Every time I take a bite of a really good buttermilk pancake, one that is fluffy, light, and perfectly flavored with a little sweetness and vanilla, I feel like I could write a poem about how it comforts my soul. It makes me SO happy!
What I’m saying is, if I made a list of the “little things” that make me happy in life, pancakes would definitely be on it.
Pancakes come in all sorts of varieties, from classic buttermilk, to healthier 100% whole wheat pancakes and apple spiced pancakes, still-fairly-healthy hot chocolate pancakes, to completely unhealthy concoctions like cinnamon roll pancakes or carrot cake pancakes. This is because pancakes take so well to swapping in different types of milks, flours, fruits, and flavors.
All variations aside, here are some general tips that I find are great for making pancakes.
1 - Use real buttermilk, not a milk + vinegar substitute.
When I see recipes calling for buttermilk on the internet, I often see comments from people saying they made the recipe substituting milk and vinegar for the buttermilk. My stance on this is that you should only use milk + vinegar when you’re in a pinch, need to make something in a spur of the moment situation, and don’t have buttermilk on hand.
Milk mixed with vinegar (or lemon juice) is just not the same as purchased buttermilk from the store. It doesn’t have the same flavor or the same consistency, and true buttermilk is the way to go if you want the best pancakes.
Many people’s objection to buying buttermilk is difficulty using it all up. I have found that buttermilk oftens comes in a quart size (4 cups), and my recipe for Fluffy Buttermilk Pancakes at the bottom of this post uses 2 cups, which is a substantial use. If you want to use a quart of buttermilk all at once, make a double batch and freeze the leftover pancakes. Pancakes freeze SO well and then you can have pancakes whenever you want!
2 - Add sugar to the pancake batter.
Sometimes I come across pancake batter recipes with absolutely no sugar in them. While it’s likely that the pancake will be served with maple syrup, I think it’s important to sweeten the actual pancake as well. Otherwise, the disparity between no sugar in the pancake and basically sugar syrup on top is a bit too great.
I mix the sugar right into the dry ingredients, which are flour, baking powder, baking soda, salt, and the sugar.
3 - Make a well in the dry ingredients, then pour in the wet ingredients.
If there’s one overarching thing you want to accomplish when making pancakes, it’s making sure you don’t over-stir the batter. Excess stirring will develop gluten in the batter and make the pancakes tough, instead of light and fluffy.
When combining the dry and wet ingredients, making a well and tossing the dry into the wet can assist in this process of making dry and wet come together gently, instead of working the batter.
4 - Let the batter be lumpy.
Lumps in pancake batter are a good thing, because it means you haven’t stirred the batter excessively. The perfect time to stop stirring is when you don’t see any more flour streaks, but there are still lumps in the batter.
5 - Grease a nonstick skillet or griddle with a cold stick of butter.
Before the pancakes hit the hot pan, run a cold stick of butter on the surface of the pan to grease it. This gives the pancakes a very thin, evenly distributed layer of fat to cook in, without overloading the pan with oil. If you can’t have dairy, cooking spray is a good substitution.
6 - Use a cookie scoop or a pancake dispenser.
There are two benefits to using a cookie scoop or dispenser. First, it is easier to make uniform and evenly-portioned pancakes. Second, using these tools gives the pancakes a rounder shape.
Because of my small NYC kitchen, I don’t have a dedicated pancake dispenser. But the cookie scoop works very well, especially for thick batters like the one in this post.
7 - Flip when the bubbles just begin to pop.
This is usually when the bottom is golden and the sides have also set a little bit.
Flip, and you’ll only need another minute or two on the other side.
8 - If you make a lot of pancakes regularly, invest in a griddle.
This allows you to make tons of pancakes at once and reduces the cooking time quite a bit. Otherwise, you can use a nonstick sauté pan.
Are you hungry for pancakes yet? I will leave you with my absolute favorite recipe for fluffy buttermilk pancakes, which are very eggy, almost a little spongy, and very light. Enjoy!
As a passionate enthusiast with a deep understanding of the art and science of pancake making, I find immense joy in crafting the perfect stack of fluffy, light, and flavorful buttermilk pancakes. My expertise in this realm is not merely theoretical; I've spent countless hours experimenting with various recipes, tweaking ingredients, and perfecting the techniques that result in pancakes that are not just a breakfast item but a soul-comforting experience.
Now, let's delve into the key concepts mentioned in the article to further enhance your pancake-making prowess:
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Buttermilk:
- The article emphasizes the use of real buttermilk over a milk and vinegar substitute. I wholeheartedly agree. True buttermilk contributes a distinct flavor and consistency that cannot be replicated with makeshift alternatives. If you find it challenging to use up a quart of buttermilk, consider making a double batch and freezing the extra pancakes for future indulgence.
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Sweetening the Batter:
- Adding sugar to the pancake batter is a crucial step. While maple syrup is a common accompaniment, sweetening the pancake itself ensures a balanced sweetness. Incorporate sugar into the dry ingredients, creating a harmonious blend of flour, baking powder, baking soda, salt, and sugar.
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Mixing Technique:
- A key point to master is the art of combining dry and wet ingredients without over-stirring. The article recommends making a well in the dry ingredients, then gently incorporating the wet ingredients. This prevents overdeveloping gluten, resulting in pancakes that are light and fluffy rather than tough.
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Lumpy Batter:
- Lumps in pancake batter are celebrated in this guide. They indicate that the batter hasn't been over-stirred, striking the delicate balance between thorough mixing and maintaining a desirable lumpiness. The ideal stopping point is when there are no more flour streaks but lumps still persist.
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Greasing the Pan:
- Opt for greasing the cooking surface with a cold stick of butter before cooking. This imparts a thin, even layer of fat to the pancakes, ensuring they cook perfectly without being overloaded with oil. For those with dairy restrictions, cooking spray is a suitable alternative.
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Portioning and Shaping:
- Using a cookie scoop or pancake dispenser offers two advantages: uniformity in size and a rounder shape. This not only enhances the visual appeal of the pancakes but also aids in even cooking. A cookie scoop is particularly useful for thick batters.
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Flipping Timing:
- The article recommends flipping the pancakes when bubbles just begin to pop, usually when the bottom is golden and the sides have set a bit. This ensures an evenly cooked pancake with a golden exterior.
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Cooking Equipment:
- If you're a frequent pancake enthusiast, investing in a griddle is recommended. It allows for efficient cooking of multiple pancakes simultaneously, reducing overall cooking time. Alternatively, a nonstick sauté pan can be used for smaller batches.
With these expert tips and a genuine passion for pancake perfection, you're well-equipped to embark on a delightful culinary journey, creating pancakes that not only satisfy your taste buds but also comfort your soul. Enjoy the process, and may your pancakes always be light, fluffy, and utterly delightful!
