Classic buttermilk pancakes are a breakfast staple, celebrated for their light, fluffy texture and subtle tangy flavor. When topped with rich butter and drizzled with warm maple syrup, they offer a comforting and indulgent start to the day.
Why You’ll Love This Recipe
- Fluffy Texture: The reaction between buttermilk and leavening agents yields exceptionally airy pancakes.
- Rich Flavor: Buttermilk imparts a slight tang, enhancing the overall taste.
- Simple Ingredients: Requires basic pantry staples, making it both convenient and economical.
- Quick Preparation: From mixing to serving, you can enjoy these pancakes in under 30 minutes.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3 cups buttermilk
- 4 tablespoons melted butter
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, melted butter, and buttermilk until thoroughly mixed.
- Mix Batter: Pour the wet ingredients into the dry mixture. Gently stir with a spatula until just combined; it’s acceptable if the batter is slightly lumpy. Overmixing can result in dense pancakes.
- Cook Pancakes: Heat a griddle or skillet over medium-high heat and lightly grease it. Pour 1/3 cup of batter onto the cooking surface for each pancake. Cook until bubbles form on the surface and the edges appear set, approximately 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more.
- Serve: Transfer the pancakes to a plate, top with butter, and drizzle with warm maple syrup.
Servings and Timing
- Servings: This recipe yields approximately 12 pancakes, serving 4-6 people.
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Variations
- Blueberry Pancakes: Gently fold 1 cup of fresh or frozen blueberries into the batter before cooking.
- Chocolate Chip Pancakes: Incorporate 3/4 cup of chocolate chips into the batter for a sweeter version.
- Whole Wheat Pancakes: Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
- Buttermilk Syrup: Enhance the flavor by preparing a homemade buttermilk syrup. Combine butter, sugar, and buttermilk in a saucepan over medium heat until the sugar dissolves. Remove from heat, add baking soda and vanilla extract, and stir. Be cautious, as the mixture will foam. Drizzle over pancakes for a rich, caramel-like taste.
Storage/Reheating
- Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. They can be frozen for up to 2 months.
- Reheating: Warm refrigerated or frozen pancakes in a toaster or microwave until heated through.
FAQs
What makes buttermilk pancakes different from regular pancakes?
Buttermilk pancakes have a subtle tanginess and tender texture due to the acidity of buttermilk, which reacts with baking soda to create fluffiness.
Can I make buttermilk at home if I don’t have any?
Yes, mix 1 tablespoon of white vinegar or lemon juice with enough milk to make 1 cup. Let it sit for 5 minutes before using.
Is it necessary to use baking soda in this recipe?
Yes, baking soda reacts with the acidity of buttermilk to help the pancakes rise and become fluffy.
Can I prepare the batter in advance?
It’s best to use the batter immediately after mixing. Letting it sit can reduce the effectiveness of the leavening agents, resulting in less fluffy pancakes.
How can I prevent pancakes from sticking to the pan?
Ensure the cooking surface is adequately greased with butter or non-stick spray and properly preheated before adding the batter.
Why are my pancakes dense and not fluffy?
Overmixing the batter can develop gluten, leading to dense pancakes. Mix just until the ingredients are combined.
Can I add flavors like vanilla or spices to the batter?
Absolutely, adding a teaspoon of vanilla extract or spices like cinnamon can enhance the flavor of the pancakes.
What’s the best way to keep pancakes warm while cooking the rest?
Place cooked pancakes on a baking sheet in a 200°F (93°C) oven to keep them warm until serving.
How do I know when to flip the pancakes?
Flip the pancakes when bubbles form on the surface, and the edges look set.
Can I use this recipe to make waffles?
While similar, waffle batter typically contains more fat and less liquid. For best results, use a recipe specifically designed for waffles.
Conclusion
Classic buttermilk pancakes are a delightful breakfast option that combines simplicity with rich flavor. Whether enjoyed plain or with various mix-ins and toppings, they are sure to satisfy and become a favorite at your table.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 8 pancakes
- Category: Breakfast
- Method: Pan Cooking
- Cuisine: American
Description
These fluffy classic buttermilk pancakes are soft, buttery, and perfect for breakfast. Serve with syrup and butter for the ultimate comfort stack.
Ingredients
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2 cups all-purpose flour
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2 tbsp sugar
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2 tsp baking powder
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1 tsp baking soda
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1/2 tsp salt
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2 cups buttermilk
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2 eggs
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1/4 cup melted butter
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Butter & syrup for serving
Instructions
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Whisk dry ingredients in one bowl.
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In another, mix buttermilk, eggs, and butter.
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Combine wet and dry. Let rest 5 mins.
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Cook on greased skillet until bubbles form. Flip and cook until golden.
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Stack and serve with butter and syrup.
Notes
Don’t overmix—lumps are okay!
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