The Best Buttermilk Pancakes Recipe
Learn how to make the best buttermilk pancakes recipe with simple ingredients, achieving ultra fluffy pancakes with crisp edges!
Servings: 8 servings
Equipment
- 1 Wire Rack
- 1 Sheet Tray
- 1 Medium Bowl
- 1 (12-inch) Cast Iron Skillet or Griddle
Ingredients
For the Pancakes
- 2 large egg room temperature
- 2 egg yolk room temperature
- 5 tablespoon baking powder
- ¼ cup granulated sugar
- 2 teaspoon kosher salt
- 2 ½ cup buttermilk room temperature
- 2 cup all-purpose flour
- 2 ¼ cup clarified butter or ghee melted, divided
- butter for serving
- maple syrup for serving
- vanilla bean whipped cream for serving
- Nutella for serving
Instructions
- Preheat the oven to 250°F (121°C). Set a wire rack into a sheet tray and set aside.
- Whisk the eggs and yolks together in a medium bowl. Add baking powder, sugar, and salt, whisk until smooth and fluffy. Pour in half the buttermilk, then half the flour. Using a wooden spoon, stir to combine.2 large egg, 2 egg yolk, 5 tablespoon baking powder, ¼ cup granulated sugar, 2 teaspoon kosher salt, 2 ½ cup buttermilk, 2 cup all-purpose flour
- Add the remaining buttermilk and flour plus a 1/4 cup clarified butter and stir briefly just until batter comes together but is still somewhat lumpy.2 ¼ cup clarified butter or ghee
- Add a quarter cup of clarified butter to a large 12-inch (30 centimeter) cast-iron skillet or griddle over medium-low heat for two minutes. When the surface of the clarified butter starts to shimmer, ladle about one-third cup of the batter into the skillet. Add more clarified butter as the pancake cooks to keep about one-eighth inch (roughly three millimeters) of fat in the bottom of the pan at all times.
- Cook until the top of the pancake starts to bubble and the edges turn brown and crisp, two to three minutes.
- Use a spatula to flip each pancake. The cooked surface should be very crispy, with a dark ring around the edge. Cook until the second side is browned and crisp, two to three minutes.
- Transfer to the prepared sheet tray and place in the oven to keep warm.
- Repeat to cook the remaining pancakes, adding more clarified butter as needed.
- Transfer three to four pancakes to a serving plate and top with butter, syrup, and whipped cream.butter, maple syrup, vanilla bean whipped cream, Nutella
Video
Notes
Storage: Store leftover pancakes in an airtight container in the refrigerator for up to five days. Or, freeze for up to three months, placing a sheet of parchment paper between each pancake to prevent them from sticking together.
Nutrition
Serving: 1serving | Calories: 665kcal | Carbohydrates: 36g | Protein: 8g | Fat: 56g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 195mg | Sodium: 1884mg | Potassium: 169mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1790IU | Calcium: 555mg | Iron: 3mg