Buttermilk Pancakes
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Craving the comforting taste of fluffy, from-scratch pancakes without the fuss? Look no further! This incredibly simple Buttermilk Pancake recipe is a game-changer, allowing you to whip up a batch of golden goodness with minimal effort and maximum reward. Our family absolutely devoured these light and airy delights, proving that homemade doesn’t have to mean complicated or time-consuming.
This wonderful recipe comes courtesy of Hillary from Dinner On a Dime, a testament to her knack for creating delicious yet budget-friendly meals. While the simplicity of the batter is a definite plus, we did note that it leans towards the less sweet side. This characteristic, however, opens up a world of delicious possibilities when it comes to toppings!
We put these beauties to the test with both fruity and classic syrups. Interestingly, because the pancakes themselves weren’t overly sweet. We found that they paired exceptionally well with traditional maple syrup, allowing its rich sweetness to truly shine. For those who prefer a hint of sweetness within the pancake itself, a touch of vanilla extract whisked into the batter could be a delightful addition.
Ingredients for Fluffy Buttermilk Pancakes
- EGG
- SOUR CREAM (CAN USE LIGHT)
- BUTTERMILK
- ALL-PURPOSE FLOUR
- BAKING SODA
- BAKING POWDER
- SUGAR
- SALT
Instructions for Classic Buttermilk Pancakes
Combine the Wet Ingredients: In a mixing bowl, combine one large egg, creamy sour cream, and tangy buttermilk. Beat these ingredients together with a whisk until they are well blended and slightly frothy, creating the perfect base for our pancakes.
Gently Incorporate the Dry: Now, it’s time to introduce the remaining players. Add in your flour, sugar, baking soda, and salt to the wet mixture. Instead of reaching for the hand mixer again, grab a spatula or whisk and gently fold the dry ingredients into the wet. The key here is to mix just until everything is combined. A few small lumps are perfectly okay – overmixing can lead to tough pancakes, and we want them light and tender!
Prep Your Griddle: Place a griddle or a large frying pan over medium heat and lightly grease it with butter or cooking spray. You’ll know it’s ready when a drop of water sizzles gently and evaporates quickly.
Drop and Cook: Using approximately 1/8 cup of batter per pancake for smaller, silver-dollar sized treats (this recipe typically yields around 24), carefully pour the batter onto the hot griddle. If you prefer larger pancakes, like we do, use about 1/4 cup of batter each, which will give you around 12 satisfying pancakes.
The Flip Test: Let the pancakes cook for a few minutes. You’ll start to see little bubbles forming on the surface and the edges will look set. This is your cue to flip! Gently slide a thin spatula underneath a pancake and flip it over.
Cook Until Golden: Continue cooking the other side for another minute or two, or until it’s beautifully golden brown and the pancake springs back lightly when touched.
Stack and Serve: Transfer your perfectly cooked pancakes to a plate and repeat the process with the remaining batter, keeping the cooked pancakes warm if needed. Get ready to serve up a stack of homemade deliciousness – this recipe comfortably serves about 6 happy pancake lovers!
Frequently Asked Questions
Can I use regular milk instead of buttermilk? While buttermilk contributes to the pancakes’ signature tang and tenderness, you can make a buttermilk substitute! For every 1 cup of regular milk, add 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly thickens and curdles. This will mimic the acidity of buttermilk. However, for the best results in terms of flavor and texture, I highly recommend using actual buttermilk if possible. Â
Can I make the batter ahead of time?
It’s generally best to cook pancake batter soon after mixing. If you let it sit for too long, the baking soda will start to lose its leavening power, resulting in flatter pancakes. However, if you’re in a pinch, you can refrigerate the batter for up to 30 minutes. Give it a gentle stir before cooking.
Can I freeze leftover pancakes?
Absolutely! Leftover pancakes freeze beautifully. Let them cool completely on a wire rack, then stack them with a piece of parchment paper between each pancake to prevent sticking. Place them in a freezer-safe bag or container and freeze for up to 2-3 months. To reheat, you can toast them, in a low oven, or microwave them gently. Â
Can I add flavorings to the batter?
Definitely! Vanilla extract is a popular addition, as mentioned in the blog post. You can also experiment with other extracts like almond or lemon. For a bit of spice, try a pinch of cinnamon or nutmeg. Just add these to the wet ingredients before combining with the dry. Â
Can I add fruit or chocolate chips to the batter?
Yes! Fresh fruit berries or sliced bananas, or even chocolate chips can be gently folded into the batter just before cooking. Be mindful not to overmix after adding these, as it can make the pancakes tough. Â
Why are my pancakes flat?
Several factors can lead to flat pancakes. Overmixing the batter develops the gluten in the flour, resulting in a denser pancake. Also, using old or inactive baking soda won’t provide the necessary lift. Make sure your baking soda is fresh and mix the batter just until the ingredients are combined. Â
FOR MORE RECIPES LIKE THIS, TRY:
- Vanilla Cinnamon Buttermilk Pancakes
- Brown Sugar Banana Pancakes
- Overnight Buttermilk Pancakes
- Perfectly Thin Pancakes
Buttermilk Pancakes
Real Mom Kitchen
Equipment
Ingredients
- 1 egg
- 1 cup sour cream can use Light
- 1 cup buttermilk or 1 c. milk & 1 TB lemon juice
- 1 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp sugar
- ½ tsp salt
Instructions
- In a large bowl, whip the egg, sour cream, and buttermilk together with hand mixer.
- Then add in the remaining ingredients and mix by had just until incorporated.
- Drop batter 1/8 c. at a time onto greased griddle warmed to medium heat. Cook until top bubbles, then flip and cook until done. Makes about 24 small pancakes. (I made them bigger with 1/4 cup batter and it made about 12). Serves 6.
