American

Fluffy Buttermilk Pancakes

September  1, 2020
0 Ratings
Photo by simmering essence
Author Notes

In all the years I’ve made these, we’ve never gotten tired of them. They are the fluffiest, tastiest pancakes and come together in a snap. And the toppings make them SO much better! —simmering essence

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 6
Ingredients
  • 2 cups Buttermilk
  • 2 cups All-Purpose Flour
  • 2 tablespoons Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1 Egg
  • 3 tablespoons Butter, Melted
In This Recipe
Directions
  1. Heat a 12-inch nonstick skillet over medium heat (on the low end of medium). You want it to heat for about 5 minutes.
  2. Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl.
  3. In another bowl whisk the buttermilk, egg, and melted butter until combined.
  4. Make a well in the center of the dry ingredients and pour the milk mixture over, whisking or stirring gently to combine. It’s ok for a few lumps to remain. You don’t want to overmix–you want it to be light, airy, and loose.
  5. Add 1 teaspoon of oil and a bit of butter to your heated skillet and spread with a pastry brush to cover the surface. To scoop the batter into the skillet, I like to use my ¼ cup cookie scoop. You’ll be able to fit 3 pancakes into your pan. When you release the batter from the scoop into the pan, flatten each pancake down gently just to spread the batter a bit. Cook until you can slide a thin spatula under your pancake and check to see that it’s a deep golden brown, about 1 ½ minutes. Flip and cook until the other side is also golden brown, 1-1 ½ minutes. Serve immediately or keep warm in the oven on a large cooling rack resting on a cookie sheet.
  6. *We love Better Than Honey Butter, which is in this photo, and fresh berries. *You can add ⅓ c. of mini semi-sweet chocolate chips to the batter and then top your pancakes with strawberries and fresh whipped cream (a huge favorite!). *For blueberry pancakes, I add fresh or frozen blueberries to each pancake after I have scooped the batter into the pan. After I’ve spread the batter I gently press about 8 blueberries into the uncooked pancake batter, cook for a minute, and then flip to finish cooking on the other side.

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