These Express Fluffy American pancakes are a real treat for lovers of gourmet, comforting breakfasts. These large, spongy pancakes are characterized by their airy, fluffy, light texture, making them a pleasure to eat at any time of day.
They’re the lightest I’ve ever eaten!
Drizzled with maple syrup or honey, these pancakes become ultra soft, like a sponge! It’s the addition of buttermilk that sets them apart from other recipes and makes them so light.
For years, I had been making the following recipe for pancakes and was very satisfied. I used to get very fluffy, light pancakes, but when I tried this new recipe, the texture was spongier and lighter.
Table of Contents
What you’ll like about this recipe
Ease of preparation: You can make these Buttermilk pancakes by hand or using the Thermomix mixer, which is very practical. I give you both methods below.
Texture: The addition of buttermilk gives them an extra soft, spongy texture, making them lighter than traditional pancakes.
Express pancakes: The recipe is quick and easy to make. The batter takes less than 10 minutes to prepare, as you don’t need to beat the egg whites until stiff, and it doesn’t need to rest.
Variations, You can make blueberry pancakes by adding a few blueberries to the batter just before baking. You can also make them with banana, by blending a ripe banana with the liquid ingredients before adding them to the dry ingredients.
You can also add other ingredients to suit your preferences, adding chocolate chips, nuts, fruit or spices to the batter.
Ingredients Details
Nothing to say about the other ingredients except for the buttermilk.
Buttermilk is fermented milk, also known as “babeurre or Leben in North African and Middle Eastern countries. You can easily find them in any supermarket.
In France, you can use Ribot milk if you can’t find buttermilk or leben.
If you can’t find any, you can replace the buttermilk with yogurt. Add a tablespoon of white vinegar or lemon juice, then leave the mixture to set for around ten minutes before using.
Tips for making fluffy pancakes without resting?
It’s very important not to mix the batter vigorously; for once, don’t try to smooth it out, but leave it lumpy.
With this recipe, you don’t have to worry about lumps. If you’re used to making muffins, this is the same technique. Mix the dry ingredients in one bowl and the wet ingredients in another, then gently combine the two without whisking.
The key is also to gently mix the batter so that it doesn’t become too liquid and remains thick enough. This way, when you pour a ladleful of batter into the pan, the batter won’t spread. The result is thick, fluffy pancakes. You can also use a small skillet the size of the pancake you want.
For even cooking and pancakes that are well-cooked and golden-brown , preheat the skillet over medium heat and lightly grease it with butter or vegetable oil. Once the batter has been poured into the pan, cook until bubbles appear on the surface, then turn the pancake over. Cook on other side until golden brown.
How to serve American pancakes?
You can eat them with nutella spread, honey or jam, but pancakes with maple syrup are my favorite. Not only does maple syrup add great flavor to pancakes, it makes them even softer, spongier and lighter.
The recipe on video
Preparation steps
NB: Find the detailed ingredient quantities in the recipe card at the end of the article, which you can print out. Below are the instructions, which you can also view in images.
1. Sift flour and baking powder, then add salt and sugar. Mix together.
2. Melt the butter and leave to cool.
3. Mix the buttermilk with the eggs and vanilla extract.
4. Make a well in the flour and pour in the previous mixture and the melted butter.
5. Mix with a spoon without whisking. Don’t try to smooth the batter. The batter should remain thick.
6. Heat the frying pan or griddle over medium heat and brush on a little butter.
7. Pour a small ladleful of batter into the center. You can use an ice-cream scoop.
8. The batter will spread slightly. Smooth the top, keeping the batter round.
9. Turn the pancake over as soon as small bubbles appear and the dough begins to dry on the edges as shown below (1 to 2 min). You can watch the video. Be careful, the pancake cooks very quickly, so don’t wait until the top is dry before turning it over.
10. Brown the other side for 1-2 min, then remove with a rubber spatula and place on a plate.
11. Cook the rest of the batter in the same way, always brushing a small amount of butter onto the pan.
12. If you want to make blueberry pancakes, add a few blueberries to the batter just before baking.
13. Generously drizzle your pancakes with maple syrup and a knob of butter and enjoy.
Preparing pancakes in the Thermomix
1. Place the butter in the Thermomix bowl and melt for 1 minute at 100°C (212°F) speed 1.
2. Add all the remaining ingredients to the bowl and mix for 15 seconds on speed 4.
3. Scrape down the sides of the bowl and restart for a few seconds just to mix everything together. Don’t over-mix, as the batter should remain thick. Don’t try to smooth out small lumps.
4. Cook as above.
Suggestions for other breakfast recipes
Moroccan msemen (flaky skillet flatbread)
Express Fluffy American pancakes
INGREDIENTS
- 2 eggs
- 2 packets of baking powder (14 g / 0.5 oz total)
- 65 g ( 2.3 oz) granulated sugar
- 375 ml (12.7 fl oz) buttermilk
- 250 g (8.8 oz) all-purpose flour
- 1 teaspoon vanilla extract
- 55 g (1.9 oz) butter
- A pinch of salt
- Desired amount of blueberries optional
PREPARATION
- Sift flour and baking powder, then add salt and sugar. Mix together.
- Melt the butter and leave to cool.
- Mix the buttermilk with the eggs and vanilla extract.
- Make a well in the flour and pour in the previous mixture and the melted butter.
- Mix with a spoon without whisking. Don't try to smooth the batter. The batter should remain thick.
- Heat the frying pan or griddle over medium heat and brush on a little butter.
- Pour a small ladleful of batter into the center. You can use an ice-cream scoop.
- The batter will spread slightly. Smooth the top, keeping the batter round.
- Turn the pancake over as soon as small bubbles appear and the dough begins to dry on the edges as shown below (1 to 2 min).
- You can watch the video. Be careful, the pancake cooks very quickly, so don't wait until the top is dry before turning it over.
- Brown the other side for 1-2 min, then remove with a rubber spatula and place on a plate.
- Cook the rest of the batter in the same way, always brushing a small amount of butter onto the pan.
- If you want to make blueberry pancakes, add a few blueberries to the batter just before baking.
- Generously drizzle your pancakes with maple syrup and a knob of butter and enjoy.
Preparing pancakes in the Thermomix
- Place the butter in the Thermomix bowl and melt for 1 minute at 100°C (212°F) speed 1.
- Add all the remaining ingredients to the bowl and mix for 15 seconds on speed 4.
- Scrape down the sides of the bowl and restart for a few seconds just to mix everything together. Don't over-mix, as the batter should remain thick. Don't try to smooth out small lumps.
- Cook as above.
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