Fluffy Buttermilk Pancakes

What makes buttermilk so perfect in muffins, cake and pancakes? Not only does it add a subtle tangy flavour, but it interacts with baking soda and baking powder to make it a wonderful leavening agents. So if you have a hankering for fluffy, buttermilk pancakes, fire up the griddle and plan your perfect weekend brunch.

If you don’t have buttermilk, you can “make some” by adding 1 teaspoon of lemon juice or vinegar for every one cup of measured milk.

Buttermilk Pancakes

Fluffy, delicious buttermilk pancakes.

  • skillet
  • mixing bowls
  • measuring spoons
  • spatula
  • whisk
  • 2 cups all purpose flour
  • 1/4 cup white sugar
  • 1/2 tsp salt
  • 2 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 2 Large eggs
  • 2 cups buttermilk
  • 1/4 cup unsalted butter melted

  1. Whisk together flour, sugar, salt, baking powder and baking soda in a large bowl.

  2. Beat eggs, buttermilk and melted butter in a separate bowl.

  3. Combine the wet and dry ingredients together. You are just pushing the wet and the dry until they are just mixed. Don't overmix!

  4. Melt butter in a large skillet over medium low heat. Ladle ab out 1/3 cup of batter into the skillet. Add more pancake batter — you should be able to fit about 3 in the pan.

  5. Once bubbles appear on top of the pancakes and the edges start to brown, flip the pancakes. They will cook about 2-3 minutes per side.

  6. Preheat the oven to 250 degrees so you can keep the cooked pancakes warm.

  7. Serve with fresh fruit, berries, maple syrup and whipped cream.

Breakfast
comfort food