FLUFFY BUTTERMILK PANCAKES

It is true! any recipe.. no ! All recipes with buttermilk are outstanding! and although the words light and fluffy have been overused in these food blogs you sure will find them overly reflected in all buttermilk recipes. Truth is, that is what buttermilk does; it changes structure and texture significantly. And so if you ask me what is the difference between the common everyday pancakes and buttermilk pancakes I would blatantly point out the texture. It really is astonishing how a simple ingredient switch-up can make such a significant difference!

In pancakes, buttermilk will react with the flour mixture to yield a deliciously light and fluffy texture. That coupled with the fact that these buttermilk pancakes are meringue-based, gives them an extra boost. And, if I have not talked about the taste yet that is because ill leave it to your imagination! just think of light, fluffy, pancakes with distinctive tall and light structures, sweet vanilla aroma, and buttery intense flavor. If you want to un-bridge your imagination to your reality then you know what to do!

What is Buttermilk? How does buttermilk change pancake texture?

When live culture is introduced to milk and is later fermented it thickens and acquires a tangy taste. Now, the tangy taste is due to lactic acid which results from the fermentation.

Pancakes have gluten. Gluten is protein strands present in flour that gets activated when flour get in contact with any liquid. Strong gluten will make tough and chewy pancakes while weak gluten translates to light and soft pancakes. For the pancakes to be tender the gluten strands have to be weak which is where the buttermilk comes in.

Since we have established buttermilk has plenty of lactic acids; the acid will react with the gluten strands, weakening them hence the tender and light structure in buttermilk pancakes compared to pancakes cooked without buttermilk.

Can I make homemade Buttermilk?

Yes and yes! Since we have established buttermilk is curdled milk all you will need is an ingredient that can curdle milk! This leaves us with a variety of options; fresh lemon or lime juice, vinegar, pineapple juice, or cream of tartar. Simply add one tablespoon of either; say lemon juice in every cup of whole milk stir and let it sit for about five minutes to curdle.

How To Make The Best Buttermilk Pancakes

Mix all the ingredients except the egg whites

Start with egg yolks, buttermilk, melted butter, mix then add flour and baking powder. Mix it all up until thick and completely combined. set it aside.

Mix the egg whites separately

In a separate clean bowl, add egg whites with sugar and mix on medium-high speed with a stand mixer until thick and foamy.

Combine egg white mixture with the other ingredients mixture

Add the egg white mixture to the egg yolk mixture in ( step one ) and mix using folding motion with a spatula until fully combined( do not overmix at this step)

Cook

Spoon pancake butter onto a pan with little oil, do not spread the pancake butter too thin if you want tall pancakes.

BUTTERMILK PANCAKES FAQS

What is the difference between buttermilk pancakes and normal pancakes/milk pancakes?

When placed side by side buttermilk pancakes will be lighter, softer, or taller. This is brought abought by the presence of lactic acid in buttermilk which weakens gluten strands in pancake butter; weak gluten equals a soft textured pancake cake and vice versa.

What are the substitutes for buttermilk?

Buttermilk has a constituent tang due to lactic acid. Common ingredients with curdled and cultured milk are yogurt and sour cream which work almost but not quite the same as buttermilk. However, these two ingredients are far different than normal milk, therefore, will yield a result that is likely closer to buttermilk pancakes but not a hundred percent the same.

More Pancake Recipes From The Blog

1. Fluffy souffle pancakes
2. Spinach oatmeal pancakes
3. Chocolate oatmeal mini pancakes with cream cheese
4. Fluffy Blueberry pancakes
5. Blender oatmeal banana pancakes