Fluffy buttermilk pancakes are a classic breakfast favorite. They are soft, light, and perfect for starting your day on a delicious note. Whether you eat them on a lazy Sunday or serve them at a special gathering, these pancakes are sure to bring a smile to everyone’s face.
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Why Make This Recipe
Making fluffy buttermilk pancakes is easy and rewarding. They require simple ingredients that you might already have in your kitchen. This recipe is great for anyone looking to make a tasty breakfast or brunch. Plus, pancakes are always a crowd-pleaser, and you can customize them with different toppings!
How to Make Fluffy Buttermilk Pancakes
Making these pancakes is simple and quick. Just follow the easy steps below, and you’ll have a stack of fluffy pancakes ready in no time.
Ingredients:
- 1 1⁄2 cups all-purpose flour
- 3 1⁄2 teaspoons baking powder
- 1 tablespoon sugar
- 1⁄4 teaspoon salt
- 1 1⁄4 cups buttermilk (or regular milk with 1 tablespoon vinegar)
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Directions:
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, beat the egg and whisk in the buttermilk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined – small lumps are okay. Let the batter rest for 5 minutes.
- Heat a non-stick skillet or griddle over medium heat. Grease it with butter or oil.
- Pour 1⁄4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for 1-2 minutes until golden brown.
- Stack the pancakes and top with butter, syrup, or your favorite toppings. Serve warm.
How to Serve Fluffy Buttermilk Pancakes
Serve your fluffy buttermilk pancakes warm, stacked high, and topped with butter and maple syrup. You can also add fresh fruits like berries or banana slices for extra flavor. Don’t forget whipped cream or a sprinkle of powdered sugar for an extra treat!
How to Store Fluffy Buttermilk Pancakes
If you have leftover pancakes, let them cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. For longer storage, you can freeze them. Just place parchment paper between each pancake and store them in a freezer-safe bag for up to 2 months.
Tips to Make Fluffy Buttermilk Pancakes
- Do not overmix the batter; small lumps are fine and help keep the pancakes fluffy.
- Allow the batter to rest to enhance the fluffiness of the pancakes.
- Adjust the heat as necessary while cooking to avoid burning and to ensure even cooking.
Variation
For a fun twist, add chocolate chips or blueberries to the batter before cooking. You can also use whole wheat flour for a healthier alternative.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Yes, you can use regular milk. Just add 1 tablespoon of vinegar to the regular milk and let it sit for about 5 minutes to create a buttermilk substitute.
Q: How can I make my pancakes extra fluffy?
A: Make sure to not overmix the batter and allow it to rest for a few minutes before cooking.
Q: Can I make the batter the night before?
A: It’s best to make the batter fresh. If you prepare it the night before, the pancakes may not turn out as fluffy. However, you can prepare the dry ingredients in advance and mix them with the wet ingredients in the morning.
Fluffy Buttermilk Pancakes
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 3.5 teaspoons baking powder
- 1 tablespoon sugar
- 0.25 teaspoon salt
Wet Ingredients
- 1.25 cups buttermilk (or regular milk with 1 tablespoon vinegar)
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For Cooking
- Butter or oil
Instructions
Preparation
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, beat the egg and whisk in the buttermilk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined – small lumps are okay. Let the batter rest for 5 minutes.
Cooking
- Heat a non-stick skillet or griddle over medium heat. Grease it with butter or oil.
- Pour 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for 1-2 minutes until golden brown.
- Stack the pancakes and top with butter, syrup, or your favorite toppings. Serve warm.
