Buttermilk Pancakes
By Groceree
Also known as Pancakes · American Pancakes
Thick, fluffy American pancakes made with buttermilk and a barely mixed, lumpy batter, cooked on a moderate griddle and stacked with butter and maple syrup.
Last updated
- Servings
- Makes about 12
- Prep
- 10 min
- Cook
- 20 min
- Total
- 40 min
Ingredients
plain flour250 g
caster sugar2 tbsp
baking powder2 tsp
bicarbonate of soda½ tsp
salt½ tsp
buttermilk450 ml
eggs2
butter80 g
maple syrup6 tbsp
Instructions
- 01
Whisk the , , , and in a bowl.
- 02
Melt 30 g of the and whisk it with the and in another bowl.
- 03
Pour the wet into the dry and fold together just until no dry flour remains. Stop while it is still lumpy — overmixing develops gluten and gives flat, tough pancakes.
- 04
Rest the batter for 10 minutes, while the starts working.
- 05
Heat a griddle or pan over medium heat and brush with a little of the remaining .
- 06
Pour in a ladle of batter and cook until bubbles appear on the surface and the edges look set, about 2 minutes.
- 07
Flip once and cook for 1 more minute until golden.
- 08
Stack and serve with the rest of the and the .
Notes
- Leave the batter lumpy. It is the single most important rule for fluffy pancakes.
- Flip only once, when bubbles cover the surface. Pressing them down knocks out the air.
- Medium heat, not high. The inside needs time to cook before the outside burns.
Nutrition per serving
- Calories
- 550 kcal
- Protein
- 13 g
- Carbs
- 79 g
- Fat
- 20 g
Estimated from the ingredients.
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