Buttermilk Pancakes
Delicious buttermilk pancakes, made completely from scratch. They are thick, they are fluffy, they are tender, and oh so delicious. Basically, if you want a perfect breakfast, this is the breakfast for you.
Serve with Hot Buttermilk Syrup and Fruit Salad for a great meal.
When it comes to breakfast food, you just can’t beat the classic–Buttermilk pancakes. While I love a good Sweet Cream French Toast or Classic Waffles Recipe, pancakes have my heart. There is a reason these are an American diner staple food. The shame is, so many people turn to a box mix for pancakes, because it feels easier. But the beautiful thing is, the ingredient list is nothing special, and you probably have everything on hand.
And this recipe is so simple, you won’t get those tough, chewy, or rubbery pancakes. Instead, you will get light, fluffy, tender, flavorful pancakes, you can’t wait to dig into.
What You Need to Make Buttermilk Pancakes
Here is what is awesome about this recipe…you probably already have almost everything you need to make these pancakes. This means you can make this at the drop of a hat. For me, the buttermilk is the only ingredient that I don’t always have. And you can make your own buttermilk with milk and vinegar, if you are in a pinch.
- All-purpose flour
- White sugar
- Baking powder
- Baking soda
- Buttermilk
- Unsalted butter
- Egg
- Non-stick spray
How to Make Your Own Buttermilk
If you, like me, don’t always have buttermilk on hand, in a pinch, you can make your own, and do the substitution thing. So here is how to make your own buttermilk, so you don’t have to have it on hand all the time.
- Start with milk: Scale as needed, use 1 cup of whole or 2% milk, and pour it into a liquid measuring cup.
- Then add an acid: I use vinegar, but you can use lemon juice too. For every 1 cup of milk, stir in 1 tablespoon of the acid of choice.
- Let sit: Now just let it sit for a few minutes, and it will be ready to use. The acid will curdle the milk slightly and make it buttermilk, which you can use in your recipe for pancakes.
How to Make Buttermilk Pancakes
When it comes to buttermilk pancakes, there are some really basic ingredients and steps. However, with a few simple tips and tricks, you can go from basic pancakes to amazing pancakes. For example, flipping your pancakes at the right time makes a difference. Using the right timing between batter and pan. Heating your pan or griddle to the right temp. Using the right substitutions etc. So here are the steps for making the best ever pancakes, with all the tips to really make them shine.
Step One: Gather Your Ingredients
Tip: If you have the ability, it is best to have your ingredients be room temp. Eggs especially. But I get that there is a big chance you are just going to pull things out of the fridge and whip up breakfast.
When your ingredients are all room temp, they mix together easier, and when they hit the pan, they cook evenly so you get consistent results. So, pop your eggs into a cup of warm water for a couple minutes to bring them up to room temp.
Step two: Whisk together wet ingredients
Whisk together buttermilk, egg, and melted butter. Then set it aside.
Step three: Whisk together dry ingredients
Whisk together flour, sugar, baking powder, baking soda, and salt. And make a well in the center.
Step four: Combine
Once you make a well in the dry ingredients, it is time to combine. So pour buttermilk mixture into the well you made, and start whisking it together. You want to do so gently. Mix until just combined. You want to make sure you do not over mix, the batter should be lumpy. Over mixing will make your pancakes tough.
Step five: Cook pancakes
Tip: Heat your non-stick skillet or griddle to a medium-high heat. Let it heat completely before putting batter in. This will help your pancakes cook more evenly.
Once heated, spray with non-stick cooking spray. Then, measure out your batter, you want 1/4 cup of batter for each pancake, and only cook as many as your pan will hold with space between. So 12 inch skillet would be 3 pancakes.
Step six: Flip
When you flip the pancakes makes a huge difference. So you want to cook until large bubbles begin to appear evenly across the surface. And if they pop, they stay open.
Once you reach that state, you want to use a wide spatula to flip the pancakes, and cook the other side until golden brown, which at a medium high heat should take about 1 ½ minutes.
