Best Buttermilk Pancakes Recipe Fulffy

Pancakes made with buttermilk work well in any season, but they’re especially delicious on chilly, overcast winter mornings. When I first tried it, it was during a vacation with a friend, and it was really good. I wondered when I would get to try making this recipe at home. I made this recipe at home after returning from the trip. I made this buttermilk pancake using only natural ingredients, and it tasted just as good as the pancakes at the restaurant.

This is such a simple recipe that anyone can make it. You can make it in 25 to 30 minutes, no more time is needed. It’s a satisfying breakfast full of protein for you. if you use only pure components. To make it spicier and tastier, feel free to add extra ingredients.

We adore making our own pancakes, whether they are ricotta or banana. This recipe for Buttermilk Pancakes is a must-try if you enjoy pancake recipes. Get all of our baking advice and pancake-making tips. other recipe.

Buttermilk Pancakes Recipe

This is such a simple recipe that anyone can make it. You can make it in 25 to 30 minutes, no more time is needed. It’s a satisfying breakfast full of protein for you.

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Prep Time 7 minutes mins

Cook Time 10 minutes mins

2 minutes mins

Total Time 19 minutes mins

Course Breakfast

Cuisine DUTCH

Servings 3

Calories 249 kcal

Equipment

• Large Bowl 
• Frypan

Ingredients

  

• 250 g all-purpose flour
• 20 g sugar
• 10 g baking powder
• 5 g baking soda
• 3 g salt
• 400 g cups buttermilk
• 3 large eggs lightly beaten room temperature preferred
• 10 g vanilla extract
• 50 g unsalted butter melted and cooled

Instructions

 

• Mix the flour, sugar, baking soda, baking powder, and salt thoroughly in a big bowl.
• In a different medium-sized bowl, whisk together eggs, vanilla extract, and buttermilk.
• Melt the butter and gradually pour it into the wet ingredients while whisking and stirring until thoroughly combined.
• Use a wooden spoon to stir the wet and dry ingredients just until combined; if you overmix the pancake batter, the pancakes will turn out flat. It’s okay to have a few flour streaks in the batter; just stir gently.
• Put a non-stick skillet over medium-low heat by lightly brushing it with canola oil or using cooking spray.
• Before adding batter, let the skillet preheat for about five minutes (you should prepare your pancake batter ahead of time and let it sit for a few minutes as well). Once the skillet is heated through, proceed.
• Let the pancake cook until the edges start to get crispy and the batter’s bubbles start to pop. When the pancake is golden brown, carefully flip it over with a pancake spatula and cook it for a few more minutes.
• Continue until all batter is used. In between batches of pancakes, I suggest brushing or spraying the pan.
• Top with maple syrup and salted butter and serve warm!

Notes

You can try using my simple buttermilk substitute if you don’t have any on hand, but some people have said that the batter gets extremely thin that way (which makes sense since homemade buttermilk is thinner than the real thing). Although I’ve had success using the entire amount specified when substituting buttermilk, since some people have had problems, I advise adding the milk gradually until you achieve the right consistency as seen in the photos. 

 

Keyword Buttermilk Pancakes Recipe

RATING 4.9 (112)

Ingredients for Buttermilk Pancakes

Although this recipe is simple and only requires basic ingredients from the pantry, let’s discuss a few of them first:

• Buttermilk. This adds a nice lift to the pancakes, making them thick and fluffy, especially when combined with the baking soda. Its function extends beyond chemistry, as it imparts a delightful taste with a subtle yet classic tang to buttermilk pancakes. 
• Eggs. These should ideally be at room temperature. Though I’m realistic enough to know that most people won’t wake up two hours early to let their buttermilk come to room temperature, I would never ask you to do something that I don’t do myself. Ideally, all of your ingredients should be such that the batter combines easily. Luckily, this recipe can withstand quite a bit.
• Butter. It’s time to melt this. Prior to adding it to your buttermilk, do this first to give it some time to cool.
• Baking powder and baking soda. These two leaveners work together to give the pancakes the ideal lift and fluff.
• Flour. I suggest making use of all-purpose flour. You can experiment with using whole wheat flour in place of some of the flour, but keep in mind that it requires a lot more buttermilk to prevent the batter from becoming too thick. Since the baking powder and salt are already included, self-rising flour is not advised.
• Salt. brings out the pancakes’ sweet flavors
• Sugar. Granulated sugar serves purposes beyond simply sweetening pancakes. It aids in crisping up the edges and browning in the pan.

