Ingredients
To make delicious, fluffy buttermilk pancakes, gather the following ingredients:
– Dry Ingredients:
– 2 cups all-purpose flour
– 2 tablespoons granulated sugar
– 1½ teaspoons baking powder
– ¾ teaspoon baking soda
– ½ teaspoon salt
– Wet Ingredients:
– 2 cups buttermilk (or substitute with milk + 2 tablespoons lemon juice or vinegar)
– 2 large eggs, beaten
– 2 tablespoons melted butter (plus extra for greasing the pan)
– Optional Toppings:
– Fresh fruits (e.g., blueberries, bananas)
– Chocolate chips
– Maple syrup or honey
Instructions
1. Prepare the Batter:
– In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
– Make a well in the center and add the buttermilk, beaten eggs, and melted butter.
– Gently mix until just combined. Avoid over-mixing; lumps are okay. If the batter is too thick, add a little milk until it’s pourable.
2. Rest the Batter:
– Let the batter rest for about 10 minutes. This helps create fluffier pancakes.
3. Heat the Pan:
– Preheat a non-stick skillet or griddle over medium heat (about 350°F). Lightly grease with butter.
4. Cook the Pancakes:
– Using a measuring cup (¼ to â…“ cup), pour batter onto the hot skillet.
– Cook until bubbles form on the surface and edges look set (about 2-4 minutes).
– Flip and cook for an additional 1-2 minutes until golden brown.
5. Serve:
– Serve warm with maple syrup, fresh fruits, or your favorite toppings.
Tips and Notes
– Storage: Leftover pancakes can be stored in the refrigerator for up to 3 days. Reheat in a microwave or toaster oven.
– Freezing: For longer storage, freeze pancakes in a single layer on a baking tray for about 30 minutes, then transfer to a freezer-safe bag for up to three months.
– Variations: Experiment with flavors by adding vanilla extract or spices like cinnamon to the batter. You can also try different toppings like whipped cream or nuts for added texture.
Enjoy your homemade fluffy pancakes! They are perfect for breakfast or brunch and can be customized to suit your taste preferences.
