I’m always on the hunt for a good pancake recipe. I took 4 Costco-sized bags of pancake mix with me to Germany when we moved there. Once I realized I could make pancakes without a mix, I made every recipe I ever come across. Alas!
None have stuck with me. Not one of these recipe made me think, OH! MY! GAWWWWD! Nothing screamed perfection. They are all good. Fine. They serve as a good base to mop up yummy Canadian maple syrup. Mediocre at best.
But you know what? Sometimes good isn’t just good enough. Not when you’re having a serious craving for American cafe-style pancakes with their signature light and fluffy batter. After 15 years of marriage and pancake flipping. I haven’t found MY recipe. The pancakes that my kids beg for. Yeah, they like pancakes but I’ve never felt that I had a special pancake recipe. One that I would pass on to my children and grandchildren one day….
Well that’s about to change.
There are about 8,476,931 recipes for making the fluffiest pancakes to ever grace this Earth. Everyone with a Pinterest board has a pancake recipe pinned to their “Got to Make it Soon” board. Nearly every recipe calls for buttermilk, but there is no such thing as buttermilk in Shanghai. I’ve looked! Everywhere! Luckily this is a problem that can be easily fixed.
Take 1T distilled vinegar and pour it into a 1-Cup capacity measuring cup. Then add milk to equal 1 cup. Let sit a few minutes and VOILA! You have buttermilk! This method works for any recipe that needs buttermilk to create a leavening/bread effect. But if the recipe calls for buttermilk due to its taste (Buttermilk Chicken), SORRY, this recipe won’t work as well.
Being the researcher that I am, I spent quite a bit of time this week looking for the perfect recipe. I finally zeroed in one two recipes that looked equally delicious. One recipe had the perfect dry mixture ratio. The other has the perfect wet mixture ratio. So, I decided to put them together for…. Drumroll please… The best pancake recipe EVER!
Adjectives to describe these pancakes:
Fluffy… Light… Cloud-Like… Billowy… Porous… Cushiony… Better Than Your Friends’ Recipe!
There are so many things that makes this recipe Better Than Your Friends’!
- First off, you sift the dry ingredients together, which removes lumps of flour.
- Baking Soda and the vinegar in the buttermilk react together to create the leavening necessary for fluffy pancakes.
- And the addition of laban definitely adds to their tanginess without making the pancakes too heavy!
- Folding in the wet ingredients to the dry, then lightly folding in the egg whites at the end, is what gives this recipe that coveted fluffy texture that makes these the best pancakes ever.
This recipe is definitely takes patience, love and care. But in the end, I guarantee, they’ll be Better Than Your Friends!
For a special touch make Exploding Blueberry Sauce in only 15 minutes! The fluffiness of the pancakes with the burst of the blueberries is AMAZING!
Fluffy, light, airy, perfect. Just a few words I would use to describe the best pancakes ever!
- 4T (2oz) Butter, melted + more for the skillet
- 2 Cups Flour
- 1t Baking Powder
- ½t Baking Soda
- 1t Salt
- 1T Sugar
- 2 Eggs, separated, room temperature
- 1½ Cups Buttermilk, room temperature
- 1 Cup Laban, room temperature and drained of most liquid so it is the consistency of sour cream
- Melt and cool the butter.
- Preheat oven to 225F. The oven is the best place to keep fresh pancakes hot while you're making the rest of the batter.
- First sift all of the dry ingredients (flour, salt, sugar, baking powder and baking soda) in a large mixing bowl that has a spout for easy pouring.
- Next, in a small bowl whisk the egg whites.
- In a medium sized bowl, whisk together the buttermilk, egg YOLKS and laban. Slowly drizzle in the melted, but cooled butter.
- Pour wet mixture over the dry mixture. Carefully fold together.
- Gently fold in the egg WHITES.
- **Do not whisk, do not beat, do not stir. Just patiently fold all of the ingredients together. Do not overmix the batter. Lumpy is good when it comes to pancakes.**
- Let the mix sit while you heat the griddle. After the batter rests do not stir it.
- Melt butter on a skillet or griddle heated to 375F. Once the butter is melted and starts to sizzle, reduce the skillet temperature to 360F.
- Pour about ¼ cup of batter on the skillet.
- Flip the pancakes when the batter starts to bubble and the bottom is golden brown (about 2 minutes). Carefully flip them over and cook for 1½ more minutes.
- To keep pancakes warm while making batches, place them on a wired rack set in a baking sheet in the preheated oven. Do not stack them, single layer is best.
- Serve with a tab of butter and maple or flavored syrup.
To make buttermilk, put 1T distilled vinegar in a 1-cup capacity measuring cup. Add enough milk to make 1 full cup. Wait a few minutes. This substitute will work fine in this recipe (the vinegar will create the leavening necessary for fluffy pancakes), but will not have the distinct buttermilk flavor required in other buttermilk recipes. For 1½ cups of buttermilk, add 1½T of vinegar than enough milk to make 1½ cups. Do not put the finished pancakes directly on a baking sheet in the oven. They will become soggy. Skip the store bought dry mix. You can easily double or triple the dry ingredients and store in an airtight jar for up to 3 months. You can substitute the laban for sour cream or Greek yogurt.