Save this one for your next slow weekend morning. Thick and Fluffy Buttermilk Pancakes!
RECIPE
* 2 1/2 cups (300g) all-purpose flour
* 1/4 cup (50g) granulated sugar
* 1 tsp kosher salt
* 1/4 tsp baking soda
* 1/2 tsp baking powder
* 1 1/4 cup (300ml) buttermilk
* 1/2 cup (120ml) milk
* 2 eggs
* 1/4 cup unsalted butter, melted and cooled
* 1 tsp vanilla extract
Instructions
1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.
2. In a separate, medium-sized bowl, whisk together buttermilk, milk, eggs, and vanilla extract.
3. Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is okay).
4. Pour wet ingredients into dry ingredients and fold together until just combined. Do not overmix!! Use a light hand when stirring, and a few lumps in the batter are where you want to stop mixing.
5. Lightly brush a skillet or griddle pan with canola oil and place on burner on medium-low heat.
6. Once preheated scoop the batter onto the pan. I use about 1/2 cup of batter per pancake.
7. Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst. Flip pancake and continue to cook several more minutes until pancake is golden brown.
8. Serve warm topped with salted butter and maple syrup! #buttermilkpancakes #slowsunday
Making the perfect fluffy buttermilk pancakes at home can transform your weekend mornings into a delightful treat. From my experience, the key is using fresh buttermilk, which adds a pleasant tang and helps create that tender texture. The recipe’s balance of baking powder and baking soda gives the pancakes a nice rise, ensuring they are thick without being dense. One tip I’ve found essential is to avoid overmixing the batter. As mentioned, leaving some lumps intact prevents gluten development, which can toughen pancakes. Using a light hand, fold the wet ingredients into the dry only until combined. Another personal favorite practice is letting the batter rest for 5 to 10 minutes before cooking. This short wait allows the baking soda to activate better, producing more bubbles and fluffiness. When cooking, medium-low heat helps pancakes cook evenly without burning the outsides while keeping the inside soft. I also love adding a teaspoon of vanilla extract, as it enhances the flavor subtly without overpowering the pancakes. Finishing them with salted butter and pure maple syrup truly elevates the breakfast experience. For variations, you can toss in fresh blueberries or sliced bananas into the batter before cooking to add a fruity twist. Or try swapping half the milk for plain yogurt if you don’t have buttermilk on hand; it provides a similar acidity. Overall, these techniques and ingredients make this buttermilk pancake recipe a weekend staple in my kitchen, bringing comfort and smiles to the breakfast table every time.
