If there’s one thing dads across the globe take great pride in, it’s their pancake making abilities. But how do you make THEE perfect pancake? One that is fluffy and light and golden brown? Is there a secret that all dads know?
Sure, you can use Bisquick or a boxed pancake mix. But if you really want to impress Mom on Mother’s Day or just make a pancake that makes your kids jaw drop, then they are best made homemade. But first, we need to understand WHAT makes a pancake fluffy.
The Age Old Question: Baking Powder vs. Baking Soda
According to our friends at Bonappetit.com:
Baking powder will create a very puffy pancake but too much will create a chalky taste, while too little will make it flat and limp.
Baking soda rises only once when exposed to an acid (like buttermilk, sour cream, or yogurt). Baking soda also controls the browning of the batter in the pan.
Since this recipe calls for buttermilk, baking soda is an appropriate choice, however to get the fluffiest pancake baking powder is also being added.
How To Make the Fluffiest Pancakes:
Listed below is a basic ratio for pancake batter with 1 cup of flour feeding 2-3 people.
- Start by whisking your dry ingredients together. (Expect to use: 1/2 tsp baking powder and 1/4 tsp baking soda per 1 cup of flour).
- Whisk the wet ingredients together. (Expect to use: 1 egg, 1 cup milk per 1 cup flour and 2 T melted butter).
- Pour the wet into the dry and mix until combined.
- Stir in any additional ingredients you want like blueberries, pecans, bananas, etc.
- Let the batter sit for 5-10 minutes so the buttermilk can work its magic.
- Butter or oil a griddle and cook the pancakes until little bubbles form and the edges start cook, then flip.
- 2 Cups All-purpose Flour
- 2 Tablespoons Sugar
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 ¼ teaspoons Sea Salt
- 2 Cups Buttermilk
- 2 Large Eggs, cracked and slightly beaten
- 3 Tablespoons Butter, melted
- Handful of fresh blueberries
- Whisk the flour, sugar, baking powder, baking soda and salt together in a bowl. Make a well in the center and pour the buttermilk and eggs into it. Add the melted butter and slowly whisk everything together until all ingredients are incorporated.
- Heat a griddle or skillet over low heat for a few minutes. Spray with cooking spray or a little oil and turn the heat up to medium high. Ladle 1/4 – 1/3 cup batter into the skillet and cook the pancakes until little bubbles form on the surface and the edges look slightly cooked. Flip and cook the other side until done.
- NOTE: The blueberries can be added either directly to the batter and stirred in or placed directly onto the pancakes as they are cooking on the griddle.
- Serving Size: 6 large or 10-12 small