There’s something incredibly comforting about the smell of buttermilk pancakes sizzling on a hot griddle. The golden-brown edges, the fluffy centers, and the aroma wafting through your kitchen make it hard to resist. cinnamon knots with coffee icing You can almost hear the pancakes whispering, “Eat me!” as they beckon you to take a bite drenched in syrup or topped with fresh fruit.
I remember the first time I made buttermilk pancakes for my friends. It was a lazy Sunday morning, and we were all nursing a bit of a hangover from the night before. As I flipped those pancakes, their laughter filled the room, and each flip felt like a mini victory. delicious maple donut bars Pancakes have a magical way of bringing people together—and trust me, this recipe will have you flipping like a pro in no time!
[info_box title=”Why You’ll Love This Recipe”] Buttermilk pancakes are quick to make and perfect for breakfast or brunch gatherings. Their light and fluffy texture makes them irresistible, while their simple ingredients keep prep stress-free. You can customize them with endless toppings for even more flavor excitement! Perfect for family breakfasts or lazy weekend brunches with friends. [/info_box]
The last time I whipped these up, my little niece declared them “the best ever” after just one bite—proof that these pancakes hold a special place in everyone’s heart.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: Use unbleached flour for a more natural flavor; it’s perfect for achieving that fluffy texture.
Baking Powder: Ensure it’s fresh; it’s crucial for those lofty pancake heights everyone loves.
Baking Soda: A pinch helps balance acidity from the buttermilk; don’t skip it if you want fluffiness!
Salt: Just a sprinkle enhances all the sweet flavors without making your pancakes taste salty.
Buttermilk: Look for full-fat buttermilk for richness; homemade works too if you’re feeling adventurous!
Eggs: Use large eggs; they help bind everything together and give your pancakes structure.
Melted Butter: Adds richness and flavor; using unsalted butter allows you to control the saltiness.
Vanilla Extract: A splash brings out that sweet aroma and enhances overall flavor—trust me, it’s worth it!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Gather Your Ingredients: Start by assembling all your ingredients on the countertop. This makes it easy to grab what you need without searching mid-recipe.
Mix Dry Ingredients : In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined. This ensures an even rise when cooking.
Combine Wet Ingredients : In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth. The mixture should be creamy and fragrant.
Merge Wet and Dry Ingredients : Gently fold the wet mixture into the dry ingredients using a spatula until just combined. Be careful not to overmix; lumps are perfectly fine!
Heat Up The Griddle : Preheat your griddle or non-stick pan over medium heat. Lightly grease with butter or oil when hot enough—a drop of water should sizzle upon contact.
Pour and Cook Pancakes : Using 1/4 cup of batter per pancake, pour onto the hot griddle. Cook until bubbles form on top (about 2-3 minutes), then flip until golden brown (another 2 minutes).
Enjoy every fluffy bite! These buttermilk pancakes are sure to become your go-to breakfast treat! crunchy breakfast granola cups.
[info_box title=”You Must Know”] Buttermilk pancakes are fluffy and delicious, making breakfast a delight. Using buttermilk adds a tangy flavor that elevates the taste. These pancakes are easy to customize, ensuring everyone at your table finds a favorite version. [/info_box]
Perfecting the Cooking Process
Start by mixing dry ingredients first, then whisk in wet ingredients until smooth. Preheat your skillet or griddle to medium heat for even cooking.
Add Your Touch
Try adding blueberries or chocolate chips to the batter for extra sweetness. white chocolate raspberry muffins You can also swap buttermilk for yogurt if you’re in a pinch.
Storing & Reheating
Store leftover buttermilk pancakes in an airtight container in the fridge for up to three days. Reheat them in a toaster or microwave until warm. For more inspiration, check out this Honey Butter Cornbread Poppers recipe.
[info_box title=”Chef’s Helpful Tips”] Use room temperature ingredients for the best texture. Do not overmix your batter; lumps are okay! Let the batter rest briefly for fluffier pancakes. [/info_box]
There’s nothing quite like the laughter of friends around the breakfast table, especially when they devour my buttermilk pancakes and ask for seconds. For more inspiration, check out this Cinnamon Roll French Toast Bites recipe.
FAQ
What makes buttermilk pancakes different?
Buttermilk makes pancakes extra fluffy and adds a unique tangy flavor.
Can I make these pancakes ahead of time?
Yes, you can prepare the batter and refrigerate it overnight before cooking.
How do I know when to flip my pancakes?
Flip the pancakes when bubbles form on the surface and edges slightly firm up.
Buttermilk Pancakes
- Total Time: 20 minutes
- Yield: Serves approximately 3 (2 pancakes per serving) 1x
Description
Buttermilk pancakes are a breakfast classic that brings comfort and joy with every fluffy bite. Their golden-brown edges and soft centers create an irresistible dish perfect for any brunch gathering. Whether topped with maple syrup, fresh fruit, or chocolate chips, these pancakes are sure to delight everyone at your table. Easy to make and customizable, they transform lazy mornings into delightful culinary experiences.
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted unsalted butter
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, egg, melted butter, and vanilla until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined; lumps are okay.
- Preheat a griddle over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the hot griddle for each pancake; cook until bubbles form (about 2-3 minutes).
- Flip and cook for another 2 minutes until golden brown.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 350
- Sugar: 8g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 70mg
