BUTTERMILK PANCAKES

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These extra fluffy, soft, and moist buttermilk pancakes could be your new favorite breakfast!

These buttermilk pancakes are the best! They are soft, tender, fluffy, and moist. Throw in your favorite toppings and you are in for a treat.

Breakfast is the most important meal of the day and it goes a long way in preparing us for the hectic day ahead. Pancakes are not only wholesome, but they also lift our spirits and energize us. Nothing beats the grandeur of a stack of pancakes on the breakfast table. Pure bliss I tell you!

The kids especially love pancakes. Although a little indulgent, pancakes can be made even on a hurried weekday with this simple recipe. 


HISTORY OF PANCAKES


Arguably pancakes have existed since the Stone Age! Pancakes of that age might have been different from today's pancake but the basic idea of cooking cake batter on a flat surface might have evolved since then.


The first official mention of pancakes was found in ancient Rome and Greece. They made pancakes with wheat flour, curdled milk, honey, and olive oil. Greek poets Magnes and Cratinus have mentioned pancakes in their works. Mention of pancakes has also been found in Shakesperean plays.


However, pancakes rose to popularity primarily due to the Shrove Tuesday celebrations in catholic European countries. Shrove Tuesday is the day before Lent, a forty-day period when consumption of both eggs and meat is forbidden. Shrove Tuesday, therefore, meant a day of celebrations when the Catholics fervently gorged upon these forbidden items before Lent began. From here started the tradition of eating pancakes made with butter, eggs, and milk. Even today, this day is celebrated as the Pancake Day.


Gradually pancakes gained prominence all over the world and as is expected, different countries came up with their versions.


ADAPTATIONS ACROSS THE WORLD


The French have their version of pancakes known as the crepes which is much thinner and often have fillings. The Dutch have their pannenkoeken, Germans have latkes, boxty is what the Irish call their pancakes, blini in Russia, palacsinta in Hungary and crempog is a favorite Welsh breakfast. In India, malpua is a sweet delicacy that is very close to a pancake.


Who knew this simple comfort food would have such a rich and complex history?


WHY MAKE PANCAKES AT HOME?


Homemade pancakes are the best. You can add toppings of your choice and decide on the thickness of the pancakes as per your preference. Also, it can be a lot of fun to make pancakes with your kids. Involve them in the process and see their eyes light up with joy.


HOW TO MAKE THE PERFECT PANCAKES?


I have tried and tested many recipes of pancakes only to discover the secret ingredient for making the fluffiest pancakes. That ingredient is buttermilk, it is indeed magical.


The other thing to keep in mind is not to overmix the batter. A little lumpy batter makes the best pancakes.


Let the batter rest for at least 3-5 minutes before you start making the pancakes. This results in moist pancakes.


ABOUT THE RECIPE


Ditch the store-bought pancake mix and make these amazing buttermilk pancakes at home. Ready in under 20 minutes, these are a revelation. These are super moist, soft, and fluffy. 


You will need basic ingredients to make these pancakes. If you do not have buttermilk, you can use a substitute. Since I made these pancakes exclusively for my little one, I added some sprinkles. You can skip it. 


INGREDIENTS

 

Here is what you need to make the Buttermilk pancakes:


All-purpose flour - This is the main ingredient for the pancake batter. For a gluten-free version, use gluten-free flour or healthier options like whole wheat flour or oats flour.


Egg - Egg is a leavening agent and is responsible for making the pancakes fluffy. If you are looking for an egg substitute, you may use applesauce, flax seeds, or yogurt too.


Buttermilk - If you don't have buttermilk, use a substitute. Just add 1 tablespoon of lemon juice or vinegar to a cup of milk. Stir the mixture then let it sit for 6-8 minutes until it curdles and thickens slightly, then proceed with the recipe as directed. For a vegan or dairy-free option, you can use almond or soy milk.


Sugar - Unless you want your pancakes to be too sugary, use less sugar.


Others - You will also need Vanilla extract, Sprinkles, Unsalted butter, Baking powder, and Baking soda for the pancake batter.

 

Fresh fruits cut into slices - I have used fresh strawberries and bananas as topping. You may use any toppings of your choice.

 

HOW TO MAKE IT?


  1. Preparation. Heat a non-stick skillet over medium-high heat. In a small microwave-safe bowl melt some butter and keep aside.
  2. Combine ingredients. Sift together the dry ingredients i.e. all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl. Add buttermilk and molten butter. Mix in eggs and vanilla extract and whisk until the batter is smooth. Mix in the sprinkles (if using), make sure not to overmix.
  3. Cook pancakes. Brush the skillet with butter and pour about 1/4 cup batter on it. Cook until bubbles appear for about 2 minutes. Flip and then cook on the other side for 1 minute, or just until lightly browned.
  4. Serve. Add your favorite toppings and enjoy.


FREQUENTLY ASKED QUESTIONS


What is the difference between regular and buttermilk pancakes?


