American Style Buttermilk Pancakes

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.

American-Style Buttermilk pancakes: Batter Mixture

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.

American-Style Buttermilk pancakes: Pancake in the pan

 

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.

American-Style Buttermilk pancakes: Pancake after flipping

There you have it. Delicious fluffy American-style buttermilk pancakes.

American-Style Buttermilk pancakes: Top down image of pancake stack

American-Style Buttermilk pancakes: Side image of pancake stack

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Recipe Below:

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American Style Buttermilk Pancakes

Ingredients

  • 250 g Flour
  • 150 ml Buttermilk
  • 100 ml Milk
  • 60 g Butter melted
  • 3 tsp Baking Powder
  • 2 Eggs
  • Oil for frying

Instructions

  1. Add the flour and baking powder to a bowl and make a well in the middle

  2. In another bowl/jug mix the milks, eggs and melted butter.

  3. 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.

  4. On a medium heat, place 1/3 cup of batter into the pan.

  5. Cook for 2-3mins or until you can see air bubbles forming.

  6. Flip and cook for a further 2 mins or until golden brown.