Easy Buttermilk Pancakes From Scratch
Mini pancakes are such a treat. Because everyone knows mini food just tastes better. Buttermilk keeps them tender, light, fluffy, not at all heavy, and these are the thickest, fluffiest buttermilk pancakes I’ve ever made. Normally mini pancakes are something I’d only have at a fancy brunch or when someone else is making them. Admittedly pancakes aren’t my favorite things to make for a few reasons. Namely, I’m not the world’s best pancake flipper. Big pancakes and me are a hot mess but minis are so much easier to handle. And normally I don’t easily achieve textbook barely golden browned outsides with fully cooked centers, but this recipe put an end to that problem because it uses an interesting technique. Start the pancakes in a skillet and then finish them in a low oven for about 10 minutes. The outsides crisp up in the skillet and the low oven gives the centers time to fully cook without continuing to cook, i.e. blacken, the outsides. While they’re finishing you have time to fix your coffee. You’re welcome.
What’s in Fluffy Buttermilk Pancakes?
To make these buttermilk pancakes from scratch, you’ll need:
Unsalted butter Granulated sugar Egg Vanilla extract Buttermilk Baking soda Salt All-purpose flour
How to Make Mini Pancakes
This really is such an easy buttermilk pancakes recipe! Simply whisk together the pancake batter, then drop 1 1/2 tablespoon-sized mounds of batter onto a preheated skillet. Cook the mini buttermilk pancakes for roughly 2 minutes on either side, just until they’re lightly browned. Then, place the thick pancakes on the baking sheet and bake for about 8 to 10 minutes, or as necessary so that the centers set.
Can I Use a Buttermilk Substitute?
When making buttermilk pancakes from scratch, I recommend using real buttermilk if possible. Technically, you can use a buttermilk substitute (like lemon juice and milk or a buttermilk powder) and achieve similar results. But because these are plain buttermilk pancakes, real buttermilk is best here.
Tips for the Best Buttermilk Pancakes
You can keep these thick pancakes in the oven for about an hour to stay warm in case you decide to double, triple, or quadruple the batch. This mini pancakes recipe makes one dozen small pancakes, give or take, and is perfect for two people. Or you can just make a double batch and store the extras in the fridge or freezer and have pancakes at the ready for your average Wednesday morning. To reheat frozen fluffy buttermilk pancakes, either pop them into your toaster or warm them in the oven. Avoid using the microwave as that results in rubbery pancakes.
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