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The Best Buttermilk Pancakes Recipe - Quick & Easy Breakfast Recipe

Have You Ever Tried This Amazing Breakfast Recipe?
It’s not an exaggeration—these really are the best buttermilk pancakes! They’re light, fluffy, and full of flavor.

Buttermilk Pancakes

Weekend mornings are the perfect time for pancakes, and I guarantee you won't find a finer recipe.

These delicate, melt-in-your-mouth pancakes are full of flavor from buttermilk, vanilla, and real butter and are just a touch sweet. Make these homemade buttermilk pancakes this weekend instead of using a boxed mix!

Buttermilk Pancakes

What makes these buttermilk pancakes the best?

  • They are soft and fluffy.
  • With a taste that is buttery, slightly sweet, and has vanilla undertones
  • They're also lovely and thick, making them ideal for stacking with your preferred toppings.

Every time I've tried a different pancake recipe, this one has consistently outperformed others. In our home, we exclusively make this one.

My husband like the classic combination of butter and genuine maple syrup, the kids prefer theirs with jam, and my personal favorite is whipped cream, syrup, and berries. Whatever toppings you want, these pancakes will definitely be a hit with you. This weekend, give them a try and let me know what you think.

Buttermilk Pancakes

Ingredients you will require

Do you want to prepare some pancakes? You will require the following to begin:

  • Buttermilk
  • Eggs
  • Boiled butter
  • whole-wheat flour
  • sugar in granules
  • arrowroot powder
  • soda bread
  • Salt
  • Vanilla essence
  • served with maple syrup (or your preferred garnish)

Buttermilk: What is it? Can you suggest an alternative?

The tasty liquid that remains after the cream is churned into butter is known as buttermilk. It's zesty, rich in natural cultures, and a wonderful complement to baked dishes.
Do not substitute with ordinary milk and, if at all possible, seek genuine buttermilk because it is essential to the flavor and texture of these pancakes. But you may even create your own "buttermilk" if necessary. Though it isn't exactly the same, it will suffice in an emergency.
To create your own buttermilk, combine 2 teaspoons of lemon juice with 2 cups of milk in a liquid measuring cup. for five minutes.

Buttermilk Pancakes

The best way to prepare pancakes

  1. assemble the dry ingredients. In a large bowl, combine the salt, sugar, baking soda, baking powder, and flour.
  1. Blend the wet ingredients. Combine the buttermilk, eggs, melted butter, and vanilla extract in a separate basin.
  1. Mix everything together. Only stir or stir with a spoon or whisk after adding the wet components to the dry ones to ensure there are no flour streaks behind. Avoid over-mixing the batter. It's also acceptable if it has a few lumps. The pancake will be more tender as a result
  1. Cook in melted butter. Preheat a big pan or griddle over medium-high heat with a pat of butter, then add the batter in 1/3 cup increments. Cook for approximately 1-2 minutes, or until the edges are dry and the bubbles on top begin to pop. Cook for another minute or two on the other side.
  1. Serve immediately or keep warm in the oven. If you can't wait to eat these pancakes, keep them warm in a 200°F oven.
  1. Top with whatever you want! More butter and maple syrup are traditional toppings, but feel free to experiment with your own.

Buttermilk Pancakes

More techniques for producing these light and fluffy pancakes

  1. I'll repeat it again: don't overmix the batter or your pancakes will be flat and lack fluffiness. Only mix until the mixture is homogeneous.
  2. The batter will be rather thick, which is fine! Thick batter results in towering pancakes. Make careful to measure your flour accurately so that the batter isn't overly thick. If necessary, add extra buttermilk a tablespoon at a time.
  3. Adding melted butter to cold eggs and buttermilk will cause the butter to solidify into small chunks (this will not affect the cooked pancakes), so have your other wet components at room temperature, or add melted butter separately when combining the wet and dry ingredients.
  4. For pancakes, I prefer to use a cast iron skillet or griddle since it produces a beautiful golden finish. Any heavy-bottomed griddle or pan with straight edges will do.
  5. More butter in the skillet with each round of pancakes gives even more flavor. However, if the pan is overheated, the butter may burn, so adjust the heat as needed.
  6. Place pancakes in a single layer on a sheet pan in a 200°F oven to keep them warm and crisp while you work.
  7. Pancakes freeze really well! In a ziplock bag or plastic container, place a layer of parchment paper or wax paper between each pancake. Keep for up to a month. Toast in the toaster.
  8. Try my homemade buttermilk pancake mix as another make-ahead option. The results are almost as good, and it makes pancake breakfasts even easier.
    Buttermilk Pancakes

Buttermilk Pancakes

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