Breakfast & Brunch

Buttermilk Pancakes

 

This Buttermilk Pancakes recipe makes the most perfect, fluffy pancakes you’ve ever tried.  The recipe comes from Tastes Better from Scratch,  a food blog that has great made from scratch recipes.  The pancakes have a delicious buttermilk flavour, soft texture and are not too sweet.  You can serve them drizzled with maple syrup or even add blueberries or chocolate chips to the batter for a tasty variation.  They are really easy to make and so much better than any pancake made from a commercial mix.

 

 

 

Tips for Making Perfect Pancakes

 

  1. Don’t over-mix the batter: Avoid over-mixing the batter once the flour has been added.  Over-mixing the batter will develop gluten, causing your pancakes to be tough and dense instead of light and fluffy.
  2. Cook the pancakes immediately:  Cook the pancakes soon after making the batter.  Letting the batter rest for too long will change the texture of the pancakes from tender to chewy.
  3. Cook over low heat: Cooking the pancakes over low heat ensures they will cook fully without burning.

 

 

Recipe Q & A

 

Q:  How long do these pancakes keep?

A:  Although these pancakes are best enjoyed fresh, they may be frozen for up to 1 month.  To freeze the pancakes, place a piece of wax/parchment paper between each and store them in a plastic freezer bag.

 

 

 

Buttermilk Pancakes

 

Recipe By:          Blue Ribbon Eats, adapted from this recipe from Tastes Better From Scratch.

Servings:           ~16 pancakes
Prep Time:        20 minutes

 

 

 

INGREDIENTS

 

2 cups all-purpose flour

2 tablespoon white sugar

1/2 tablespoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon sea salt

1 cup 1% buttermilk

1 large egg

1 tablespoon unsalted butter, melted

1 tablespoon 2% milk

 

Maple syrup

 

 

 

INSTRUCTIONS
 
  1. In a large bowl add the flour, baking powder, and baking soda.  Stir with a whisk until blended.
  2. In another large bowl add the eggs, sugar and salt.  Stir with a whisk until blended.  Add the buttermilk and mix until blended.  Add the flour mixture and mix just until blended.  Add the 1 tablespoon melted butter and mix just until blended.  Add the 1 tablespoon milk and mix just until blended.
  3. Grease a large frying pan with butter.  Heat the pan over medium-low heat until hot.
  4. Scoop 1/4 cup portions of the batter into the hot frying pan, making sure they do not touch each other.
  5. Cook each pancake until bubbles begin to form at the surface and the side facing down is golden brown.  Flip each pancake and cook until the other side is golden brown.
  6. Transfer the pancakes to a serving dish and finish cooking the rest of the batter.
  7. Serve the pancakes warm drizzled with maple syrup.

 

 

 

Yields 16 pancakes

Buttermilk Pancakes

20 minPrep Time

20 minTotal Time

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5 based on 1 review(s)

Recipe Image

Ingredients

2 cups all-purpose flour

2 tablespoon white sugar

1/2 tablespoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon sea salt

1 cup 1% buttermilk

1 large egg

1 tablespoon unsalted butter, melted

1 tablespoon 2% milk

Maple syrup

Instructions

  1. In a large bowl add the flour, baking powder, and baking soda.  Stir with a whisk until blended.
  2. In another large bowl add the eggs, sugar and salt.  Stir with a whisk until blended.  Add the buttermilk and mix until blended.  Add the flour mixture and mix just until blended.  Add the 1 tablespoon melted butter and mix just until blended.  Add the 1 tablespoon milk and mix just until blended.
  3. Grease a large frying pan with butter.  Heat the pan over medium-low heat until hot.
  4. Scoop 1/4 cup portions of the batter into the hot frying pan, making sure they do not touch each other.
  5. Cook each pancake until bubbles begin to form at the surface and the side facing down is golden brown.  Flip each pancake and cook until the other side is golden brown.
  6. Transfer the pancakes to a serving dish and finish cooking the rest of the batter.
  7. Serve the pancakes warm drizzled with maple syrup.

Nutrition

Calories

1233 cal

Fat

17 g

Carbs

232 g

Protein

34 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://evipatissier.com/2019/04/06/perfect-buttermilk-pancakes/

 

 

 

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