Ah, the simple joy of waking up to the intoxicating aroma of pancakes sizzling on the griddle! There’s something about the mix of fluffy batter and tangy buttermilk that just feels like a warm hug on a Sunday morning. My childhood memories are sprinkled with these golden disks, a drizzle of maple syrup cascading like a waterfall—who can resist?
Steps
- Begin by combining the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk these dry ingredients until they are thoroughly mixed together.
- In a separate bowl, mix the buttermilk, eggs, and vanilla extract. Gradually drizzle the melted butter into this mixture while whisking, ensuring it blends well.
- Gently fold the wet ingredients into the dry ingredients using a wooden spoon. Stir just until they are combined, being careful not to overmix; a few streaks of flour are acceptable.
- Preheat a non-stick skillet on medium-low heat for about 5 minutes. Lightly oil the skillet or use cooking spray to prevent sticking, then scoop the batter onto the skillet, using about ½ to ? cup per pancake.
- Cook the pancake until the edges look cooked and bubbles form on the surface. Carefully flip the pancake with a spatula and continue cooking until it is golden brown on the other side.
- Repeat the process with the remaining batter, ensuring to re-oil the skillet between batches. Serve the pancakes warm with salted butter and maple syrup.
Ingredients
- 2 cups (250g) all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups (530ml) buttermilk
- 2 large eggs, lightly beaten (preferably at room temperature)
- 1 teaspoon vanilla extract
- 4 tablespoons (57g) unsalted butter, melted and cooled
Nutritional Values
Calories: 1944kcal | Carbohydrates: 256g | Protein: 56g | Fat: 72g | Saturated Fat: 40g | Trans Fat: 8g | Cholesterol: 552mg | Sodium: 2440mg | Potassium: 1960mg | Fiber: 8g | Sugar: 64g | Vitamin A: 2832IU | Calcium: 1080mg | Iron: 16mg
FAQ
- Can I halve the pancake recipe?
- Absolutely! You can easily make a half batch of these buttermilk pancakes. Simply adjust the buttermilk to 1 cup plus 2 tablespoons, and follow the same instructions for perfect results.
- What if I don’t have buttermilk on hand?
- You can create a homemade buttermilk substitute using milk and either vinegar or lemon juice. Add 2 tablespoons plus ¾ teaspoon of vinegar or lemon juice to a measuring cup, then fill it with milk until you reach 2¼ cups. Keep in mind that this substitute is thinner than real buttermilk, so start by using only 1½ cups and gradually add more if needed to achieve the right batter consistency.
- Why did my pancakes turn out flat and not fluffy?
- The key to fluffy pancakes is not over-mixing the batter. When combining wet and dry ingredients, gently fold them together just until combined, leaving a few streaks of flour. Over-mixing can result in dense or rubbery pancakes.
- Can I add extras like blueberries or chocolate chips to the batter?
- Definitely! You can mix in up to a cup of your favorite add-ins like blueberries or chocolate chips. To avoid over-mixing, fold these extras in when the flour is only partially incorporated.
- Is this pancake batter suitable for making waffles?
- Yes, it is! While there is a separate waffle recipe you might enjoy, this buttermilk pancake batter can also be used to make delicious waffles.
Tips
- Don’t Overmix the Batter: When combining the wet and dry ingredients, gently fold them together just until they are almost combined. Overmixing can lead to flat and dense pancakes, so it’s okay if there are a few streaks of flour left in the batter.
- Proper Temperature for Cooking: Cook the pancakes on medium heat to ensure they are golden brown on the outside and cooked through on the inside. High heat can cause the pancakes to have burnt outsides and raw centers.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by mixing milk with vinegar or lemon juice. Note that this homemade version is thinner, so you might not need the full amount to avoid runny batter.
- Timing for Flipping: Flip the pancakes when the edges begin to set and bubbles on the surface start to burst. This ensures they are cooked properly on the first side before flipping.
Equipment
- Non-stick skillet
- Pancake spatula
