Name: Buttermilk Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 cups buttermilk; ¼ cup melted butter; 2 eggs; 1 tablespoon vanilla; 2 cups flour; ¼ cup sugar; 2 ¼ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt

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There’s nothing like waking up to the smell of freshly made Buttermilk Pancakes wafting through the kitchen. It takes me back to lazy Sunday mornings spent with family, where we would gather around the table, laughter filling the air as we enjoyed stacks of fluffy pancakes drizzled with syrup. The best part? Each bite is a little piece of nostalgia. Every time I whip up a batch, I can’t help but smile, knowing I’m about to create another delightful memory. It’s a simple recipe, but it brings so much joy and comfort. With just a handful of ingredients, these pancakes can turn any ordinary breakfast into a special occasion. So, if you’ve got some buttermilk lying around, let’s dive into how to make the fluffiest Buttermilk Pancakes that will impress everyone!

Recipe Snapshot

Total Time:
15 mins

Prep Time:
10 mins

Cook Time:
5 mins

Difficulty:
Medium

Calories:
210 kcal

Protein:
5 g

Diet:
Keto, Gluten-Free, Low FODMAP

Fat:
8 g

Tools Used:
Blender, Mixing Bowl, Whisk, Frying Pan

The Best Thing About This Buttermilk Pancakes

1. They’re Incredibly Fluffy

What sets Buttermilk Pancakes apart from the rest is their remarkable fluffiness. The acidic nature of buttermilk reacts with baking powder, creating air bubbles that give these pancakes their signature rise. You’ll end up with stacks of light, airy pancakes that practically melt in your mouth.

2. Perfectly Balanced Flavor

The taste is simply heavenly! The buttermilk adds a subtle tang that balances the sweetness of the other ingredients perfectly. Each bite is a harmonious blend of flavors that keeps you coming back for more.

3. Quick and Easy to Make

Even on busy mornings, you can whip up these delicious pancakes in no time. With straightforward steps and minimal prep, they’re perfect for both a quick breakfast and a leisurely brunch with family or friends.

4. Customizable

While the classic version is delicious on its own, you can easily customize your Buttermilk Pancakes to suit your taste. Add in some fresh berries, chocolate chips, or nuts to the batter to create your perfect pancake experience!

5. Great for Meal Prep

If you’re looking to make mornings easier, you can batch-cook these pancakes ahead of time. Just freeze them, and you’ll have a quick, satisfying breakfast ready to go any day of the week.

Ingredients You’ll Need for Buttermilk Pancakes

When it comes to making Buttermilk Pancakes, the ingredients are simple yet vital for achieving that fluffy texture and rich flavor. Each component plays an essential role in creating the perfect pancake. You’ll be amazed at how well they come together to create a delightful breakfast experience.

2 cups buttermilk – The star of the show! Provides moisture and a tangy flavor that enhances the pancakes.
¼ cup melted butter – Adds richness and helps keep the pancakes moist.
2 eggs – Brings structure and stability to the batter.

1 tablespoon vanilla – Gives a lovely aromatic flavor to the pancakes.
2 cups flour – The base of the pancakes, providing the necessary structure.
¼ cup sugar – Adds sweetness, balancing the tang of the buttermilk.

2 ¼ teaspoons baking powder – Ensures your pancakes rise beautifully.
½ teaspoon baking soda – Works with the buttermilk to create a fluffy texture.
¼ teaspoon salt – Enhances all the flavors in the pancakes.

Cooking Method for Buttermilk Pancakes

Making Buttermilk Pancakes is a fun and fulfilling experience. The process is straightforward, and you’ll be rewarded with delicious pancakes in no time. Let’s get started!

In the blender, combine buttermilk, eggs, and vanilla. Pulse on mix 2 to 3 times until well combined. This step helps to incorporate air, making your pancakes even fluffier.

In a separate bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Mixing these together ensures that the leavening agents are evenly distributed, which is key for fluffy pancakes.
Add half of the dry mixture to the blender with the wet ingredients. Pulse on mix 2 to 3 times to combine. You’re looking for a somewhat lumpy batter; overmixing can lead to tough pancakes.
Next, add the second half of the dry ingredients and pulse 2 to 3 more times. Again, don’t overmix; we want those fluffy little pockets to stay intact!

Pour in the melted butter and pulse until the batter is mixed well, ensuring the butter is evenly incorporated without overmixing.
Heat a griddle or large non-stick skillet over medium-low heat. Once hot, pour in ⅓ cup of batter for each pancake. Watch for bubbles forming on the surface; that’s your cue to flip!
When the pancakes have bubbles forming on top, gently flip them over. Cook for another 1 to 2 minutes until they are golden brown and cooked through.

Remove the pancakes and keep them warm while you repeat with the remaining batter. You can stack them up and cover them with a clean towel to maintain warmth.
Serve your Buttermilk Pancakes warm with your favorite toppings, like syrup, fresh fruit, or a dusting of powdered sugar.

Things Worth Knowing

Let the batter rest: Allowing the batter to sit for 5 to 10 minutes helps to create even fluffier pancakes as the leavening agents activate.
Don’t press down: When cooking your pancakes, avoid pressing down on them with a spatula. This can flatten them and make them dense.

