Fluffy Buttermilk Pancakes: How to Make The Irresistible Breakfast
The Fluffy Buttermilk Pancakes are a classic breakfast favorite, known for their irresistibly fluffy and tender texture.
Made with simple pantry ingredients like flour, buttermilk, and butter, these pancakes strike the perfect balance between lightness and just the right amount of sweetness.
Ideal for weekend mornings or whenever you crave comfort food, these pancakes are easy to customize with your favorite toppings, whether that’s a drizzle of maple syrup, fresh berries, or a sprinkle of chocolate chips.
Buttermilk has long been a key ingredient in pancakes, thanks to its slight acidity, which reacts with baking soda to create a fluffier, airier pancake.
This tradition dates back to early American home cooking, where buttermilk was often used in baking to tenderize and lighten recipes.
The tangy flavor of buttermilk also adds a subtle richness, making these pancakes stand out from ordinary versions.
Pancakes themselves have a long history, with variations found across the globe, from Crepes in France to Blini in Russia.
However, the fluffy American-style pancakes we know today gained widespread popularity in the 19th century, becoming a staple on breakfast tables.
Their simplicity and versatility have kept them popular ever since.
For perfectly fluffy pancakes, our Chef recommends key tips like not overmixing the batter and allowing it to rest before cooking, ensuring you achieve the ideal texture every time.
These Fluffy Buttermilk Pancakes are a breakfast classic, offering a light, airy, and tender texture with just the right amount of sweetness.
Made with simple ingredients like flour, buttermilk, and butter, these pancakes are perfect for weekend mornings or any day when you crave comfort food.
Add your favorite toppings like maple syrup, fresh berries, or chocolate chips to make them extra special.
- 1 1/2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tbsp melted butter (plus extra for cooking)
- 1 tsp vanilla extract
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Whisk wet ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract.
Combine: Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Be careful not to overmix—the batter should be a little lumpy.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and melt a little butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve: Serve the pancakes warm with butter, maple syrup, and your favorite toppings like fresh berries, chocolate chips, or whipped cream.
For extra fluffy pancakes: Let the batter rest for 5-10 minutes before cooking to allow the baking powder to activate fully.
Mix-ins: Feel free to add blueberries, banana slices, or chocolate chips to the batter for added flavor.
Storage: Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
With a foundation in French culinary tradition and a flair for fusion cuisine, Chef Isabelle Laurent brings gourmet techniques to everyday meals. Trained in a virtual culinary institute, Isabelle specializes in elevating simple recipes with refined methods, blending classic French techniques with global flavors. Her approachable style and expert guidance make even the most sophisticated dishes accessible to home cooks of all levels. Known for her creativity, Isabelle believes in transforming ordinary ingredients into extraordinary meals, from classic fried chicken to indulgent espresso cheesecake.
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