Wake up and smell the pancakes, folks! It’s time for The Best Buttermilk Pancakes in the universe. Light, fluffy, and slightly tangy, these beauties are the star of any breakfast spread. They’re perfect for lazy weekend mornings, a hearty brunch, or even just a midweek treat if you’re feeling fancy. Sink your teeth into these cloud-like, golden brown pieces of heaven, and we guarantee you’re gonna be in for a super delightful surprise.
What makes these pancakes stand out? It’s all in the buttermilk, folks! It gives these pancakes their signature fluffiness and a slight tang that balances out the sweetness beautifully. Plus, they’re easy peasy to whip up, giving you more time to chow down and less time slaving pot-side. Trust us, once you go buttermilk, you never go back.
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4 servings
- Yield: 8 pancakes
And just like that, you’re on your way to pancake paradise! So, without further ado, let’s get flippin’!
Ingredients & Equipment You’ll Need
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 1/4 cup melted butter
- 2 eggs
Equipment:
- Large mixing bowl
- Whisk
- Non-stick skillet
The key ingredient here is the buttermilk. It gives the pancakes their ultra-fluffy texture and an almost tangy flavor that really makes them stand out. Eggs bring everything together and provide that beautiful golden color, and the baking powder and baking soda give that airy, dreamy rise. If you don’t have real buttermilk, no sweat! Just mix 1 tbsp of white vinegar or lemon juice with enough milk to measure 1 cup. Let it sit for about 10 minutes until thickened, and voila, you got yourself homemade buttermilk.
How To Make The Best Buttermilk Pancakes
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, melted butter and eggs until well combined.
- Pour the wet mixture over the dry ingredients and stir until barely mixed. There might be a few lumps, but that’s okay.
- Preheat your skillet over medium heat. Drop about 1/4 cup of batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with remaining batter.
- Serve warm with your favorite toppings like syrup, fresh fruit, or even a dusting of powdered sugar. Enjoy!
Tips For The Best Results
- Don’t overmix your batter. A few lumps are actually good.
- Let your skillet heat up properly before you start cooking.
- For the perfect pancake size, use a 1/4 cup to scoop the batter onto the skillet.
Storage Tips
- Store leftover pancakes in an airtight container in the fridge for up to 2 days.
- Reheat them in a toaster or skillet over low heat until they’re nice and warm.
Frequently Asked Questions
Q: Can I use regular milk instead of buttermilk?
A: Yes, you can use a buttermilk substitute made from regular milk and vinegar or lemon juice.
Q: Can I freeze these pancakes?
A: Yes, just make sure they’re completely cooled before you freeze them. They’ll stay good for up to 1 month.
Q: Can I add chocolate chips or blueberries to the batter?
A: Absolutely! Feel free to get creative and add any mix-ins you like.
Q: How do I know when it’s time to flip the pancakes?
A: When you start to see bubbles forming on the surface, it’s time to flip.
Q: Can I use this pancake batter for waffles?
A: Yes, this batter can also be used to make deliciously fluffy waffles.
Nutritional Facts of The Best Buttermilk Pancakes
Per serving:
- Calories: 210
- Fat: 8g
- Protein: 6g
- Carbohydrates: 30g
- Fiber: 1g
These pancakes aren’t just the ultimate breakfast comfort food, they’re a taste of pure, unadulterated joy. Dress them up with some sweet syrup, fresh fruit, or a light sprinkle of powdered sugar, and you’ve got yourself a meal that’ll make even the grumpiest morning person smile. So why not whip up a batch this weekend and bring a little pancake paradise to your plate? Bon app��tit!
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