Fluffy buttermilk pancakes

Like many of my bakes, these fluffy little things took a few tries to get right. From making the batter to cooking them on the pan.

I love pancakes (and waffles. But waffles deserve another post of its own!). I haven’t had many outside because when I do end up at a all-day breakfast place, somehow everything else but pancakes will be on my plate. Oops. There also aren’t many pancake places in Singapore. There’s only one I know of, opened recently – Strictly Pancakes. While I give them credit for being creative with their pancakes by including savory and sweet menu items, their pancakes… lacked flavour. Not a hint of butter or vanilla.

Believe me, those two ingredients make a huge difference.

Buttermilk pancake with blueberry sauce

Buttermilk Pancakes

Makes about 12 4-inch pancakes

Adapted from this recipe from AllRecipes

1 1/2 cup flour
2 tbsp sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1 1/2 cup buttermilk
1/4 cup milk
1 egg
1 1/2 – 2 tsp vanilla essence
50g melted butter (if using unsalted, add a pinch of salt to your batter)
1. Combine flour, sugar, baking powder and soda together  in a large bowl
2. In another bowl, combine buttermilk, milk, egg, vanilla and butter.

3. Add the wet mixture (2) to the dry (1). Whisk briefly – the batter should
still be lumpy with no visible streaks of flour.

4. Leave your batter out for 15-30 minutes. This is important – it gives time for the baking powder and soda to react with the buttermilk, and this is what will give the pancakes their fluffy and light texture. You can even make this the day before, pop in the fridge and cook it the next day ;)

5. After 15-30 minutes, your batter should be quite thick. Give it a few more stirs to lessen the lumps, this makes it easier to ladle and spread.

6. Spread a little butter on your pan. Ladle and spread your pancake on the pan. On a low flame, give it about 1-2 minutes to cook – you’ll know when it’s ready to flip when you see there are bubbles all over the pancake! Repeat until all your batter is gone…

7. Make your tower of stacked pancakes and enjoy the view until it’s devoured by your hungry family or friends :p

Messy but oh so delicious

The key to nice fluffy pancakes, is patience. 1. You need to let the batter rest before cooking, 2. cooking pancakes need a low flame to achieve that nice even golden brown throughout. If you have one frying pan, it’s going to take a while to cook one batch of pancakes. Unless you’re lucky enough to have a flat grill pan…

But rest assured, your patience will be rewarded! ;)

Edit: Comments from my trusty pancake partner (who does a lot of cooking for my pancakes! haha) – another note about frying pans, if you are on a non-stick pan, you don’t really need to grease the pan with a lot of butter. Butter tends to burn pretty easily, so work smart and work quickly, be ready to flip the pancake as soon as the bubbles are evenly distributed.

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2 thoughts on “Fluffy buttermilk pancakes

  1. and another note about frying pans

    if you are on a non-stick pan, you dont really need to grease the pan with a lot of butter. Butter tends to burn pretty easily, so work smart and work quickly, be ready to flip the pancake as soon as the bubble are evenly distributed.

  2. Pingback: Buttermilk Waffles | From Cass with Love

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