Recipe Description
Buttermilk Pancakes are the epitome of a hearty breakfast. These pancakes are fluffy, golden, and slightly tangy, thanks to the buttermilk. Easy to prepare and versatile, they pair perfectly with maple syrup, fresh fruits, or a dollop of whipped cream for a delicious start to your day.
Serving Details
- Servings: 4 (makes about 12 pancakes)
- Course: Breakfast
- Cuisine: American
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 210 kcal
- Protein: 6g
- Carbohydrates: 30g
- Fat: 7g
- Saturated Fat: 4g
- Sodium: 400mg
- Sugar: 5g
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 2: Mix the Wet Ingredients
- In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
Step 3: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing; a few lumps are fine.
Step 4: Preheat the Griddle
- Heat a non-stick griddle or skillet over medium heat and lightly grease with butter or oil.
Step 5: Cook the Pancakes
- Scoop about 1/4 cup of batter onto the griddle for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook the other side until golden brown, about 1-2 minutes.
Step 6: Serve Warm
- Serve the pancakes warm with your choice of toppings like syrup, butter, or fresh fruits.
FAQs
Can I make the batter ahead of time?
No, it’s best to prepare the batter fresh. However, you can mix the dry and wet ingredients separately and combine them just before cooking.
What can I use if I don’t have buttermilk?
You can make a substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5 minutes before using.
How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave before serving.
Can I freeze the pancakes?
Yes, let the pancakes cool completely, then freeze them in a single layer. Once frozen, transfer them to a freezer-safe bag. Reheat directly from frozen in a toaster or oven.
