Make tender, light, and fluffy pancakes with extra height using this buttermilk pancakes recipe. Using my 5 minutes homemade buttermilk, this simple and easy recipe is perfect any time of the week, especially on lazy weekends.
Dry ingredients - In a bowl, combine together the flour, salt, baking powder, baking soda, sugar, and spices if using (cinnamon, nutmeg).Tip - Sifting or using a whisk will make the pancakes light and airy.
Wet ingredients - In another bowl, combine eggs, buttermilk, and vanilla extract. Combine well and ensure there are no lumps.Tip - For homemade buttermilk - combine 2 cups milk, with 1 tbsp of lemon juice. Stir and rest for 5 minutes. Once the milk curdles, you can use it as buttermilk to make pancakes.
Next, add the dry ingredients to the wet ingredients and combine well, but do not over mix. A few flour lumps are ok. Tip - Overmixing the batter will activate the gluten and make dense chewy pancakes. It's ok to have a few lumps in there.
Then, let the batter rest aside for 10 minutes (up to 30 minutes).Tip - Resting the batter helps the gluten relax, the flour to hydrate, and lets the leaving do its job.
Heat a griddle, skillet, or non-stick pan over medium-high heat. Add 1 tbsp of butter and coat the surface well. Tip - I like to use my large griddle so I can make at least 4 pancakes together, after all, you want to eat these hot.
Drop ¼ cup to ⅓ cup batter using a measuring cup, ladle, or large spoon.
Cook on one side for 2 minutes until a few bubbles appear on the top. Tip - If you try to flip too soon the top batter will spill over and make a mess. So wait for those big bubbles.
Flip and cook on the other side for another 30 to 40 seconds. Tip - The second side takes less than a minute because the first side cooks most of the pancakes. Overcooking now will give dry pancakes.
Serve immediately with maple syrup or honey.
Use all-purpose flour as it works best for pancakes.
Combine the dry ingredients well with a whisk or better yet sift them. This makes light and airy pancakes
Combine the liquid ingredients thoroughly. You can over mix the liquid ingredients and it's ok because the eggs will add volume.
Once you combine flour to the wet ingredients - combine well but do not over mix. A few lumps in the batter are ok.
The batter must be a thick pouring consistency. So, if necessary add a tablespoon or two or milk or flour as needed.
Heat the pan on medium-high heat so you get a nice crisp edge but adjust heat as needed afterward.
Use butter if possible it adds a nice brown color to the crust.
The first flip usually takes longer so don't make haste to flip it. You must see those little bubbles on the top. Otherwise, the batter will spill over the sides and make a mess.
Pancakes must be served fresh as soon as they are made but these can also be frozen for up to a month in the freezer.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you