Fluffy Buttermilk Pancakes

Breaking into Breakfast

Pancakes are one of the most important things to learn for breakfast.  They can be customized and adapted to nearly any ingredient that you just happen to have on hand.  Whether it be fresh berries, chocolate chips, nuts or bananas.  Today pancakes are being added as my first post on breakfast dishes.

I find it is easiest to make these in a non stick teflon pan that is lightly coated with pan spray.  With the pan on a medium heat these pancakes will take about three minutes per side and will always come out a nice golden brown.  This leaves enough time to put on a pot of coffee or grab the morning’s paper.  I like to make little silver dollar sized pancakes instead of giant plate-filling ones.  This leaves enough room on the plate for berries, whipped cream, syrup and any other condiments your mind can come up with.


Why You Should Never Over-mix Your Pancake Batter

In nearly every recipe there is a disclaimer stating not to over-mix a pancake batter.  The most important reason for this is that over-mixing develops excess gluten.  This in turn makes the resulting pancakes tough, flat and chewy.  The buttermilk only needs to be whisked in until the whole mixture looks uniform.  It is okay to have some small bits of flour floating in the mixture.  Another  good way to reduce gluten development is to use cake flour in place of a standard all purpose flour.  As its name suggests it is designed to be used in cakes even pancakes!

Home Made Pancake Mix

Having a pre-made pancake mix on hand keeps you from having to fuss with measuring out ingredients before being fully awake.  However pre-made dose not need to mean store bought!  The dry mixture for this recipe can be made ahead of time and stored in the cupboard for individual servings as needed.  The only measuring you will need to do is mix one cup of the dry pancake mixture with one cup of buttermilk, half a stick of butter and one egg.  Simple.

Fluffy Buttermilk Pancakes
  • 4C Cake Flour
  • 4T Sugar
  • 4tsp Baking Powder
  • 2tsp Baking Soda
  • ½tsp Salt
  • 4C Buttermilk
  • 4 Eggs
  • 8oz Butter Melted (2 Sticks)
  1. Mix all of the dry ingredients together.
  2. Whip the eggs until fluffy, than mix with the buttermilk and butter.
  3. Mix the wet ingredients into the dry mixture and mix by hand just until it comes together.
  4. Spoon the mixture onto a oiled teflon pan over medium heat. After about three minutes air bubbles will begin to form on the surface. Flip the pancakes over and let cook for another three minutes on the remaining side.



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