Fluffy Buttermilk Pancakes Recipe
User Reviews
5
Fluffy Buttermilk Pancakes Recipe
Description
This Fluffy Buttermilk Pancakes Recipe relies on a balanced ratio of leavening agents such as baking powder and baking soda combined with acidic buttermilk to produce a light, airy batter. Eggs and melted salted butter add richness while vanilla extract imparts sweet aroma. The batter is mixed just enough to combine; small lumps remain to maintain tenderness.
Cooking involves heating a lightly oiled skillet over medium heat and pouring 1/4 cup portions of batter. The surface bubbles indicate readiness to flip and cook the opposite side to a golden brown. The result is pancakes with a tender crumb and a delicate crisp edge.
These pancakes benefit from classic pairings such as maple syrup, butter, or stabilized whipped cream. If buttermilk is unavailable, a lemon juice or buttermilk powder substitute can be used. Leftover pancakes freeze well and reheating them in a toaster or oven maintains texture. This recipe provides a foundation for a traditional breakfast component with a familiar creamy tang and soft profile.
Substitute buttermilk by combining 1 tablespoon fresh lemon juice with whole milk to make 1 3/4 cups; let sit 15 minutes before using.Buttermilk powder is an alternative to liquid buttermilk and has long shelf life when refrigerated.Pancakes freeze well; reheat in toaster or oven to maintain texture.Stabilized whipped cream is recommended as a topping to keep cream fluffy longer on the pancakes.
Ingredients
- 2 cups flour
- 4 TB sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ⅔ tsp table salt
- 2 egg room temp, large
- 4 TB butter melted, salted
- 1 ¾ cups buttermilk
- 2 tsp vanilla extract pure
- cooking oil
Instructions
- In a bowl, use a hand whisk to combine the flour, sugar, baking powder, baking soda, and salt until well incorporated.
- In a separate bowl, whisk together the egg, butter, and buttermilk until well combined. Using a rubber spatula, fold the dry ingredients into the wet ingredients just until dry flour streaks are gone; some little lumps are fine.
- Heat a large skillet with low sides, coated with enough oil to prevent sticking, over medium heat. Pour batter by 1/4 cup fulls of batter; once bubbles appear and start to pop on top surface, gently flip pancakes and continue cooking until golden brown on both sides. Serve with desired toppings.
Notes
- Substitute buttermilk by combining 1 tablespoon fresh lemon juice with whole milk to make 1 3/4 cups; let sit 15 minutes before using.
- Buttermilk powder is an alternative to liquid buttermilk and has long shelf life when refrigerated.
- Pancakes freeze well; reheat in toaster or oven to maintain texture.
- Stabilized whipped cream is recommended as a topping to keep cream fluffy longer on the pancakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 5.3g | 11% |
| Fat | 7.2g | 11% |
| Saturated Fat | 4.1g | 21% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 54.1mg | 18% |
| Sodium | 379.1mg | 16% |
| Fiber | 0.7g | 3% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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