BUTTERMILK
PANCAKES
BUTTERMILK PANCAKES
They're fluffy, they're evenly golden brown on top, spiced with nutmeg, cinnamon and a hefty pour of vanilla.
Recipe Credit: NYT buttermilk pancake recipe; I added spices and modified procedure a bit
PREP TIME: 10 minutes | COOK TIME: 20 min-1 hr+ depending on if you cook one at a time or all at once on a griddle or in a bigger pan; I cooked one at a time using a small pan because I wanted bigger pancakes and clearly had time on my hands. | SERVINGS: about 6 large pancakes or 12 small ones
TIPS
- I'm listing the ingredient amounts in both volume measurements and weight. I highly recommend weighing out your flour and buttermilk for the perfect pancake. Slight variances in either make such a big difference in the final product.
- I prefer a more even pancake top without the large rings or spots formed from hot oil or butter, so I cook my pancakes in a dry nonstick pan, no oil, no butter. If you prefer a ring and those crispy edges, go for the butter....maybe clarified so it doesn't burn.
- Preheating your pan ensures that your pancake starts cooking as soon as it hits the pan. Without a hot pan your pancake will spill all over and won't be a circle.
- Keep pancakes warm on sheet tray with baking rack in 170 F- 200 F oven. No more than 30 minutes, they will start to dry out.
INGREDIENTS
DRY WET
- 2 cups AP flour (250g) - 2.5 cups buttermilk (605g)
- 1 1/2 tsp baking powder - 2 large eggs
- 1 1/2 tsp baking soda - 3 tblsps melted butter (42g)
- 1 tsp cinnamon - 3 tblsps sugar
- 1 tsp freshly grated nutmeg - 2 tblsp vanilla
(just eyeball this)
INSTRUCTIONS
- Start preheating pan on low. Also preheat oven to 170-200 F if planning to keep pancakes warm.
-Whisk dry ingredients and wet ingredients separately.
- Pour wet ingredients over dry ingredients and mix very gently with spatula or large spoon, just until all the dry is wet. Don't over mix. Lumpy batter = fluffy pancakes.
- In a dry, preheated pan ladle in some batter.
- Let pancake sit in pan until you start to see the edge of the pancake get shiny. You should be able to go around the edge of your pancake with a spatula without the spatula getting wet. Take a peak underneath. When your pancake is the color you want it, go ahead and flip. If you're making a big pancake one at a time, place your spatula under your pancake and lift your pan when flipping to catch your pancake. Do not let the pancake sense your fear. I made pretty giant pancakes, so I cooked them on the first side for 7 minutes and 4 minutes on the other side.
- When cooked, place pancakes on wire baking rack so the bottoms don't get soggy. Serve, or place in oven on 170-200 F, depending how low your oven goes, to keep warm. Do not let leave in oven for over 30 minutes, as they will start to dry out.
TOPPING IDEAS
* from left to right- pancake with shiny edge ready to be flipped, pancake post flip, pancakes on baking rack
Best pancakes. Crowd pleaser 😀