Pioneer Woman Best Tips for Making Pancakes

Pioneer Woman best tips for making pancakes turn buttermilk, eggs and vanilla into fluffy breakfast stacks with a lumpy batter that comes together in 20 minutes. Save these easy buttermilk pancakes for weekend brunch, Mother's Day or lazy mornings, because they're a simple stovetop breakfast.

Stop stirring the batter as soon as the flour streaks disappear, while plenty of lumps remain. Overmixing builds gluten, which turns light, fluffy pancakes tough and chewy.

Rubbing a cold stick of butter across the hot pan leaves a thin, even layer of fat instead of a pool of oil. A cookie scoop also portions the thick batter into evenly sized, round pancakes.

Pioneer Woman Best Tips for Making Pancakes

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

390

kcal

These pancakes turn out light, tender and a little spongy, with golden edges and a sweet vanilla flavor. A gentle fold of wet into dry keeps them airy, and a quick flip once the bubbles pop finishes them.

Ingredients

• 10 oz. weight All-purpose Flour- 2 Cups
  

• 1/4 c. Sugar
  

• 2 tsp. Baking Powder
  

• 1/2 tsp. Baking Soda
  

• 1/4 tsp. Salt
  

• 2 Large Eggs
  

• 2 c. Buttermilk
  

• 1 tsp. Vanilla Extract
  

• Butter (for Greasing The Pan)
  

• Maple Syrup For Serving
  

Directions

• Mix the dry ingredients: Whisk 2 cups all-purpose flour, 1/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a large bowl. Set it aside while you mix the wet ingredients.
• Whisk the wet ingredients: Whisk 2 large eggs, 2 cups buttermilk and 1 teaspoon vanilla extract in a separate bowl. Keep whisking until the eggs are fully broken up and the mixture looks smooth.
• Combine the batter: Make a well in the dry ingredients and pour the wet ingredients into it. Toss the dry into the wet with a spatula, then stir until no flour streaks remain but plenty of lumps are left.
• Heat the pan: Heat a griddle or nonstick skillet over medium heat. Then rub a cold stick of butter across the surface to grease it lightly.
• Scoop the batter: Scoop or dispense the batter onto the hot pan, leaving a little space between each pancake. Cook for a couple of minutes until bubbles form on top and just begin to pop.
• Flip and finish: Flip each pancake once the bubbles begin to pop, then cook for another 1 to 2 minutes on the other side. Finish cooking the remaining batter the same way.
• Serve: Stack the pancakes on a plate while they are still warm. Then pour maple syrup over the top and enjoy.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, OXO medium cookie scoop, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use milk and vinegar instead of buttermilk?

You can in a pinch, since milk with a splash of vinegar or lemon juice adds the acid the batter needs. It won't match the flavor or thickness of real buttermilk, so I'd buy it for the best pancakes.

How do I store and reheat leftover pancakes?

Cool them completely, then keep them in an airtight container in the fridge for a few days. For longer storage they freeze very well, and you can warm them in a toaster or a low oven straight from the freezer.

Can I make the batter ahead of time?

I'd mix the batter right before cooking, because the baking powder and baking soda start working as soon as they meet the buttermilk. You can whisk the dry ingredients together the night before to save a step in the morning.

What if I don't have a griddle?

A nonstick skillet works just as well, though you'll cook fewer pancakes at a time. Keep the heat at medium and grease the pan lightly with butter between batches.

Why are my pancakes tough instead of fluffy?

Overmixing is almost always the cause, because extra stirring develops gluten in the batter. Stop as soon as the flour streaks disappear and leave the lumps, which means you haven't overworked it.