Fluffy Buttermilk Pancakes with Raspberry Drizzle
Indulge in the heavenly softness of these fluffy buttermilk pancakes, a perfect breakfast treat that brings comfort on any morning. The secret to their airy texture lies in the careful mixing of the batter—leave it slightly lumpy for best results. For an irresistible twist, serve these pancakes with a homemade raspberry syrup, and don't forget the option of crispy bacon on the side. If you choose to enhance the flavor, use a touch of reserved bacon drippings on the griddle for a savory edge. This delightful recipe yields nine perfectly sized 6-inch pancakes, ideal for sharing or savoring all on your own.
9
Servings
N/A
Calories
8
Ingredients
Ingredients
All-purpose flour
2 cups (sifted)
Baking powder
2 teaspoons (none)
Baking soda
1 teaspoon (none)
Salt
1/2 teaspoon (none)
Sugar
3 tablespoons (none)
Large eggs
2 (lightly beaten)
Buttermilk
3 cups (none)
Unsalted butter
4 tablespoons (melted, plus 1/2 teaspoon for griddle)
Instructions
1
Preheat your griddle to a temperature of 375°F (190°C). In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and sugar. Whisk these dry ingredients together until they are evenly mixed.
2
In a separate bowl, add the lightly beaten eggs and buttermilk. Pour in the melted unsalted butter, mixing it all together until well combined.
3
Combine the wet ingredients with the dry mixture. Gently stir until just incorporated; it's essential to leave some small to medium lumps in the batter for fluffiness. Avoid overmixing.
4
Preheat your oven to 175°F (80°C) to keep the pancakes warm once cooked. Test your griddle by sprinkling a few drops of water on it—if they bounce and sizzle, it’s ready to use. Brush the griddle with the reserved 1/2 teaspoon of melted butter or bacon fat, ensuring any excess is wiped off.
5
Using a ladle (approximately 4 ounces or 1/2 cup), pour the batter onto the griddle, leaving at least 2 inches of space between each pancake. Cook until bubbles form on the surface and the edges look slightly dry, about 2 1/2 minutes.
6
Carefully flip the pancakes and cook until they are golden brown on the bottom, about 1 additional minute.
7
Transfer the finished pancakes to a heatproof plate and keep them warm in the preheated oven while you cook the remaining batter.
8
Serve the pancakes warm, optionally drizzled with raspberry syrup and accompanied by crispy bacon for a complete breakfast experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for?
This recipe is for Fluffy Buttermilk Pancakes with Raspberry Drizzle.
How many pancakes does this recipe make?
This recipe yields nine 6-inch pancakes.
What is the recommended griddle temperature?
The griddle should be preheated to 375°F (190°C).
What are the dry ingredients for these pancakes?
The dry ingredients include 2 cups of sifted all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 3 tablespoons of sugar.
What wet ingredients are required?
You will need 2 large eggs (lightly beaten), 3 cups of buttermilk, and 4 tablespoons of melted unsalted butter.
What is the secret to making these pancakes fluffy?
The secret to an airy texture is careful mixing; you must leave some small to medium lumps in the batter and avoid overmixing.
How much batter should I use for each pancake?
Use a ladle to pour approximately 4 ounces or 1/2 cup of batter for each pancake.
How do I know when to flip the pancakes?
Flip the pancakes once bubbles form on the surface and the edges look slightly dry, which takes about 2.5 minutes.
How long do the pancakes cook on the second side?
The second side should cook for about 1 additional minute until golden brown.
How can I test if the griddle is ready?
Test the griddle by sprinkling a few drops of water on it; if they bounce and sizzle, it is ready to use.
How do I keep the pancakes warm while cooking the rest?
Transfer finished pancakes to a heatproof plate and keep them in an oven preheated to 175°F (80°C).
Can I use something other than butter for the griddle?
Yes, you can use reserved bacon fat on the griddle to give the pancakes a savory edge.
What should I serve with these buttermilk pancakes?
They are best served with a homemade raspberry syrup and optional crispy bacon on the side.
How much buttermilk is used in this recipe?
The recipe calls for 3 cups of buttermilk.
How much baking powder is needed?
You will need 2 teaspoons of baking powder.
How much baking soda is required?
The recipe requires 1 teaspoon of baking soda.
How much salt is added to the dry mix?
1/2 teaspoon of salt is added to the dry ingredients.
How much sugar is in the batter?
The recipe uses 3 tablespoons of sugar.
How many eggs are in the recipe?
The recipe uses 2 large eggs.
Should the flour be sifted?
Yes, the recipe specifies using 2 cups of sifted all-purpose flour.
How much melted butter goes into the batter?
4 tablespoons of melted unsalted butter are mixed into the wet ingredients.
How much butter is used for the griddle?
An additional 1/2 teaspoon of melted butter is used to brush the griddle.
How much space should be between pancakes on the griddle?
Leave at least 2 inches of space between each pancake to allow for spreading and easy flipping.
What kind of flour is best for this recipe?
All-purpose flour is the recommended type for these pancakes.
Are these pancakes suitable for a brunch?
Yes, they are considered an ideal treat for breakfast or brunch.
What should I do if there are lumps in my batter?
Leave them! Small to medium lumps are necessary for the fluffiest results.
Can I use salted butter?
The recipe specifies unsalted butter, but salted could be used if you adjust the added salt accordingly.
What color should the pancakes be when finished?
The pancakes should be cooked until they are golden brown on both sides.
Is the raspberry drizzle a syrup?
Yes, the recipe suggests serving the pancakes with a homemade raspberry syrup.
How many ingredients are in this recipe?
There are 8 primary ingredients in this pancake recipe.