Best Old Fashioned Buttermilk Pancakes (2024)

FAQs

What is the secret of amazing pancakes? ›

Don't over-mix the batter - As mentioned in the recipe you only want to mix the batter until it just comes together. Lumps are okay! Over mixing will develop too much gluten in the batter leading to tough, chewy pancakes.

Buttermilk Makes Fluffier Pancakes

But buttermilk doesn't just help create those air bubbles; it helps retain them, too, especially in an application such as pancakes. Its creamy body yields a thick batter that's exceptionally good at holding on to those air bubbles during cooking.

Not Letting the Batter Rest: Once you've mixed the batter, stop and do something else, like set the table and heat up the griddle. Waiting at least ten minutes before you start cooking allows the flour to fully hydrate and the leavening to start working, giving your pancakes the lift they need to be fluffy.

Using milk instead of water when you're utilizing it as a mix-in creates a fluffier texture in the end, much like it does when the same is done to scrambled eggs. Restaurants also refrain from using butter and oil on the griddle, popular ways to grease pans when in your own kitchen, which tend to affect the flavor.

Thus, buttermilk can give pancakes a better texture and make them tender in your mouth. Buttermilk pancakes may also make your pancakes have more flavor layers. The buttermilk adds tang, which compliments the other ingredients well, making your pancakes more robust and gourmet.

Use Skimmed Milk to Make Your Pancake Batter

One of the easiest ways to make your pancakes healthier and less calorific is to use skimmed milk as opposed to semi-skimmed or whole milk in your batter.

Pancake lovers' biggest complaint when adding water instead of milk is that the flavor seems to change. Pancakes aren't as richly flavored with water. There are a few ways to improve your batter when you've used water, including: Add extra butter.

You sure can! Instead of water, you can use any kind of milk, including almond milk and coconut milk, to mix up the pancake batter. Some Makers prefer the flavor of our pancakes when you use milk instead of water.

Add Some Butter

You can't get buttery soft pancakes without butter. Melted butter rounds out the texture of pancakes by adding just the right amount of fat to keep the stacks rich and moist. No need to go crazy with it, though; a little goes a long way.

Smoke Point - Choosing oils with high smoke points prevents them from burning and imparting a bitter taste. Canola, vegetable, and grapeseed oils are excellent high smoke point options. Flavour profile - The flavour of the oil can significantly impact your pancakes.

Can you overmix pancake batter? ›

Overmixing the Batter

Overmixing can lead to tough, chewy pancakes. That's because excess stirring can overdevelop gluten. Instead, make a well in your dry ingredients and stir in the wet components. Whisk until the batter is just combined.

Gordon Ramsay's recipe

Whisk the egg whites “*ntil foamy”. MiX all the other ingredients in a second bowl, then fold in the egg whites. Grease a pan with butter and use a medium heat, ladle in the batter to cook until bubbles form (around 5-6 minutes) and then flip and cook for around 2 minutes.