Making perfectly light and fluffy pancakes takes the right ingredients and technique. Both buttermilk and real butter are essential to achieving the best taste and texture – just make sure you don’t overmix the batter! Follow these steps, and you’ll be making wonderfully pillowy pancakes in no time.
Step 1: Whisk Dry Ingredients
Whisk together flour, sugar, salt, baking powder and baking soda in a large bowl. Make sure to use the scoop and level method for measuring your flour because too little flour results in a thin pancake, while too much can create a dense pancake.
Step 2: Use Buttermilk
Gather your wet ingredients. Make sure to use buttermilk, as the acid in it will interact with the baking soda to inflate the batter, helping to create a fluffier pancake.
Step 3: Whisk Wet Ingredients
Whisk together buttermilk, melted butter, eggs and vanilla. Real butter is also essential for flavorful, tender and pillowy pancakes.
Step 4: Combine, Don’t Overmix
Add the buttermilk mixture to the whisked dry ingredients and gently fold using a spatula. Don’t overmix. Some lumps are ok, but overmixing can result in dense pancakes. You can also leave your batter to rest for 15-30 minutes if you have the time.
Step 5: Melt Butter in Pan
Melt butter over medium heat, and then turn down to medium-low heat to ensure your pancakes brown evenly. A cast iron skillet is preferable to a non-stick pan for superior browning.
Step 6: Look for Bubbles
Scoop 1/3 cup of batter onto the skillet. Feel free to add any mix-ins, such as chocolate chips, apples, blueberries or nuts, now. Look for the edges to dry out and bubbles in the pancake batter, to know it’s time to flip.
Step 7: Flip & Cook
Flip the pancake and continue to cook on the other side for another 2-3 minutes, or until evenly browned. You can either serve immediately or keep warm on a sheet pan in a 200°F oven.