Can I make the batter ahead of time?

While it's best to use the batter right away for maximum fluffiness, you can make it up to an hour ahead and keep it covered at room temperature. If you refrigerate it longer than that, the pancakes might not rise as well, though they'll still taste delicious.

Can I use regular milk instead of buttermilk?

Yes! If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes. The pancakes might be slightly less tender but will still turn out great.

Why are my pancakes absorbing too much oil?

This usually happens when the oil isn't hot enough before adding the batter. Make sure the oil is properly heated (but not smoking) before frying. Also, don't overcrowd the pan, as this can lower the oil temperature too much.

Can I make these gluten-free?

Absolutely! Simply substitute the all-purpose flour with your favorite cup-for-cup gluten-free flour blend. You might need to adjust the liquid slightly as gluten-free flours can absorb moisture differently.

Fried Pancakes Recipe

Name: Fried Pancakes Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 eggs; 2 cups buttermilk; 1 cup vegetable oil (for frying)

Description

These fried pancakes are a delightful twist on the classic breakfast favorite. Perfectly golden and crispy on the outside while fluffy on the inside, these pancakes are an indulgent treat. Serve them hot with jam, sour cream, or fresh berries for a delicious snack or breakfast option.

Ingredients

Units Scale

Dry Ingredients:

1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients:

2 eggs
2 cups buttermilk

Additional:

1 cup vegetable oil (for frying)

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Instructions

Combine Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. This ensures an even distribution of the leavening and sweet elements for a perfect batter.
Mix Wet and Dry Ingredients:
Pour the eggs and buttermilk into the bowl with the dry ingredients. Mix gently until the batter is mostly smooth, avoiding overmixing which can make the pancakes dense.
Heat the Oil:
Heat a skillet over medium to medium-high heat. Pour vegetable oil into the skillet, just enough to cover the bottom. Allow the oil to heat up enough to fry evenly without burning. Adjust the heat as needed during cooking to maintain the right frying temperature.
Fry the Pancakes:
Working in small batches of 3 to 4 pancakes, ladle about 1 tablespoon of batter per pancake into the skillet. Fry until the bottom side is golden brown, then carefully flip and fry the other side until golden brown as well.
Drain and Serve:
Transfer the cooked pancakes to a paper towel-lined plate to absorb excess oil. Serve the fried pancakes hot with your favorite toppings like jam, sour cream, or fresh berries.

Notes

Temperature Control: Maintaining consistent heat is key for perfectly golden pancakes. If the oil gets too hot, the pancakes will brown too quickly on the outside without cooking through. Adjust the burner as needed.
Batter Consistency: The batter should be thick but pourable. If it’s too thick, you can thin it with a small splash of buttermilk.
Oil Choice: Use vegetable oil or any neutral oil with a high smoke point for frying.
Serving Ideas: These pancakes pair wonderfully with maple syrup, cream cheese, or even powdered sugar for added sweetness.

Nutrition

Serving Size: 1 pancake
Calories: 60
Sugar: 1g
Sodium: 40mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 1g
Cholesterol: 10mg