Fluffy Buttermilk Pancakes

$- 1 cup all-purpose flour - 2 tablespoons sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup buttermilk - 1 large egg - 2 tablespoons unsalted butter, melted - 1 teaspoon vanilla extract - Additional butter or oil for cooking To make classic buttermilk pancakes, you need simple, fresh ingredients. Each one plays a key role in creating fluffy, tasty pancakes. All-purpose flour gives the pancakes their structure. Sugar adds a touch of sweetness, balancing the flavors. Baking powder and baking soda work together to make the pancakes rise. Salt enhances all the flavors, making each bite better. Buttermilk is the star here. It adds moisture and a slight tang. Egg binds the batter and adds richness. Melted butter gives a lovely flavor. Vanilla extract adds warmth and depth to the taste. Finally, you’ll need some oil or butter for cooking. This helps prevent sticking and adds a nice golden hue. Gather these ingredients, and you’re ready to create a breakfast that everyone will love! {{ingredient_image_1}} Start by taking a large mixing bowl. Add 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these dry ingredients together. Make sure they are well mixed. This step is key for even flavor and rise in your pancakes. In another bowl, combine 1 cup of buttermilk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Mix until everything is smooth. This mixture gives your pancakes that rich, delicious flavor. It also adds moisture that helps the pancakes stay fluffy. Now, pour the wet mixture into the dry ingredients. Gently stir them together. Be careful not to overmix; it’s okay to have a few lumps. Let the batter rest for about 5 to 10 minutes. This resting time helps the baking powder and baking soda work, making your pancakes even fluffier. Next, heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Watch for bubbles to form on the surface, which will take 2 to 3 minutes. Once you see bubbles, flip the pancake and cook for another 2 to 3 minutes, until it’s golden brown. Repeat this with the rest of the batter, adjusting the heat if needed to avoid burning. Enjoy cooking these tasty pancakes! To make fluffy pancakes, avoid overmixing the batter. When you mix the wet and dry ingredients, stir gently. A few lumps are fine. Overmixing activates gluten, which can make pancakes tough. Letting the batter rest for 5-10 minutes helps too. This gives time for the baking powder and baking soda to work. The right heat is key for fluffy pancakes. Preheat your skillet over medium heat. If it’s too hot, the outside burns before the inside cooks. Once you pour the batter, look for bubbles. They will form in 2-3 minutes. Then, flip the pancake and cook another 2-3 minutes until golden brown. Adjust the heat if needed. Presentation can make your pancakes shine. Stack them high on a plate. Drizzle with warm maple syrup. Add fresh fruit slices like strawberries or bananas. A sprinkle of powdered sugar adds a nice touch too. For a treat, top with whipped cream. These simple steps make your pancakes look and taste amazing! Pro Tips Use Room Temperature Ingredients: Ingredients that are at room temperature mix together more easily and create a smoother batter, leading to fluffier pancakes. Don’t Overmix: Overmixing your batter can lead to tough pancakes. Mix just until the ingredients are combined, leaving some lumps for the best texture. Rest the Batter: Allowing the batter to rest for 5-10 minutes lets the gluten relax and gives the baking powder time to activate, resulting in lighter pancakes. Adjust Cooking Temperature: If your pancakes are browning too quickly, lower the heat. Medium-low is often the best temperature for evenly cooked pancakes. {{image_2}} You can make your buttermilk pancakes even better by adding fun flavors. Here are a few ideas: - Chocolate Chips: Mix in 1/2 cup of chocolate chips for a sweet treat. - Fruits: Add 1/2 cup of fresh berries or sliced bananas to the batter. They add both flavor and color. - Nuts: Fold in 1/4 cup of chopped nuts like walnuts or pecans for a crunchy texture. These additions make each bite exciting and tasty! If you want a healthier pancake, consider these swaps: - Whole Wheat Flour: Use 1 cup of whole wheat flour instead of all-purpose flour. It adds fiber and nutrients. - Sugar Alternatives: Try using 2 tablespoons of honey or maple syrup instead of sugar. This gives a natural sweetness. - Non-Dairy Milk: Substitute buttermilk with almond or oat milk for a dairy-free option. These choices help you enjoy pancakes while being a bit healthier. Feeling adventurous? Try making savory pancakes! Here are some ideas: - Cheese and Chives: Add 1/2 cup of shredded cheese and 1/4 cup of chopped chives to the batter. This gives a rich, savory flavor. - Spinach and Feta: Mix in 1/2 cup of cooked spinach and 1/4 cup of crumbled feta cheese for a Mediterranean twist. - Bacon Bits: Fold in cooked and crumbled bacon for a hearty breakfast. Savory pancakes are perfect for lunch or dinner! They open up a whole new world of flavor. To store leftover pancakes, let them cool first. Place pancakes in a single layer on a plate. Cover them with plastic wrap or foil. You can also use an airtight container. This keeps them fresh and prevents drying out. Leftover pancakes stay good in the fridge for up to three days. To freeze pancakes, stack them with parchment paper between each one. This helps to avoid sticking. Place the stack in a freezer bag or airtight container. Label the bag with the date. When you want to eat them, take out as many as you need. Reheat them in the toaster or microwave. For best results, heat them until warm and fluffy. In the fridge, pancakes last about three days. If you freeze them, they can last up to two months. After that, they may lose flavor and texture. Always check for any signs of spoilage before eating. Yes, you can use regular milk as a substitute for buttermilk. Simply add a little vinegar or lemon juice to the milk. Use 1 cup of milk and add 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes. This mixture mimics the tangy taste and acidity of buttermilk. It also helps the pancakes rise well. You can use baking soda as a substitute for baking powder. However, you need an acid to activate it. You can use buttermilk, yogurt, or vinegar. For every teaspoon of baking powder, use 1/4 teaspoon of baking soda with 1/2 cup of buttermilk or yogurt. This method will make your pancakes rise light and fluffy. If your pancakes are dense, check a few things. First, make sure you did not overmix the batter. Stir until just combined. Next, you can add a bit more buttermilk to thin the batter. If the batter is too thick, pancakes won't rise well. Lastly, ensure your baking powder and baking soda are fresh. Old leavening agents can cause dense pancakes. You now have all you need to make perfect pancakes. We covered the essential ingredients, step-by-step instructions, and tips for the best texture. You learned how to add fun flavors and keep pancakes fresh. For any questions, like milk swaps or fixing dense pancakes, refer back to our FAQs. Remember, practice makes perfect. Enjoy your cooking, and delight in each bite as you get better!$

Fluffy Buttermilk Pancakes

Deliciously light and fluffy pancakes made with buttermilk, perfect for breakfast.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings 4

Calories 200 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
0.5 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
to taste Additional butter or oil for cooking

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Let the batter rest for about 5-10 minutes. This allows the baking powder and baking soda to activate, making the pancakes fluffier.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes, or until golden brown.
Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
Serve warm with your favorite toppings, such as maple syrup, fresh fruits, or a dollop of whipped cream.

Notes

Stack the pancakes high and drizzle with maple syrup, adding a few slices of fresh fruit and a sprinkle of powdered sugar on top for an appealing finish.

Keyword breakfast, buttermilk, pancakes