You’ve stumbled upon the holy grail of pancake recipes. These buttermilk pancakes are so fluffy, you’ll swear they’re clouds. Perfect for a lazy weekend breakfast or a brunch that demands applause.
Why This Recipe Works
- The acidity in buttermilk reacts with baking soda, creating bubbles that make the pancakes incredibly light and fluffy.
- Melted butter adds richness and ensures the pancakes are moist inside with a golden exterior.
- Resting the batter allows the gluten to relax, resulting in tender pancakes that melt in your mouth.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Instructions
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures your pancakes will have an even rise and no bitter spots from unmixed leaveners.
Step 2: Combine Wet Ingredients
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth. The buttermilk’s acidity is key here, so don’t skip it or substitute unless you’re ready for a pancake that’s more ‘meh’ than ‘magnificent.’
Step 3: Create the Batter
Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are fine; overmixing leads to tough pancakes. Let the batter rest for 10 minutes. This waiting game is worth it for fluffy results.
Step 4: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Step 5: Serve Warm
Stack ’em high and serve with your favorite toppings. Maple syrup and butter are classics, but feel free to get creative.
Tips and Tricks
For the fluffiest pancakes, make sure your baking powder and soda are fresh. Old leaveners lose their oomph, resulting in flat pancakes. If you’re out of buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes. And here’s a pro tip: keep your pancakes warm in a 200°F oven while you finish cooking the batch. This way, everyone gets to eat at the same time, and no one gets cold pancakes.
Recipe Variations
- Blueberry Bliss: Fold in 1 cup of fresh blueberries into the batter for a fruity twist.
- Chocolate Chip Delight: Sprinkle chocolate chips onto the pancakes as they cook for a sweet surprise.
- Banana Nut: Add sliced bananas and chopped walnuts to the batter for a hearty, flavorful pancake.
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a quick stir in the morning before cooking. The pancakes might be slightly less fluffy, but they’ll still be delicious.
Why are my pancakes not fluffy?
This could be due to overmixing the batter, using old baking powder or soda, or not letting the batter rest. Follow the recipe closely, and you’ll be on your way to fluffy pancake heaven.
Can I freeze these pancakes?
Absolutely! Let them cool completely, then layer between sheets of wax paper in a freezer bag. They’ll keep for up to 2 months. Reheat in the toaster or microwave for a quick breakfast.
Summary
This buttermilk pancake recipe is your ticket to breakfast bliss. Fluffy, flavorful, and foolproof, it’s sure to become a weekend staple. Customize with your favorite add-ins, and don’t forget the maple syrup!