Buttermilk Pancakes Recipe

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Recipes.net Team Published April 7, 2020
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A typical American breakfast consists of either a bowl of cereal, a piece of muffin, or stacks of pancakes washed down with a cup of coffee, a glass of orange juice, or a glass of milk. If these choices get a vote, pancakes are the winner! Apart from being delicious and fulfilling treats, they are highly customizable. You can choose any toppings you prefer. This is what makes pancakes a top breakfast choice. Pancakes are even better when they are fluffy and yet moist. And the secret ingredient to achieving the fluffiest pancakes is good old buttermilk!

To make the perfect buttermilk pancakes, there are some tips and tricks we’d like you to know. The first tip, which is one you should never skip, is to sift the dry ingredients well. Sifting the flour is a baking trick to help aerate the flour. This results in lighter pancakes. Also, remember to use buttermilk and eggs that’s been sitting at room temperature.

When combining the dry and wet ingredients, making a hole with the flour is not just a trivial step. This trick assists the ingredients to combine well and also to avoid overworking the flour with over-mixing. Excess stirring also develops gluten and will cause a tough batter texture and consistency. Let the batter sit for 30 minutes to an hour to let the ingredients absorb.

Use a cookie scoop or measuring cups when pouring the batter into the pan to make uniform and evenly proportioned pancakes. You can also use those metal molds they use in baking if you want to achieve that perfect round shape. 

If you have a griddle, this is the best time to use it. A griddle provides enough space for the pancakes to not crowd especially when making them in batches.

Onto cooking the pancakes. You want to grease the pan with just enough butter. Melt butter thin enough that an even layer for the pancake to cook in. Compared with using oil, butter burns fast. It will leave an off-tasting burned bits of batter mixed with the new batch you’re making. The trick for this is to wipe the burned bits off the skillet and dab more butter between batches.

To know when it’s time to flip the pancakes, wait for the bubbles to finish popping. This is usually a sign that the other side of the pancake is golden and cooked. This leaves you with 2-3 minutes to cook the other side.

When serving, you know you have a lot of options. You can use butter, milk, honey, or any kind of syrup you prefer from chocolates, strawberry, or maple syrup. Some people add jams they have available, or you can always add baked bacon, sausages, and eggs for a high-protein breakfast. If you’re the person who has a sweet tooth in the morning, why not try some peanut butter and bananas, or fresh berries like strawberries, raspberries, or blueberries? Try using some avocados for some added healthy fat.

This buttermilk pancakes recipe is fluffy and moist that could easily be your go-to sweet breakfast recipe. The mouth-watering blend of slightly tart, not-to-sweet aroma is too good to pass up for breakfast.

Tip: Sift the dry ingredients well. Sifting the flour is a baking trick to help aerate the flour. This results in lighter pancakes. Also, remember to use buttermilk and eggs that’s been sitting at room temperature.

How To Make Buttermilk Pancakes

Our buttermilk pancake recipe, where you get a fluffy and moist, almost sponge-like pancake that you can wash down with some milk or coffee as you’d like.

  • 2 cups flour (all-purpose)
  • ¼ cup granulated sugar
  • 2 cups buttermilk
  • ½ cup unsalted butter (melted)
  • 2 medium-sized eggs
  • 2 tsp vanilla extract
  1. In a small-sized bowl, combine 2 cups of all-purpose flour and ¼ cup of granulated sugar. Sift the flour mixture by pouring it in a sieve, holding at least 18-inches above a larger bowl.
  2. In another bowl, combine 2 cups of buttermilk, ½ cup of unsalted butter, 2 medium-sized eggs, and 2 teaspoons of vanilla extract. Whisk ingredients until it forms a thick consistency that it drips rather than runs over the spoon.
  3. With the wet and dry ingredients prepared, time to mix them starting with creating a hole with the flour mixture. The hole is where you pour the wet ingredients. This trick in mixing ingredients will let the dry and wet batter combine gently and not overwork the flour. Let it sit for 15-30 minutes.
  4. Grease the skillet with butter over medium-low heat. Then, pour ⅓ cup of batter into the pan. Wait until the bubbles pop or the edges to brown, which will take about 2 to 3 minutes, before flipping to the other side. Wait for another 2-3 minutes adjusting to low heat when needed.
  5. Serve on a plate drizzled with a choice of syrup and toppings.

