Fluffiest Buttermilk Pancakes
Discover the secret to the fluffiest buttermilk pancakes inspired by a serene cabin morning in the Adirondacks. This recipe, with its delicate balance of tang and sweetness, is versatile enough to include both traditional and gluten-free variations. Infused with a hint of lemon zest and perfected with rich, melt-in-your-mouth goodness, it's more than just breakfast—it's an experience.
Equipment
- Mixing Bowls At least two - one for wet ingredients and one for dry.
- Whisk To properly mix the wet ingredients and to ensure the batter is smooth. BUT LEAVE THE BATTER LUMPY
- Measuring Cups & Spoons For accurate measurements of ingredients.
- Skillet or Griddle Preferably non-stick for easier pancake flipping. I used cast iron.
- Spatula To flip the pancakes.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp fine salt
- 2 1/4 cups buttermilk ensure it's fresh and of good quality
- 1/4 cup unsalted butter melted and slightly cooled (plus more for the pan)
- 2 large eggs
- 1 tsp pure vanilla extract
- Optional: Zest of 1 lemon or orange for a citrusy twist
Instructions
- Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract. If you're adding citrus zest, include it here.
- Combine: Pour the wet mixture into the dry mixture and gently fold with a spatula until just combined. Remember, over-mixing can result in dense pancakes, so it's okay to have a few lumps remaining.
- Rest: Allow the batter to rest for about 10 minutes. This will let the baking powder and baking soda react with the buttermilk to make the pancakes extra fluffy.
- Cook: Preheat a non-stick skillet or griddle over medium heat. Add a bit of butter to lightly coat the surface. For each pancake, ladle 1/4 cup of batter onto the skillet. Cook until bubbles appear on the surface, then flip and cook until the other side is golden brown and the pancake is cooked through.
- Serve: Serve the pancakes warm with your choice of toppings: fresh berries, maple syrup, whipped cream or butter, and a sprinkle of powdered sugar or cinnamon.
Notes
- **Recipe Notes:** 1. **Pan as a Bowl:** Using a deep frying pan skillet as a mixing "bowl" can be effective in a pinch, but ensure it's clean and dry. It might even aid in the integration of ingredients, thanks to its wide base. 2. **Consistency is Key:** Depending on the flour brand and the thickness of buttermilk, you might need to adjust the quantity of the liquid. The batter should be pourable but not runny. 3. **Resting Time:** Allowing the batter to rest for 10-15 minutes can result in fluffier pancakes. This gives the baking powder and baking soda time to activate. 4. **Skillet Heat:** Start with medium-high heat to get the skillet hot, then reduce to medium or medium-low when cooking the pancakes. This ensures a golden crust without burning them. 5. **Buttermilk Freshness:** Ensure your buttermilk is fresh. The tangy flavor of buttermilk is essential for this recipe, and sour or off-buttermilk can ruin the taste. 6. **Gluten-free Variation:** If making the gluten-free version, remember that the texture might be slightly different than regular pancakes, but they will still be delicious. 7. **Toppings:** The pancakes are versatile and can be served with a variety of toppings like fresh berries, maple syrup, whipped cream, or even a sprinkle of powdered sugar. 8. **Storage:** If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. They reheat well in a toaster or oven.
Nutrition
Serving: 1gCalories: 314kcalCarbohydrates: 41gProtein: 9gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 85mgSodium: 594mgPotassium: 190mgFiber: 1gSugar: 9gVitamin A: 464IUCalcium: 179mgIron: 2mg
Tried this recipe?Let us know how it was!