Try this Blueberry Pancakes recipe, or contribute your own.
- Carbohydrate 252.159286873698 g
- Cholesterol 385.100416699231 mg
- Fat 145.305580481883 g
- Fiber 10.2707940961306 g
- Protein 56.3970535338657 g
- Saturated Fat 88.5600572536274 g
- Serving Size 1 1 recipe (1434g)
- Sodium 8516.53227243075 mg
- Sugar 241.888492777568 g
- Trans Fat 10.5078716604669 g
- Calories 2523 calories
Step-by-step
- Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl.
- In a second medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter.
- Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour).
- Do not overmix.
- Allow the batter to sit for 10 minutes before cooking.
- Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium heat until shimmering.
- Using a paper towel, carefully wipe out oil, leaving a thin film of oil on the bottom of the pan.
- Using ¼ cup measure, portion batter into pan in 4 places.
- Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes.
- Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer.
- Serve pancakes immediately.
- Repeat with remaining batter, using remaining oil as needed.
Why are my pancakes turning out flat and dense instead of tall and tender? The answer usually lies in how the batter was handled before it ever hit the heat. Achieving lightness requires managing gluten development and chemical leavening reactions simultaneously.
- Whisk dry and wet ingredients in separate vessels first to ensure uniform distribution of the 1 teaspoon of baking powder and 1/2 teaspoon of baking soda without overworking the 2 cups of all-purpose flour.
- Leave the batter intentionally lumpy with visible streaks of flour; eliminating every lump requires overmixing, which develops excess gluten and yields tough cakes.
- Let the mixed batter rest for precisely 10 minutes at room temperature so the acid in the 2 cups of buttermilk can fully activate the leavening agents.
- Heat a nonstick skillet over medium heat until shimmering, then wipe out the excess oil with a paper towel to maintain a thin film that prevents dark, greasy spots on the crust.
- Flip the pancakes only when bubbles on the surface begin to break and the first side reaches a deep golden brown, which takes roughly 2 to 3 minutes.
Temperature control across subsequent batches prevents burning. Proper pan conditioning guarantees consistent browning from the first cake to the last.
