Homemade Buttermilk Pancakes Recipe
User Reviews
5
Homemade Buttermilk Pancakes Recipe
Description
The Homemade Buttermilk Pancakes Recipe brings together dry ingredients—flour, sugar, baking powder, and salt—with wet ingredients including eggs, buttermilk, whole milk, and melted butter. The batter is mixed gently to preserve some lumps for a fluffy texture. Cooking on a greased griddle at medium-low heat forms pancakes that cook through evenly, turning golden before flipping.
The buttermilk adds a mild tang and tenderness, influencing the crumb and flavor subtly. The method ensures pancakes with a soft interior and a lightly firm exterior that holds together well for serving.
These pancakes are intended to be served freshly made with butter and syrup, but can be stored in the refrigerator for up to three days or frozen for three months. Reheating can be done gently in a skillet or oven. Milk variations do not significantly alter the pancake consistency and can be substituted as preferred.
Flavor variations such as adding vanilla, berries, oats, nuts, or chocolate can enhance the batter, imparting additional complexity to the pancakes while maintaining their basic structure.
Ingredients
- 3 cups all-purpose flour
- ¼ cup sugar
- 1 ½ tablespoons baking powder
- pinch of sea salt
- 3 egg large
- 2 ¼ cups buttermilk
- 1 cup milk whole
- ¼ cup butter unsalted, melted, plus more for cooking
Instructions
- Preheat your griddle or pan to 350° or medium-low heat.
- In a large bowl, mix together the flour, sugar, baking powder, and salt and set aside.
- Next, in a separate large bowl, whisk together eggs, buttermilk, milk, and melted butter until combined, and then pour it into the bowl with the dry ingredients.
- Very gently mix together the ingredients until just combined. Do not over-mix! The batter should be a little runny and chunky.
- Next, add 2 teaspoons of unsalted butter to a frying pan or griddle, and once melted ladle in some of the pancake batter, about ¾ cup.
- Cook the pancake for 2 to 3 minutes and flip it over. You’ll know it’s ready to flip over once the air bubble on top begins to pop.
- Once flipped, cook for a further 30 seconds to 1 minute. Repeat the process until all of the buttermilk pancake batter has been used up.
- Serve with butter and maple syrup.
Notes
- Serve pancakes immediately for best texture; they can also be chilled and served cold if preferred.
- Store pancakes covered in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat pancakes on a skillet with a bit of butter or bake them in an oven at 350°F until warmed.
- Substitute milk types (1%, 2%, skim) without significantly affecting results.
- Optional add-ins include vanilla, berries, oats, nuts, or chocolate to vary flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 70mg | 23% |
| Sodium | 89mg | 4% |
| Potassium | 345mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 342IU | 7% |
| Calcium | 182mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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