Delicious Buttermilk Pancakes Recipe | Easy Step-by-Step Guide
Buttermilk pancakes are the quintessential breakfast dish that many of us crave for a cozy morning meal. Light, fluffy, and slightly tangy, these pancakes are the perfect combination of flavor and texture. The buttermilk adds a rich flavor while ensuring a tender, soft bite that makes them irresistible. Whether you’re cooking for yourself or your family, this Buttermilk Pancakes Recipe is simple to prepare and guaranteed to bring a smile to everyone at the table. Whether topped with syrup, butter, fresh fruits, or whipped cream, these pancakes are a versatile option that can be customized to your preference.
Let’s dive into the details of this easy and scrumptious recipe, including preparation tips, nutritional information, and how to get the perfect stack of buttermilk pancakes every time.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil (for greasing the pan)
Equipment
To prepare this recipe, you will need the following equipment:
- Mixing bowls (large and medium)
- Whisk
- Measuring cups and spoons
- Griddle or frying pan
- Spatula
- Ladle or measuring cup (for pouring the batter)
- Plate (to keep the pancakes warm)
Instructions
- Preheat the Griddle or Pan:
Start by preheating your griddle or non-stick frying pan over medium heat. Lightly grease it with vegetable oil to prevent the pancakes from sticking. - Prepare the Dry Ingredients:
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk these ingredients together until they are well combined and there are no lumps. - Mix the Wet Ingredients:
In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Ensure everything is well combined. - Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix – a few lumps are fine. Overmixing can lead to dense pancakes, so stir only until the batter comes together. - Cook the Pancakes:
Pour about 1/4 cup of batter onto the preheated griddle or frying pan for each pancake. Cook for 2–3 minutes, or until bubbles form on the surface of the pancake, and the edges start to look set. Flip the pancake with a spatula and cook for an additional 1–2 minutes until golden brown. - Keep Warm and Serve:
Place the cooked pancakes on a warm plate and cover them with a clean towel to keep them warm while you cook the rest. Serve immediately with your favorite toppings.
Nutrition Information
- Calories: 210 kcal per pancake (without toppings)
- Protein: 6 g
- Fat: 7 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Sugar: 6 g
- Cholesterol: 40 mg
- Sodium: 320 mg
These nutrition values are approximate and can vary depending on the specific ingredients and serving sizes used.
Prep Time
- Prep Time: 10 minutes
- This includes gathering the ingredients and mixing the wet and dry ingredients together.
Active Time
- Active Time: 15 minutes
- This is the time it takes to cook the pancakes on the griddle, flipping each one to achieve golden brown perfection.
Resting Time
- Resting Time: None
- You do not need to let the pancake batter rest, so it’s ready to cook immediately after mixing.
Total Time
- Total Time: 25 minutes
- From preparation to serving, the total time is under half an hour, making it perfect for a quick and satisfying breakfast.
Servings
- Servings: 4 (makes about 8 pancakes)
- This recipe serves about 4 people, with two pancakes per person. You can easily double the recipe to serve more.
Cuisine and Course
- Cuisine: American
- Course: Breakfast
Tips for Perfect Buttermilk Pancakes
- Don’t Overmix the Batter:
As mentioned earlier, a few lumps in the batter are okay. Overmixing will activate the gluten in the flour and lead to dense, chewy pancakes. Stir the batter just until combined. - Use Fresh Baking Powder and Soda:
For the fluffiest pancakes, ensure your baking powder and baking soda are fresh. Expired leavening agents can affect the fluffiness of your pancakes. - Heat the Griddle Properly:
A medium heat is ideal for cooking pancakes. If the heat is too high, they will cook too quickly on the outside while staying raw in the middle. If it’s too low, they may dry out before becoming golden brown. - Serve Immediately:
These pancakes are best enjoyed fresh off the griddle. If you need to keep them warm, place them on a baking sheet in a 200°F (90°C) oven until ready to serve. - Customizing Your Pancakes:
Feel free to customize the pancakes by adding ingredients such as chocolate chips, blueberries, or mashed bananas to the batter. You can also experiment with toppings like maple syrup, whipped cream, fresh fruits, or even a dusting of powdered sugar.
Variations of Buttermilk Pancakes
- Blueberry Buttermilk Pancakes: Add a handful of fresh or frozen blueberries to the batter for a fruity twist.
- Banana Pancakes: Mash a ripe banana and fold it into the batter for a natural sweetness and extra flavor.
- Chocolate Chip Pancakes: Stir in some semi-sweet chocolate chips for a dessert-like breakfast treat.
Conclusion
This Buttermilk Pancakes Recipe is a classic breakfast dish that’s easy to make and delicious to eat. Whether you enjoy them plain or loaded with your favorite toppings, these pancakes will be a hit with everyone at the table. With simple ingredients and minimal effort, you can create fluffy, light, and flavorful pancakes every time. Perfect for weekend mornings or special occasions, these pancakes are guaranteed to satisfy your craving for a warm and comforting meal.
So, gather your ingredients, fire up the griddle, and start cooking these mouthwatering buttermilk pancakes for a delightful breakfast experience!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.