How To Make The Fluffiest, Best Pancakes Ever
My family doesn’t care for a heavy breakfast. I have been working on the perfect light and fluffy pancake and want to share our favorite with you. These fluffy Blueberry-Lemon Buttermilk Pancakes are bursting with fresh, plump berries and light lemony flavor. They come together in no time flat. You can cook them immediately, but I like to make them the night before and the next morning the batter is so airy that the pancake just about float away. They are perfectly delicious either way.
We serve them with our favorite homemade creamy lemon syrup, it is bright and lemony. Prepare it while the pancakes are cooking and the whole meal is ready in just half an hour. So, do we all like cake, My husband is more of a cookie lover, but I think I am bringing them over to the dark side.
When we sat down to eat last time, my 3 year old shouted “I LOVE CAKE.” Atta-girl! These pancakes go from prep to plate in less than 30 minutes and will be on your table again and again. With love from our Simple Kitchen to yours! In a large bowl combine flour, sugar, baking powder and baking soda. Whisk to combine. Add eggs, buttermilk, butter, salt and lemon juice, lemon zest and blueberries. Stir until just combined. Do not over stir or you will have flat pancakes. Ladle ¼ cup batter on a hot non stick skillet, over medium heat.
Cook until pancakes are golden brown around the edge and bubble appear around the edges, about 3 minutes. Flip and cook until done, about 2 more minutes. These are even better when you make the batter the night before. They freeze perfectly. Lay them on a sheet pan in a single layer, not touching.
Allow them to freeze for 4-5 hours. Remove from pan and stack them in a freezer bag. You can pull them out one at time and heat them in the microwave or oven for a fast homemade breakfast. Donna and Chad Elick are authors of the blog The Slow Roasted Italian. Donna is the recipe developer, cook and party planner, and Chad is the resident taste tester, photographer and designer. Creating delicious meals in a snap is what they do best, so pull up a chair and join them!
There’s even a pancake recipe from Serious Eats that calls for separating the eggs, making the batter with just the egg yolks and then adding the whites at the end. I know there’s a science behind that technique and it’s similar to the chemical reaction in eggs that lift souffles.
But that recipe also uses a lot of butter and the result tastes richer than the simple pancakes. Besides, I’d rather not separate eggs first thing in the morning unless I have to. Then I found a diner trick — seltzer water in the batter. The theory is that the carbonation adds bubbles — and lift — to pancakes to make them fluffy. It works, and now it’s part of my go-to pancake batter recipe.
Instead of adding 1½ cups buttermilk to the recipe, I just add 1 cup buttermilk and ½ cup sparkling water, and my pancakes turn out consistently great. Make sure to use water with strong bubbles, such as a seltzer or Topo Chico. In our house, we use a little bit of maple syrup because a little goes a long way. But I’ll top them with a nice jam, preserves or even a good honey. I’ll cool leftover pancakes on a baking rack and then store them in a heavy zipper bag and freeze them. Then on a weekday, it’s just a matter of popping a pancake into the toaster for a few minues.
Pancake mix is essentially flour, baking soda and a little salt blended together in the perfect proportions to quickly whip up a batter for pancakes and waffles. It's also a handy starter for many other recipes, both sweet and savory, that include a basic batter. You simply need to adjust the consistency by adding more or less liquid. For certain baked goods, pancake mix also makes a suitable substitute for flour and baking soda.
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