What makes these recipes even better? You can double the measurement and freeze the half batter to cook them in the mornings where you don’t have that much energy to cook breakfast. The batter that is properly frozen will keep its best quality for as long as 2 months!

How To Make Buttermilk Pancakes

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Our buttermilk pancake recipe, where you get a fluffy and moist, almost sponge-like pancake that you can wash down with some milk or coffee as you’d like.

Preparation Time: 10 mins
waiting time: 30 mins
Cooking Time: 10 mins
Total Time: 50 mins
Makes:
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Ingredients

  • 2 cups flour, all-purpose
  • ¼ cup granulated sugar
  • 2 cups buttermilk
  • ½ cup unsalted butter, melted
  • 2 medium-sized eggs
  • 2 tsp vanilla extract

Instructions

  1. In a small-sized bowl, combine 2 cups of all-purpose flour and ¼ cup of granulated sugar. Sift the flour mixture by pouring it in a sieve, holding at least 18-inches above a larger bowl.
  2. In another bowl, combine 2 cups of buttermilk, ½ cup of unsalted butter, 2 medium-sized eggs, and 2 teaspoons of vanilla extract. Whisk ingredients until it forms a thick consistency that it drips rather than runs over the spoon.
  3. With the wet and dry ingredients prepared, time to mix them starting with creating a hole with the flour mixture. The hole is where you pour the wet ingredients. This trick in mixing ingredients will let the dry and wet batter combine gently and not overwork the flour. Let it sit for 15-30 minutes.
  4. Grease the skillet with butter over medium-low heat. Then, pour ⅓ cup of batter into the pan. Wait until the bubbles pop or the edges to brown, which will take about 2 to 3 minutes, before flipping to the other side. Wait for another 2-3 minutes adjusting to low heat when needed.
  5. Serve on a plate drizzled with a choice of syrup and toppings.

Recipe Notes

What makes these recipes even better? You can double the measurement and freeze the half batter to cook them in the mornings where you don’t have that much energy to cook breakfast. The batter that is properly frozen will keep its best quality for as long as 2 months!

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Nutrition

  • Calcium: 167mg
  • Calories: 591kcal
  • Carbohydrates: 66g
  • Cholesterol: 156mg
  • Fat: 30g
  • Fiber: 2g
  • Iron: 3mg
  • Potassium: 259mg
  • Protein: 13g
  • Saturated Fat: 18g
  • Sodium: 162mg
  • Sugar: 19g
  • Vitamin A: 1026IU
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Commonly Asked Questions

How to make fluffy pancakes?

Fluffy pancakes result from using buttermilk and sifting the dry ingredients thoroughly before making the batter. You also don’t want to over-mix the batter and let it sit for 30 minutes before making a batch. Separating the yolks and the whites and beating the whites until they form stiff peaks before folding them with the batter will have the fluffiest pancakes you will ever make.

How to make thin pancakes?

You can make thin, eggy pancakes, one that almost resembles a crepe, by adding more milk in the batter. You will also want to use a wider pan so it’s easier to swirl the batter around the pan rather than to create a round shape.

How do I keep my pancakes from burning?

Pancakes burn up fast so you want to always set the pan to medium heat, adjusting to low when necessary. Be mindful of the temperature of the pan, and adjust accordingly.

How do I know when to flip my pancakes?

To know when it’s time to flip the pancakes, wait for the bubbles to finish popping. This is usually a sign that the other side of the pancake is golden and cooked. This leaves you with 2-3 minutes to cook the other side.

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Conclusion

Time to stack these buttermilk pancakes up, drizzle them with your favorite syrup and add any toppings as you like. After trying this recipe, you’ll forget about muffins, cereals, or donuts. Buttermilk pancakes will from now on become your favorite breakfast choice.

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