Everyone thinks their mom makes the best pancakes...until now. Chef Lorin Peters gives us her secret for making foolproof buttermilk pancakes. They're fluffy and slightly sweet, and her method of cooking + flipping in our ProCoat Non Stick Pan ensures a stack of evenly cooked flapjacks that are worthy of a magazine cover—or your brunch spread.
Buttermilk Pancakes
Boxed pancake mix, meet your match.
Lorin Peters
- 1.
Combine all dry ingredients and wet ingredients in separate bowls.
- 2.
Stir wet ingredients into dry and let sit for 5 minutes (allows baking powder and baking soda to combine).
- 3.
Heat a 10" or 12" ProCoat Non Stick Frying Pan over medium heat.
- 4.
Add 1 T ghee to pan and allow to melt. This gives pancakes that buttery flavor, but if you don’t have, feel free to skip. Regular butter will burn at high temperatures, which is why we use ghee (butter without the milk solids)
- 5.
Add batter to pan (we like to use ¼ cup measuring cup for small pancakes or a ½ cup measuring cup for large ones). Drop in add ins (chocolate chips, blueberries) if desired. The pancake is ready to flip once bubbles start to pop in the very center of the pancake and the edges begin to lift from the pan.
- 6.
Carefully flip the pancake and allow to cook for 1 more minute on the other side.
- 7.
To cook in batches, turn oven on warm and leave the stack in there while you finish the remaining pancakes.
