Buttermilk Pancake Recipe From Scratch
Pancakes are a breakfast classic that bring warmth and comfort to your mornings. This pancake recipe from scratch using buttermilk yields fluffy, golden pancakes with a delightful tang. You don’t need any fancy ingredients or complicated techniques to whip up this crowd-pleaser; just simple pantry items and a little love will do.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 servings
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 210
- Protein: 6 grams
- Carbohydrates: 29 grams
- Fat: 9 grams
- Fiber: 1 gram
- Sugar: 2 grams
- Sodium: 320 mg
Why Make This Pancake Recipe from Scratch Buttermilk
Making pancakes from scratch not only allows you to avoid preservatives and artificial flavors often found in pre-made mixes, but also gives you control over the ingredients. Buttermilk adds a rich flavor and makes the pancakes light and fluffy. They’re perfect for a weekend brunch, a cozy family breakfast, or even a special occasion like birthdays. The satisfaction of serving homemade pancakes adds joy to your meal.
How to Make Pancake Recipe from Scratch Buttermilk
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Directions:
Step 1: Preparation
In a mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir well to evenly distribute the dry ingredients.
Step 2: Mixing
In a separate bowl, whisk together the buttermilk, large egg, melted butter, and vanilla extract until fully blended.
Step 3: Cooking
Pour the wet mixture into the dry ingredients. Stir gently until just combined; be careful not to over-mix. Heat a non-stick skillet over medium heat. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown, about another 2 minutes.
Step 4: Finishing
Once cooked, remove pancakes from the skillet and stack them warm. Serve with syrup, fresh fruit, or your favorite toppings.
How to Serve Pancake Recipe from Scratch Buttermilk
Serve these pancakes warm with a drizzle of maple syrup, a sprinkle of powdered sugar, or a handful of fresh berries. They make a delightful base for creative toppings like whipped cream, yogurt, or flavored syrups. For a more indulgent treat, try adding chocolate chips or nuts to the batter.
How to Store Pancake Recipe from Scratch Buttermilk
If you don’t finish all the pancakes, store them in an airtight container in the fridge for up to 2 days. For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. To reheat, pop them in a toaster or microwave until warm.
Expert Tips for Perfect Pancake Recipe from Scratch Buttermilk
- Don’t over-mix: Gentle mixing helps keep your pancakes fluffy.
- Test your skillet heat: A drop of water should sizzle on the surface; if it evaporates quickly, the skillet is too hot.
- Customize your flavor: Add spices like cinnamon or nutmeg for a warming touch.
- Make it healthier: Substitute whole wheat flour for half of the all-purpose flour for added nutrition.
Delicious Variations
- Blueberry Pancakes: Fold in fresh or frozen blueberries to the batter before cooking.
- Banana Pancakes: Mash 1 ripe banana into the wet ingredients for added sweetness and flavor.
- Nutty Pancakes: Add a handful of chopped nuts such as walnuts or pecans for a wonderful crunch.
Frequently Asked Questions
-
Can I use regular milk instead of buttermilk?
Yes, you can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using. -
What can I substitute for eggs?
You can use 1/4 cup of applesauce or mashed banana as a replacement for one egg in pancake recipes. -
How do I make pancakes fluffier?
Separate the egg, whip the egg white until stiff peaks form, and gently fold it back into the batter for extra fluffiness. -
Can I make the batter ahead of time?
It’s best to use the batter immediately for the fluffiest pancakes. However, you can refrigerate it for a few hours, but know that it may not rise as well. -
What is the best way to keep pancakes warm while cooking?
Place cooked pancakes on an oven-safe plate in a low-temperature oven (about 200°F) until ready to serve.
Conclusion
This pancake recipe from scratch buttermilk is an essential skill for any home chef. With simple ingredients and straightforward steps, you can create fluffy, delicious pancakes that are sure to please your family and friends. We encourage you to give it a try and enjoy the delightful aroma and taste that will fill your kitchen, making every breakfast a special occasion!
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Buttermilk Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Fluffy, golden pancakes made from scratch using buttermilk for a delightful tang.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Combine the all-purpose flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
- Whisk together the buttermilk, egg, melted butter, and vanilla extract in a separate bowl.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Remove pancakes from the skillet, stack warm, and serve with your favorite toppings.
Notes
Serve warm with maple syrup, fresh fruit, or creative toppings. Store leftovers in an airtight container for up to 2 days in the fridge or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
