Who doesn’t love warm delicious, buttery pancakes serve drizzled with syrup. After trying out these delicious pancakes, you won’t ever go back to quick mix ever again. The key to these pancakes is to let the vinegar sit with the dairy for 5 minutes to let “sour”. You might be thinking, why the heck would I mix vinegar in with dairy to create anything resembling a pancake??? Well if you trust me… you’ll soon be making some of the best pancakes around town!
The reason to add the vinegar is to create a quick buttermilk like substitute that is both easy to make, and prevents you from having to purchase an entire thing of buttermilk. Once the buttermilk is mixed with the dry ingredients, the sourness is cancelled out with the baking soda/powder, and in turn a light and fluffy batter is created, that will result in a tender and tasty pancake beyond reckoning!
Start with mixing the vinegar with the coconut milk and set aside, while you mix the dry ingredients together. After five minutes, mix all the remaining liquid ingredients together. Now mix everything together until you get a nice lumpy batter. Really only until the ingredients are just mixed and there isn’t any dry ingredients sticking out.
Cooking these beasts!
I find the best way to cook these buttery cakes, is by using a 10 in. caste iron skillet. Once the skillet is preheated (you can dip your hand in water and flick on the skillet to hear a sizzling sound), you should coat the skillet in roughly a tablespoon of butter or oil. This will allow for a nice crispy edge to the pancake.
Now I’ve found the easiest way to pour the batter on the pan consistently is to use a 1/2 cup dry measuring cup and fill it up for every pancake. Using the 10 in. skillet this should allow for just enough room for 2 pancakes. Once the pancakes are placed on the skillet it should only take about a minute or 2 for the you needing to flip it. You can tell by the sides of the pancake starting to lift up.
Now comes the tricky part… flipping these fellas, without making them look like they came out of WWIII. It will take some practice, but if you slide a metal spatula underneath them, and make sure to place whichever side on the skillet first, and slowly flip it, this will give you more control over each flip, and hopefully churn out some pretty delicious looking pancakes. Once finished serve immediately or refrigerate for up to 2 days.
PrintLightning Fast Buttermilk Pancakes from Scratch
Delicious mouth watering buttermilk pancakes have never been easier. This recipe can be ready in as little as 30 minutes, and delivers fluffy, tender and savory pancakes, you’ll be talking about for months!
- Prep Time: 10 min.
- Cook Time: 15 min.
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
Ingredients
- 3/4 c. coconut milk (whole milk can also be used)
- 2 tbs white vinegar
- 1 egg
- 2 tbsp butter (melted)
- 1 tsp vanilla
- 1 c. flour
- 2 tbs white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Combine the milk and vinegar in a medium bowl and set aside for 5 minutes to “sour”
- Combine the dry ingredients and mix in a medium bowl.
- After 5 minute souring, add the melted butter and egg with the milk and vinegar.
- Slowly mix the milk/vinegar mixture into the dry ingredients. Using a wire wisk, stir until the ingredients are combined and the batter is slightly lumpy. Don’t over mix.
- Heat a medium sized skillet until any water you sprinkle on sizzles.
- Add about 1 tbs. of butter or oil to the skillet
- Place 1/2 c. of batter on the skillet, flipping the pancake after 1-2 minutes, once the sides start to come up off the skillet.
- Once both sides are finished set aside until remaining batter is used.
- Serve immediately, or refrigerate for up to 2 days.
Notes
- A caste iron skillet works really well because of how much more evenly it can cook
Nutrition
- Serving Size: 2
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