Perfect Buttermilk Pancake Recipe
User Reviews
5
Perfect Buttermilk Pancake Recipe
Description
This recipe produces pancakes with a balanced rise and gentle sweetness, achieved by combining baking powder and baking soda as leaveners alongside buttermilk. The wet ingredients include eggs, vanilla extract, and melted butter, which add richness and flavor. After mixing the wet and dry ingredients, the batter rests to thicken, contributing to fluffiness. Cooking the pancakes on a medium-low heat griddle coated with butter ensures a golden exterior without burning. Bubbles forming on the surface signal readiness to flip.
The pancakes come out tender and soft, with a slightly crisped edge from the buttered pan. They make a classic breakfast component that works well with syrup, fruit, or savory toppings. Keeping cooked pancakes warm in a low oven allows for serving multiple stacks together.
This recipe accommodates substitutions such as gluten-free flours, egg replacers, and plant-based milks for dietary preferences. Pancakes freeze well when initially frozen on a sheet before storing, making them convenient to reheat. Short-term make-ahead storage in the refrigerator for up to two days is also possible.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 /2 teaspoons baking powder
- 1 1/2 /2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 1/2 /2 cups buttermilk
- 2 large egg
- 1 1/2 /2 teaspoons vanilla extract
- 1/4 /4 cup butter melted
- butter for griddle or skillet
Instructions
- Whisk dry ingredients together. Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- Whisk wet ingredients together. Whisk together buttermilk, eggs, vanilla extract, and melted butter or cooking oil in a 2-cup measuring cup.
- Combine. Pour buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow to rest for at least 5 minutes to thicken for the fluffiest pancakes.
- Cook. Heat griddle or skillet over medium-low heat. Add butter to griddle or skillet to make sure well coated. Scoop pancake batter onto prepared griddle or skillet by about 1/3 cup. Allow to cook until the edges of the pancake have lost their sheen and bubbles have formed in the center of the top of the pancake, about 2-3 minutes. Flip the pancake and allow to cook about 2-3 minutes on the other side.
- Serve. Remove from griddle or skillet and serve warm or place on a rimmed sheet pan in a 200º F oven to keep warm for serving.
Notes
- Gluten-free substitutions work by replacing wheat flour with preferred gluten-free blends.
- Egg replacers can be used to make these pancakes egg-free.
- Plant-based milks and dairy-free butter allow for dairy-free variations.
- Pancakes freeze well when frozen individually before bagging, keeping up to one month.
- Keep pancakes warm in a 200ºF oven for up to 30 minutes before serving.
- Refrigerated pancakes can be reheated in a 350ºF oven for about 5 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 1289mg | 54% |
| Potassium | 459mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 737IU | 15% |
| Calcium | 265mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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