Light and Fluffy Buttermilk Pancakes Recipe

Making buttermilk pancakes is pretty much the same as making regular pancakes.  To make buttermilk pancakes, it is necessary to add a certain amount of buttermilk, as seen in our recipe.  One of the reasons we add buttermilk is to make pancakes fluffy.  Now, before we start making Buttermilk pancakes, we need to mention some important points. First of all, as we always mention, the first and most important step is that our products are must be fresh.
 
In the second step, we need to mix the solid and liquid materials in different containers and bring them together in the last step.
 
 It is also important to separate the egg whites and yolks for fluffy pancakes.
 
And one of the most important elements is not to mix the ingredients of Buttermilk Pancakes until they reach a homogeneous consistency. One of the most important differences between pancake and crepe lies in this trick.  Because although they are often confused, Buttermilk pancake and crepe are two different flavors.  While it is important that the ingredients are completely mixed together and have a homogeneous and fluid consistency while preparing the crepe dough, the ingredients do not need to be completely mixed together when making Buttermilk pancakes.
 Of course, that doesn’t mean you have to let go of big lumps like pea pods.  But you do not need to try to eliminate the small lumps that appear while preparing the Buttermilk pancake dough.  In short, don’t tire yourself or the dough by mixing Buttermilk pancake dough like crazy, get delicious pancakes with less effort.
 
In addition, while preparing the Buttermilk Pancake mortar, you should not use a mixer to mix it, you should prefer beaters, this way it will be more comfortable to control.
 
And our last important point is that you should start cooking the Buttermilk pancake dough that you have prepared without waiting too long. It can be a very practical method to prepare the pancake dough in advance, maybe keep it in the refrigerator for a while, and then use it when you are busy, in the morning or when you are hungry.  Unfortunately, this method won’t get you fluffy pancakes.  The way to reach the most delicious pancakes is to cook the pancake mortar right after preparing it.

To answer this question, the first point we need to look at will be the difference between milk and Buttermilk.  Buttermilk is fermented milk with a more sour taste.  When it comes to pancakes, as we mentioned in the previous title, buttermilk pancakes are softer and moister and make their volume larger, the secret of which is the acid in buttermilk.  This acid creates a fluffy effect when combined with other materials.  The sour taste of buttermilk is not much different from regular pancakes, but it looks more appealing in texture and volume.

Let’s examine the acid thing we talked about in the previous title in a little more detail. The acid in Buttermilk activates the baking powder for extra height.  It also breaks down the gluten threads, resulting in a fine and delicate crumb.  Additionally, it adds a subtle sharpness, which is exactly what we had in mind for our classic stack.  There’s no way to get fluffy pancakes without buttermilk.