Easy Buttermilk Pancakes
User Reviews
5.0
3 reviews
Excellent
Easy Buttermilk Pancakes
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This Buttermilk Pancakes recipe is one of our favorites; it makes a light and fluffy pancake that is perfect for breakfast or brunch. The key to making these pancakes is in the buttermilk, which gives them their distinctive flavor and texture. I like to add a bit of vanilla extract to the batter for additional flavor, but you can omit this if you prefer.
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Ingredients
- 250 g (2 cups) of all-purpose flour, spooned, leveled off with the back of a knife, and sifted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup granulated sugar or powdered sugar
- 2 cups buttermilk or homemade buttermilk
- 2 large eggs room temperature , beaten
- 4 tablespoons unsalted butter or shortening , melted
- 3 teaspoons pure vanilla extract or clear vanilla
- ¼ teaspoon ground cinnamon
- avocado oil , shortening or cooking spray as needed
Instructions
- In a large bowl, whisk the flour, baking powder, sugar, cinnamon, and salt. In a separate medium bowl, whisk together the buttermilk, vanilla extract, and eggs. Add the wet ingredients along with the melted butter to the dry ingredients. Gently whisk until just combined but still lumpy- don't overmix; small flour lumps are okay.
- Heat a drizzle of vegetable oil or clarified butter (like ghee—regular butter will burn; I like to use Avocado oil) on a non-stick skillet over medium heat, then reduce heat to medium-low to avoid scorching your first round.
- Using a ½ measuring cup, ladle pancake batter into rounds; use the back of the cup to help spread them out evenly. Cook until pancakes are firming up around the edges and little bubbles appear on the batter's top side, about 2 to 3 minutes.
- Flip to the second side, and cook until golden brown, adjusting heat as needed, about 1 more minute. Repeat with remaining batter, greasing the pan with additional butter or oil if too dry. Serve with a drizzle of honey or maple syrup.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Allow them to cool completely at room temperature. Once cooled, place the pancakes in a single layer in an airtight container or resealable plastic bag. If stacking the pancakes, place a layer of parchment paper or wax paper between each pancake to prevent sticking. Store the container in the refrigerator for up to 3-4 days.
- To store: Allow them to cool completely at room temperature. Once cooled, place the pancakes in a single layer in an airtight container or resealable plastic bag. If stacking the pancakes, place a layer of parchment paper or wax paper between each pancake to prevent sticking. Store the container in the refrigerator for up to 3-4 days.
- To reheat: There are a few methods you can use for the pancakes. One option is to use a microwave. Place a few pancakes on a microwave-safe plate and cover them with a damp paper towel to prevent them from drying out. Microwave on high for 20-30 seconds or until heated through. Another option is to use a toaster or toaster oven. Simply place the pancakes in the toaster or toaster oven and toast them on a low setting until they are warmed to your liking. You can also reheat the pancakes in a preheated oven at 350°F (175°C) for about 5-10 minutes or until heated.
- To reheat: There are a few methods you can use for the pancakes. One option is to use a microwave. Place a few pancakes on a microwave-safe plate and cover them with a damp paper towel to prevent them from drying out. Microwave on high for 20-30 seconds or until heated through. Another option is to use a toaster or toaster oven. Simply place the pancakes in the toaster or toaster oven and toast them on a low setting until they are warmed to your liking. You can also reheat the pancakes in a preheated oven at 350°F (175°C) for about 5-10 minutes or until heated.
- Make-Ahead
- Make-Ahead
- Buttermilk Pancakes can be made a day ahead—store in an airtight container in the refrigerator for up to 3 days. Reheat in a warm oven for 5-8 minutes. Pancake batter can be made a day ahead and kept covered in the fridge. Bring the butter to room temperature before cooking the buttermilk pancakes. To keep them warm while cooking them, you can keep them in a 180 F oven.
- Buttermilk Pancakes can be made a day ahead—store in an airtight container in the refrigerator for up to 3 days. Reheat in a warm oven for 5-8 minutes. Pancake batter can be made a day ahead and kept covered in the fridge. Bring the butter to room temperature before cooking the buttermilk pancakes. To keep them warm while cooking them, you can keep them in a 180 F oven.
- How to Freeze
- How to Freeze
- Buttermilk Pancakes can be frozen for up to 3 months. After they have completely cooled, place a sheet of parchment paper between each pancake and stack them together. Double-wrap the stack of pancakes with plastic freezer wrap or aluminum foil and place them in a heavy-duty bag or freezer-safe container; thaw for 3 to 4 hours on the countertop.
- Buttermilk Pancakes can be frozen for up to 3 months. After they have completely cooled, place a sheet of parchment paper between each pancake and stack them together. Double-wrap the stack of pancakes with plastic freezer wrap or aluminum foil and place them in a heavy-duty bag or freezer-safe container; thaw for 3 to 4 hours on the countertop.
- They can be reheated in the microwave or an oven preheated to 375 degrees Fahrenheit for eight to ten minutes; arrange them in a single layer on a baking sheet and cover them with aluminum foil.
- They can be reheated in the microwave or an oven preheated to 375 degrees Fahrenheit for eight to ten minutes; arrange them in a single layer on a baking sheet and cover them with aluminum foil.
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Overall Rating
5.0
3 reviews
Excellent
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