Welcome to the delicious world of Buttermilk Pancakes! If you’re on the hunt for the fluffiest, tastiest pancakes ever, you’ve come to the right place. These Buttermilk Pancakes with a hint of vanilla and cinnamon will make your breakfast a comforting, melt-in-your-mouth experience. Whether you’re a pancake lover or just looking for an easy and satisfying breakfast recipe, these pancakes are the ultimate treat for any morning.
Introduction
Buttermilk pancakes have been a breakfast staple in households for decades, and it’s easy to see why. The tangy buttermilk, combined with rich vanilla and a touch of cinnamon, brings a delightful twist to the traditional pancake recipe. Known for their crispy edges and soft centers, these pancakes are a favorite for many, and this recipe ensures they turn out perfectly every time. Plus, they’re a wonderful way to start your day with a comforting, homemade breakfast that’s far better than any store-bought mix.
Looking for more delicious breakfast ideas? Check out this Ultimate Cowboy Casserole Cornbread for another hearty morning option!
Ingredients for Buttermilk Pancakes
To make these amazing pancakes, you will need the following ingredients:
- 2 cups all-purpose flour
- 3 Tbsp white sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups buttermilk
- 1 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 large egg
- 1/4 cup melted butter
Substitutions:
- You can substitute whole wheat flour for a healthier option.
- Replace buttermilk with a mixture of regular milk and lemon juice for a dairy-free option.
- Use coconut sugar instead of white sugar for a refined sugar-free version.
How to Make Buttermilk Pancakes – Step by Step
Step 1: Prepare the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step ensures all dry ingredients are well incorporated, giving you a smooth batter later on.
Step 2: Mix Wet Ingredients
In a separate bowl, combine the buttermilk, vanilla extract, cinnamon, and egg. Whisk until everything is blended. Then, slowly add the melted butter while continuing to whisk.
Step 3: Combine Wet and Dry Ingredients
Gently pour the wet ingredients into the bowl with the dry ingredients. Stir just until the batter is combined. Avoid overmixing, as this can make the pancakes dense instead of fluffy.
Step 4: Cook the Pancakes
Heat a skillet or griddle over medium-low heat. Lightly grease with butter. Use a 1/4 cup measuring cup to scoop the pancake batter and pour it onto the skillet. Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes.
Step 5: Serve and Enjoy
Remove the pancakes and keep them warm by covering with a towel or placing them in a low oven (175°F). Stack them high and serve with maple syrup, fresh berries, or your favorite toppings!
For an indulgent dessert, consider pairing your pancakes with this Peanut Butter Ganache for a sweet twist.
Helpful Tips for Buttermilk Pancakes
- Don’t Overmix: For the fluffiest pancakes, mix the batter just until combined. Overmixing causes the pancakes to become tough.
- Use Room Temperature Ingredients: Let your egg and buttermilk come to room temperature before mixing. This helps create a smooth batter.
- Perfect Flip Timing: Wait until bubbles form and the edges look set before flipping your pancakes. This ensures even cooking.
Cooking Tips for the Best Buttermilk Pancakes
- Use a Hot Griddle: Make sure your skillet or griddle is preheated to medium-low heat. Too hot, and the pancakes will burn before cooking through.
- Butter for Crispy Edges: Lightly greasing the skillet with butter adds flavor and creates a delicious, crispy edge to the pancakes.
- Try Different Extracts: Experiment with almond or maple extract instead of vanilla for a unique flavor twist.
Serving Suggestions for Buttermilk Pancakes
These Buttermilk Pancakes are perfect on their own, but here are a few serving ideas to elevate your breakfast:
- Fresh Fruit: Serve with sliced bananas, strawberries, or blueberries for a fresh and fruity burst of flavor.
- Whipped Cream: Top your pancakes with a dollop of whipped cream for added richness.
- Savory Twist: Pair with crispy bacon or breakfast sausage for a delicious savory-sweet combo.
- Maple Syrup: A classic choice, but for an extra special touch, try warming the syrup before serving.
