Classic Buttermilk Pancakes are a beloved breakfast staple in many American homes. These fluffy and light pancakes bring a touch of comfort and warmth to your morning routine.
They combine simple ingredients like flour, buttermilk, eggs, and a hint of vanilla. This recipe is perfect for those who want a delicious breakfast that is quick and easy to make. In just a few minutes, you can whip up a stack of pancakes that are great for family breakfasts or lazy weekends. It’s a fantastic way to start your day off right!
Serving and Pairing Suggestions
Serve your Classic Buttermilk Pancakes piled high and topped with your favorite toppings. Maple syrup is a must, but you can also add fresh berries, sliced bananas, or a sprinkle of powdered sugar for extra sweetness.
For those looking to add a protein punch, a side of Yogurt-Marinated Pork Kebabs with Cucumber-Lemon Labneh is a great choice. If you want something lighter, pair it with Fresh Berry Pavlova or enjoy a refreshing glass of Watermelon Agua Fresca.
Tips and Notes
- Buttermilk substitute: You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice; let it sit for 5 minutes.
- Keep them warm: If making multiple pancakes, keep them warm in an oven set to low (around 200°F) while finishing your batch.
- Don’t overmix: Gently mix the batter. It’s okay if there are some lumps; overmixing can lead to dense pancakes.
- Cooking temperature: Make sure your skillet or griddle is well-heated but not too hot. Test with a drop of water; it should sizzle and evaporate.
Make your mornings special with these homemade Classic Buttermilk Pancakes! They are easy to flip, simple to customize, and perfect for any breakfast table. Grab your ingredients and start flipping!
Classic Buttermilk Pancakes
Equipment
- 1 Non-stick griddle or skillet
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Preheat a non-stick griddle or skillet over medium heat.
- Pour 1/4 cup of batter onto the griddle for each pancake.
- Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Serve hot with your favorite toppings like maple syrup, fresh berries, or whipped cream.