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Buttermilk pancakes are a breakfast classic that never disappoints. Fluffy, golden, and just the right amount of sweet, these pancakes are perfect for a lazy weekend morning. The buttermilk gives them a slight tang, while the vanilla extract adds a hint of warmth. Whether you top them with fresh berries, maple syrup, or a dollop of whipped cream, these pancakes are sure to become a family favorite. Let's dive into this simple yet delicious recipe!
Buttermilk Pancakes Recipe
Ingredients:
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 0.25 cup melted butter
- 1 tsp vanilla extract
Instructions:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a griddle or frying pan over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the griddle.
- Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Serve warm with your favorite toppings.
What You Will Need
Read more: Banana Pancakes Recipe
What you will need to make buttermilk pancakes
- All-purpose flour: Provides the base structure, giving pancakes their fluffy and tender texture.
- Sugar: Adds sweetness and helps with browning, giving pancakes a nice golden color.
- Baking powder and baking soda: These leavening agents create bubbles, making pancakes light and airy.
- Buttermilk: Adds tangy flavor and reacts with leavening agents to make pancakes extra fluffy.
- Eggs: Bind ingredients together and add richness, contributing to the pancakes' structure.
- Melted butter: Adds moisture and richness, giving pancakes a delicious buttery flavor.
- Vanilla extract: Enhances the overall flavor, adding a subtle sweetness and aroma.
Tools and Instruments Required
What tools/instruments will be needed to make buttermilk pancakes
- Mixing bowl: Essential for combining dry and wet ingredients without making a mess.
- Whisk: Helps in blending ingredients smoothly, ensuring no lumps in the batter.
- Griddle or frying pan: Provides an even cooking surface for perfectly golden pancakes.
- Measuring cups: Ensures precise ingredient quantities for consistent results.
- Spatula: Necessary for flipping pancakes without breaking them.
Buttermilk Pancakes Recipe
Fluffy, delicious buttermilk pancakes perfect for breakfast.
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Ingredients:
Main Ingredients
- 2 cups All-purpose flour
- 2 tbsp Sugar
- 2 tsp Baking powder
- 0.5 tsp Baking soda
- 0.5 tsp Salt
- 2 cups Buttermilk
- 2 Large eggs
- 0.25 cup Melted butter
- 1 tsp Vanilla extract
Instructions:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a griddle or frying pan over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the griddle.
- Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Serve warm with your favorite toppings.
Notes:
For extra fluffy pancakes, let the batter rest for 10 minutes before cooking.
Read more: Sausage Pancake Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 35gProtein: 6gFat: 9gSaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 150mgFiber: 1gSugar: 7gVitamin A: 300IUCalcium: 150mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Store in an airtight container.
- Refrigerate for up to 24 hours.
- Stir before using.
Freezing Instructions
- Cook pancakes as directed.
- Cool completely on a wire rack.
- Place in a single layer on a baking sheet.
- Freeze until solid.
- Transfer to a freezer bag or container.
- Freeze for up to 2 months.
- Reheat in a toaster or microwave.
Adding a pinch of cinnamon to the batter can give these buttermilk pancakes a warm, subtle spice that complements the sweetness perfectly.
Frequently Asked Questions
FAQ:
Can I use regular milk instead of buttermilk?
Yes, but the pancakes won't be as fluffy. You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Can I make the batter ahead of time?
It's best to use the batter right away, but you can refrigerate it for up to 24 hours. Stir gently before using.
Can I freeze the pancakes?
Yes, let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag. Reheat in the toaster or microwave.
What toppings go well with these pancakes?
Classic choices include maple syrup, fresh berries, whipped cream, or butter. Get creative with nuts, chocolate chips, or fruit compote.
How do I prevent the pancakes from sticking to the pan?
Make sure the pan is properly heated and lightly greased. Non-stick pans work best, but a little butter or oil should do the trick.
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