Introduction
Buttermilk pancakes are the quintessential American breakfast—a simple dish elevated by one key ingredient. The magic lies in the buttermilk, whose natural acidity reacts powerfully with the leavening agents (baking soda and baking powder). This chemical reaction creates tiny air bubbles that result in incredibly tender, light, and sky-high fluffy pancakes. Forget flat, dry discs—this recipe guarantees restaurant-quality stacks every time, perfect for a slow weekend morning or a special holiday brunch.
Ingredients
- All-Purpose Flour: 1 ½ cups (180g)
- Granulated Sugar: 2 tablespoons (25g)
- Baking Powder: 1 teaspoon
- Baking Soda: ½ teaspoon
- Salt: ¼ teaspoon
- Large Egg: 1
- Buttermilk (full fat recommended): 1 ½ cups (360ml)
- Unsalted Butter (melted and cooled slightly): 3 tablespoons (45g)
- Extra butter or oil for the griddle
Step-by-step Preparation
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking ensures the leavening agents are evenly distributed, which is crucial for maximum lift.
- Mix Wet Ingredients: In a separate medium bowl, whisk the egg and buttermilk together until well combined. Pour the slightly cooled melted butter into the buttermilk mixture and whisk briefly.
- Create the Batter (The Crucial Step): Pour the wet mixture into the dry ingredients. Mix gently with a wooden spoon or spatula until *just* combined. The batter should look lumpy—this is correct! Overmixing develops the gluten, resulting in tough, flat pancakes. Stop mixing as soon as the flour streaks disappear.
- Rest the Batter: Let the batter rest at room temperature for 5 to 10 minutes. This allows the gluten to relax and gives the buttermilk time to activate the leavening agents, making the pancakes fluffier.
- Preheat and Cook: Heat a non-stick griddle or heavy-bottomed pan over medium heat (approx. 325°F or 160°C). Lightly grease the surface with butter or cooking spray. Pour ¼ cup of batter for each pancake.
- Flip: Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set. Flip and cook for another 1 to 2 minutes until golden brown. Serve immediately or keep warm in a 200°F (95°C) oven while you cook the remaining batter.
Nutritional Information
Nutritional facts will vary based on serving size and toppings, but a standard serving of two plain buttermilk pancakes contains approximately 280-320 calories. They are a good source of complex carbohydrates and protein. The buttermilk provides essential calcium and B vitamins, contributing to bone health and energy metabolism.
Storage
Allow leftover pancakes to cool completely before storing. Place them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months. If freezing, separate the pancakes with small squares of parchment paper to prevent sticking. Reheat refrigerated pancakes in a toaster oven or microwave for 30-60 seconds. Frozen pancakes can be reheated directly in a toaster or oven until warmed through.
Conclusion
These fluffy stacks are best served simply: a pat of cold butter melting into the warm surface, and a generous drizzle of high-quality maple syrup. For variations, try folding in a handful of fresh blueberries or chocolate chips right before pouring the batter onto the griddle. If you find yourself without buttermilk, you can create a simple substitute: mix 1 ½ cups of milk with 1 tablespoon of white vinegar or lemon juice, let it sit for five minutes until it curdles slightly, and then use it as directed.