This recipe is for Classic Buttermilk Pancakes, a beloved breakfast staple known for their light, fluffy texture and slightly tangy flavor. Buttermilk is the key ingredient that contributes to both the tenderness and the subtle tanginess of these pancakes. It reacts with the baking soda to create extra lift, resulting in pancakes that are airy and soft. The batter is typically made with all-purpose flour, sugar (for a touch of sweetness), baking powder and baking soda (as leavening agents), salt, eggs, melted butter (for richness and moisture), and of course, buttermilk. The consistency of the batter is crucial – it should be thick enough to hold its shape when spooned onto a hot griddle but thin enough to spread slightly. The pancakes are cooked on a lightly greased griddle or non-stick pan over medium heat until golden brown on both sides and cooked through. Small bubbles will appear on the surface of the pancake as it cooks, indicating it’s time to flip. Classic Buttermilk Pancakes are best served warm, often stacked and generously drizzled with maple syrup. They can also be enjoyed with a variety of toppings such as fresh fruit (berries, bananas), whipped cream, butter, chocolate chips, or a dusting of powdered sugar. Their simple ingredients and quick cooking time make them a perfect choice for a satisfying and comforting breakfast or brunch. The image shows a stack of several golden-brown pancakes on a white plate. The pancakes have a slightly uneven surface with small bubbles and are glistening with a generous drizzle of maple syrup. Some syrup has pooled at the bottom of the plate.
The texture of Classic Buttermilk Pancakes is light, fluffy, and tender, with a slightly crisp exterior and a soft, airy interior that easily soaks up syrup.
The flavor profile is mildly sweet with a subtle tanginess from the buttermilk, complemented by the rich, buttery notes from the melted butter in the batter. The maple syrup adds a classic sweet and slightly caramelized flavor.
Classic Buttermilk Pancakes are a quintessential breakfast or brunch item, loved for their simple yet satisfying flavor and wonderfully fluffy texture.
The preparation involves making a simple batter with buttermilk, flour, leavening agents, eggs, sugar, and melted butter, then cooking spoonfuls of the batter on a hot griddle until golden brown and cooked through.
Ingredients:
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted, plus more for greasing the griddle
- Maple syrup, for serving
- Optional toppings: Fresh fruit (berries, bananas), whipped cream, butter, chocolate chips, powdered sugar
Equipment:
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Griddle or large non-stick pan
- Spatula
Instructions:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This ensures the leavening agents are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk and egg until just combined. Stir in the melted butter.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can develop the gluten in the flour, resulting in tougher pancakes. The batter should be thick but pourable.
- Heat the Griddle: Heat a lightly greased griddle or non-stick pan over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly. If you don’t have a non-stick pan, you may need to use a little more butter or oil to prevent sticking.
- Cook the Pancakes: Pour ¼ cup of batter per pancake onto the hot griddle, leaving some space between each pancake. Cook for 2-3 minutes on the first side, or until bubbles appear on the surface and the edges look set.
- Flip and Cook the Other Side: Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the other side, or until golden brown.
- Keep Warm (Optional): If you are making a large batch, you can keep the cooked pancakes warm in a single layer on a wire rack in a preheated oven at 200°F (95°C).
- Serve: Serve the Classic Buttermilk Pancakes warm, stacked on a plate, and generously drizzled with maple syrup. Offer a variety of optional toppings such as fresh fruit, whipped cream, and butter for everyone to customize their pancakes.
Enjoy these light and fluffy Classic Buttermilk Pancakes for a delightful breakfast or brunch! Their simple preparation and delicious taste make them a timeless favorite.