There’s something almost magical about waking up to the aroma of pancakes sizzling on the griddle—a scent that promises warmth and comfort. These buttermilk pancakes, fluffy as clouds, are like cozy blankets for your taste buds. I can still remember the first time I made them, on a lazy Sunday morning, with sunlight streaming through the kitchen window—absolute bliss.
Steps
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt, mixing until everything is well-blended.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add the melted butter while whisking continuously to ensure it integrates smoothly.
- Pour the wet mixture into the dry ingredients. Gently fold them together using a wooden spoon or spatula, being careful not to overmix; a few streaks of flour are perfectly fine.
- Preheat a non-stick skillet on medium-low heat and lightly grease it with cooking spray or oil. Allow the skillet to heat for about five minutes.
- Once the skillet is hot, pour ½-? cup of batter for each pancake into the pan. Cook until the edges look set and bubbles on the surface begin to pop.
- Carefully flip the pancake with a spatula and continue cooking until it turns golden brown on the other side. Repeat the process with the remaining batter, greasing the skillet as needed.
- Serve the pancakes warm with a topping of salted butter and maple syrup. Enjoy your fluffy buttermilk pancakes!
Ingredients
- 2 cups all-purpose flour (250g)
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups buttermilk (530ml)
- 2 large eggs, lightly beaten, room temperature preferred
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted and cooled (57g)
Nutritional Values
Calories: 1944kcal | Carbohydrates: 256g | Protein: 56g | Fat: 72g | Saturated Fat: 40g | Trans Fat: 4g | Cholesterol: 552mg | Sodium: 2440mg | Potassium: 1960mg | Fiber: 8g | Sugar: 64g | Vitamin A: 2832IU | Calcium: 1080mg | Iron: 16mg
FAQ
- Can I make a smaller batch of pancakes?
- Yes, you can easily make a half batch of these buttermilk pancakes. Simply use 1 cup plus 2 tablespoons of buttermilk for the reduced batch, and the results will be just as delicious.
- What if I don’t have buttermilk available?
- You can create a buttermilk substitute by combining milk with vinegar or lemon juice. Add 2 tablespoons plus ¾ teaspoon of vinegar or lemon juice to a measuring cup, then fill with milk up to the 2 ¼ cup mark. Stir and use as directed, but note that this substitute is thinner than real buttermilk, so you might need less to prevent a runny batter.
- Why are my pancakes turning out flat?
- Over-mixing the batter is often the cause of flat pancakes. Gently fold the wet and dry ingredients together until just combined, leaving some streaks of flour in the batter. This will help maintain the fluffiness of your pancakes.
- Can I add extra ingredients like blueberries or chocolate chips?
- Absolutely! You can incorporate up to a cup of add-ins such as blueberries or chocolate chips into the batter. To avoid over-mixing, fold them in when the flour is only partially combined with the other ingredients.
- Is it possible to use this pancake batter for waffles?
- Yes, this pancake batter can also be used to make waffles. While there is a specific waffle recipe available, this one will work well for waffles too.
Tips
- Avoid Over-Mixing the Batter: When combining the wet and dry ingredients, gently fold them together. Over-mixing can result in flat, dense, or rubbery pancakes. It’s fine if there are a few streaks of flour remaining in the batter.
- Optimal Pancake Flipping: Pancakes are ready to flip when the edges look set and bubbles on the surface begin to pop. Use a spatula to gently lift an edge and check for a golden-brown color before flipping.
- Substituting Buttermilk: If you don’t have buttermilk, create a substitute by mixing milk with vinegar or lemon juice. Keep in mind that this mixture is thinner than real buttermilk, so you may need less than the recipe calls for to avoid a runny batter.
- Preheating the Skillet: Ensure your skillet is properly preheated over medium-low heat before adding the batter. This helps the pancakes cook evenly, preventing burnt exteriors with raw centers.
Equipment
- Non-stick skillet
- Pancake spatula (for flipping pancakes)
