Buttermilk Pancakes

Name: Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 cups buttermilk; 2 large eggs, lightly beaten; 1/4 cup unsalted butter, melted; 1 tsp vanilla extract; as needed cooking spray, or butter for griddle; 1/2 cup maple syrup, for serving; 1/4 cup butter, for serving

Light and fluffy pancakes with a subtle tangy flavor from the buttermilk. A classic breakfast staple that's perfect with maple syrup and butter.

25 minEasyServes 4310 cal/serving

AmericanBreakfastStovetopVegetarianLow CarbLow-SodiumPork-FreeNightshade-Free

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Ingredients

2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 large eggs, lightly beaten
1/4 cup unsalted butter, melted
1 tsp vanilla extract
as needed cooking spray, or butter for griddle
1/2 cup maple syrup, for serving
1/4 cup butter, for serving

Instructions

1

In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt.
2

In a separate bowl, whisk together 2 cups buttermilk, 2 lightly beaten large eggs, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract.
3

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are okay.
4

Let the batter rest for 5 minutes.
5

Heat a griddle or large non-stick skillet over medium heat. Lightly grease with as needed or butter for griddle cooking spray.
6

For each pancake, pour about 1/4 cup of batter onto the hot griddle.
7

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8

Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes more.
9

Transfer to a plate and keep warm while cooking the remaining pancakes.
10

Serve warm with 1/2 cup for serving maple syrup and 1/4 cup for serving butter.

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Questions

What should Buttermilk Pancakes look like when it is ready?

Go by the cues in the method rather than the clock. Step 7: cook until bubbles form on the surface and the edges look set. Step 8: cook until golden brown on the other side.

Why rest the batter for Buttermilk Pancakes?

Step 4 reads: "Let the batter rest for 5 minutes." The pause in step 4 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

What can I use instead of buttermilk in Buttermilk Pancakes?

The entry for Buttermilk Pancakes calls for 2 cups buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I make Buttermilk Pancakes gluten-free?

Yes. The gluten in Buttermilk Pancakes is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Buttermilk Pancakes contain eggs?

Yes: 2 large eggs, lightly beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Buttermilk Pancakes?

Refrigerate what is left of Buttermilk Pancakes within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Pomegranate Rosemary Mocktail Fizz drink
Classic Baked Potatoes side
Iced Coffee with Condensed Milk drink

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