1 Video | Photo: Cakey Buttermilk Pancakes Recipe
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups well-shaken buttermilk
- 1/2 cup melted unsalted butter plus 2 tablespoons for cooking
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Blueberry Maple Syrup, recipe follows
Directions
In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.)
Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. To check that the pan's properly heated, sprinkle a few drops of water on pan or griddle and water will "dance" around before evaporating.
Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter. Serve immediately topped with Blueberry Maple Syrup.
Blueberry Maple Syrup:
- 3 cups blueberries
- 1 cup maple syrup
Combine 1 1/2 cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 minutes, then mash using the back of a spoon. Simmer until mixture foams up a bit, about 1 to 2 minutes more.
Remove from heat, strain to remove blueberry solids, stir in remaining 1 1/2 cups berries, and use to top pancakes, waffles, or French toast.
Yield: 3 to 4 servings
Prep Time: 1 minute
Cook Time: 4 minutes
Ease of preparation: easy
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By geminiRX
on February 23, 2013
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I have been seeking a recipe for a really fluffy pancake, and alas, have finally found what I was looking for. I am a bit of a pancake connoisseur and I really enjoyed this recipe. I had an old recipe that I tried to jazz up by whipping egg whites and even adding a bit of 7-up to "fluff" up the pancakes, but I think the fluffiness secret is in shaking the buttermilk. I actually didn't have any buttermilk on hand so I just used a tablespoon and a half of lemon juice in milk and let it sit on the counter for 15 minutes before shaking vigorously. The pancakes turned out awesome. The extra egg in the recipe (most recipes call for 1 gives the the pancake a bit more of an eggy taste which I liked. I added a 1/2 teaspoon of cinnamon and a teaspoon of vanilla to this recipe to give it some extra love.
By DannyDeJean
on February 08, 2013
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DELICIOUS!!!! I decided to give this recipe a try and I was completely satisfied!!!! The pancakes are so soft and fluffy!!! My husband and I can't stop eating them. This is our official go to recipe for pancakes. I first mix together all my dry ingredients in one bowl then mix the wet in another bowl. I also add in 1 teaspoon and a half of vanilla extract to the wet mix. After I pour the wet mix into the dry and whisk together. I leave the batter lumpy. I let the mixture sit for about 10 minutes until I see the bubbles start to rise then I make them and enjoy. They come out perfect everytime. We even add in chocolate chips. Thanks Aida!!
By melindacj
on January 27, 2013
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Way, way, way too much butter! They were greasy, flat and not fluffy at all. My son did like them however; me not so much.
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