Why Make This Recipe
Classic Buttermilk Pancakes are a breakfast favorite for many. They are fluffy, golden, and simply irresistible. The combination of buttermilk and a few simple ingredients creates a delightful texture and flavor that everyone loves. Whether it’s a lazy Sunday morning or a special occasion, these pancakes make for a perfect start to the day.
How to Make Classic Buttermilk Pancakes
Ingredients:
- 2 cups all-purpose flour (sifted)
- 2 tbsp granulated sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 0.5 tsp salt
- 2 cups buttermilk (room temperature)
- 2 large eggs (lightly beaten)
- 0.25 cup unsalted butter (melted)
- 1 tsp vanilla extract
- Maple syrup (to taste)
- Butter (for topping)
- Fresh fruits (such as strawberries, bananas, or blueberries)
Directions:
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, then add buttermilk, melted butter, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix; the batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Using a ladle or measuring cup, pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- Remove from heat and serve warm with butter, maple syrup, and fresh fruits.
How to Serve Classic Buttermilk Pancakes
Serve the pancakes warm on a plate stacked high. Top them with a pat of butter, a generous drizzle of maple syrup, and your choice of fresh fruits like strawberries, bananas, or blueberries. You can also add whipped cream for an extra treat!
How to Store Classic Buttermilk Pancakes
If you have leftover pancakes, let them cool to room temperature first. Then, place them in an airtight container and store in the refrigerator for up to 3 days. You can also freeze them by placing parchment paper between each pancake and then putting them in a freezer-safe bag. They will last for about 2 months in the freezer.
Tips to Make Classic Buttermilk Pancakes
- Don’t Overmix: When combining the wet and dry ingredients, stir just until the batter comes together. This will help keep the pancakes fluffy.
- Use Room Temperature Buttermilk: It helps the batter mix better and gives a lighter pancake.
- Preheat the Skillet: Make sure your skillet or griddle is hot enough before pouring in the batter for the best cooking results.
Variation
For a twist on the classic recipe, you can add chocolate chips or nuts to the batter. Alternatively, mix in some spices like cinnamon for added flavor. You can also try making them gluten-free by using a gluten-free flour blend.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes to create a buttermilk substitute.
2. Can I make the batter ahead of time?
It’s best to mix the batter right before cooking the pancakes. However, if you must, store the batter in the fridge for up to 24 hours. Just give it a gentle stir before using.
3. How do I know when to flip the pancakes?
Look for bubbles forming on the surface of the pancakes and the edges will appear set. This usually takes about 2-3 minutes.
Classic Buttermilk Pancakes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Description
Fluffy and golden, these classic buttermilk pancakes are a breakfast favorite. Perfect for any occasion, they are easy to make and delicious.
Ingredients
- 2 cups all-purpose flour (sifted)
- 2 tbsp granulated sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 0.5 tsp salt
- 2 cups buttermilk (room temperature)
- 2 large eggs (lightly beaten)
- 0.25 cup unsalted butter (melted)
- 1 tsp vanilla extract
- Maple syrup (to taste)
- Butter (for topping)
- Fresh fruits (such as strawberries, bananas, or blueberries)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, then add buttermilk, melted butter, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix; the batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Using a ladle or measuring cup, pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- Remove from heat and serve warm with butter, maple syrup, and fresh fruits.
Notes
When combining wet and dry ingredients, stir just until the batter comes together to keep pancakes fluffy. Use room-temperature buttermilk for a lighter texture. Preheat the skillet for best cooking results.