Pancake batter is easy to make with only a few common kitchen ingredients. The use of buttermilk yields light and fluffy cakes that even the pickiest eaters can enjoy. This basic recipe can be easily modified to make fruit, cinnamon or chocolate pancakes. It makes enough batter for approximately 24 4-inch pancakes, or enough to serve four to six people.
Things You'll Need
Add 2 cups of flour and 2 tbsp. of granulated sugar to a large mixing bowl. Stir well to combine. Use presifted flour or sift it yourself before beginning for best results.
Add 2 tsp. baking powder, 1 tsp. baking soda and 1/2 tsp. salt to the flour and sugar mixture. Stir well to thoroughly incorporate all ingredients.
Combine 2 large eggs, 2 cups of buttermilk and 1/2 cup whole milk in a separate large mixing bowl. Lightly beat the ingredients using a wire whisk until thoroughly combined.
Add the milk and egg mixture to the flour mixture, and stir gently just enough to combine. Avoid overmixing. The pancake batter should have some lumps in it, but don’t be concerned. These will cook out when heat is applied.
Allow the pancake batter to sit uncovered for about 5 to 10 minutes. It will thicken considerably in this time. If the batter is too thick for your taste, add water a tablespoon at a time until the desired consistency is achieved.
Prepare the pancakes by ladling 1/4 cup of batter per pancake onto a preheated griddle and cooking 2 to 3 minutes on each side, turning when the underside is golden brown and bubbles cover the surface.
If buttermilk is unavailable, you can use whole milk instead, but the pancakes may turn out a bit less fluffy.
Try adding fresh fruit or chocolate chips to the batter for more variety, or any of your favorite spices, such as cinnamon or cocoa.
This pancake batter can also be used to make waffles, without making any modifications. Simply make the batter as directed, and pour into a preheated waffle maker.