Homemade Buttermilk Pancakes
Indulge in the irresistible fluffiness of Homemade Buttermilk Pancakes, perfect for breakfast or a delightful dessert. With just the right balance of sweetness, these pancakes are so easy to make and will have everyone coming back for seconds. Make them today for a cozy morning treat!
Equipment
- Mixing Bowl
- Frying Pan
- Skillet
- Whisk
- Food Processor
Ingredients
- 3 cups all-purpose flour
- ¼ cup sugar
- 1 ½ tablespoons baking powder
- pinch of sea salt
- 3 large eggs
- 2 ¼ cups buttermilk
- 1 cup whole milk
- ¼ cup melted unsalted butter For cooking
Instructions
- Start by preheating your griddle or skillet to 350 degrees or medium-low heat. This step is important to ensure even cooking and that perfect golden-brown crust.
- In a large mixing bowl, combine 3 cups of all-purpose flour, ¼ cup of sugar, 1 ½ tablespoons of baking powder, and a pinch of sea salt. Whisk everything together until well mixed, ensuring no lumps remain.
- In a separate bowl, whisk together 3 large eggs, 2 ¼ cups of buttermilk, 1 cup of whole milk, and ¼ cup of melted unsalted butter until fully combined. This mixture should be smooth and creamy.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the batter together until everything is just combined. Be careful not to over-mix; some lumps are okay, and the batter should be a bit runny and chunky.
- Add about 2 teaspoons of unsalted butter to your heated griddle or skillet. Once melted, use a ladle to pour approximately ¾ cup of the pancake batter onto the hot surface.
- Cook the pancake for about 2 to 3 minutes. You’ll know it’s ready to flip when you see air bubbles forming on the surface and then popping.
- When the edges look set and the top is bubbly, it’s time to flip! Carefully turn the pancake over using a spatula and cook for an additional 30 seconds to 1 minute until golden brown.
- Continue the process until all batter is used, adding more butter to the pan as needed to prevent sticking.
- Once cooked, serve the pancakes warm with a generous pat of butter and a drizzle of maple syrup. Enjoy every bite!
Notes
- Storage: Keep leftover pancakes covered in the refrigerator for up to 3 days for the best flavor and freshness.
- Freezing: These pancakes freeze well! Place them in a single layer on a baking sheet, then transfer to a freezer bag once frozen. They can last up to 3 months.
- Reheating: To reheat, add a little butter to a skillet over low heat, cooking each side for 1 to 2 minutes until warmed through.
- Serving suggestions: Enjoy them with your favorite toppings like fresh fruit, whipped cream, or flavored syrups for a fun twist.
- Add-ins: Feel free to mix in chocolate chips, berries, or nuts to the batter for additional flavors!
- Consistency: If the batter is too thick, add a splash more milk until you reach your desired consistency.