Emeril'S Pancakes
Fluffy, golden pancakes with a tender crumb, perfect for a hearty breakfast or brunch, appealing to all ages and versatile with toppings and accompaniments.
Ingredients
Instructions
- In a large bowl, sift together the flour, baking powder, sugar, and salt.
- Add the buttermilk, beaten egg, and 1 tablespoon of vegetable oil to the dry ingredients.
- Mix until just combined; lumps are okay.
- Let the batter stand, covered, in the refrigerator for at least 1 hour.
- If necessary, thin the batter with extra buttermilk before cooking.
- Heat a skillet or griddle with 1/4 cup of vegetable oil over medium heat.
- Pour batter onto the hot surface to form pancakes of desired size.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 2 minutes or until golden brown.
- Serve warm with syrup, fruit, or toppings of your choice.
Tips & Substitutions
For fluffier pancakes, make sure not to overmix the batter; it's okay if there are lumps. If you don't have buttermilk, you can substitute with regular milk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes. This recipe also adapts well to add-ins like blueberries or chocolate chips for a twist.
Serving Suggestions
Serve these pancakes warm, topped with maple syrup, fresh fruit, or a dollop of whipped cream. They make an excellent brunch option and can be paired with crispy bacon or sausage for a savory contrast. For a sweet finish, consider serving them with a side of Rich Banana Dessert.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or microwave until warmed through. For a crispier texture, reheat in a skillet over medium heat for a couple of minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Emeril'S Pancakes contains roughly 581 calories, with 16g protein, 100g carbohydrates, and 12g fat. It is an excellent source of protein (33% of the Daily Value), iron (33% of the Daily Value), and calcium (24% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1927mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just remember to give it a good stir before cooking. You can also cook the pancakes in advance and reheat them as described in the storage section.
What can I use instead of vegetable oil?
If you prefer not to use vegetable oil, you can substitute with melted butter or coconut oil. Both will add a different flavor profile to your pancakes and can enhance the overall taste.
Can I freeze leftover pancakes?
Absolutely! Cool the pancakes completely before stacking them with parchment paper in between. Place them in a freezer-safe bag or container, and they will keep well for up to 2 months. To reheat, simply toast them directly from the freezer or microwave them.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).