Thick and Fluffy Mini Buttermilk Pancakes
Mini pancakes are such a treat. Because everyone knows mini food just tastes better. Buttermilk keeps them tender, light, fluffy, not at all heavy, and these are the thickest, fullest pancakes I’ve ever made.
Normally mini pancakes are something I’d only have at a fancy brunch or when someone else is making them.
Admittedly pancakes aren’t my favorite things to make for a few reasons.Namely I’m not the world’s best pancake flipper. Big pancakes and me are a hot mess but minis are so much easier to handle.
And normally I don’t easily achieve textbook barely golden browned outsides with fully cooked centers but this recipe put an end to that problem because it uses an interesting technique.
Start the pancakes in a skillet and then finish them in a low oven for about 10 minutes. The outsides crisp up in the skillet and the low oven gives the centers time to fully cook without continuing to cook, i.e. blacken, the outsides. While they’re finishing you have time to fix your coffee. You’re welcome.
You can even keep them in the oven for about an hour to stay warm in case you decide to double, triple, or quadruple the batch.
The recipe makes one dozen small pancakes, give or take, and is perfect for two people. Or you can just make a double batch and store the extras in the fridge or freezer and have pancakes at the ready for your average Wednesday morning.
Thick and Fluffy Mini Buttermilk Pancakes
Buttermilk keeps the pancakes tender, light, fluffy, not at all heavy, and these are the thickest, fullest pancakes I’ve ever made. The recipe uses an interesting technique in that you start the pancakes in a skillet and then finish them in a low oven for about 10 minutes. The outsides crisp up in the skillet and the low oven gives the centers time to fully cook without continuing to cook the outsides. You can keep them in the oven for about an hour to stay warm in case you decide to double, triple, or quadruple the batch.
- 2 tablespoons unsalted butter, plus more for skillet
- 2 tablespoons granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons buttermilk, plus 2 additional tablespoons if necessary
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- Preheat oven to 225F and place a baking sheet (lined with a Silpat if possible) inside.
- To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
- Add the sugar and whisk to combine.
- Wait momentarily before adding the egg if the mixture is still very warm so you don’t scramble the egg. Add the egg, vanilla, 1/2 cup plus 2 tablespoons buttermilk, and whisk to combine.
- Add the baking soda, salt, and whisk to combine.
- Add the flour and stir until just combined; don’t overmix. Mixture should be quite thick and the texture of soft cookie dough. It should not be pourable like typical pancake batter. However, if it’s very stiff and thick, add the remaining 1 to 2 tablespoons buttermilk, as necessary (I added 2 tablespoons) and stir to combine.
- To a large nonstick skillet or griddle, add a generous amount of butter, and heat over medium heat to melt. After butter has melted add mounds of approximately 1 1/2 tablespoons of batter evenly spaced around the skillet; do not flatten the mounds. Cook for about 2 minutes on the first side, or until lightly golden browned, flip and cook the second side. If necessary, adjust the heat to medium-low when cooking the second side if they’re browning too quickly. Repeat with remaining batter, wiping out the skillet and adding additional butter as necessary until all batter is used.
- Place pancakes on the baking sheet and bake for about 8 to 10 minutes, or as necessary so that the centers set; flip halfway through baking. It’s okay to leave pancakes in the oven for about 30 to 60 minutes to keep them warm; check every 10 minutes or so since all ovens vary and you don’t want to overcook them. Serve with maple syrup or your favorite pancake toppings. Pancakes will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months; reheat as necessary.
Adapted from The Fannie Farmer Cookbook
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