This classic recipe for buttermilk pancakes is easy to prepare and delivers the most amazing, tastiest, fluffiest homemade pancakes.
Good Friday, friends. I have the feeling that a warm portion of pancakes is required this weekend, is not it?
In particular, these amazing homemade buttermilk Pancakes. ♡
Over the years, I've often been made aware that this blog lacked a basic recipe for homemade pancakes. What I – as someone who considers a long weekend brunch with friends as one of my absolute love languages - totally unacceptable! So, when I happened to discover a recipe in my friend, Maria's. new cookbook (Affiliate link) For perfect buttermilk pancakes, I immediately looked through the page to try them out.
Sure enough, this buttermilk pancake recipe was a total winner. They are quick and easy to prepare and contain the nostalgic pancake flavors that we all love. And the best part is that they are made with a lot of buttermilk. (The real stuff, not the trick with milk and lemon juice!) I've always been a fan of pancakes with real buttermilk because I love the light smell and tenderness he adds. Plus, as Good Appetite Explained, "There's just no way to get fluffy pancakes without them."
Maria also points out that this recipe is the perfect blank canvas for any additional add-ins that you want to stir into the dough. Whether you're into banana pancakes, chocolate cake, or just the classic homemade pancake recipe like mine, I already know that you'll love Maria's recipe.
So grab the maple syrup and let's make some pancakes!
The two peas & their pods cookbook:
First a short word about this cookbook. ♡
It's always a special day when one of my blogger friends releases a cookbook that you can actually hold with both hands. But I have to say that my good friend, Maria (From the blog, Two peas & their husk), completely knocked out of the park with her beautiful debut book – Two peas and their pod cookbook: favorite recipes from our family kitchen,
In keeping with the topic of her blog, Maria's new cookbook contains 115 popular recipes that are fresh, tasty and really workable in busy weeks. From their everyday family favorites (including some great vegetarian options), to fun and entertaining ideas, to a mouth-watering chapter featuring Maria's famous cookie recipes, cooking tips, and more – my copy of the book is already strewn with so many dog-ears. New recipes and ideas to try. So if you're looking for fresh inspiration this season, you're sure to be thrilled.
Congratulations and thanks to Maria, her husband Josh and their two peas Caleb and Maxwell, who have shared their family kitchen with us all. And to share her family's favorite pancake recipe with us all – it's a keeper!
Buttermilk pancakes Ingredients:
Okay, let's talk about pancakes. To prepare this recipe for buttermilk pancakes, you need …
- Dry ingredients: All-purpose flour, granulated sugar, baking powder, baking powder and fine sea salt.
- Buttermilk: I really recommend actually using buttermilk for this recipe (not the milk and lemon juice pack).
- Butter: Some of these are used for the pancake batter, others for buttering the pan and extra for serving on hot pancakes if you like.
- Other wet ingredients: Eggs and vanilla extract.
- Maple Syrup: To serve, of course. ♡
The quantities of ingredients are listed in the complete recipe below.
How to make pancakes from scratch:
To prepare these homemade pancakes from scratch, …
- Whisk the dry ingredients. Flour, sugar, baking soda, baking soda and salt.
- Whisk the moist ingredients. In a separate medium sized bowl – buttermilk, melted butter, eggs and vanilla.
- Combine. Pour the wet ingredients over the dry and whisk until just combined. (Do not mix it, it's okay that the dough is a bit lumpy!) Let the dough rest for 10 minutes at room temperature to thicken it.
- Prepare the pan. Preheat a frying pan or a large non-stick frying pan over medium to high heat or an electric frying pan to 350 ° F.
- Cook pancakes. Grease the frying pan or frying pan with a generous amount of butter. * Pour the dough into 1/2 * cup dollops on the hot skillet – as many as you want to toss the pancakes over. Boil the pancakes until bubbles burst on top and the edges are set, about 3 minutes. Use a spatula to spin and cook for another 2 to 3 minutes until golden brown. Transfer the pancakes to a plate and make more pancakes until the dough is gone.
- Serve warm. Serve the stacked pancakes with plenty of maple syrup and butter, if desired.
* I made much smaller pancakes, which were probably each a generous 1/4 cup. (We do not have a frying pan and I wanted a few cooked in my pan at once!)
* To prevent the butter from burning, my not so fancy, but very good tip is to unpack a piece of butter in half. Then rub it directly on the pan to grease it. Once this round (or two) pancakes are cooked, wipe off the remaining boiled butter with a paper towel so it will not burn and grease the pan with the butter stick again.
Possible variations of the pancake recipe:
As Maria said, this recipe is also "a great blank canvas for anything you want to stir in the dough". Be creative with your add-ins! Some ideas could be …
- Add fruit: You can add a handful of fresh or frozen fruit to make blueberry pancakes, banana pancakes, apple pancakes, peach pancakes and more!
- Add chocolate pieces: Add a handful of your favorite chocolate chips (semisweet, dark, etc.) to make chocolate chip pancakes.
- Add nuts: Chopped pecans or walnuts are always a great addition to pancakes that are either mixed or sprinkled over them.
- Add whipped cream: If you feel decadent, add some whipped cream and / or powdered sugar.
This classic recipe for buttermilk pancakes is easy to prepare and delivers the tastiest, fluffiest, homemade pancakes. In the above notes, you can find possible ingredient add-ins.
- 2 1/2 cups all-purpose flour
- 2 tablespoonss sugar
- 4 teaspoonss baking soda
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 3 cups buttermilk at room temperature
- 4 tablespoonss unsalted butter, melted and cooled to room temperature, plus more to boil
- 2 big eggs, lightly beaten, at room temperature
- 1 teaspoon vanilla extract
- Maple syrup to serve
- Whisk the flour, sugar, baking powder, baking powder and salt in a large bowl.
- In a separate medium bowl, beat buttermilk, melted butter, eggs and vanilla.
- Pour the moist ingredients over the dry ones and whisk until they are mixed. The dough gets lumpy, but that's fine. Let the dough rest for 10 minutes at room temperature.
- Preheat a frying pan or a large non-stick frying pan over medium to high heat or an electric frying pan to 350 ° F.
- Grease the frying pan or pan with a generous amount of butter. Pour the batter in 1/2 Cup * Dollops on the hot skillet – as many as there is room to turn the pancakes. Boil the pancakes until bubbles burst on top and the edges are set, about 3 minutes. Use a spatula to spin and cook for another 2 to 3 minutes until golden brown. Transfer the pancakes to a plate and make more pancakes until the dough is gone.
- Serve the stacked pancakes with plenty of maple syrup and butter, if desired.
- *Pancakes Size: I've made my 1/4-Cup Dollops a little smaller so more pancakes per batch fit into my pan.
- How to keep the pancakes warm: If desired, spread the pancakes in a layer on a large baking tray and keep them warm in a 200 ° F oven until served.
- How to prevent the burning of butter: My not too fancy tip is to unpack a piece of butter halfway. Then rub it directly on the pan to grease it. Once this round (or two) pancakes are cooked, wipe off the remaining boiled butter with a paper towel so it will not burn and grease the pan with the butter stick again.
- Instructions for storage (or preparation): Boil the pancakes as described above and then allow to cool completely to room temperature. Wrap in plastic wrap and refrigerate for up to 5 days. Or put the wrapped pancakes in a freezer bag and freeze for up to 1 month.
This post contains affiliate links.
Note: We are not the author of this content. For the Authentic and complete version,
Check its Original Source