Buttermilk pancakes are a classic breakfast choice that many people love. They are light, fluffy, and have a rich flavor that makes them a favorite in households. This recipe for buttermilk pancakes is easy to follow and results in delicious pancakes that everyone will enjoy.
Why Make This Recipe
Making buttermilk pancakes at home is not only simple but also satisfying. You can customize them to your liking by adding toppings such as fresh fruits, syrup, or whipped cream. Plus, homemade pancakes are a great way to start your day with love and warmth. Whether it’s a lazy weekend brunch or a special occasion, these pancakes will make any morning feel special.
How to Make Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour (240 grams)
- 2 tablespoons granulated sugar (25 grams)
- 1½ teaspoons baking powder (6 grams)
- ½ teaspoon baking soda (3 grams)
- ¼ teaspoon kosher salt
- 2 cups buttermilk (454 grams; see note)
- 1 large egg (50 grams, room temperature)
- 2 tablespoons unsalted butter (28 grams, melted and cooled (¼ stick))
- 1 teaspoon pure vanilla extract (4 grams)
Directions
- Prepare Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla together.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Use a wooden spoon or rubber spatula to mix until it is just blended together. Let the batter rest for 15 minutes.
- Heat Your Cooking Surface: Set a large non-stick skillet over medium heat, or heat a griddle to 350°F (175°C).
- Cook the Pancakes: Spray the griddle with cooking spray. Use a ladle or ice cream scoop to pour ¼-½ cup of batter onto the cooking surface. Cook for 1-2 minutes, until bubbles appear on the surface.
- Flip and Finish Cooking: Use a spatula to flip the pancakes and cook until they are golden brown on the other side. Remove the pancakes to a plate and repeat with the remaining batter.
How to Serve Buttermilk Pancakes
Serve the buttermilk pancakes warm with your favorite toppings. You can drizzle them with maple syrup, sprinkle with fresh fruit like berries or bananas, or add a dollop of whipped cream for an extra treat.
How to Store Buttermilk Pancakes
If you have leftovers, you can store the cooked pancakes in an airtight container in the refrigerator for up to three days. To reheat, place them in a toaster or microwave until warm. You can also freeze the pancakes for up to two months. Just make sure to separate layers with parchment paper before freezing.
Tips to Make Buttermilk Pancakes
- Don’t Over-mix: Mix the batter gently so the pancakes remain fluffy.
- Let the Batter Rest: Allowing the batter to rest for 15 minutes helps create lighter pancakes.
- Check Heat: Ensure your skillet or griddle is at the right temperature to prevent burning.
Variation
You can add chocolate chips, nuts, or even spices like cinnamon to the batter for extra flavor. Try serving the pancakes with a fruit compote or a flavored syrup for a delicious twist.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, but the pancakes may not be as rich. You can also make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes.
2. Can I make the batter ahead of time?
It’s best to make the batter right before cooking for the best texture. However, you can mix the dry ingredients together and prepare the wet ingredients separately in the fridge before combining them.
3. How do I know when to flip the pancakes?
Flip the pancakes when you see bubbles form on the surface and the edges look slightly set.
Buttermilk Pancakes
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 2 tablespoons granulated sugar (25 grams)
- 1.5 teaspoons baking powder (6 grams)
- 0.5 teaspoon baking soda (3 grams)
- 0.25 teaspoon kosher salt
Wet Ingredients
- 2 cups buttermilk (454 grams; see note)
- 1 large egg (50 grams, room temperature)
- 2 tablespoons unsalted butter (28 grams, melted and cooled (¼ stick))
- 1 teaspoon pure vanilla extract (4 grams)
Instructions
Preparation
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla together.
- Pour the wet ingredients into the dry ingredients. Use a wooden spoon or rubber spatula to mix until just blended. Let the batter rest for 15 minutes.
Cooking
- Set a large non-stick skillet over medium heat, or heat a griddle to 350°F (175°C).
- Spray the griddle with cooking spray. Use a ladle or ice cream scoop to pour ¼-½ cup of batter onto the cooking surface.
- Cook for 1-2 minutes, until bubbles appear on the surface.
- Flip the pancakes and cook until golden brown on the other side. Remove pancakes to a plate and repeat with remaining batter.
