Recipe
Fluffy Buttermilk Pancakes in a Ceramic Frying Pan
Classic American buttermilk pancakes—extra fluffy, tender, and perfect for cooking in a ceramic frying pan at home.
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These fluffy buttermilk pancakes are a staple for leisurely weekend breakfasts. The combination of buttermilk and a thick, gently mixed batter gives these pancakes their signature lift and tender crumb. Cooking them in a ceramic frying pan ensures even browning and an easy release, with minimal greasing required—ideal for anyone seeking foolproof results and easy cleanup.
Ingredients
For the Pancakes
- 1 cup (125g) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder (preferably aluminum-free)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 1/4 cup (60ml) milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted (plus extra for greasing pan)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, milk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients. Gently fold until just combined—the batter should be lumpy. Avoid over-mixing to ensure the pancakes are fluffy.
- Heat a ceramic frying pan over medium heat. Lightly brush with butter; the pan is ready when a drop of water sizzles on contact.
- Ladle about 1/2 cup batter onto the pan for each pancake. Depending on pan size, cook 2-3 at a time, leaving spacing between.
- Cook until bubbles appear across the top and the edges start to firm (about 2-3 minutes). Flip with a thin, wide spatula and cook another 1-2 minutes until golden brown.
- Transfer cooked pancakes to a wire rack or plate covered loosely with a kitchen towel. Repeat with remaining batter, greasing the pan between batches as needed.
- Serve immediately with your favorite toppings such as fresh fruit, maple syrup, or butter.
Notes
Thicker batter yields fluffier pancakes—if your batter is too thin, wait five minutes to allow the flour to absorb liquid, then add a little more flour if needed. Over-mixing will make the pancakes dense. For the best texture, use aluminum-free baking powder. Pancakes can be kept warm in a 150°F (65°C) oven; avoid stacking so they don’t become soggy.
FAQs
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Q: Why did my pancakes come out flat instead of fluffy?
A: Flat pancakes are usually caused by over-mixing the batter, not enough baking powder or soda, or expired leaveners. Gentle mixing and a thick batter are key for lift. -
Q: How do I know when to flip the pancakes?
A: Pancakes are ready to flip when bubbles form and begin to burst across the surface, and the edges start looking set and matte, not wet. -
Q: Can I use regular milk instead of buttermilk?
A: Buttermilk provides acidity that helps activate the baking soda for fluffiness, but you can substitute with whole milk plus 1 tablespoon vinegar or lemon juice if needed. Let rest for five minutes before using.
Mastering fluffy pancakes is about a thick, gently mixed batter and the right pan temperature. Using a ceramic frying pan, you’ll get tender, golden pancakes every time—perfect for breakfast or brunch.
Chose Asai Ceramic Frying Pan for fluffier pancakes
Flipping pancakes has never been easier—or fluffier—than with Asai’s ceramic frying pan. Its even heat distribution means your batter rises uniformly, giving you golden edges and a perfectly airy center every time. And because the ceramic surface is naturally non-stick and toxin-free, you can flip with confidence, no excess oil or worry needed. It’s the science-backed secret to pancakes that feel as good as they taste.
