The Perfect Buttermilk Pancake Recipe: Fluffy, Delicious, and Easy to Make in 2024

Introduction

Pancakes are a classic breakfast staple loved by many. The perfect pancake should be fluffy, golden brown, and have a subtle tang that complements the sweetness of your favorite toppings. This buttermilk pancake recipe is guaranteed to deliver on all fronts, making it a go-to for lazy weekend mornings or special occasions.

How to Make a Buttermilk Pancake Recipe

Ingredients and Instructions

Buttermilk Pancake Recipe

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

249

kcal

To make these delightful buttermilk pancakes, you’ll need:

Ingredients

• 2 cups all-purpose flour

• 2 tablespoons sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 cups buttermilk

• 2 large eggs

• 1/4 cup unsalted butter, melted

• 1 teaspoon vanilla extract (optional)

Directions

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
• In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract (if using) until smooth.
• Pour the wet ingredients into the dry ingredients and mix gently with a whisk or spatula until just combined. Be careful not to overmix, as this can lead to tough pancakes. A few small lumps in the batter are okay.
• Heat a non-stick skillet or griddle over medium heat. If using a regular skillet, lightly grease it with butter or oil.
• Using a 1/4 cup measuring cup, scoop the batter onto the skillet, leaving enough space between each pancake for them to spread.
• Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges start to look dry. Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown.
• Repeat with the remaining batter, adjusting the heat as necessary to maintain consistent cooking.

Serving Suggestions

These buttermilk pancakes are delicious on their own, but they’re even better with your favorite toppings. Here are a few ideas:

• Maple syrup: A classic topping that perfectly complements the subtle tang of the buttermilk.
• Fresh berries: Top your pancakes with a mix of fresh strawberries, blueberries, and raspberries for a burst of flavor and color.
• Whipped cream: A dollop of whipped cream adds a touch of indulgence to your pancakes.
• Chocolate chips: Sprinkle some chocolate chips onto the pancakes while they’re cooking for a decadent twist.
• Nut butter: Drizzle some almond, peanut, or cashew butter over your pancakes for a protein-packed breakfast.

Tips for Success Buttermilk Pancake Recipe

• Don’t overmix the batter: Overmixing can lead to tough, dense pancakes. Mix just until the ingredients are combined, and don’t worry about small lumps in the batter.
• Let the batter rest: If you have the time, let the batter rest for 10-15 minutes before cooking. This allows the gluten in the flour to relax, resulting in more tender pancakes.
• Adjust the heat: If your pancakes are browning too quickly or not cooking through, adjust the heat accordingly. Medium-low heat is usually ideal for evenly cooked pancakes.
• Keep them warm: If you’re cooking for a crowd, keep the pancakes warm in a 200°F (93°C) oven until ready to serve.

Variations Buttermilk Pancake Recipe

While this classic buttermilk pancake recipe is delicious on its own, you can easily customize it to suit your tastes or dietary needs. Here are a few variations to try:

• Blueberry pancakes: Fold 1 cup of fresh or frozen blueberries into the batter just before cooking.
• Banana pancakes: Mash 1-2 ripe bananas and mix them into the batter for a naturally sweet and moist pancake.
• Whole wheat pancakes: Replace half of the all-purpose flour with whole wheat flour for a healthier, fiber-rich option.
• Vegan pancakes: Substitute the buttermilk with a mixture of 2 cups non-dairy milk and 2 tablespoons of lemon juice or vinegar. Replace the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water.

Storage and Reheating

If you have leftover pancakes or want to make a batch ahead of time, you can easily store and reheat them for a quick and convenient breakfast.

To store:

• Allow the pancakes to cool completely on a wire rack.
• Place a sheet of parchment paper or wax paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or resealable plastic bag in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

To reheat:

• Microwave: Place 1-2 pancakes on a microwave-safe plate and heat for 20-30 seconds, or until warmed through.
• Toaster: Place individual pancakes in the toaster and heat on medium setting until warmed and slightly crispy on the edges.
• Oven: Preheat the oven to 350°F (175°C). Place the pancakes on a baking sheet and cover with foil. Heat for 5-10 minutes, or until warmed through.

FAQ: Buttermilk Pancake Recipe

1. Can I make the batter ahead of time?

• Yes, you can make the batter up to 24 hours in advance. Store it in an airtight container in the refrigerator and give it a gentle stir before using.

1. Can I use regular milk instead of buttermilk?

• Yes, you can make a buttermilk substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of regular milk. Let the mixture sit for 5-10 minutes before using.

1. Why are my pancakes not fluffy?

• There could be a few reasons: overmixing the batter, using expired baking powder or baking soda, or cooking the pancakes at too high or too low of a temperature. Be sure to mix the batter just until combined, use fresh leavening agents, and cook the pancakes over medium heat.

1. Can I freeze the pancakes?

• Yes, pancakes freeze well. Allow them to cool completely, then place a sheet of parchment paper or wax paper between each pancake and store them in an airtight container or resealable plastic bag in the freezer for up to 2 months.

Nutritional Information

One serving of buttermilk pancakes (2 pancakes) contains approximately:

• Calories: 250
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 75mg
• Sodium: 520mg
• Total Carbohydrates: 34g
• Dietary Fiber: 1g
• Sugar: 8g
• Protein: 7g

Please note that nutritional information may vary depending on the specific ingredients used and any toppings added.

Conclusion

This buttermilk pancake recipe is a must-try for any pancake lover. The combination of tangy buttermilk, fluffy texture, and golden-brown exterior creates the perfect canvas for your favorite toppings. Whether you’re enjoying a lazy weekend breakfast or hosting a brunch party, these pancakes are sure to impress. Give this recipe a try and discover your new favorite pancake!