There’s something almost magical about waking up to the aroma of fresh pancakes sizzling on the griddle—it’s like a warm hug from your kitchen. These fluffy buttermilk wonders are the real MVPs of breakfast, turning a regular morning into a mini celebration. And don’t even get me started on the endless topping possibilities; whether it’s a drizzle of honey from that local farmer’s market you stumbled upon last weekend or a generous heap of berries (that might just be too tart)—it’s all part of the unpredictable joy that is breakfast.
Steps
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until they are thoroughly combined.
- In another bowl, mix the buttermilk, eggs, and vanilla extract. Gradually drizzle the melted butter into this mixture while continuing to whisk, ensuring the ingredients are well combined.
- Pour the wet mixture into the dry ingredients. Gently fold them together with a wooden spoon until just combined, being careful not to overmix; it’s okay if there are a few streaks of flour left.
- Preheat a non-stick skillet over medium-low heat for about five minutes. Lightly grease the skillet with cooking spray or a brush of canola oil.
- Spoon 1/2 to 2/3 cup of the pancake batter onto the skillet for each pancake. Cook until the edges appear set and bubbles form and burst on the surface of the batter.
- Carefully flip the pancake with a spatula and cook until the other side is golden brown. Repeat with the remaining batter, greasing the skillet between batches if necessary.
- Serve the pancakes warm with a dollop of salted butter and a drizzle of maple syrup for added flavor.
Ingredients
- 2 cups all-purpose flour (250g)
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups buttermilk (530ml)
- 2 large eggs, lightly beaten, room temperature preferred
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted and cooled (57g)
Nutritional Values
Calories: 1944kcal | Carbohydrates: 256g | Protein: 56g | Fat: 72g | Saturated Fat: 40g | Trans Fat: 4g | Cholesterol: 552mg | Sodium: 2440mg | Potassium: 1960mg | Fiber: 8g | Sugar: 64g | Vitamin A: 2832IU | Calcium: 1080mg | Iron: 16mg
FAQ
- Can I adjust the recipe to make fewer pancakes?
- Absolutely! You can easily halve the recipe to make a smaller batch. For the buttermilk, use 1 cup plus 2 tablespoons. The results will be just as delicious.
- What if I don’t have buttermilk on hand?
- You can create a substitute by mixing 2 tablespoons plus 3/4 teaspoon of white vinegar or lemon juice with milk to reach the total 2 1/4 cups needed. Keep in mind that this homemade version is thinner, so you might not need the full amount to avoid a runny batter.
- Why are my pancakes turning out flat and not fluffy?
- Flat pancakes are often due to over-mixing the batter. Make sure to gently fold the wet and dry ingredients together until just combined. A few streaks of flour are perfectly fine and can help maintain fluffiness.
- How can I incorporate add-ins like blueberries or chocolate chips?
- You can add up to a cup of your preferred mix-ins. Fold them in when the flour is only halfway mixed to avoid over-stirring. Alternatively, you can top your pancakes with whipped cream or fruit sauces instead.
- Is this pancake batter suitable for making waffles?
- Yes, you can use this pancake batter to make waffles. While there is a specific waffle recipe recommended, this batter works well for waffles too.
Tips
- Avoid Overmixing: When combining your wet and dry ingredients, gently fold them together until just combined. A few streaks of flour left in the batter are fine. Overmixing can lead to flat, dense, or rubbery pancakes.
- Perfect Heat Setting: Cook your pancakes on medium heat to achieve a golden-brown exterior without burning them. Higher heat can result in pancakes with charred outsides and raw centers.
- Substitute for Buttermilk: If you don’t have buttermilk, create a substitute by mixing milk with lemon juice or vinegar. However, homemade buttermilk is thinner, so start with less than the full recipe amount and adjust as needed to maintain the right batter consistency.
- Flipping Timing: You’ll know it’s time to flip your pancakes when the edges start to look set and you see bubbles in the batter that are beginning to burst. This ensures they are cooked evenly and are easy to flip.
Equipment
- Non-stick skillet: Essential for cooking pancakes evenly without sticking.
- Pancake spatula: Useful for flipping pancakes without breaking them.
- making process and are available for purchase on Amazon.
