For Fluffy Pancakes?
Use BUTTER
3 tbsp = 42g melted butter
Makes 8-10 fluffy pancakes
Side-by-Side Test Results
| Aspect | 3 Tbsp Butter ⭐ | 3 Tbsp Oil |
|---|---|---|
| Texture | Light, fluffy, tender | Dense, flat, heavy |
| Rise | Thick (3/4 inch) | Thin (1/2 inch) |
| Browning | Golden brown, even | Pale, spotty |
| Flavor | Rich, buttery, classic | Bland, flat |
| Interior | Soft, moist pockets | Dense crumb |
Perfect Fluffy Pancakes
Ingredients (8-10 pancakes)
- Butter (melted): 3 tbsp (42g)
- All-purpose flour: 1.5 cups (190g)
- Sugar: 2 tbsp (25g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Buttermilk: 1.25 cups (300ml)
- Egg: 1 large
- Vanilla: 1 tsp
Instructions
- 1. Melt 3 tbsp butter, cool 5 min
- 2. Whisk flour, sugar, baking powder, baking soda, salt
- 3. Whisk buttermilk, egg, vanilla, melted butter
- 4. Pour wet into dry, stir until JUST combined (lumps OK!)
- 5. Rest batter 5 min (critical for fluffiness)
- 6. Cook on 350°F griddle, 2-3 min per side
- 7. Flip when bubbles form and edges look set
Why Butter Wins
- • Water content (16%): Creates steam = lift and fluffiness
- • Milk solids: Brown beautifully (Maillard reaction) = golden color
- • Flavor: Butter enhances vanilla and other flavors
- • Texture: Creates tender crumb structure