How to Make Buttermilk Pancakes
User Reviews
4.8
How to Make Buttermilk Pancakes
Description
This recipe starts by combining dry ingredients including flour, sugar, baking powder, baking soda, salt, and nutmeg to add subtle spiciness. In a separate bowl, eggs are lightly beaten with full-fat buttermilk and vanilla extract, then stirred into the dry ingredients to create a smooth batter. The batter is portioned by about one-third cup onto a buttered hot griddle or pan to keep pancakes separate while cooking.
Pancakes cook for approximately two minutes until small bubbles appear on the surface, signaling readiness to flip. The second side cooks for an additional one to two minutes until golden brown. This technique results in pancakes with crisp edges and fluffy interiors.
Serving options include melted butter and maple syrup. The pancakes can also be frozen by layering with waxed paper in a freezer-safe bag for up to two months, then reheated in the oven with foil or microwaved for quick convenience.
Ingredients
- 2 and 1/2 cups (300g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg optional, but recommended
- 2 large egg room temperature
- 2 cups (454ml) buttermilk full-fat
- 2 teaspoons vanilla extract pure
- maple syrup for serving
- butter for serving
Instructions
- In a large bowl add the flour, sugar, baking soda, baking powder, salt, and nutmeg; whisk well to combine.
- In a separate bowl add the eggs and lightly beat them with a whisk. Add in the buttermilk and vanilla and beat until well combined. Stir the buttermilk mixture into the dry ingredients, stirring just until everything is combined.
- Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together.
- Cook for about 2 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter.
- Serve pancakes warm, with syrup. See notes for freezing options.
Notes
- To freeze pancakes, layer cooled pancakes between sheets of waxed paper and store in a freezer-safe bag for up to two months.
- Reheat frozen pancakes in a 375°F oven for 6-8 minutes covered with foil, or microwave 3-4 pancakes for about 40 seconds until warm.
User Reviews
Overall Rating
4.8
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