I am a huge fan of American-style buttermilk pancakes. Anytime I’m in NYC it’s something I refused to leave without getting. I’ve tried a few times to make them at home myself and they never turned out as fluffy as I’d have liked. I even stooped to buying the pre-made pancake mix (I know, I know!) and even that wasn’t as fluffy as I wanted. I’ve been making pancakes for the last 4 weeks (I’m surprised LP hasn’t turned into a pancake at this stage) and after a lot of trial and error I’ve finally figured it out. Just add double the amount of baking powder and treat it like a cake.
I was going wrong because I kept adding more milk to my batter to make it smooth. This type of batter shouldn’t be smooth. All the flour should be incorporated, yes, but the batter can still be lumpy and thick.
I use about 1/3 cup of mixture per pancake. If you want to add fruit to the batter put half of the batter in the pan, add the fruit and then top with more batter. This way you get a more even spread of fruit.
The next thing I was doing wrong was trying to tilt the pan to get the batter to spread. Gently flatten the batter until it forms a circle. You don’t need to touch it too much as the baking powder will make it expand anyway.
Cook for 2-3 mins on a medium heat until you see bubbles forming and flip. Cook for a further 2 mins until gold brown.
There you have it. Delicious fluffy American-style buttermilk pancakes.
American Style Buttermilk Pancakes
- 250 g Flour
- 150 ml Buttermilk
- 100 ml Milk
- 60 g Butter melted
- 3 tsp Baking Powder
- 2 Eggs
- Oil for frying
Add the flour and baking powder to a bowl and make a well in the middle
In another bowl/jug mix the milks, eggs and melted butter.
Slowly add the liquid to the dry ingredients and gently fold until all the flour is incorporated. The mixture doesn't have to be smooth.
On a medium heat, place 1/3 cup of batter into the pan.
Cook for 2-3mins or until you can see air bubbles forming.
Flip and cook for a further 2 mins or until golden brown.