Fluffy Buttermilk Pancakes. One of my favorite breakfasts is a stack of hot fluffy and slightly crispy pancakes. I make several different batters and flavor them with fruit, nuts, and other goodies. Usually, I serve my pancakes with butter and maple syrup and possibly a side of bacon or sausage.
This recipe is for my favorite simple Fluffy Buttermilk Pancakes. It’s a tried and true recipe that I’ve loved for many years. Sometimes, rainy days can affect the “rise” of pancakes yet I find that this recipe is foolproof. The ingredients will work better together if they are not super cold and closer to room temperature (except for the melted butter). Also, the whipped egg whites are whisked add fluff to the pancakes.
The best buttermilk in my opinion is from Homestead Creamery, a local dairy business located in southern Virginia. Their dairy products are the bomb. Around Thanksgiving and Christmas, we can find Homestead Creamery Egg Nog which is crack in a glass. If you haven’t tried it, you’ll see what I mean when you do. Their velvety liquid Custard has a cult following. I think it tastes great in coffee.
I like to make medium-sized 4 to 5 inch pancakes and stack them to serve. My husband prefers that his pancakes are not stacked. You could make silver dollar-sized pancakes for your kids or you can make huge 12 inch pancakes for your growing teenagers. It depends on your preference and the size of your griddle. Our professional FiveStar range has a location for a griddle or grill. I found that the grill wasn’t hot enough to sear meats so we mostly use the griddle. Sometimes I will use a griddle pan when I’m not making a lot of pancakes.
Fresh or frozen blueberries are a favorite pancake batter addition at my house. You can add any chopped fresh or frozen fruits. I like to add some mashed banana and a bit of ground cinnamon to the batter before cooking. Then I top the pancakes with chopped toasted pecans.
Look forward to seeing my other pancake recipes soon!
From the kitchen of A Food Lover’s Delight….
Fluffy Buttermilk Pancakes
2 c buttermilk (I use Homestead Creamery buttermilk)
1/2 c milk
4 T butter, melted
1 T agave syrup
1/4 t vanilla extract
2 eggs, separated
2 c flour
2 t baking powder
1 t baking soda
1/2 t salt
Butter or vegetable oil for cooking
Maple syrup and more butter for serving
Fresh blueberries, sliced strawberries, sliced bananas, diced peaches, diced apples, chopped pecans or walnuts, toasted shredded coconut, chopped dried fruits, mini chocolate chips — the list goes on. You can add them to the batter or sprinkle them on top of the pancakes before serving.
1. Preheat your griddle or skillet to medium-high heat. You may need to raise or lower the temperature depending on your range. I usually know that my griddle is ready when I splash some water lightly onto it and the water drops dance around.
2. Whisk together the buttermilk, milk, melted butter, agave syrup, vanilla extract and egg yolks in a medium bowl.
3. Whisk the egg whites in a large bowl until they are stiff.
3. In another large bowl, stir together the flour, baking powder, baking soda and salt.
4. Add the liquid ingredients, except the egg whites, to the dry ingredients all at once and whisk just to blend the batter together. Fold in the egg whites until just incorporated. Do not overmix or your pancakes will be gummy.
5. At this point, your griddle should be ready. Add some butter or vegetable oil to the griddle and spread it around with a spatula to grease it well.
6. Using a ladle, pour the batter on the griddle into whatever size pancakes you prefer. Sometimes I will use an 8-cup large Pyrex measuring cup to mix everything together and then to pour the pancake batter onto the griddle.
7. Turn the pancakes when the edges start to dry out, the undersides are browned and there are lots of bubbles throughout the top, about 2 – 3 minutes for each side. Continue making pancakes until the batter is gone. Keep the cooked pancakes warm on a parchment-lined baking sheet in a warm oven unless you are cooking and serving as they are ready (which is what I do).
8. Serve the pancakes with butter and warmed maple syrup.
Makes two dozen 4-inch pancakes. Serve with additions as toppings if you haven’t stirred them into the batter before cooking. Bacon, sausage or my Minty Fruit Salad are good side dishes.
Variations: Add a tablespoon of wheat bran to the dry ingredients. Mix in some ground cinnamon or nutmeg. If you don’t have fresh buttermilk, you can use powdered buttermilk and water in the amount noted on the container. Make pancake sandwiches with fried eggs and ham or bacon.
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