Buttermilk Pancake

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I’ve been trying to figure out how to use up buttermilk. I made Texas sheet cake from SeriousEats but it didn’t stand out to me. I also tried making buttermilk biscuits but the ratio was off, so the result is inconclusive.

But then I discovered buttermilk pancakes. This. Is. My. Jam.

These are some seriously fluffy pancakes. They use up quite a bit of buttermilk too, which helped in that respect.

Buttermilk Pancakes:

Recipe

Ingredient Baker’s %
Flour 100% (by definition, just adding for completeness)
Baking soda 1 %
Baking powder 2 %
Salt 1.5 %
Sugar 10%
Buttermilk 190%
Water 10%
Oil 11%
Egg 20%

Technique

  1. Sift all dry ingredients together.
  2. Whisk all wet ingredients together in another bowl.
  3. Mix wet into dry. Mix until there are no more dry clumps but is still lumpy.
  4. Preheat pan until water droplets dance on the surface. Lower the heat slightly from this point.
  5. Use a 1/4 cup as a scoop, ladle out pancakes. Cover with a lid, to steam the top.
  6. Flip after halfway cooked, about 1-1.5 minutes.
  7. Serve.

Tips

  • This will produce a thick, lumpy batter, which results in tall pancakes. Thin it out with water or milk.
  • Cool pancakes on a cooling rack, to avoid soggy bottoms.
  • If these brown too quickly, reduce sugar or baking soda.