Crispy Buttermilk Pancake Batter Onion Rings combine the sweet, fluffy texture of pancake batter with the satisfying crunch of traditional onion rings. I first tested this approach when I wanted a thicker, more cakey coating than the usual beer batter, and the results were addictively crisp with a tender onion inside. If you like playful takes on comfort food, these are a fun switch from classic recipes — think of them as a cross between pancakes and pub-style rings; they’re a great partner to dips like buttermilk ranch or spicy aioli (and I’ve used a similar coating for mini blooming onions with success: https://www.meinlabradorretriever.com/crispy-mini-blooming-onions-buttermilk-ranch/).
Why Make This Recipe
- Incredible texture: a slightly cakey, golden crust from pancake-style batter that stays crisp longer than some thin batters.
- Easy pantry ingredients: you likely have pancake mix and buttermilk on hand, so it’s quick to pull together.
- Great for crowds: make a big batch for game day, barbecue sides, or family dinners.
- Versatile dipping: pairs well with ketchup, ranch, BBQ sauce, or a tangy honey-mustard.
- Personal insight: I love this recipe because the pancake batter creates a deeper, more pillowy crust that contrasts perfectly with sweet, soft onion layers.
Recipe Overview
- Prep time: 15 minutes (plus 15 minutes resting)
- Cook time: 15–20 minutes (frying in batches)
- Total time: 45 minutes
- Servings: 4 (about 12–16 rings)
- Difficulty: Easy–Medium
- Method: Deep-fry or shallow-fry in neutral oil at 350–375°F (175–190°C); optional air-fryer finish for lower oil usage
My Experience Making This Recipe
I tested this recipe several times to balance batter thickness and frying temperature so the crust cooks through without burning. I learned that letting rings rest on a rack for 5 minutes before frying improves adherence and reduces batter sloughing. Using a thermometer made the biggest difference — accurate oil temperature prevents greasy, undercooked rings.
How to Make Crispy Buttermilk Pancake Batter Onion Rings
Start by slicing 2 large sweet onions into 1/2-inch rings and separating them. For the batter, whisk together 1 cup pancake mix, 3/4 cup buttermilk, 1 large egg, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, and a pinch of salt until smooth — the batter should be thick enough to cling (like a slightly loose pancake batter). Dredge rings in a light dusting of flour, dip into the batter, then carefully lower into hot oil (350–375°F / 175–190°C) and fry 2–3 minutes per side until deep golden. Drain on a wire rack and keep warm in a 200°F (95°C) oven while you finish the batch.
Equipment notes: use a heavy pot or Dutch oven and a candy/deep-fry thermometer for stable temperature control; a slotted spoon or spider is handy for turning and removing rings.
Expert Tips for Success
- Control oil temperature: maintain 350–375°F (175–190°C). Too cool = greasy rings; too hot = burnt exterior and raw interior. Use an instant-read thermometer.
- Dry the onions: pat rings dry after slicing to help batter stick and reduce splatter.
- Batter thickness: if batter is too thin, add 1–2 tablespoons pancake mix; too thick, whisk in a bit more buttermilk. You want a coating that clings but doesn’t mound.
- Double-dip trick: for extra crunch, dust rings in seasoned flour before battering, then immediately fry — this creates a better mechanical bond.
- Rest between batches: let fried rings rest on a wire rack over a sheet pan; stacking on paper towels steams the crust and makes them soggy.
How to Serve Crispy Buttermilk Pancake Batter Onion Rings
- Serve hot as a side to burgers, sloppy joes, or BBQ ribs for a classic combo.
- Make a platter with assorted dips: chipotle mayo, buttermilk ranch, honey mustard, and ketchup.
- Turn them into an appetizer: skewer two rings and add a small wedge of pickle or a dollop of dip on the side.
- For parties, keep them warm in a 200°F (95°C) oven on a rack to maintain crispness until serving.
Storage and Reheating Guide
Store cooled rings in an airtight container in the refrigerator for up to 2 days; place a paper towel in the container to absorb excess oil. For best texture, reheat in a single layer in an oven at 400°F (200°C) for 6–8 minutes or in an air fryer at 375°F (190°C) for 4–6 minutes. To freeze, flash-freeze on a tray until solid, then transfer to a freezer bag for up to 1 month; reheat from frozen in a 400°F (200°C) oven for 10–12 minutes, flipping once, until heated through and crisp.