Step seven: Serve immediately
Serve with your favorite toppings. I love fresh fruit and whipped cream. Or basic maple syrup. But there are so many fun options:
Tips and Tricks
Making this recipe is Eazy Peazy. But here are a few tips and tricks to get perfect results every time.
- Room temp ingredients. If possible, having all of your ingredients be room temperature is helpful. It allows for more consistency in the batter and cooking.
- Don’t over mix. You want to incorporate the ingredients, but it is ok for your batter to be a little lumpy, because when you mix, you activate the gluten in the flour, and over mixing will result in a tougher pancake. Chewy. Even rubbery.
- Heat pan before cooking. Heating your pan completely before cooking will allow you to get a more even cook and better results with the planning.
- Flip at the right time. To get those golden brown, lovely pancakes you have to flip them when the edges start to look dry, and there are bubbles all over and they are starting to pop. This is when you can flip and get cooked through, golden brown, not over-cooked, delicious pancakes.
- If substituting the buttermilk, use less. The milk and vinegar substitution for buttermilk is likely thinner than buttermilk, and this means you can use less to get the right consistency for your batter. If you use all of it, the batter could be too thin, and make flatter pancakes that aren’t as good. So use 1/2 cup less, and adjust as needed to get the consistency you want.
Make Ahead and Storage
How to make this recipe ahead of time: Frankly, it is pancakes, they take only a few minutes to make as it is, so making ahead feels unnecessary, and will not yield the same results. However, if you want to speed up the process, you can pre-mix the dry ingredients, and have them on hand and ready to go.
When it comes to storage, you can freeze and reheat these pancakes, but they will be a little tougher, drier, and chewier. They will still be good, but not as good as fresh.
To store, place in an airtight container, refrigerate (2-3 days) or freeze (up to 3 weeks) and reheat in a skillet when ready to serve.
Other Great Recipes:
- Whole Wheat Pancakes
- Keto Pancakes
- Raspberry Cheesecake Pancakes
- Peppermint Hot Chocolate Stuffed Pancakes
- Chocolate Chip Pancakes
- Citrus Ricotta Pancakes
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Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 Tablespoons white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups buttermilk
- 3 Tablespoons unsalted butter melted and cooled
- 1 large egg
- Non-stick spray
Instructions
- In a large bowl, add flour, sugar, baking powder, baking soda, and salt. Whisk together until incorporated.
- In a separate bowl, whisk buttermilk, melted butter, egg together.
- Make a well in the center of the dry ingredients, and pour buttermilk mixture in, whisking very gently until just combined. Do not overmix, batter should be lumpy.
- Heat a 12 inch or larger non-stick skillet, and once heated, spray with non-stick cooking spray.
- Use a ¼ cup measuring cup to portion batter into the pan, making 3 pancakes at a time.
- Cook until large bubbles begin to appear evenly across the surface.
- Use a wide spatula to flip the pancakes, and cook the other side until golden brown, about 1 ½ minutes.
- Serve immediately topped with your favorite toppings.
- Repeat making pancakes until all batter is used, and use more non-stick spray as needed.
Notes
- Room temp ingredients. If possible, having all of your ingredients be room temperature is helpful. It allows for more consistency in the batter and cooking.
- Don’t over mix. You want to incorporate the ingredients, but it is ok for your batter to be a little lumpy, because when you mix, you activate the gluten in the flour, and over mixing will result in a tougher pancake. Chewy. Even rubbery.
- Heat pan before cooking. Heating your pan completely before cooking will allow you to get a more even cook and better results with the planning.
- Flip at the right time. To get those golden brown, lovely pancakes you have to flip them when the edges start to look dry, and there are bubbles all over and they are starting to pop. This is when you can flip and get cooked through, golden brown, not over-cooked, delicious pancakes.
- If substituting the buttermilk, use less. The milk and vinegar substitution for buttermilk is likely thinner than buttermilk, and this means you can use less to get the right consistency for your batter. If you use all of it, the batter could be too thin, and make flatter pancakes that aren’t as good. So use 1/2 cup less, and adjust as needed to get the consistency you want.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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