Fluffy Homemade Buttermilk Pancakes
User Reviews
5
Fluffy Homemade Buttermilk Pancakes
Description
Fluffy Homemade Buttermilk Pancakes combine common baking leaveners and a generous amount of buttermilk to achieve a soft and tender texture. The recipe starts by mixing dry ingredients thoroughly before incorporating beaten eggs, buttermilk, and melted butter, and stirring just until the flour streaks disappear. This method avoids overmixing, which helps maintain air bubbles in the batter for lightness. Cooking the batter on a moderately heated, buttered pan until bubbles appear, then flipping to cook the other side, provides pancakes that have lightly crisped outsides and a soft, fluffy interior.
Serving suggestions include traditional butter and syrup as well as variations such as adding fresh or frozen blueberries or chocolate chips to the batter as it cooks. These toppings add bursts of flavor and texture without changing the basic fluffy pancake structure.
For those without buttermilk, a simple substitute is to acidify milk with lemon juice or vinegar and letting it rest briefly. This keeps the key tangy element that reacts with the baking soda to make the pancakes rise adequately. The batter should be prepared and cooked without overmixing for best fluffiness.
Ingredients
- 2 cups all-purpose flour (250g)
- 2 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups buttermilk (480ml)
- 2 egg lightly beaten, large
- 4 Tablespoons butter plus more for the pan, melted, salted
Instructions
- In a large bowl, add the dry ingredients and stir to combine.
- Add the buttermilk, eggs, and melted butter and stir just to combine. Do not overmix the batter - stir just until the streaks of flour are gone. It's okay to have lumpy pancake batter.
- To cook the pancakes, heat a griddle or large frying pan over medium heat. Add a pat of butter to the pan and let it melt, then scoop about 1/3 cup of batter and drop it into the pan to form a pancake.
- Cook the pancakes until small bubbles appear and start to pop on the top, then flip with a large spatula and cook the other side until golden brown, another 1-2 minutes. Repeat with remaining pancake batter.
- Serve the pancakes hot with butter and syrup or jam, peanut butter and mini chocolate chips, or whipped cream and fresh fruit!
Notes
- If you don’t have buttermilk, make a substitute by adding 1 tablespoon lemon juice or vinegar to milk and let it sit for 5 minutes before using.
- For blueberry pancakes, add fresh or frozen blueberries onto each pancake after pouring the batter on the griddle.
- For chocolate chip pancakes, sprinkle regular or mini semisweet chocolate chips onto pancakes after pouring batter onto the cooking surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 889mg | 37% |
| Potassium | 263mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 667IU | 13% |
| Calcium | 281mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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