Recipe Variations
- Gluten-free: use a gluten-free pancake mix in place of regular pancake mix and gluten-free all-purpose flour for dredging.
- Dairy-free: substitute a plant-based buttermilk (1 cup unsweetened almond milk + 1 tablespoon white vinegar, let sit 5 minutes) and a dairy-free pancake mix.
- Spiced-up: add 1/2 teaspoon cayenne or chipotle powder to the batter for smoky heat.
- Crunch boost: press panko crumbs onto the batter-coated rings before frying for extra crunch; fry at the same temperature but watch closely to avoid over-browning.
Nutritional Highlights
- These onion rings provide the vitamins and fiber of onions; however, they are a fried, indulgent side so enjoy in moderation.
- Allergen note: contains wheat, egg, and dairy (buttermilk); gluten-free and dairy-free substitutions are listed above.
- Portion guidance: treat 3–4 rings as a reasonable side portion per person alongside a protein and veggies.
Troubleshooting Common Issues
- Batter slips off during frying: ensure rings are dry and lightly floured before battering, and that batter is the right thickness. A brief rest on a rack helps the batter set.
- Rings are greasy: oil was too cool — raise temperature to 350–375°F (175–190°C) and maintain it; fry in small batches to avoid dramatic temperature drops.
- Exterior browns too fast, inside undercooked: lower the oil temperature by 10–15°F and fry slightly longer; consider thinner rings or smaller batches.
Frequently Asked Questions
Q: Can I make the batter ahead of time?
A: You can mix the batter up to 1 hour ahead and keep it chilled; whisk briefly before using. Avoid making it much earlier because the leavening in pancake mix can lose effectiveness and the texture can change.
Q: Will this recipe work in an air fryer?
A: Yes — for air-fryer onion rings, preheat to 375°F (190°C), spray the rings lightly with oil, and cook 8–10 minutes, flipping halfway. They’ll be slightly less oily and a bit lighter but still crisp if you don’t overcrowd the basket.
Q: Can I bake them instead of frying?
A: You can bake at 425°F (220°C) on a wire rack for 12–16 minutes, turning once. Brush or spray with oil to encourage browning; they won’t be quite as deep-fried crispy but will still be tasty.
Q: How do I prevent the batter from becoming gummy?
A: Overworking batter and low frying temperatures cause gumminess. Mix until just combined, let rings rest briefly to set the coating, and keep oil at 350–375°F (175–190°C) for proper expansion and crisping.
Conclusion
If you’d like more onion ring techniques or alternate coatings to explore, these resources are great next reads: check Homemade Onion Rings—Crispy, Crunchy, and Full of Flavor for a classic approach (https://theeastcoastkitchen.com/homemade-onion-rings/), compare a Beer Battered Onion Rings method here (https://overthefirecooking.com/beer-battered-onion-rings/), try a lighter Crispy Air Fryer Onion Rings method (https://platedcravings.com/air-fryer-onion-rings/), or see a super-simple 3-Ingredient Beer Battered Onion Rings recipe (https://www.thecandidcooks.com/beer-battered-onion-rings/). For another tested crunchy take, read The Best Crispy Onion Rings Recipe for extra technique tips (https://ameliarecipes.com/the-best-crispy-onion-rings-recipe/). Enjoy making these — they’re a reliable, crowd-pleasing snack that I reach for whenever I want something a little different and very crunchy.
Crispy Buttermilk Pancake Batter Onion Rings
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy buttermilk pancake batter onion rings combine the fluffy texture of pancake batter with the satisfying crunch of traditional onion rings, making for a fun twist on comfort food.
Ingredients
- 2 large sweet onions
- 1 cup pancake mix
- 3/4 cup buttermilk
- 1 large egg
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- A pinch of salt
- Flour for dredging
- Neutral oil for frying
Instructions
- Slice the onions into 1/2-inch rings and separate them.
- In a bowl, whisk together pancake mix, buttermilk, egg, garlic powder, smoked paprika, and salt until smooth.
- Dredge onion rings in flour, dip into the batter, and carefully lower into hot oil (350–375°F / 175–190°C).
- Fry for 2–3 minutes per side until deep golden.
- Drain on a wire rack and keep warm in a 200°F (95°C) oven while finishing the batch.
Notes
Let rings rest on a rack for 5 minutes before frying for better adherence. Maintain oil temperature for best results.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep-frying
- Cuisine: American