Indulge in a classic breakfast favorite with fluffy and delicious Buttermilk Pancakes. This simple and satisfying recipe will have you flipping perfect pancakes in no time, ideal for a cozy morning treat.
Why Make This Recipe
Buttermilk Pancakes are a timeless breakfast delight, loved for their light and airy texture with a hint of tanginess from the buttermilk. Making these pancakes from scratch allows you to enjoy warm, homemade goodness that beats any mix.
How to Make Buttermilk Pancakes
Ingredients:
- 210 grams (1 and 1/2 cups) plain flour or all-purpose flour
- 30 grams (2 level tablespoons) caster sugar or granulated sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 55 grams (1/4 cup) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 large eggs
- 240 ml (1 cup) full-fat buttermilk
- Butter, for frying
Directions:
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Mix lightly.
- In another bowl, mix melted butter, vanilla, eggs, and buttermilk until just combined.
- Gently fold the wet mixture into the flour mixture until a thick batter forms.
- Heat a frying pan over medium-low heat, add a small amount of butter, and spread it evenly.
- Spoon 3 tablespoons of batter into the pan, spreading it into a 12cm circle.
- Cook the pancake for 1-2 minutes until golden brown, then flip and cook the other side.
- Repeat with the remaining batter, then serve immediately.
How to Serve Buttermilk Pancakes
Serve the pancakes warm with butter and maple syrup, or toppings of your choice such as fresh fruit, whipped cream, or chocolate chips. Enjoy them for breakfast or as a sweet snack.
How to Store Buttermilk Pancakes
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. You can also freeze the pancakes in a resealable bag for up to 1 month. Reheat in the toaster or microwave before serving.
Tips to Make Buttermilk Pancakes
- Do not overmix the batter to keep the pancakes light and fluffy.
- Adjust the heat as needed to prevent burning the pancakes.
- Use a non-stick pan for easy flipping and cooking.
Variation
For a twist, add a handful of blueberries or chocolate chips to the batter before cooking. You can also sprinkle cinnamon sugar on top for extra flavor.
Buttermilk Pancakes
Description
Enjoy a breakfast classic with these light and fluffy Buttermilk Pancakes. This simple recipe is sure to bring warmth and comfort to your mornings with the perfect amount of sweetness.Ingredients
Main Ingredients
Instructions
How to Make Buttermilk Pancakes
-
Step 1
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Mix lightly. -
Step 2
In a separate bowl, mix melted butter, vanilla, eggs, and buttermilk until just combined. -
Step 3
Gently fold the wet mixture into the flour mixture until a thick batter forms. -
Step 4
Heat a frying pan over medium-low heat, add butter, and spread evenly. Spoon batter into the pan and cook until golden brown on both sides. -
Step 5
Serve the pancakes warm with your favorite toppings.
Servings 4
- Amount Per Serving
- Calories 200kcal
- Calories from Fat 80kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Cholesterol 70mg24%
- Sodium 350mg15%
- Potassium 150mg5%
- Total Carbohydrate 25g9%
- Dietary Fiber 1g4%
- Sugars 6g
- Protein 5g10%
- Vitamin A 200 IU
- Vitamin C 2 mg
- Calcium 100 mg
- Iron 1 mg
- Vitamin D 10 IU
- Vitamin E 2 IU
- Vitamin K 3 mcg
- Thiamin 20 mg
- Riboflavin 15 mg
- Niacin 10 mg
- Vitamin B6 10 mg
- Folate 30 mcg
- Vitamin B12 5 mcg
- Biotin 15 mcg
- Pantothenic Acid 8 mg
- Phosphorus 12 mg
- Iodine 5 g
- Magnesium 15 mmol
- Zinc 2 mcg
- Selenium 18 mg
- Copper 5 mg
- Manganese 1 mg
- Chromium 3 mcg
- Molybdenum 4 mg
- Chloride 7 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
