Why You’ll Love this Basic Buttermilk Pancakes Recipe
When it comes to breakfast, nothing beats the comfort of fluffy buttermilk pancakes. I love how simple they’re to make, and they never fail to impress.
There’s something magical about sinking my fork into a stack of warm, golden pancakes, drizzled with maple syrup. The fluffy texture combined with a hint of tang from the buttermilk creates a delightful experience with each bite.
Plus, you can customize them to your liking—add berries, chocolate chips, or nuts. It’s a breakfast that brings joy to my mornings and makes every weekend feel special.
Trust me, you’ll love them too!
Ingredients of Basic Buttermilk Pancakes
When it comes to whipping up a batch of basic buttermilk pancakes, the ingredients are the stars of the show. They come together to create a delicious, fluffy breakfast treat that can make even the grumpiest morning feel like a celebration.
So, what do you need to gather before you start flipping those golden rounds? Let’s break it down with a handy list.
Ingredients for Basic Buttermilk Pancakes:
- 1 1/2 cups flour
- 1-2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
Now, while these ingredients are pretty straightforward, a few considerations can help elevate your pancake game.
For instance, if you don’t have buttermilk on hand, you can easily make your own by mixing milk with a splash of vinegar or lemon juice—just let it sit for a few minutes.
And speaking of flour, all-purpose flour works wonders here, but if you’re feeling adventurous, you could try substituting a portion with whole wheat flour for a nuttier flavor.
How to Make Basic Buttermilk Pancakes
Alright, let’s plunge into making those fluffy buttermilk pancakes that are bound to brighten up your morning (or brunch, or late-night craving—no judgment here).
First things first, grab a large mixing bowl and combine the dry ingredients: 1 1/2 cups of flour, 1 to 2 tablespoons of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix them together until they’re well combined. Picture me here, trying to whisk everything together while simultaneously dodging flour clouds—it’s a sight to see.
Now, in a separate bowl, you want to whisk together your wet ingredients. That’s 1 1/2 cups of buttermilk, 2 eggs, 1 teaspoon of vanilla extract, and 2 tablespoons of vegetable oil. Make sure those eggs are well beaten and the oil is thoroughly mixed in—no one wants a surprise oil blob in their pancake.
Once that’s done, make a little well in the center of your dry mixture, and gently pour in the wet stuff. Here’s the fun part: stir it all together with a spoon or whisk, but don’t overdo it. We’re aiming for a thick batter with some lumps, not a smooth pancake smoothie. If you want to, you can let this batter rest for up to 60 minutes, or you could cover it and toss it in the fridge overnight. I like to think of it as giving your pancakes a little beauty sleep.
When you’re ready to cook, heat up your skillet or griddle over medium heat and lightly grease it. If you’re feeling adventurous, you could try a dash of butter for flavor.
For large pancakes, pour about 1/4 cup of batter onto the hot surface; for those adorable little pancakes, stick with 1/8 cup. Cook them until the tops start bubbling and the first side is golden brown—don’t be tempted to flip them too soon, or they mightn’t fluff up as beautifully as they could.
Once flipped, resist the urge to squash them down with your spatula; we want them fluffy, not flat. And when they’re done, give them a gentle poke—if the top feels bouncy, they’re ready to hit your plate. Enjoy these gems with your favorite toppings, and don’t forget to share (or not, no judgment here).
Basic Buttermilk Pancakes Substitutions & Variations
Substituting ingredients in my buttermilk pancakes can lead to delightful twists on the classic recipe.
For a healthier option, I sometimes swap half the flour for whole wheat flour or even oats. If I’m out of buttermilk, mixing milk with a splash of vinegar works just as well.
For added flavor, I like tossing in some cinnamon or lemon zest. You can also experiment with different sugars, like brown sugar, for a caramel touch.
Want a unique twist? Try adding chocolate chips or blueberries! Each variation makes the pancakes feel fresh and exciting, keeping breakfast fun and delicious.
What to Serve with Basic Buttermilk Pancakes
While buttermilk pancakes are delicious on their own, they truly shine when paired with the right accompaniments.
I love drizzling warm maple syrup over them for that classic sweet touch. Fresh berries, like strawberries or blueberries, add a burst of flavor and a pop of color.
For a little indulgence, a dollop of whipped cream makes everything feel special. If I’m in the mood for something savory, crispy bacon or sausage links complement the pancakes perfectly.
And don’t forget the option of a dusting of powdered sugar for a touch of elegance. These sides elevate my pancake experience every time!
Additional Tips & Notes
To guarantee your buttermilk pancakes turn out perfectly every time, I recommend measuring your ingredients accurately and sifting the dry components together.
Don’t skip letting the batter rest; it helps create fluffier pancakes. If you’re short on buttermilk, you can substitute with milk mixed with a bit of vinegar or lemon juice.
Remember, don’t overmix the batter—lumps are okay! For extra flavor, add a pinch of cinnamon or nutmeg.
When cooking, keep an eye on the heat; medium is usually best.
Finally, if you want to make ahead, just store them in the fridge and reheat when you’re ready to serve!