As the name suggests, Buttermilk pancakes use buttermilk instead of milk in regular pancakes. Buttermilk pancakes are airy and tender when you bite in. Compared to regular pancakes they are a lot fluffier.


What is the role of buttermilk in pancakes?


The acidity in buttermilk helps to tenderize the pancakes, making them super soft and moist. It also helps them fluff up, so each bite is light and airy. Once you make this version, you will never go back to the regular one. 


What can I use instead of buttermilk?


If you don't have buttermilk at home, don't worry! Here is a quick substitute:

Add 1 tablespoon of lemon juice or vinegar to a cup of milk. Stir the mixture then let it sit for 6-8 minutes until it curdles and thickens slightly, then proceed with the recipe as directed.

 

Why are my pancakes not fluffy?

 

To make fluffy pancakes, make sure not to over-mix your batter. Over-mixing can develop the gluten that makes the pancakes rubbery and hard. If you don't mind a few extra calories, adding molten butter to the pancake batter makes them fluffy, rich, and moist.

 

How can I make gluten-free pancakes?

 

For gluten-free pancakes replace the regular all-purpose flour with gluten-free flour. You may also use other types of nutritious flours like oats flour or tapioca flour.

 

How can I make vegan pancakes?

 

For a vegan pancake, either skip the egg or use a substitute. Instead of the milk, you can use almond milk, soy milk, or any plant-based milk. You can substitute the butter with vegetable oil or coconut oil.

 

VARIATIONS


Here are some variations that you may want to try: 


  • Use the batter to make waffles instead.
  • Swap all-purpose flour with oats flour for a healthier alternative.
  • Make Japanese souffle pancakes by beating the egg whites separately and then folding into the rest of the batter.
  • Add some chocolate chips to the batter for a chocolaty pancake. Alternatively, you may also add sugar and cocoa powder
  • Add fruits like blueberries, strawberries for a berry pancake.
  • Add brown sugar and cinnamon for a nice rustic flavor.
  • Add nuts and granola for a nutty and crunchy pancake. 
  • Add desiccated coconut in the batter for a coconut pancake.
  • Add chopped cooked bacon for a bacon pancake.
  • Add finely chopped veggies like carrot, scallions, or bell peppers for a veggie pancake.
  • Convert the pancakes into thin crepes by blending the bananas and eggs in a blender until smooth and adding 1/4 cup extra milk.
 

SERVING SUGGESTIONS


Pancakes are traditionally served as breakfast but if you are in a hurry these can be whipped up in minutes for a quick lunch or dinner too!


I served the buttermilk pancakes for breakfast with some fresh fruits and molten butter but if you want, you can top them with chocolate chips, whipped cream, or simply with a dusting of icing sugar, I mean whatever works for you!


STORING SUGGESTIONS


Pancakes can be stored in an airtight container for about 2-3 days in the refrigerator. When you are ready to serve heat them and add the toppings as usual.


Pancakes can also be frozen. Allow the pancakes to cool completely and place them on a parchment-lined baking sheet and flash freeze them for few minutes. Flash freezing keeps them from sticking together. Once the pancakes are flash-frozen, remove them from the baking sheet and place them in an air-tight container. Thaw them completely and then heat before serving.


Like this pancake? Try my Chicken Pancake & Banana Pancake recipe. 

Looking for other breakfast options? Check these out:

 

Crepe Suzette

Cheesy Brioche Buns 

Bread Pudding  

Shakshouka

Almond Biscotti 

Easy Garlic Bread

Bruschetta - 2 Ways 

Breakfast Baguette - 2 ways 

Walnut Cookies


BUTTERMILK PANCAKES
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BUTTERMILK PANCAKES

Yield: 6
Author: The GradChef
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
These extra fluffy, soft, and moist buttermilk pancakes could be your new favorite breakfast!

Ingredients:

  • 1/4 cup unsalted butter 
  • 1 cup all-purpose flour
  • 2 tbsp powdered sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 large egg raw
  • 1 tsp vanilla extract
  • 1 tbsp sprinkle
  • 1/4 cup fresh fruits for garnish

Instructions:

  1. Heat a non-stick skillet over medium-high heat. In a small microwave-safe bowl, melt the butter and keep aside.
  2. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda and salt.
  3. Add in the buttermilk and molten butter and stir just until combined.
  4. Mix in the eggs and vanilla extract, just until the batter is smooth. 
  5. If using sprinkles, add them now.
  6. Brush the skillet with butter and then pour about 1/4 cup batter on the skillet. Cook the pancakes until bubbles appear, about 2 minutes. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned.
  7. Garnish with fresh fruits and serve immediately.

Notes:

  • It is okay if your batter is lumpy, do not overmix. Overmixing can develop the gluten that makes the pancakes rubbery and hard.
  • Let the batter rest for 3-5 minutes for the ultimate moist pancakes.
  • If you do not have buttermilk, use the suggested substitute instead.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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