Fluffy Buttermilk Pancakes

Fragrant pancakes make a great family breakfast! These American-style pancakes cook up in a dry skillet with no oil. This recipe gives you tender, fragrant pancakes with a lovely golden color!

Natalia Tsybulskaya

Recipe author

Composition / ingredients

Servings:

Buttermilk

Eggs

Sugar

Flour

1.5

Olive oil

Salt

Baking soda

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 7 g

Fats 18 % 9 g

Carbohydrates 67 % 33 g

248 kcal

GI: 3 / 0 / 97

Cooking method

Cooking time: 30 min

Step 1:

Gather all your ingredients. In place of buttermilk you can use any cultured dairy — clabbered milk, kefir, or plain drinkable yogurt. Use a large egg, ideally farm-fresh — those tend to be big and have a bright orange yolk, which gives the pancakes a beautiful golden color.
Step 2:

In a separate bowl, combine the egg and sugar. Wash the egg well first — the shell carries a lot of bacteria. I recommend washing eggs in hot water, and even using a dedicated brush.
Step 3:

Whisk together — by hand or with a mixer. If you like a little spice in your baking, this is the moment to add vanilla sugar (one teaspoon is plenty) or a pinch of cinnamon.
Step 4:

Add the oil to the buttermilk. Any vegetable oil works, ideally an odorless one; you can also use melted butter instead. Stir to combine.
Step 5:

Pour this mixture into the egg mixture and whisk again.
Step 6:

Mix the flour with the salt and baking soda.
Step 7:

Add the dry ingredients to the rest.
Step 8:

Stir until smooth and lump-free.
Step 9:

Cook the pancakes in a dry skillet. Heat the pan well, then spoon on a little batter for each. For pancakes and fritters I recommend a cast-iron skillet — the pancakes cook evenly and don't stick. Cook over medium heat for 3-5 minutes.
Step 10:

Then carefully flip the pancakes and cook for about the same amount of time on the other side.
Step 11:

Serve the pancakes with honey, sour cream, or jam. Enjoy!

Be ready for the flour to run a little more or less than the recipe states. Go by the consistency you want in the batter rather than the exact amount of flour. To steer clear of mistakes, read up on flour and how it behaves!
It's worth sifting the flour to aerate it. That way your pancakes come out light and rise nicely as they cook.