Pin it
This hearty buttermilk pancake recipe has been my weekend breakfast revelation, transforming ordinary mornings into something special with fluffy, golden stacks that disappear almost as quickly as they hit the plate.
My journey with these pancakes began on a lazy Sunday when I wanted something better than box mix but worried homemade would be complicated. After countless test batches and perfecting the technique, these pancakes have become our family tradition. My children now recognize the sound of the whisk hitting the bowl and come running to the kitchen with plates in hand.
Ingredients
- Buttermilk: Provides both lift and tangy flavor when it reacts with baking soda creating the perfect fluffy texture
- Eggs: Bind everything together while adding richness look for large eggs at room temperature for best results
- Butter: Melted and slightly cooled gives these pancakes their luxurious mouthfeel and golden edges
- Baking powder and baking soda: Work together as leavening agents creating the perfect rise
- All purpose flour: Forms the structure choose unbleached for a slightly better flavor
- Granulated sugar: Adds just enough sweetness without overpowering
- Pure vanilla extract: Enhances all other flavors splurge on real extract not imitation
- Salt: Balances the sweetness and enhances flavor use fine sea salt for best distribution
Step-by-Step Instructions
- Combine Dry Ingredients:
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Make sure to whisk for at least 30 seconds to properly distribute the leavening agents which ensures even rising across all your pancakes.
- Create Wet Mixture:
- In a separate bowl, whisk buttermilk, eggs, and vanilla until completely smooth. Then slowly drizzle in the melted butter while continuously whisking. This technique prevents the warm butter from cooking the eggs and creates a homogeneous mixture that will blend more easily with the dry ingredients.
- Combine With Restraint:
- Pour the wet ingredients into the dry ingredients and fold together using a rubber spatula with a light hand. Stop mixing when you still see a few small streaks of flour approximately 10 to 15 gentle folds. Overmixing develops gluten which leads to tough, dense pancakes instead of fluffy ones.
- Perfect Cooking Technique:
- Heat a nonstick skillet or griddle over medium heat until a drop of water sizzles gently when it hits the surface. Lightly grease with butter or cooking spray. Pour about 1/4 cup of batter per pancake. Wait until bubbles form across the surface and the edges look set before flipping once approximately 2 to 3 minutes per side. Resist the urge to press down on the pancakes with your spatula as this deflates all the beautiful air pockets.
Pin it
The real game changer in this recipe is the combination of both baking powder and baking soda. I discovered this technique from my grandmother who insisted this dual leavening approach was the secret to pancake perfection. She would serve these with warmed maple syrup in her special ceramic pitcher, creating breakfast memories that have lasted decades.
Make-Ahead Options
These pancakes can be prepared in advance to make mornings easier. Mix the dry ingredients the night before and store in an airtight container. The wet ingredients can also be combined separately and refrigerated overnight. In the morning, simply combine the two mixtures and cook. Alternatively, cook all pancakes ahead of time and refrigerate for up to 3 days or freeze for up to 2 months. Reheat frozen pancakes in a toaster or microwave for a quick breakfast that tastes nearly as good as fresh.
No Buttermilk Solution
Do not worry if you do not have buttermilk on hand. You can easily create a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup then filling with regular milk to the 1 cup line. Let this mixture stand for 5 minutes before using. While not exactly the same as real buttermilk, this acid and milk combination creates the necessary reaction with baking soda to produce fluffy pancakes with a similar tangy note.
Pin it
Flavor Variations
The beauty of this base recipe is how adaptable it becomes with simple additions. Fold in fresh blueberries or chocolate chips just before cooking for classic variations. For banana pancakes, reduce the buttermilk by 2 tablespoons and fold in 1/2 cup mashed ripe banana. Cinnamon apple pancakes come to life by adding 1/2 teaspoon cinnamon to the dry ingredients and folding in 1/2 cup finely diced sautéed apples. For a more grown up variation, try adding 1 tablespoon of orange zest and a splash of Grand Marnier to the batter for special occasion brunches that will impress guests.
Serving Suggestions
These pancakes truly shine when served with real maple syrup warmed slightly before pouring. For an extra special presentation, add a pat of compound butter made by mixing softened butter with honey and a pinch of cinnamon. Fresh berries or sliced bananas make excellent toppings, as does a dollop of lightly sweetened whipped cream for special occasions. For a savory twist, try serving these pancakes with fried chicken for an elevated chicken and waffles alternative that will become an instant family favorite.
Frequently Asked Questions
- → How can I substitute buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
- → What’s the key to fluffy pancakes?
Mix the batter gently and avoid overmixing. Combine the wet ingredients with the dry until just combined; some lumps are okay.
- → What heat should I use to cook pancakes?
Set your stovetop to medium heat. Cooking on high heat can lead to burnt exteriors and uncooked centers.
- → When should I flip the pancakes?
Flip the pancakes when bubbles form and pop on the surface, and the edges look set and slightly dry.
- → Can I make these pancakes with whole wheat flour?
Yes, but whole wheat flour absorbs more liquid, so adjust by adding a bit more buttermilk to keep the batter from being too thick.