A Taste of Home: Classic Buttermilk Pancakes
Growing up, Sunday mornings in my grandmother’s kitchen were filled with the warm, comforting aroma of pancakes sizzling on the griddle. These weren’t just any pancakes; they were her famous buttermilk pancakes, light and fluffy, with a golden brown exterior that invited you to indulge. I remember eagerly waiting by the table, watching her pour the batter while sharing stories and laughter. It was in those moments, surrounded by family, that I learned the joy of cooking and the magic of a simple meal shared.
Now, as the seasons change and the mornings get cooler, there’s no better way to greet the day than with a stack of these nostalgic pancakes. Drizzled with maple syrup and topped with fresh fruit, they are the perfect breakfast treat that brings people together. Each bite is a reminder of home, love, and the cherished traditions that shape our culinary heritage.
Let’s dive into this delightful recipe that will make your breakfast feel like a cozy family gathering, no matter where you are.
Why You’ll Love This Homemade Pancake Recipe
- Fluffy and Light: Thanks to the buttermilk, every bite is airy and satisfying.
- One-Bowl Wonder: Easy cleanup as everything comes together in one bowl.
- Customizable: Top with your favorite fruits, nuts, or chocolate chips.
- Kid-Approved: Perfectly sweet and fun for the little ones to help make.
- Made from Scratch: Simple ingredients you likely already have on hand.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or milk + 1 tablespoon lemon juice)
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Prepare the Batter
- Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined.
- Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the dry mixture. Stir gently until just combined; a few lumps are okay—don’t overmix!
Cook the Pancakes
- Preheat Griddle: Heat a non-stick skillet or griddle over medium heat, lightly greased with butter or cooking spray.
- Pour the Batter: For each pancake, pour about 1/4 cup of batter onto the hot griddle.
- Cook Until Bubbles Form: Cook until small bubbles form on the surface (about 2-3 minutes). The edges will look set.
- Flip and Finish: Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown.
Tips & Variations
- Add-Ins: Consider mixing in blueberries, chocolate chips, or chopped nuts to the batter for added flavor.
- Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend.
- Dairy-Free: Use almond milk or oat milk with a splash of vinegar instead of buttermilk.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Place parchment paper between pancakes and freeze for up to 2 months. Reheat in a toaster or microwave.
Nutritional Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories per Serving: Approximately 180
- Servings: 4 (about 8 pancakes)
Frequently Asked Questions
1. Can I use regular milk instead of buttermilk?
Yes! You can create a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
2. How can I make these pancakes fluffier?
Be careful not to overmix the batter. Leaving small lumps will help keep the pancakes airy and fluffy.
3. Can I make these pancakes ahead of time?
Absolutely! You can prepare the batter the night before and store it in the fridge. Just give it a gentle stir before cooking.
4. What toppings do you recommend?
Try fresh berries, sliced bananas, a dollop of yogurt, or a drizzle of maple syrup for a delightful finish!
Serving Suggestions or Pairings
Pair these pancakes with crispy bacon, a refreshing fruit salad, or a delicious cup of freshly brewed coffee for the perfect brunch spread!
Final Thoughts
These classic buttermilk pancakes aren’t just a breakfast staple; they’re a vessel of memories, family, and warmth. I encourage you to bring your own twist to this timeless recipe and share your stories or variations in the comments below. Happy cooking!
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Classic Buttermilk Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Light and fluffy buttermilk pancakes that bring the warmth of home to your breakfast table.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or milk + 1 tablespoon lemon juice)
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir gently until just combined; a few lumps are okay—don’t overmix!
- Heat a non-stick skillet or griddle over medium heat, lightly greased with butter or cooking spray.
- For each pancake, pour about 1/4 cup of batter onto the hot griddle.
- Cook until small bubbles form on the surface (about 2-3 minutes) and the edges look set.
- Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown.
Notes
Consider mixing in blueberries, chocolate chips, or chopped nuts. For a gluten-free option, use a 1:1 gluten-free flour blend. For dairy-free, substitute with almond milk or oat milk with a splash of vinegar instead of buttermilk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg