Why You’ll Love this Buttermilk Griddle Cakes Recipe
If you’re looking for a breakfast treat that combines simplicity and deliciousness, you’ll love this Buttermilk Griddle Cakes recipe.
These griddle cakes are incredibly easy to whip up, making them perfect for busy mornings. I appreciate how they turn out fluffy and golden, with a slightly tangy flavor from the buttermilk.
Plus, they cook quickly, so I can enjoy a satisfying meal in no time. Whether you top them with syrup, fruit, or even yogurt, they never disappoint.
Trust me, once you try these, they’ll become a staple in your breakfast rotation. You won’t regret giving them a shot!
Ingredients of Buttermilk Griddle Cakes
When it comes to whipping up a delightful breakfast, having the right ingredients is essential. For these Buttermilk Griddle Cakes, you won’t need to venture into the territory of obscure ingredients. Instead, you’ll find that most of these staples are likely hanging out in your kitchen already.
It’s like a mini treasure hunt, but instead of gold, you get fluffy pancakes. Who could complain about that? So, let’s explore the essentials you’ll need to create this delicious breakfast option.
Here’s what you’ll need:
- 1 large egg
- 1 cup buttermilk (or 1 cup soured milk if you’re feeling adventurous)
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 ounces margarine or 2 ounces oil, melted
Now, a quick note about the ingredients: while buttermilk is the star of the show here, don’t fret if you don’t have any on hand. Soured milk is a fantastic substitute.
Simply add a tablespoon of vinegar or lemon juice to regular milk and let it sit for about five minutes. Voila! You’ve got soured milk.
And let’s talk about the flour—if you’re feeling fancy, you could even swap in whole wheat flour for a bit of a health kick. Just remember, the texture might be a tad denser.
Also, if you’re like me and occasionally forget to melt the margarine or oil beforehand, you can always microwave it for a few seconds. Just don’t get distracted and end up with a mini volcano in your microwave. Trust me, it’s a messy situation.
How to Make Buttermilk Griddle Cakes
Making Buttermilk Griddle Cakes is a delightful experience that starts with just a few simple steps. First things first, grab that 1 large egg and crack it into a bowl. Then, pour in 1 cup of buttermilk or your homemade soured milk. Give it a good whisk until it’s all blended together. You want it to look nice and smooth, so don’t rush this part. It’s like a warm hug for your pancake batter, really.
Next, it’s time to sift in the dry ingredients. You’ll need 1 1/2 cups of all-purpose flour, along with 3/4 teaspoon of baking soda, 1 teaspoon of sugar, and 1/4 teaspoon of salt. Sifting is important because it helps to aerate the flour and guarantees that everything mixes evenly.
Once you’ve got those dry ingredients in, gently fold them into your egg and buttermilk mixture. And here’s where the magic happens—whisk in 2 ounces of melted margarine or oil. If the batter feels a bit thick, don’t panic. Just add a splash of milk, and it’ll loosen up nicely.
Now, let’s get cooking! Preheat your heavy griddle or frying pan over medium heat and lightly grease it with a little oil or butter. Here’s a pro tip: if you want perfectly shaped pancakes, use a 1/4 cup measuring cup to pour your batter onto the griddle.
Cook them until bubbles form on the surface and they start to look dry around the edges. This usually takes about 2-3 minutes. When it’s time to flip, channel your inner pancake-flipping ninja—turn them over and cook for another minute or so until golden brown.
And just like that, you’ll have fluffy, delicious griddle cakes ready to be devoured. Enjoy them as they are, or load them up with your favorite toppings. I personally can’t resist a drizzle of maple syrup, but hey, no judgment if you go for whipped cream or fresh fruit. Happy cooking!
Buttermilk Griddle Cakes Substitutions & Variations
While I love the classic buttermilk griddle cakes, experimenting with substitutions and variations can take your pancakes to a whole new level.
For a gluten-free option, try using almond or oat flour instead of all-purpose flour. If you’re looking for a dairy-free alternative, swap buttermilk for almond milk mixed with a splash of vinegar.
Adding mashed bananas or blueberries can bring a delightful twist, while a pinch of cinnamon adds warmth. You can even replace the egg with a flaxseed meal for a vegan version.
Get creative and find what flavors you love most in your griddle cakes!
What to Serve with Buttermilk Griddle Cakes
To elevate your buttermilk griddle cakes, consider pairing them with a variety of delicious toppings and sides.
I love drizzling maple syrup over the warm cakes for that classic touch, but fresh berries add a delightful burst of flavor. You can’t go wrong with a dollop of whipped cream or a sprinkle of powdered sugar, either.
For something savory, crispy bacon or sausage on the side complements the sweetness perfectly. If you’re feeling adventurous, try a spoonful of yogurt with honey.
Each option enhances the cakes, making breakfast feel extra special. Enjoy experimenting with your favorites!
Additional Tips & Notes
If you want to enhance your buttermilk griddle cakes, consider a few simple tips.
First, try adding a teaspoon of vanilla extract for extra flavor. If you’re feeling adventurous, toss in some blueberries or chocolate chips for a delicious twist.
Don’t forget to let your batter rest for about 10 minutes; it helps create fluffier cakes.
When cooking, use medium heat—too high can burn the outside before the inside cooks through.
Finally, keep your cakes warm in a low oven while you finish cooking the rest.
Trust me, these little tweaks make a big difference in taste and texture!