Buttermilk Pancakes Recipe

There’s nothing quite like waking up on a lazy weekend morning and whipping up a batch of homemade buttermilk pancakes that remind you why breakfast is the best meal of the day.

I love starting my day with fluffy, homemade buttermilk pancakes. Made with 1 cup of all-purpose flour, a hint of sweetness from 2 tablespoons of granulated sugar, and the perfect rise from baking powder and baking soda, these pancakes are a breakfast staple.

The slight tang of 1 cup of buttermilk adds wonderful flavor.

Buttermilk Pancakes Recipe Ingredients

• All-purpose flour: Provides structure, primarily carbohydrates.
• Granulated sugar: Adds sweetness, enhances browning.
• Baking powder: Leavening agent, makes pancakes fluffy.
• Baking soda: Reacts with acid, aids rising.
• Salt: Enhances flavor, balances sweetness.
• Buttermilk: Adds tanginess, tenderizes batter.
• Large egg: Adds richness, provides protein and binding.
• Unsalted butter: Adds moisture, rich buttery flavor.
• Vanilla extract: Enhances flavor, adds aromatic notes.

Buttermilk Pancakes Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk, shaken
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Extra butter or oil for cooking

How to Make this Buttermilk Pancakes Recipe

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk until well blended.

3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. It’s okay if there are a few lumps.

4. Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.

5. Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet.

6. Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.

7. Flip the pancakes and continue cooking until the bottoms are golden brown, another 2-3 minutes.

8. Remove the pancakes from the skillet and keep warm. Repeat the process with the remaining batter, adding more butter or oil as needed.

9. Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.

10. Enjoy your delicious homemade buttermilk pancakes!

Buttermilk Pancakes Recipe Equipment Needed

1. Large mixing bowl
2. Whisk
3. Separate bowl
4. Non-stick skillet or griddle
5. Measuring cups
6. Measuring spoons
7. Spatula

FAQ

• What can I use as a substitute for buttermilk? You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5-10 minutes.
• Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour, but the pancakes might be denser and have a nuttier flavor.
• How do I store leftover pancakes? Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
• Can I double the recipe? Yes, you can double the ingredients to serve more people. Just ensure you have a griddle large enough to accommodate the extra batter.
• What can I add to the batter for flavor variations? You can add blueberries, chocolate chips, or a pinch of cinnamon to the batter for different flavors.
• How can I ensure my pancakes are fluffy? Do not overmix the batter. It’s okay if there are a few lumps. This helps keep the pancakes light and fluffy.
• Can I make the batter ahead of time? It’s best to make the batter right before cooking to ensure maximum fluffiness, but you can refrigerate it for a few hours if needed.

Buttermilk Pancakes Recipe Substitutions and Variations

• 1 cup whole wheat flour instead of all-purpose flour for a healthier option
• 2 tablespoons honey or maple syrup in place of granulated sugar for a natural sweetener
• 1 teaspoon lemon juice mixed with milk as a substitute for buttermilk
• 2 tablespoons coconut oil, melted, in place of unsalted butter for a dairy-free option
• 1 teaspoon almond extract for a different flavor twist instead of vanilla extract

Pro Tips

1. Room Temperature Ingredients Allow the buttermilk and egg to reach room temperature before mixing. This helps the melted butter to incorporate smoothly without solidifying and ensures a better rise.

2. Mix Gently When combining wet and dry ingredients, be careful not to overmix. A few lumps in the batter are okay and will result in fluffier pancakes.

3. Rest the Batter Let the batter rest for about 5 minutes before cooking. This allows the flour to hydrate fully and the baking powder to start reacting, yielding lighter pancakes.

4. Consistent Heat Maintain consistent medium heat on your skillet or griddle. This ensures even cooking and prevents the outside of the pancakes from burning before the inside cooks through.

5. Use a Squeeze Bottle For perfectly round pancakes, transfer the batter to a squeeze bottle. This allows for precise pouring and minimizes mess.