Nutritional Information
Buttermilk pancakes offer a comforting meal that can be balanced with healthy sides. Each serving (about 2 pancakes) contains:
- Calories: 461
- Fat: 15g
- Carbohydrates: 60g
- Protein: 10g
- Fiber: 1g
- Sugars: 14g
Storage and Leftovers for Buttermilk Pancakes
If you have leftovers, don’t worry! Pancakes store and reheat beautifully.
- To Store: Place cooled pancakes in an airtight container or ziplock bag and store them in the refrigerator for up to 3 days.
- To Freeze: Lay the pancakes on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag for up to 2 months.
- To Reheat: Reheat pancakes in a toaster or microwave. For a larger batch, heat in the oven at 300°F until warm.
Frequently Asked Questions (FAQs) for Buttermilk Pancakes
- Can I make buttermilk pancakes without buttermilk?
Yes! Substitute the buttermilk with a mixture of 2 cups of regular milk and 2 tablespoons of lemon juice or vinegar. - How do I make gluten-free buttermilk pancakes?
Use a gluten-free all-purpose flour blend in place of regular flour. Ensure the other ingredients are also gluten-free. - What can I use instead of eggs?
You can use a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) or applesauce (1/4 cup per egg) as an egg substitute. - Can I add mix-ins to the batter?
Absolutely! Feel free to fold in blueberries, chocolate chips, or nuts for added flavor and texture.
Related Recipes for Buttermilk Pancake Lovers
If you love these Buttermilk Pancakes, you’ll also enjoy:
- Homemade Yukon Gold Potato Chips: A crispy snack to accompany your breakfast.
- Golden Girl Salad with Sweet Corn Vinaigrette: A refreshing side for a complete meal.
Conclusion
There’s nothing quite like starting your day with a big stack of fluffy, homemade Buttermilk Pancakes. Whether you’re preparing breakfast for a special occasion or just craving some comforting morning goodness, this recipe delivers every time. We hope you enjoy this easy and delicious recipe. Don’t forget to leave a comment with your favorite toppings or any personal variations!
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Buttermilk Pancakes Recipe – Fluffy, Easy & Delicious Breakfast
Description
Welcome to the delicious world of Buttermilk Pancakes! If you’re on the hunt for the fluffiest, tastiest pancakes ever, you’ve come to the right place. These Buttermilk Pancakes with a hint of vanilla and cinnamon will make your breakfast a comforting, melt-in-your-mouth experience. Whether you’re a pancake lover or just looking for an easy and satisfying breakfast recipe, these pancakes are the ultimate treat for any morning.
Ingredients
- 2 cups all-purpose flour
- 3 Tbsp white sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups buttermilk
- 1 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 large egg
- 1/4 cup melted butter
Substitutions:
- You can substitute whole wheat flour for a healthier option.
- Replace buttermilk with a mixture of regular milk and lemon juice for a dairy-free option.
- Use coconut sugar instead of white sugar for a refined sugar-free version.
Instructions
Step 1: Prepare the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step ensures all dry ingredients are well incorporated, giving you a smooth batter later on.
Step 2: Mix Wet Ingredients
In a separate bowl, combine the buttermilk, vanilla extract, cinnamon, and egg. Whisk until everything is blended. Then, slowly add the melted butter while continuing to whisk.
Step 3: Combine Wet and Dry Ingredients
Gently pour the wet ingredients into the bowl with the dry ingredients. Stir just until the batter is combined. Avoid overmixing, as this can make the pancakes dense instead of fluffy.
Step 4: Cook the Pancakes
Heat a skillet or griddle over medium-low heat. Lightly grease with butter. Use a 1/4 cup measuring cup to scoop the pancake batter and pour it onto the skillet. Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes.
Step 5: Serve and Enjoy
Remove the pancakes and keep them warm by covering with a towel or placing them in a low oven (175°F). Stack them high and serve with maple syrup, fresh berries, or your favorite toppings!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Don’t Overmix: For the fluffiest pancakes, mix the batter just until combined. Overmixing causes the pancakes to become tough.
- Use Room Temperature Ingredients: Let your egg and buttermilk come to room temperature before mixing. This helps create a smooth batter.
- Perfect Flip Timing: Wait until bubbles form and the edges look set before flipping your pancakes. This ensures even cooking.
