Let’s go over my foolproof recipe for perfect, crispy buttermilk pancakes that are always a hit. Bonus: we’ll also explore the science behind perfect pancakes.
There’s nothing worse than dry or rubbery pancakes. For me, pancakes should be thick, light and fluffy on the inside, golden and crisp on the outside. To achieve that balance, there’s a lot of science involved, so before we talk perfect buttermilk pancake recipes, let’s explore what goes into making them!
The Science Behind Perfect Pancakes
Pancake batter is composed of two very important parts: dry ingredients (usually flour, sugar, baking powder, baking soda and salt) and wet ingredients (usually milk, eggs and butter). Flour contains starch and protein. Gluten, a protein that is crucial for the structure of baked goods, provides the chewy texture in pancakes and breads.
A protein is a long, chainlike molecule made up of smaller molecules called amino acids. When the flour is dry, the gluten molecules don’t move much. But when the flour is moistened with water (or with milk and eggs, which are composed mainly of water), the gluten molecules become active. Wet gluten molecules are elastic and springlike (meaning they can change shape under pressure) and plastic (meaning they can maintain their shape after being stretched and moved around).
When flour is mixed with water, the proteins hydrate, stretch out and begin to rearrange. As they come into contact with one another, they start forming bonds. With additional mixing, the proteins create a tighter weblike network that can trap air bubbles. When chemical leaveners such as baking powder create bubbles in a cooking pancake, the gluten network traps them, allowing the pancake to rise while still keeping its shape.
Okay, that’s enough science for now! If you want to learn more about it – baking is a science experiment after all – you can find more information here.
So basically…
Pancakes are a chemical reaction made up of starch, protein, water, fats, binders, chemical leaveners, and heat.
Now we know flour and liquid create structure in any dough. Mixing the two together develops gluten, the protein that gives elasticity to dough. When making bread, gluten is a good thing because it helps the bread hold its structure, and without gluten, bread would not be able to rise.
However, you don’t want that in pie crusts, cakes, and pancakes. You want them to be soft and tender with a delicate crumb, which means developing as little gluten as possible. Over-mixing pancake batter develops gluten and will make the pancakes rubbery and tough. So for light, fluffy pancakes, mix just until the batter comes together – it’s okay if there are still some lumps of flour.
Fat makes pancakes rich and moist
But adding too much fat will make them seem more like pound cake. Too little fat and they will be dry.
Since we’ve established we don’t want to develop gluten, pancakes rely on eggs to provide the additional structure necessary to hold the bubbles and allow them to rise. The fat in the yolk also provides richness and flavor. Too much egg, however, will make them dense; not enough will make them drier.
For fluffy pancakes, we need bubbles. Bubbles form when baking powder releases gas into the batter. Baking powder and baking soda are the chemical leaveners typically used in pancakes. They are responsible for the bubbles in the batter and for making the pancakes light and fluffy.
Baking powder provides two rises: the first occurs when it comes into contact with a liquid, the second when it’s exposed to heat. Too much baking powder will create a very puffy pancake with a chalky taste, while too little will make it flat.
Baking soda rises only once when exposed to an acid (like buttermilk). Baking soda also controls the browning of the batter in the pan. Not enough soda will result in a pale, flat pancake. Too much will result in a dark, soapy-tasting pancake.
When cooking your pancakes, make the first one as your test pancake to make sure the heat is just right – it should be on medium high. Add a generous amount of butter to a skillet before pouring the batter. Cook the pancakes until golden brown and bubbles start forming in the center, about three minutes. Flip and cook until cooked through and the other side of the pancakes is golden brown, about two minutes longer.
FAQs
Why are my pancakes rubbery or tough?
Rubbery pancakes are usually caused by overmixing the batter. Mixing flour with liquid develops gluten, the protein that gives dough elasticity. For pancakes, you want to develop as little gluten as possible. Mix the batter just until it comes together; it’s perfectly fine if there are still a few lumps of flour.
Why are my pancakes flat instead of fluffy?
Flat pancakes are usually the result of inactive leavening or too little baking powder. Baking powder releases gas that forms bubbles in the batter, which helps pancakes rise and become light and fluffy. Make sure your baking powder is fresh and measure it carefully.
Why are my pancakes pale?
Pale pancakes are often caused by too little baking soda or heat that is too low. Baking soda helps with browning, especially when using acidic ingredients like buttermilk. Cooking pancakes over medium to medium-high heat also helps them develop a golden color.
Can I make buttermilk if I don’t have any?
Yes! To make a simple buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 5-10 minutes until it thickens slightly and looks a little curdled. This mixture mimics the acidity of buttermilk and will work well in pancake batter.
Why does pancake batter have lumps?
Lumps are normal and actually desirable. They are small pockets of flour that haven’t fully hydrated yet. Overmixing the batter to remove them can develop gluten and make the pancakes tough.
How do I know when to flip pancakes?
Pancakes are ready to flip when bubbles begin forming in the center and the edges start to look set. This usually takes about 2-3 minutes on medium to medium-high heat.
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Perfect, Crispy Buttermilk Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 egg
- 2 tbsp butter, melted
- Ghee, for skillet
- Maple syrup (for serving)
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Whisk the buttermilk, egg, and butter in a separate bowl or measuring cup.
- Gently whisk the buttermilk mixture into the dry ingredients. It's okay if some lumps remain.
- Heat a large nonstick griddle or skillet over medium heat until hot. Add about ½ tablespoon ghee to the skillet. Using a ¼-cup measuring cup per pancake, scoop and pour the batter onto the skillet.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 2 minutes, until golden brown.
- Serve immediately with maple syrup, if desired.
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What kind of flour? Self rising,all purpose, which?
Hi Lucy, sorry I didn’t specify. It’s all purpose flour. If you decide to use self rising you don’t need to add the baking powder!
Just made these today, and they were great! They were fluffy, but not bland. That said, we like thinner pancakes, so should I add less baking powder, or dilute with water? Thanks!
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as always, a lovely recipe Anna! and the GIF is wonderful! Mike
ahh, thank you so much, Mike!!