The best buttermilk pancake recipe with crispy edges, fluffy texture, and rich flavor. Ditch the boxed mixes and say hello to a country-style homemade breakfast favorite that’ll have everyone reaching for seconds.
Ya’ll, I’ve been so excited to share this recipe with you! I mean, who doesn’t love a stack of pancakes, right? But these aren’t just any regular degular pancakes. Nope, these are better-than-your-average buttermilk pancakes with crispy edges that’ll make you go “mm mm mm” with every bite.
These thin pancakes remind me of those brunch spots in the ‘hood, the kind where they serve two huge pancakes cooked on a hot, greasy griddle until they’re golden brown and crispy around the edges, almost bordering on burnt, but in the best possible way.
Now, you might be thinking, “But making pancakes from scratch sounds like a hassle.” Trust me, ya’ll, I get it. But let me assure you, these fluffy pancakes are easier to whip up than you might think. With just a handful of simple ingredients and a hot griddle, you’ll have a batch of crispy pancakes with golden edges ready in no time.
The Secret to Crispy Edges
Here’s the secret to achieving that perfect pancake with crispy edges: fat. We’re talking about real, honest-to-goodness butter (or even a little lard or shortening). It’s what gives these pancakes their irresistible golden crust that’ll have you coming back for seconds (and maybe even thirds).
What you’ll love about this recipe:
Ingredients
- All-purpose flour
- Granulated sugar
- Baking soda
- Baking powder
- Kosher salt
- Light cultured buttermilk
- Unsalted butter
- Eggs
- Vanilla extract
- Maple syrup, for serving
- Add your favorite mix-ins like chocolate chips or make blueberry or banana pancakes (optional)
Note: If you find that your pancake batter is turning out thicker than you’d like, don’t worry! It’s a common issue, but easily fixable. Simply whisk in a splash of milk – start with a tablespoon or two and gradually incorporate it into the batter until you reach your desired consistency.
Buttermilk Pancakes with Crispy Edges
Say goodbye to mediocre boxed mixes and hello to fluffy pancakes with golden brown crisp edges that’ll have you reaching for seconds.
- First up, grab a large bowl and toss in your flour, sugar, baking powder, baking soda, and kosher salt. Give it all a good mix until everything’s nicely combined.
- In another medium bowl, beat together your buttermilk, melted butter, eggs, and vanilla extract. Once it’s all nice and mixed, pour in your flour mixture to the wet ingredients and stir it up until you’ve got a batter. Don’t worry about those lumps – they’re totally normal and will make your pancakes extra fluffy!
- Now, lightly grease a cast iron skillet with some butter. Butter ensures crispier edges. If you’re using a large nonstick griddle, set it to around 350°F. If you’re using a skillet on the stove, go for medium-high heat.
- Grab a ladle and scoop out about 1/3 to 1/2 cup batter onto your cooking surface. Let it spread out a bit into a nice round shape.
- Cook the pancakes on the hot skillet until you start to see bubbles forming on the surface and the edges of the pancake look golden brown and crispy. That’ll take about 2 to 3 minutes. Flip and cook on the other side for 2 to 3 minutes.
- Once they’re perfectly golden and fluffy, transfer your pancakes to a wire rack or a plate. Repeat the process with the rest of the batter, greasing the griddle or skillet as needed.
- Spread butter and drizzle the top of the pancake with a little bit (or a lot) of syrup before serving.
Recipe Tips & Tricks
- Spoon and level: When using your measuring cup, be sure to spoon and level the flour.
- Don’t overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tough pancakes.
- Let the batter rest: Allow the batter to rest for about 10-15 minutes before cooking. This gives the flour time to hydrate and helps create fluffier pancakes.
- Preheat the cooking surface: Whether you’re using an electric griddle or skillet, make sure it’s fully preheated to the specified temperature before adding the batter. This ensures even cooking and golden-brown pancakes with crispier edges.
- Between batches: After cooking each batch of pancakes, decrease to low or medium heat on your skillet or griddle. Then, wipe down the cooking surface with a paper towel. This helps remove any excess butter or spray residue that could otherwise accumulate and burn during subsequent batches.
- Keep pancakes warm: If you’re making a large batch of crispy pancakes, you can keep them warm in a preheated oven (set to a low temperature) while you finish cooking the rest.
What to Serve with Crispy Buttermilk Pancakes
- Maple Syrup: This is the classic pancake topping. Maple syrup adds sweetness and a rich flavor that complements the taste of pancakes perfectly.
- Fresh fruit: Serve sliced strawberries, blueberries, raspberries, or bananas alongside the pancakes for a burst of freshness.
- Whipped cream: Top your pancakes with a dollop of whipped cream for extra indulgence.
- Bacon or sausage: Serve crispy bacon strips or sausage links on the side for a savory addition to your meal.
- Eggs: Pair your pancakes with scrambled eggs, fried eggs, or an omelette for a complete breakfast or brunch experience.
- Hash browns or home fries: Add some crispy hash browns or home fries to your plate for a satisfying breakfast or brunch meal.
FAQ
This homemade pancake batter is good for 1 to 2 days in the refrigerator.
The best pan for pancakes with crispy edges is a griddle pan, cast-iron skillet, or regular frying pan. Make sure to grease the surface well and preheat it properly before cooking.
Summary
So say goodbye to those boxed pancake mixes gathering dust in your pantry. Once you’ve tried these homemade crispy pancakes, you’ll never look back.
These homemade buttermilk pancakes with crispy edges are undeniably the best pancakes you’ll ever taste, bringing the comforting flavors of country cooking straight to your breakfast table.
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How to Make Pancakes with Crispy Edges
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Prep Time: 15 minutes - Cook Time: 20 minutes
- Total Time: 35 minutes
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Yield: 4 servings -
Category: breakfast -
Method: stovetop -
Cuisine: american
Print Recipe
Pin RecipeDescription
The best buttermilk pancake recipe with crispy edges, fluffy texture, and rich flavor.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 cups light cultured buttermilk
- 1/2 cup unsalted butter, melted and cooled, plus more for serving
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- Butter or non-stick cooking spray for greasing
- maple syrup, for serving
Instructions
- Mix flour, sugar, baking powder, baking soda, and kosher salt together in a bowl.
- Beat buttermilk, butter, eggs, and vanilla together in a separate large bowl; add flour mixture and stir into a batter, leaving some lumps remaining.
- Lightly grease an electric griddle and heat to 350° F. Alternatively, grease a cast-iron skillet and place over medium-high heat.
- Ladle 1/3 to 1/2 cup of batter onto the prepared cooking surface.
- Cook pancakes until bubbles appear and the underside and edges are golden brown and crispy, about 2 to 3 minutes per side.
- Repeat with the remaining pancake batter, coating the griddle with more butter or spray as needed.
- Serve with melted butter and maple syrup.
Notes
After cooking each batch of pancakes, lower the heat on your skillet or griddle. Then, wipe down the cooking surface with a paper towel. This helps remove any excess butter or spray residue that could otherwise accumulate and burn during subsequent batches.
Keywords: pancakes with crispy edges, buttermilk pancakes, fluffy pancakes, pancakes crispy edges
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The post The Best Buttermilk Pancakes with Crispy Edges appeared first on Cooks with Soul.
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