Method to make Buttermilk Pancakes

Perfect buttermilk pancakes are incredibly simple to prepare at home. The detailed recipe can be found below, but here’s a quick rundown of what to do in advance:

• Mix the dry ingredients. In a large bowl, stir together flour, sugar, baking soda, baking powder, and salt.
• Mix the wet ingredients. In a different bowl, beat together the melted butter, milk, eggs, and buttermilk. Wait until right before cooking to combine the wet and dry ingredients for the pancakes.
• Make the pancakes. Using a wooden spoon or fork, add the wet ingredients to the dry ingredients and stir until the mixtures are just combined. Transfer the batter onto a warm, lightly oiled griddle and cook until the pancake’s top becomes bubbly. Using a spatula, turn and cook until golden on both sides.

Tips for making the best pancakes

• When I make pancakes, I prefer to use a griddle. I can feed the masses my growing boys, for example much more easily and efficiently this way.
• Avoid over-mixing the batter for pancakes. Little lumps are totally fine.
• After combining your ingredients, let the batter sit for a short while. I use this time to warm my syrup, arrange plates, and preheat the griddle.
• If not hot, serve your syrup warm. It facilitates the melting of the butter and distributes its awesomeness throughout the dish.

How to Serve Buttermilk pancakes

Whatever seasonal fruits and toppings we happen to have on hand are our favorite ways to serve this. On special mornings, you can go all out with the berries and toppings, or you can keep it simple with maple syrup.

• Fruit. bananas, sliced stone fruit, and all berries
• Butter. Warm pancakes are perfect with a thin pat of softened butter melting over them.
• Syrup. Use your preferred syrup or real maple syrup, honey, or agave.
• Sauce. Use your preferred syrup or real maple syrup, honey, or agave.
• Nuts. shaved coconut or chopped toasted nuts
• Becon. chopped Baked Bacon to create a savory and sweet blend

this is for butter milk pancakes not for other pancakes mean dutch pancakes and banana pancakes.

FAQs

Can I use half of the recipe?

Indeed! For breakfast, I frequently make a half batch of buttermilk pancakes because they split easily and turn out exactly the same! You would use 250g for the buttermilk.

What if I don’t have buttermilk?

Instead, try my recipe for buttermilk substitute (all you need is milk and vinegar or lemon juice). In a large measuring cup, combine 2 Tablespoons and ¾ teaspoon of white vinegar or lemon juice. Next, add milk until the desired 400g is achieved. Stir.

You should be aware, though, that “homemade” buttermilk is not as thick as real buttermilk. It might not be necessary to use the entire 400g recommended as this could result in a runny batter and excessively thin pancakes. If you are going to use the substitute, save about 100g of your buttermilk (use 200g instead), and follow the recipe exactly as written. Add more of the buttermilk substitute little by little as needed if the batter seems too thick.

Why were my buttermilk pancakes flat not fluffy?

This is probably the result of over-mixing the batter, which can make pancakes that are dense, flat, or even rubbery. It is crucial that you avoid over-mixing your pancake batter; I cannot stress this enough. Use a spoon or spatula to gently fold the wet and dry ingredients together until they are just combined. There should be some flour streaks in the batter, but that’s a good thing!

Can I add blueberries/chocolate chips/etc?

Of course! Add-ins to your buttermilk pancake batter can total up to one cup. It is preferable to fold these halfway through the flour mixture rather than waiting until the wet and dry ingredients are mostly combined, as this will help you avoid over-mixing your batter.

Can I use this pancake batter to make waffles?

Indeed, you can! Although my favorite and highly recommended waffle recipe is made with buttermilk pancake batter, my buttermilk pancake batter also produces excellent waffles.

What toppings go well with buttermilk pancakes?

These taste great with just butter and syrup, but occasionally I like to dress them up with hot fudge sauce, caramel sauce, blueberry sauce, strawberry sauce, or chocolate gravy!

Have you ever tried an ice cream and toppings pancake sundae? Food is delicious but not healthy!

Can You Freeze Buttermilk Pancakes?

Yes, indeed! Cooked buttermilk pancakes can be frozen. Just flash freeze them on a baking sheet, then scoop them out and place them in a freezer-bag marked “date.” Put in a two-month freeze. Use the oven, microwave, or toaster to reheat.