Why are my buttermilk pancakes not fluffy?

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time . Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

Why do buttermilk pancakes taste better?

What Flavor Does Buttermilk Add to Pancakes? Lactic acid bacteria are largely responsible for buttermilk's distinctive flavor . In addition to the liquid's dairy tang, they produce the buttery-tasting compound diacetyl and sweet, creamy-tasting lactones.

Can you substitute milk for water in buttermilk pancake mix?

You sure can! Instead of water, you can use any kind of milk, including almond milk and coconut milk, to mix up the pancake batter . 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.

What does adding an extra egg to pancakes do?

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. 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.

Why are restaurant pancakes so fluffy?

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.

Why do restaurant pancakes taste better than homemade?

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.

Why are IHOP pancakes so good?

In an interview with Delish, IHOP's vice president of culinary innovation revealed that the pancake house keeps the wet ingredients “ice cold” in the prepared batter . This eliminates any heat interaction with the glutens that might cause the batter to rise prematurely.

Should I use milk or water for pancakes?

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.

What is the best milk for pancakes?

The buttermilk helps to make the pancake more tender, moist, thick, and fluffy while adding richness and a slight tang. If you find you don't like the taste buttermilk gives, regular milk creates a nice subtle flavor that compliments any topping.

What is the key to a perfect pancake?

Making good pancakes depends on three key factors: mixing the batter to the right consistency, heating the griddle properly and recognizing when to turn the cakes .

What is the key to making fluffy pancakes?

The secret is in the egg whites! To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed . They'll start turning creamy, which means it's time to add them to the pancake mixture. Use a wooden spatula to incorporate everything. There you have it!

What makes pancakes fluffy and helps them rise?

Glutens are long protein molecules that have an elastic quality. Just like dough expands when you allow it to rest before baking, the gluten in the pancake batter stretches and expands. As it stretches, pockets of air begin to form, making your pancakes airy and light.

Basic Buttermilk Pancakes Recipe (2024)

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wenchie

Rating: 5 stars

08/17/2014

These were amazing. They were light and fluffy. I don't usually make pancakes from scratch. When I served them up, my 9 year old could immediately tell something was different. I followed the recipe almost exactly. I only increased it by 50 percent. I used 1 1/2 cups AP flour, 3 tsp baking powder, 1 1/2 tsp baking soda, 1 1/2 tsp sugar, 3/4 tsp salt, 1 cup of buttermilk, 3/4 cup milk 1 egg and 3 tbsp. of butter. Freakin Fantastic!!

seaside725

Rating: 3 stars

06/02/2014

As far as taste goes, these were very good pancakes. Probably a 4 star for the taste. I found that they didn't present very well. They were a bit on the flat side. I am not sure if I did something wrong, but I like a more fluffier looking pancake.

itravel

Rating: 5 stars

11/26/2013

These are flippin great pancakes! (Get it?) I didn't have buttermilk because who ever does? So I added a Tbsp of lemon juice to 1c whole milk. Pancakes were light & airy almost crepe like and easy to make without oil in a small non stick saute pan. I added some chocolate chips resulting in total blissfulness! This recipe turned out better this time than last I think because I used new baking powder. Sure enough my previous can was expired. I think letting the pancake mixture rest 10 min gives the baking powder time to activate which is important to the recipe.

jemanz41

Rating: 5 stars

09/10/2013

This recipe makes the best pancakes we have ever had.

MKHaynes

Rating: 5 stars

02/09/2013

This is exactly what it says - your basic buttermilk pancake. It's wonderful - my pan was too hot and they still taste amazing. I used half and half to make the buttermilk, so I ended up with a cup of buttermilk and 1/4 cup of milk. The texture is perfect and so is the flavor.

TPcooks

Rating: 5 stars

01/27/2013

Never made pancakes fro scratch these are the best pancakes i ever had.......I added veg oil to make them moist

MollySimon

Rating: 5 stars

11/21/2012

A really solid and reliable recipe. Super quick and easy. We add frozen mixed berries.

Basic Buttermilk Pancakes Recipe (2024)

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