Use a ladle: A ladle makes it easier to pour consistent amounts of batter onto the griddle, ensuring evenly sized pancakes.
Temperature checks: Adjust the heat as needed. If your pancakes are browning too quickly, lower the heat slightly to give them a chance to cook through.

Pro Tips and Tweaks

Making perfect Buttermilk Pancakes is all about the details. Here are some pro tips to elevate your pancake game!

Storage: Store any leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat them in the microwave or toaster for a quick breakfast.
Freezing: To freeze, place cooked pancakes in a single layer on a baking sheet until frozen solid. Then transfer to a freezer bag for up to two months. Reheat directly from the freezer!
Serving suggestions: Top with fresh fruit, whipped cream, or even a drizzle of honey for a twist. Don’t forget about maple syrup!

Variations: Experiment with different add-ins like blueberries, bananas, or nuts to create your signature pancake.
Make it a meal: Pair your pancakes with scrambled eggs and fresh fruit for a complete breakfast spread.
Testing doneness: Gently press the center of the pancake with your finger; it should spring back when cooked through.

Buttermilk alternatives: If you don’t have buttermilk, you can create a substitute with milk and vinegar or lemon juice, but the flavor won’t be quite the same.

Serving Options for Buttermilk Pancakes

Serving Buttermilk Pancakes can be as simple or as extravagant as you wish. Here are some ideas to make your breakfast or brunch even more special:

Classic syrup: Drizzle your pancakes with warm maple syrup for the ultimate traditional pairing.

Berries and cream: Fresh strawberries, blueberries, or raspberries topped with whipped cream make for a refreshing treat.
Nutty addition: Sprinkle some chopped nuts, like pecans or walnuts, on top for extra crunch.
Breakfast platter: Serve alongside scrambled eggs and crispy hash browns for a hearty meal that will satisfy everyone.

Seasonal toppings: In the fall, add cinnamon apples or pumpkin spice syrup for a seasonal twist.
Brunch gatherings: These pancakes are perfect for gatherings. Set up a pancake bar with various toppings for guests to customize their stacks.
Special occasions: Elevate your pancakes for birthdays or celebrations by adding sprinkles or chocolate chips to the batter before cooking.

FAQ

The secret to fluffy pancakes lies in the buttermilk! Its acidity reacts with baking powder, producing air bubbles that give the pancakes their light texture. Additionally, using the right amount of buttermilk helps create a batter that is thick yet pourable, resulting in perfectly fluffy pancakes.

Yes, you can use regular milk as a substitute for buttermilk, but the pancakes won’t have the same tangy flavor or fluffiness. To mimic buttermilk, mix one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for about 5 minutes. This will create a similar acidic environment for your pancakes.

To prevent sticking, ensure your griddle or skillet is preheated properly before adding the batter. You should also use a non-stick cooking spray or a small amount of butter in the pan. Cooking on medium-low heat allows the pancakes to cook evenly without burning and also makes flipping easier.

There are countless delicious toppings you can use for Buttermilk Pancakes. Classic options include maple syrup, fresh fruit, and whipped cream. You can also try chocolate chips, nuts, or even flavored syrups like strawberry or blueberry to elevate your pancake experience. Get creative!

Conclusion

The beauty of Buttermilk Pancakes lies in their simplicity and versatility. With just a few ingredients, you can create a dish that feels indulgent yet is easy to prepare. I encourage you to give this recipe a try! You’ll love the fluffy texture and delightful flavor that makes these pancakes a breakfast favorite. So gather your loved ones and enjoy a stack of warm Buttermilk Pancakes together!

Buttermilk Pancakes

The ultimate comfort food, these Buttermilk Pancakes are fluffy, buttery, and irresistibly delicious! Perfect for breakfast or brunch, they’re quick to whip up and can be customized with your favorite toppings. Enjoy them on a leisurely morning or serve them at a gathering!

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Prep Time 10

Cook Time 5

Total Time 15

Course Breakfast

Cuisine American

Servings 8 servings

Calories 210 kcal

Equipment

Blender
Mixing Bowl
Whisk
Frying Pan

Ingredients

2 cups buttermilk
¼ cup melted butter
2 eggs
1 tablespoon vanilla
2 cups flour
¼ cup sugar
2 ¼ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Instructions

In the blender, combine buttermilk, eggs, and vanilla. Pulse on mix 2 to 3 times until well combined.
In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Add half of the dry mixture to the blender with the wet ingredients. Pulse on mix 2 to 3 times to combine.
Add the second half of the dry ingredients and pulse 2 to 3 more times.
Pour in the melted butter and pulse until the batter is mixed well.

Heat a griddle or large non-stick skillet over medium-low heat. Pour in ⅓ cup of batter for each pancake.
When bubbles start to form on the surface, flip the pancakes over. Cook for another 1 to 2 minutes until golden brown.
Remove from heat and keep warm while repeating with the remaining batter.

Serve warm with your favorite toppings.

Notes

Store any leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat them in the microwave or toaster for a quick breakfast.

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