Name: Buttermilk Pancakes Recipe: Fluffy and Tangy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Pancakes:; 1 1/2 cups all-purpose flour; 2 tbsp granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 1/4 cups buttermilk; 1 large egg; 2 tbsp unsalted butter (melted); 1 tsp vanilla extract; Cooking:; Butter or oil (for skillet); Optional: Fresh berries (maple syrup); Suggested Pairings: Bacon (coffee)

Introduction

Table of Contents

Buttermilk Pancakes are a classic, comforting breakfast dish, perfect for family mornings, brunches, or cozy meals. These fluffy, golden pancakes, featuring a tangy buttermilk batter and a tender texture, deliver warm, nostalgic flavors in every bite. Presented on a white ceramic plate, garnished with fresh berries or a drizzle of maple syrup, these Buttermilk Pancakes offer a vibrant, inviting aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, and ideal for home cooks seeking a crowd-pleasing breakfast that brings wholesome, satisfying charm to any occasion.

Ingredients

For the Pancakes:

1 1/2 cups all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla extract

For Cooking:

Butter or oil (for greasing the skillet)

Serving:

Optional: Fresh berries, maple syrup, powdered sugar
Suggested Accompaniments: Bacon, scrambled eggs
Suggested Pairings: Coffee, orange juice
Suggested Aesthetic: Serve on a white ceramic plate
Suggested Equipment: Large mixing bowl, whisk, non-stick skillet or griddle, spatula, measuring cups/spoons

Step-by-Step Process

Make Batter: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract. Pour wet ingredients into dry ingredients and stir until just combined (batter will be slightly lumpy). Taste a small dab of batter and adjust the seasoning with a pinch of sugar or salt for a balanced flavor.
Heat Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cook Pancakes: Pour 1/4 cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook 1–2 minutes more until golden brown. Repeat with remaining batter, greasing skillet as needed.
Serve: Stack pancakes on a white ceramic plate, garnish with fresh berries, a drizzle of maple syrup, or a dusting of powdered sugar. Serve hot with bacon, scrambled eggs, coffee, or orange juice.

Tips for Better Buttermilk Pancakes

Use fresh buttermilk for the best tangy flavor; avoid substitutes like milk with vinegar for optimal texture.
Taste the batter before cooking to balance sweetness and saltiness, as buttermilk brands vary.
Do not overmix batter to keep pancakes fluffy; lumps are okay.
Cook over medium heat to avoid burning while ensuring even cooking.
Use a white ceramic plate for a vibrant presentation, highlighting the golden pancakes and colorful garnishes.
Make ahead: Prepare batter and refrigerate up to 24 hours; stir gently before cooking.
Keep cooked pancakes warm in a 200°F oven while preparing the batch.
Enhance aesthetic: Present on a white ceramic plate with berries or syrup for a bright, inviting look.

Variations and Customization

Gluten-Free Buttermilk Pancakes: Use gluten-free all-purpose flour and ensure baking powder is gluten-free.
Vegan Buttermilk Pancakes: Replace buttermilk with plant-based milk (e.g., almond milk) mixed with 1 tbsp lemon juice, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and use vegan butter.
Blueberry Buttermilk Pancakes: Fold 1/2 cup fresh blueberries into the batter before cooking.
Chocolate Chip Pancakes: Add 1/3 cup mini chocolate chips to the batter.
Low-Sugar Pancakes: Reduce sugar to 1 tbsp or use a sugar substitute.
Cinnamon Pancakes: Add 1/2 tsp ground cinnamon to the dry ingredients.
Banana Pancakes: Mash 1 ripe banana and mix into the wet ingredients.
Savory Pancakes: Omit sugar and vanilla, add 1 tbsp chopped chives or scallions to the batter.

Storage and Serving Tips

Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat in a toaster, skillet, or microwave for 20–30 seconds.
Freeze cooked pancakes for up to 2 months; wrap individually in plastic wrap, thaw at room temperature, and reheat.
Serve hot for the best flavor and texture.
Use leftovers in breakfast sandwiches or as a base for dessert with fruit and whipped cream.
Pair with bacon or eggs to complement the tangy, fluffy flavor.
Presented on a white ceramic plate with vibrant garnishes for a bright, inviting charm.

Nutritional Information

Based on 4 servings (3 pancakes each, without toppings):

Calories: 320 kcal
Total Fat: 10g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 65mg
Sodium: 650mg
Total Carbohydrates: 48g
Dietary Fiber: 1g
Sugars: 10g
Protein: 9g
Vitamin A: 8% Daily Value
Vitamin C: 0% Daily Value
Calcium: 20% Daily Value
Iron: 15% Daily Value

Note: Values vary by brand. Moderate in sodium; try the low-sodium version. Pair with fruit for balance.

Conclusion

This Buttermilk Pancakes recipe offers a fluffy, tangy breakfast dish, perfect for any occasion, transforming simple ingredients into a comforting classic. It’s quick preparation and vibrant presentation make it a favorite. The golden pancakes and tender texture delight every bite. It’s sure to be a cherished recipe, loved for its wholesome, versatile appeal.