My Best Blueberry Buttermilk Pancakes Recipe - Food.com (2024)

FAQs

What is the secret of amazing pancakes? ›

Stir the batter only until the wet and dry ingredients are incorporated; overbeating will make pancakes tough and chewy instead of fluffy. No Buttermilk, No Problem! For each 1 cup buttermilk, mix 1 tablespoon fresh lemon juice with enough milk to equal 1 cup and let stand for 5 minutes.

Not Letting the Batter Rest: Once you've mixed the batter, stop and do something else, like set the table and heat up the griddle. Waiting at least ten minutes before you start cooking allows the flour to fully hydrate and the leavening to start working, giving your pancakes the lift they need to be fluffy.

Buttermilk Makes Fluffier Pancakes

But buttermilk doesn't just help create those air bubbles; it helps retain them, too, especially in an application such as pancakes. Its creamy body yields a thick batter that's exceptionally good at holding on to those air bubbles during cooking.

Use Buttermilk

If your pancake mix calls for water or milk, substitute in an equal amount of buttermilk. Because of its acidity, buttermilk activates baking soda and helps baked goods rise, giving them a light, fluffy texture.

Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.

A – Ideally make your batter and let it rest for about 30 minutes before cooking. This allows the flour to absorb the liquid, making the pancakes lighter and fluffier. Q – Why buttermilk? The acidity of buttermilk reacts with the raising agents to make you pancakes lighter and fluffier.

Restaurants use better quality ingredients

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

Use Skimmed Milk to Make Your Pancake Batter

One of the easiest ways to make your pancakes healthier and less calorific is to use skimmed milk as opposed to semi-skimmed or whole milk in your batter.

Use unsalted or salted butter. For salted butter, omit the salt in our pancake recipe. Vanilla: Adds a soft, sweet flavor.

What happens if you add an extra egg to pancake mix? ›

Adding an Extra Egg

When I added an additional egg to the batter, the result was a slightly darker, denser batter. The pancake browned faster, had a creamier texture, and tasted a bit eggy.

Some Makers prefer the flavor of our pancakes when you use milk instead of water. Using milk will cause the pancakes to become a darker color.

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

Add Some Butter

Melted butter rounds out the texture of pancakes by adding just the right amount of fat to keep the stacks rich and moist. No need to go crazy with it, though; a little goes a long way. Just add a tablespoon of melted butter per cup of pancake mix for super tasty pancakes.