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Fluffy and delicious, these buttermilk pancakes are the perfect way to start your day. They will surely become a family favorite made with simple ingredients and cooked to golden brown perfection. There’s nothing like a stack of homemade buttermilk pancakes on a Sunday morning. These classic buttermilk pancakes are light, fluffy, and have the perfect texture thanks to the combination of real buttermilk and a few secret ingredients. Whether you’re serving them with maple syrup, strawberry sauce, or your favorite fruit sauce, these pancakes are guaranteed to receive rave reviews.
The Chemistry of Buttermilk Pancakes
The secret to these fluffy pancakes is the interaction between the baking soda and buttermilk. Combined, they create bubbles in the batter that help the pancakes rise and become light and fluffy. Ensuring your ingredients are at room temperature helps them blend more smoothly and evenly, resulting in the perfect buttermilk pancake batter.
What is in buttermilk pancakes?
All-Purpose Flour
The base of the pancakes. For best results, use regular flour rather than a pancake mix.
Granulated Sugar
Adds a touch of sweetness to the pancakes.
Baking Powder & Baking Soda
Both are used to give the pancakes their nice lift and fluffy texture.
Fine Sea Salt
Enhances the flavor of the pancakes.
Buttermilk
The star ingredient. Use real buttermilk for the best flavor and texture.
Eggs
Provide structure and help bind the ingredients together.
Vanilla Extract
Adds a rich, aromatic flavor to the pancakes.
How do you make buttermilk pancakes?
- Combine dry ingredients. In a large bowl, combine two cups of all-purpose flour, three tablespoons of granulated sugar, two teaspoons of baking powder, one teaspoon of baking soda, and one teaspoon of fine seas salt. Stir with a wooden spoon.
- Add wet ingredients. Pour the wet ingredients on top: two cups of buttermilk, two eggs, and one teaspoon of vanilla extract. Stir until everything is combined. Be sure not to over-mix; it’s normal for the batter to be slightly clumpy.
- Heat the skillet. Heat a large skillet or nonstick pan on medium heat. Cover the skillet with a small amount of butter or oil.
- Cook the pancakes. Pour about 2/3 cup of the batter onto the skillet. Let the pancake batter sit until you see bubbles forming in the center and the edges look set. Carefully flip the pancake and cook the other side for about 30 seconds to 1 minute, depending on how hot the skillet is.
- Serve and enjoy. Remove the pancake and either serve immediately with your favorite pancake topping, like peanut butter or maple syrup or cover and keep warm until all the pancakes are cooked.
How to Store Pancakes
Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, follow the freezing instructions below.
How to Freeze Pancakes
To freeze, place the pancakes in a single layer on the baking sheet lined with parchment paper and freeze until solid. Transfer the frozen pancakes to a freezer-safe bag or container. They can be frozen for up to 2 months.
How to Make Pancakes Ahead of Time
You can make a double batch of these pancakes and freeze the extras for a quick breakfast. When ready to eat, just reheat them in the toaster or microwave.
Recommended Products for Buttermilk Pancakes
Why make homemade buttermilk pancakes?
These pancakes are perfect for Sunday mornings, family gatherings, or a cozy weekend breakfast. They’re a great way to start the day and will surely be a hit with everyone. The combination of fluffy texture and golden brown color makes them ideal for any time you are craving a sweet treat.
As a breakfast enthusiast, I always seek the best recipes that stand out. These fluffy buttermilk pancakes are a great flavor addition to your morning routine. The buttermilk mixture adds a nice lift, ensuring the pancakes are light and airy. Plus, they’re made with basic ingredients you likely already have in your kitchen. Whether you prefer chocolate chips pancakes or traditional ones, this easy recipe is perfect for any occasion.
Enjoy creating these delightful and fluffy buttermilk pancakes, which will impress your friends and family. Their rich flavors and delicious texture are the perfect way to satisfy your breakfast cravings and make any morning special!
Buttermilk Pancakes FAQs
What is the best substitute for buttermilk?
If you don’t have real buttermilk, you can make a buttermilk substitute by adding one tablespoon of lemon juice or vinegar to one cup of milk and letting it sit for 5-1o minutes.
How do you keep pancakes warm?
To keep your pancakes warm while cooking the rest, place them on a baking sheet in a warm oven set to about 200 degrees Fahrenheit. This will ensure they stay warm without getting soggy.
How do you make fluffy pancakes?
To achieve fluffy pancakes, don’t over-mix the batter. It’s okay if it’s slightly clumpy. Also, letting the batter rest for a few minutes before cooking can help.
Can you freeze leftover pancakes?
Yes, you can freeze leftover pancakes. Place them in a single layer on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag or container.
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Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour
- 3 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 cups buttermilk
- 2 eggs
- 1 tsp vanilla
Instructions
- In a large bowl combine the dry ingredients: flour, sugar, baking powder, baking soda and salt. Stir with a wooden spoon.
- Pour the wet ingredients on top: buttermilk, eggs and vanilla.
- Stir until everything is combined. Be sure to not over-mix, it is normal for the batter to be slightly clumpy.
- Heat a large skillet on medium-high heat. Cover the skillet with a light layer of butter. Pour about 2/3 cup batter on the skillet. Let the pancake batter sit until you see bubbles in the pancake's center and the cake's edges look like its setting.
- Carefully flip the pancake and allow the other side to cook for about 30 seconds to 1 minute. This time depends on how hot the skillet surface is. Remove the pancake and either serve immediately or cover until all the pancakes are cooked.
Nutrition
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