Classic Fluffy Buttermilk Pancakes
Discover the joy of making pancakes from scratch with this delightful recipe that transforms your breakfast routine. These Classic Fluffy Buttermilk Pancakes are light, airy, and incredibly indulgent – perfect for a cozy family brunch or a quick weekday breakfast. Made with simple ingredients, they boast a delicious flavor and can be customized with your favorite add-ins, such as blueberries, chocolate chips, or chopped nuts. Preparing the batter the night before enhances the texture and taste, making your morning a breeze. Serve them hot off the griddle with maple syrup, fresh fruit, or whipped cream for a delightful treat. You won’t be going back to store-bought mixes after trying these homemade wonders!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (sifted)
baking powder
3 1/2 teaspoons (none)
salt
1 teaspoon (none)
sugar
1 tablespoon (none)
milk
1 1/4 cups (none)
egg
1 (beaten)
butter
3 tablespoons (melted)
Instructions
1
In a large bowl, sift together the all-purpose flour, baking powder, salt, and sugar for uniform distribution.
2
Create a well in the center of the dry ingredients and pour in the milk, egg, and melted butter.
3
Gently mix the wet and dry ingredients together until just combined, being careful not to overmix; small lumps are okay.
4
Cover the bowl and refrigerate the batter overnight for best results.
5
When ready to cook, heat a lightly oiled griddle or frying pan over medium-high heat.
6
For each pancake, use approximately 1/4 cup of batter, pouring or scooping it onto the griddle.
7
Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
8
Serve immediately with your choice of toppings, or keep warm in a low oven until ready to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these pancakes so fluffy?
The combination of baking powder and the technique of not overmixing the batter ensures a light and airy texture.
Can I add fruit to the pancake batter?
Yes, you can easily customize these pancakes by adding blueberries, chocolate chips, or chopped nuts to the batter.
Why is it recommended to refrigerate the batter overnight?
Refrigerating the batter overnight enhances both the texture and the flavor of the pancakes, making for a better breakfast experience.
What is the best way to mix the ingredients?
You should gently mix the wet and dry ingredients until just combined; it is perfectly fine if there are small lumps remaining.
What temperature should I use to cook the pancakes?
A lightly oiled griddle or frying pan should be heated over medium-high heat for optimal cooking.
How much batter should I use for each pancake?
It is recommended to use approximately 1/4 cup of batter for each pancake.
When is the right time to flip a pancake?
Flip the pancake once bubbles form on the surface and the edges appear set.
How do I keep pancakes warm while cooking the rest?
You can keep cooked pancakes warm in a low oven until you are ready to serve the entire batch.
What dry ingredients are needed for this recipe?
The dry ingredients include all-purpose flour, baking powder, salt, and sugar.
What wet ingredients are used in these pancakes?
The wet ingredients consist of milk, one egg, and melted butter.
Why should I sift the dry ingredients?
Sifting helps ensure uniform distribution of the leavening agents and prevents large clumps of flour.
Is this recipe suitable for a family brunch?
Absolutely, these classic pancakes are perfect for a cozy family brunch or a quick weekday meal.
Can I use store-bought mix instead?
While you can, this recipe is designed to show how easy and superior homemade pancakes are compared to store-bought mixes.
What toppings are suggested for these pancakes?
Common toppings include maple syrup, fresh fruit, or whipped cream.
How many ingredients are in this recipe?
There are 7 simple ingredients required for these pancakes.
Do I need special equipment to make these?
No special equipment is needed other than a large bowl, a sifter, and a griddle or frying pan.
How do I prepare the egg for the batter?
The egg should be beaten before being added to the center of the dry ingredients.
What type of flour is used?
This recipe calls for 1 1/2 cups of all-purpose flour.
Can I use oil instead of butter on the griddle?
Yes, you should use a lightly oiled griddle to prevent the pancakes from sticking.
Why should I not overmix the batter?
Overmixing develops gluten, which can make the pancakes tough rather than light and fluffy.
How long does it take to cook the second side?
The second side should be cooked until it reaches a golden brown color, usually just a minute or two.
What should the batter look like before cooking?
The batter should be well-combined but may contain small lumps after being refrigerated.
Is this a quick breakfast option?
Yes, especially if you prepare the batter the night before, making your morning cooking routine very fast.
Can I use different types of milk?
The recipe specifies milk, but buttermilk can be used for a more traditional tangy flavor as suggested by the title.
How much baking powder is required?
The recipe calls for 3 1/2 teaspoons of baking powder.
How much sugar is in the recipe?
The recipe uses 1 tablespoon of sugar to add a hint of sweetness.
What is the first step in the instructions?
The first step is to sift together the flour, baking powder, salt, and sugar in a large bowl.
How do I incorporate the butter?
The butter should be melted and poured into a well created in the center of the dry ingredients along with the milk and egg.
Are these pancakes indulgent?
Yes, they are described as light, airy, and incredibly indulgent.
Can I serve these immediately?
Yes, they are best served hot off the griddle with your favorite toppings.