The BEST Fluffy Buttermilk Pancakes (2024)

FAQs

What makes pancakes fluffy and helps them rise? ›

Here's why. Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it's okay if there are still some lumps of flour. Fat (melted butter) makes the pancakes rich and moist.

Buttermilk Makes Fluffier Pancakes

Buttermilk is a staple ingredient for bakers because its acid reacts with baking soda, inflating the dough or batter with carbon dioxide. But buttermilk doesn't just help create those air bubbles; it helps retain them, too, especially in an application such as pancakes.

The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.

Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes. When you don't add enough eggs, the cakes will be drier and tougher.

The first is that the batter is a bit runny. Add a little more flour (or mix) to make a thicker batter, and see if that fluffs up the pancakes. The other reason I can think of is that the leavening is either past its prime, or not getting enough time to work before cooking.

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.

I reccomend full-fat oat milk for the softest pancakes. Oatlu is my favorite. Vanilla Extract: And a dash of vanilla for the best flavor. Butter or Coconut Oil: Finally, to make these pancakes moist and light, add in 2 Tablespoons of melted butter (vegan or regular) or coconut oil.

Thus, buttermilk can give pancakes a better texture and make them tender in your mouth. Buttermilk pancakes may also make your pancakes have more flavor layers. The buttermilk adds tang, which compliments the other ingredients well, making your pancakes more robust and gourmet.

Do pancakes taste better with water or milk? ›

Can I Use Water Instead of Milk in Pancakes? Milk adds both flavor and texture to pancake batter, so if you are looking to make pancakes without milk, a simple swap to water doesn't always do the trick. For pancakes made without milk, you'll want to add some flavor through melted butter and vanilla extract.

Adding baking powder is the easiest way to make fluffy pancakes. There's more than one way to make the bubbles that make a pancake fluffy, but the easiest way is by adding a raising agent such as baking powder.