips into batter when first on skillet. Serve with sliced strawberries and whipping cream.