Fluffy Buttermilk Pancake Recipe

If you’re looking for a recipe that produces fluffy and tender pancakes with a hint of tanginess, then look no further than this buttermilk pancake recipe. Buttermilk is the secret ingredient that makes these pancakes extra light and airy. This recipe yields about 8-10 pancakes and can easily be doubled to feed a crowd.

Ingredients:

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• Vegetable oil or cooking spray, for greasing the pan

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. In a separate mixing bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
4. Let the batter sit for 10-15 minutes to allow the baking powder and baking soda to activate and create air pockets in the batter, resulting in extra fluffy pancakes.
5. Heat a nonstick skillet or griddle over medium heat. Once the pan is hot, lightly brush it with vegetable oil or coat it with cooking spray.
6. Use a 1/4 cup measuring cup to scoop the batter onto the hot skillet or griddle. Use the back of the measuring cup to gently spread the batter into an even layer.
7. Cook until the edges of the pancake begin to set and the surface begins to bubble, about 2-3 minutes.
8. Use a spatula to flip the pancake and cook for an additional 1-2 minutes, until the other side is golden brown.
9. Repeat with the remaining batter, brushing the pan lightly with oil between batches.
10. Serve the pancakes warm with your favorite toppings, such as butter, syrup, whipped cream, or fresh fruit.

Tips:

• If you don’t have buttermilk on hand, you can make a substitute by mixing 2 cups of milk with 2 tbsp of lemon juice or white vinegar. Let the mixture sit for 5-10 minutes until it curdles, then use it in the recipe as directed.
• Don’t overmix the batter as this can lead to tough, dense pancakes. Mix the batter until it’s just combined and there are still some lumps.
• Use a nonstick pan or griddle to ensure that the pancakes don’t stick and cook evenly.
• Don’t press down on the pancakes while cooking as this can make them dense.
• For extra fluffy pancakes, separate the egg yolks and whites and beat the whites until stiff peaks form. Fold the beaten egg whites into the batter just before cooking.

Conclusion:

This buttermilk pancake recipe is a classic and for good reason – the tanginess of the buttermilk creates an incredibly light and fluffy pancake. Follow the recipe and use the tips provided for the best results. Customize the recipe with your favorite toppings and enjoy a delicious breakfast or brunch!