Buttermilk Pancakes is a classic pancake recipe that is simple and delicious. This is an easy breakfast recipe. See how to make Buttermilk Pancakes, and then make your own batch and serve this yummy breakfast recipe any day of the week.
Buttermilk Pancakes Recipe
Pancakes are a classic and common breakfast food. I’m often surprised at how many people have never made a batch of homemade pancakes.
Making pancakes is actually really easy! This pancake recipe has all of the instructions you will need to make a tasty stack of them.
There are just a few simple steps to make pancakes, here they are:
There are a few reasons buttermilk is often used to make pancake batter. You can use regular milk if you prefer.
- There is acid in the buttermilk that helps activate the baking soda, to give height to the pancakes.
- Buttermilk also breaks down the strands of gluten, which leads to a fine and tender texture.
- Buttermilk adds a very subtle tangy flavor, which is not strong, but is there.
Can Pancake Batter Be Made Ahead?
Yes and no. If you want to make the batter ahead, don’t add the leavening (baking powder and baking soda) before storing.
Add the leavening when you are ready to make the pancakes (For best results, I think it’s best to just make the batter a few minutes before cooking).
Berries and fruit are delicious pancake toppings. There are so many tasty ways to top your pancakes, such as butter, syrup, jam, whipped cream, apple butter, etc. Yummy!
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Can You Freeze Buttermilk Pancakes?
Yes you can! Just let them cool completely, then lay them out on a baking sheet and put in the freezer for about 1 hour.
Then put them into a zipper freezer baggie and freeze.
To reheat, warm some butter in a skillet and heat the pancake for a few minutes.
If you make these yummy homemade buttermilk pancakes, please let me know. Just leave a comment with a star rating below.
I’d like to know how this recipe worked for you, and how you liked it.
- 1 cup All purpose Flour
- 3 Tablespoons Granulated Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ⅛ teaspoon Salt
- 1 medium Egg
- 3 Tablespoons Unsalted Butter, melted and divided
- 1 cup Buttermilk (or whole milk)
- Maple syrup
- Jam or Jelly
- Whisk flour, sugar, baking powder, baking soda and salt in a medium bowl.
- Add egg, half of the butter and pour buttermilk in the bowl. Whisk until a smooth batter forms.
- Heat a non-stick skillet on medium heat and grease with remaining butter. Pour ¼ cup of pancake batter to make one pancake. Cook until the pancake rises and bubble form around the edges, then flip to the other side. Repeat the same until no more batter is left.
- Serve with extra butter, syrup, jam, fruit, or other toppings.