Why You’ll Love this Baked Buttermilk Pancakes Recipe
When you take a bite of these baked buttermilk pancakes, you’ll instantly know why they’re a favorite in my kitchen. They’re light, fluffy, and bursting with flavor, making breakfast feel special every time.
I love how simple they’re to prepare—no flipping required! Just pop them in the oven and let the magic happen. The smell wafting through the house is pure bliss, too.
Plus, they’re versatile; you can dress them up with fruit, syrup, or even a dusting of powdered sugar. Trust me, once you try them, you’ll be hooked and craving more!
Ingredients of Baked Buttermilk Pancakes
When it comes to making baked buttermilk pancakes, the ingredients are key to achieving that fluffy, melt-in-your-mouth texture we all crave. Luckily, you don’t need a fancy list of obscure items; most of these ingredients are staples you probably already have in your pantry.
It’s all about the perfect combination of wet and dry ingredients that come together to create pancake perfection. So, let’s gather what we need and get ready to indulge in a delicious breakfast treat.
Ingredients:
- 1 large egg, beaten
- 1 tablespoon butter, melted
- 1 1/2 cups all-purpose flour
- 4 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups buttermilk
- 1/2 cup powdered sugar (for dusting)
Now, let’s chat a bit about these ingredients. The buttermilk is what really sets these pancakes apart, giving them that tender, rich flavor.
If you don’t have buttermilk on hand, don’t fret! You can easily make a substitute by mixing regular milk with a splash of vinegar or lemon juice—just let it sit for about five minutes before using it.
And while we’re on the subject, feel free to play around with the flour; whole wheat flour can add a nutty flavor and a bit of extra nutrition.
Just remember, each ingredient has its role in the pancake symphony, so try to stick to the basics for that classic taste. Happy cooking!
How to Make Baked Buttermilk Pancakes
Alright, let’s get those Baked Buttermilk Pancakes on the road to deliciousness! First things first, you want to preheat your oven to 400°F (205°C). This is vital because you don’t want to be standing around waiting for the oven to heat up once your pancake batter is ready. Nobody likes a cold pancake, right?
While that’s warming up, grab an 8-inch pie plate and spray it with some vegetable cooking spray. This will help your pancakes slide right out without a fight—because who’s time for pancake drama in the morning?
Now, let’s whip up that batter. In a large mixing bowl, take 1 large egg and beat it until it’s nice and frothy. Then, drizzle in 1 tablespoon of melted butter and whisk them together like they’re old pals.
Next, in a separate small bowl, sift together 1 1/2 cups of all-purpose flour, 4 tablespoons of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. I know, it seems like a lot of measuring, but trust me, this is where the magic happens.
Once everything is sifted, gently fold this dry mixture into your egg and butter concoction. Finally, pour in 1 3/4 cups of buttermilk and stir until just combined. No need to over-mix—lumpy batter is your friend here.
Once your batter is ready, pour it into the greased pie plate and pop it in the oven. After about 15-20 minutes, you’ll want to keep an eye on it. The pancakes should puff up beautifully and turn a lovely golden brown.
When they’re done, take them out and let them cool just a bit before dusting with 1/2 cup of powdered sugar. That sweet snow on top makes everything feel fancy, doesn’t it? Serve them warm, and enjoy the fluffy, deliciousness you’ve just created.
Who knew breakfast could be so effortless, yet so impressive? Happy pancake flipping!
Baked Buttermilk Pancakes Substitutions & Variations
If you’re looking to switch things up with your Baked Buttermilk Pancakes, there are plenty of substitutions and variations to explore.
You can swap out all-purpose flour for whole wheat or almond flour for a healthier twist. Try using Greek yogurt instead of buttermilk for added protein.
For sweetness, experiment with honey or maple syrup in place of granulated sugar. You can also fold in blueberries, chocolate chips, or nuts for extra flavor and texture.
If you’re feeling adventurous, add spices like cinnamon or nutmeg to elevate the taste. The possibilities are endless, so have fun customizing your pancakes!
What to Serve with Baked Buttermilk Pancakes
What can elevate your Baked Buttermilk Pancakes to a whole new level? I love serving them with a drizzle of warm maple syrup or a dollop of whipped cream for that extra indulgence.
Fresh berries, like strawberries or blueberries, add a burst of flavor and a pop of color. If I’m in the mood for something savory, crispy bacon or sausage pairs perfectly.
For a fun twist, I sometimes sprinkle chopped nuts or chocolate chips on top. And don’t forget a sprinkle of powdered sugar for that beautiful finish.
Your breakfast will be a hit with these delicious accompaniments!
Additional Tips & Notes
While preparing your baked buttermilk pancakes, it’s helpful to remember a few key tips to enhance your results. First, make sure your buttermilk is fresh; it really impacts flavor.
I like to let the batter rest for about 10 minutes, allowing the baking powder to activate fully. If you want a fluffier texture, don’t over-mix the batter; it should be slightly lumpy.
Experiment with add-ins like blueberries or chocolate chips for a delicious twist. Finally, serve them warm with maple syrup or fresh fruit for a perfect breakfast.
Enjoy your pancakes; they’re sure to impress!