How to Make Buttermilk Pancakes. Featured Video. Recipe Facts. Active: 30 mins. Total: 30 mins. Makes: 16 pancakes. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe. More Serious Eats Recipes. Your Privacy Rights.
To change or withdraw your consent choices for SeriousEats. At any time, you can update your settings through the "EU Privacy" link at the bottom of any page. Heat a large skillet or use griddle over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Lightly brush the skillet with melted butter. Gently spread the batter into a 5-inch circle. When the edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes 1 to 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
Serve immediately with warm syrup, butter, and berries. For larger batches of pancakes, before cooking the pancakes, heat the oven to degrees Fahrenheit and place a baking sheet lined with parchment paper or a silicone baking mat inside. As the pancakes cook, carefully place them onto the baking sheet in the oven to keep warm.
Buttermilk pancakes freeze well. Place the cooked pancakes onto a parchment lined baking sheet and slide into the freezer. Freeze until frozen, about 1 hour. When the pancakes are frozen, transfer them to a freezer-safe bag or container and freeze up to 2 months. Reheat in the oven or toaster. If you make this recipe, snap a photo and hashtag it inspiredtaste — We love to see your creations on Instagram and Facebook!
Find us: inspiredtaste. Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free! Just made these amazing pancakes. The recipe is simple and they turn out really well. It made 6 thick fluffy ones. Had them with blueberries, banana and maple syrup. Thank you for your lovely recipe.
Thank you so much! Thank for sharing!!! Reply Jenni April 28, , pm These were the best and easiest to make pancakes!!! So good they did not even need syrup! This is by far the best recipe I have ever tried for pancakes.
Mix; scratch; using a recipe; eyeballing the ingredients; nothing has ever worked. Until this morning. I found a recipe that works for me! Fluffy and flavorful! By joining over 25, others on my email list, you'll get easy recipes and free meal plans for your busy lifestyle! Recipe Tips You can make these buttermilk pancakes with whole wheat flour or all-purpose flour. I usually use a combination of white whole wheat and all-purpose. I prefer white whole wheat flour because it has a milder flavor and texture than regular whole wheat flour.
Mix the pancake batter just until the flour is incorporated, being careful not to over-mix. Over-mixing can lead to flat pancakes. Pancake batter should be thick, because a thick batter produces tall, fluffy pancakes. If the batter is too thin, the pancakes will turn out flat. I have found that different brands of buttermilk vary in thickness, so you may need to adjust the buttermilk amount slightly to get the batter just right.
Pancakes freeze well. Let the pancakes cool completely and then freeze them in an airtight container for up to 3 months. Thaw and warm before serving. Perfect Fluffy Buttermilk Pancakes. These Buttermilk Pancakes are incredibly soft and fluffy, with the most delicious flavor! They're quick and easy to make and perfect for a weekend breakfast!
Course Breakfast. Cuisine American. Keyword buttermilk pancake recipe, buttermilk pancakes, fluffy pancakes. Prep Time 10 mins.
Cook Time 5 mins. Total Time 15 mins. Servings 14 pancakes. Calories kcal. Cook Mode Prevent your screen from going dark. Instructions Melt the butter and set it aside to cool slightly. In a large bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the eggs, buttermilk and vanilla extract. Whisk in the melted butter. Pour the wet ingredients into the dry.
Whisk until just combined, being careful to not over-mix. A few lumps will remain in the batter but you shouldn't see streaks of flour. The batter will be thick. Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with cooking spray.
Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, about 3 minutes. Flip the pancakes and cook them on the second side until golden, about 2 minutes.
Serve pancakes with maple syrup, if desired. Notes You can also make this recipe with 2 cups of all-purpose flour or 2 cups of white whole wheat flour instead of 1 cup of each. Extra pancakes freeze well, wrapped airtight, for up to 3 months. You can thaw pancakes in the microwave, on the counter, or overnight in the refrigerator.
Nutrition information is an estimate. Tried this recipe? Breakfast Freezer Friendly Recipe Videos.
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