Most of us have fond memories of our moms making us pancakes for breakfast. She would wake up early, painstakingly open the box of Bisquick, lovingly add water and stir. Mmm, mmm, where did she find the time?!?
Maybe it was the partially hydrogenated soybean oil or the use of dried egg whites, but for some reason these pancakes never could stack up with a good diner’s. Even when using a mom’s secret ingredient, “love”, you can never get restaurant quality pancakes out of a box. However, I’m going to let you in on the secrets to making buttermilk pancakes not only as good as your favorite restaurant’s, but better! The use of real ingredients and adhering to a few restaurant secrets will produce a light and fluffy pancake that no box can ever replicate.
First assemble your ingredients.
2 1/2 cups Flour
1/4 cup Sugar (or malted milk powder)
2 tsp Baking Powder
2 tsp Baking Soda
1/2 tsp Salt
2 Eggs, yolks separated
2 1/2 cups Buttermilk (adjust as needed to get pourable consistency)
1/2 cup (8 tbsp) Butter, melted
(This will yield approx 12-16 pancakes using a 1/3 cup ladle)
The first secret to perfect buttermilk pancakes begins by separating the egg yolks from the whites. You need to whisk the egg whites until stiff peaks are formed, ideally with a hand mixer unless you enjoy torturing yourself. The reason for this will be explained shortly.
With the exception of the egg whites, combine the wet and dry ingredients in separate bowls. Wet ingredients include egg yolks, buttermilk and melted butter. Once each are properly mixed combine the two bowls together.
The next secret is to leave the batter lumpy. Stir your mixture to combine the wet and dry ingredients but only stir enough to ensure everything is mingled. The lumps will work themselves out and result in a lighter pancake.
Now for the most important step. FOLD the remaining egg whites into the mixture half at a time. Be careful not to overly agitate the batter because you want to leave all of the bubbles intact. This will give the pancakes extra rise.
Now let the batter rest for 15-30 minutes to allow the baking powder to work its magic and let the flour absorb the moisture.
Heat your griddle to 375 degrees, brush with butter and begin frying! Flip the pancake when you see bubbles on the surface.
If you would like to add additional ingredients such as blueberries, chocolate chips or anything else – don’t mix it in the batter. They will just sink to the bottom. Instead, sprinkle the additions on the pancakes as soon as they are ladled onto the griddle.
Here is one final bonus tip: If you really want to replicate the flavor of an exceptional diner pancake replace the sugar with malted milk powder instead.
If you had hoped to make the batter in advance, you can cheat and do so. However your results will not be the same. The pancakes will still have good flavor but the light and airy pancake will be replaced with a thin and dense saucer instead.
I love to hear feedback, so please let me know what you think if you try this recipe! And be sure to follow Fox Valley Foodie on Facebook to stay on top of all my latest posts!
The Secret to Perfect Buttermilk Pancakes from Scratch
- 2 1/2 cups Flour
- 1/4 cup Sugar or malted milk powder
- 2 tsp Baking Powder
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 2 Eggs yolks separated
- 2 1/2 cups Buttermilk adjust as needed to get pourable consistency
- 1/2 cup Butter melted, 8 tbsp
- Separate egg yolks from whites and whisk egg whites until stiff peaks are formed.
- Combine egg yolks, melted butter, and buttermilk in a bowl and mix together.
- In separate dish combine all dry ingredients and mix together.
- Once wet and dry ingredients are each are mixed, combine together. Do not over mix or the pancakes will be tough. Mix just to combine leaving some lumps. (The lumps will work themselves out and you will have a lighter pancake for stirring less)
- FOLD egg whites into mixture half at a time being careful not to overly agitate.
- Let the batter rest 15-30 minutes.
- Heat griddle to 375 degrees and brush with butter before frying.