Buttermilk Pancakes

These buttermilk pancakes are the perfect breakfast or brunch option, offering a light, fluffy texture and rich flavor. Made with basic ingredients like all-purpose flour, buttermilk, and baking soda, this easy-to-follow recipe results in golden, soft pancakes that are sure to become a family favorite. Whether you top them with syrup, butter, or fresh fruit, these pancakes are versatile and can be customized to your taste. Serve them on any occasion for a delicious start to your day.

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 eggs, room temperature
• 2 cups (454ml) full-fat buttermilk
• 2 teaspoons pure vanilla extract
• Maple syrup and butter, for serving

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and optional nutmeg.
2. In a separate bowl, lightly beat the eggs. Add the buttermilk and vanilla extract, and whisk until well combined.
3. Pour the wet ingredients into the dry ingredients and stir just until everything is combined. Be careful not to overmix.
4. Preheat a buttered pan or griddle over medium heat. Pour the batter by 1/3 cupfuls onto the hot surface, cooking only a few pancakes at a time to avoid them blending together.
5. Cook for about 2 minutes or until small bubbles form on the surface. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown on both sides.
6. Repeat with the remaining batter, serving the pancakes warm with maple syrup and butter.

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Why You’ll Love This Recipe

These buttermilk pancakes are light, fluffy, and perfectly golden brown. The combination of baking soda, baking powder, and buttermilk gives them a tender texture, while the hint of vanilla and nutmeg adds a subtle depth of flavor. They’re simple to make, perfect for breakfast, and can be served with a variety of toppings for a customizable meal.

Tips

• Do not overmix the batter: It’s important to mix just until combined to keep the pancakes light and fluffy. A few lumps are okay.
• Preheat the pan or griddle: Make sure it’s hot enough to cook the pancakes evenly, but not so hot that they burn.
• Room-temperature eggs and buttermilk: These ingredients will incorporate better into the batter, creating a smoother texture.

Variations and Substitutions

• Add-ins: Try adding chocolate chips, blueberries, or sliced bananas to the batter for extra flavor.
• Gluten-Free: Use a gluten-free all-purpose flour blend to make these pancakes gluten-free.
• Dairy-Free: Substitute the buttermilk with a dairy-free milk (such as almond or oat milk) and add a tablespoon of lemon juice or vinegar to mimic the tanginess of buttermilk.
• Sweetener: Swap the granulated sugar for honey, maple syrup, or a sugar substitute if desired.

FAQs

Can I make this pancake batter ahead of time? Yes, you can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a gentle stir before cooking.

Can I freeze leftover pancakes? Absolutely! Once the pancakes are cooled, place them in a single layer on a baking sheet and freeze. After they’re frozen, transfer them to a zip-top bag and store for up to 2 months. Reheat in the toaster or microwave for a quick breakfast.

How can I make these pancakes fluffier? Make sure your baking powder and baking soda are fresh, as expired leavening agents can affect the fluffiness. Also, don’t overmix the batter; this helps keep the pancakes light.

Serving

Serve these pancakes hot with your favorite toppings, such as maple syrup, butter, fresh fruit, whipped cream, or even a dusting of powdered sugar for a special touch.

Suggestions

For a more filling meal, pair your pancakes with scrambled eggs, crispy bacon, or sausage. You can also serve them alongside a smoothie or fresh juice for a well-rounded breakfast.