Fluffy Cloud Buttermilk Pancakes the Ultimate Weekend Treat

Recipe Introduction

Quick Hook

Fancy a stack of Perfect Buttermilk Pancakes this weekend? Honestly, who doesn't? These pancakes are fluffy, tangy, and just the right amount of sweet.

Brief Overview

These are a breakfast staple across the UK and beyond. It's said that pancakes have been around since the Roman Empire.

This recipe is easy and takes about 30 minutes. It makes about 6-8 pancakes.

Main Benefits

Buttermilk adds a lovely tang and makes them super light. Homemade Buttermilk Pancakes are perfect for a lazy Sunday brunch. This recipe is special because it’s simple and reliable.

Ready for some Fluffy Old Fashioned Pancakes ? Thought so.

The Ingredients You'll Need

Let's gather our supplies for these amazing pancakes with buttermilk . We need a good mix of wet and dry. It's like building a foundation for deliciousness.

• Dry Ingredients:

  • 1 ½ cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt

• Wet Ingredients:

  • 1 ½ cups buttermilk
  • 2 large eggs
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract

Why These Ingredients Matter?

Buttermilk is essential . It makes these pancakes so fluffy. Here's a tip: make sure it's well shaken before measuring! Baking powder and soda create a light, airy texture.

Sugar adds sweetness. Don't skip the salt; it enhances the flavors. The eggs and melted butter add richness and moisture.

Vanilla extract? Best Buttermilk Pancakes Ever need a hint of something special!.

step-by-step to Pancake Heaven

Are you ready to make the Best Pancake Recipe From Scratch ? Let's do it. First, whisk the dry ingredients together in a large bowl.

Then, mix the wet ingredients in a separate bowl or jug. Next, gently pour the wet into the dry and stir just until combined.

Mastering the Technique

Remember: Don’t overmix. A few lumps are fine! Overmixing toughens the pancakes. This is a game changer. A hot griddle is key.

Heat it over medium heat and grease it lightly. Pour ¼ cup of batter for each pancake. Cook for 2- 3 minutes per side, until golden brown.

That’s it. Easy peasy! Honestly, even I can do it and I can’t boil an egg.

Time to Plate Up!

Serve these Thick and Fluffy Pancakes Recipe immediately with your favourite toppings. Maple syrup is a must. Fresh berries are delicious. Whipped cream? Of course! Crispy bacon? Why not?!

Enjoy these Easy Buttermilk Pancake Recipe !

Let's Gather 'Round: Your Buttermilk Pancakes Recipes Shopping List!

Okay, so you're ready to make some seriously awesome buttermilk pancakes recipes . Let's talk ingredients and tools. Honestly, perfect buttermilk pancakes are all about getting the basics right.

No need to stress! I will take you through what you need for this pancake recipe with buttermilk .

Main Ingredients for the Best Pancakes Ever

Here's what you need, measured precisely because baking is a science, innit?

• All-purpose flour: 1 ½ cups (192g) . Plain flour, nothing fancy.
• Granulated sugar: 3 tablespoons (36g) . For that touch of sweetness.
• Baking powder: 1 ½ teaspoons . The magic for fluffy old fashioned pancakes .
• Baking soda: ¾ teaspoon . It balances the acidity from the buttermilk.
• Salt: ½ teaspoon . Enhances all the other flavors.
• Buttermilk: 1 ½ cups (360ml) . Well shaken , mind you! It's the secret ingredient, the reason for a pancakes with buttermilk . Look for buttermilk that smells tangy and fresh.
• Large eggs: 2 . Free range if you're feeling fancy.
• Unsalted butter: 3 tablespoons (42g) , melted and slightly cooled, plus more for greasing the griddle . Use good quality butter. You want the best buttermilk pancakes ever .
• Vanilla extract: 1 teaspoon . Makes it extra special!

Seasoning Notes: Simplicity is Key

Don't go overboard with spices. Just a touch of vanilla is the bee's knees. You could add a pinch of cinnamon if you are making fall themed homemade buttermilk pancakes You could even add some lemon zest to make it more zesty.

Essential Kit for Easy Buttermilk Pancake Recipe

Right, about equipment. No need for all the bells and whistles!

• Large mixing bowl
• Whisk
• Liquid measuring cup
• Griddle or large frying pan. A non-stick one is your best mate!
• Spatula
• Optional: Ice cream scoop or ladle for portioning, keep it professional

Honestly, thick and fluffy pancakes recipe is easier to make than you think. This is going to be great!

Fluffy Cloud Buttermilk Pancakes: Your Weekend Sorted

Oh my gosh, you guys! Are you ready for the best buttermilk pancakes recipes ever? Honestly, these Perfect Buttermilk Pancakes are a total game changer.

They're not just pancakes; they’re a little slice of weekend heaven. I remember trying countless recipes. This one? Winner!

Prep Like a Pro: Mise en Place Magic

Right, first things first: Let's get organised. Measure out 1 ½ cups all-purpose flour , 3 tablespoons sugar , 1 ½ teaspoons baking powder , ¾ teaspoon baking soda , and ½ teaspoon salt .

Whisk them together in a large bowl. Then, in a separate jug, whisk 1 ½ cups buttermilk , 2 large eggs , 3 tablespoons melted butter , and 1 teaspoon vanilla extract .

Having everything ready saves SO much time. It's like having your own little cooking show! Speaking of safety, make sure that melted butter isn't too hot; you don't want scrambled eggs in your batter.

From Batter to Bliss: The step-by-step

1. Whisk the dry ingredients.
2. Whisk the wet ingredients.
3. Pour the wet into the dry. Stir just until combined. Lumps are your friend. Seriously.
4. Heat your griddle to medium. A water drop should sizzle.
5. Pour ¼ cup batter per pancake.
6. Cook 2- 3 minutes per side. Golden brown is your goal.
7. Flip when bubbles appear.
8. Serve immediately or keep warm in a 200° F oven .

Pro Pancake Pointers

Don't overmix. I cannot stress this enough. Overmixing makes tough pancakes. And nobody wants that. Try this Thick and Fluffy Pancakes Recipe and you'll see exactly why not to overmix! Another tip? Let the batter rest for 5- 10 minutes .

It makes them even fluffier. You know? I've also tried making these ahead. Cook them, cool them, and freeze them.

Reheat in the toaster. Genius! Plus, it's the Best Pancake Recipe From Scratch .

Honestly, these are the Best Buttermilk Pancakes Ever . They are so simple and bring so much joy. Trust me on this.

And if you want to try Pancakes With Buttermilk , this is your recipe.

Recipe Notes for Your Perfect Stack

Making buttermilk pancakes recipes at home doesn't have to be a drag, innit? Here are a few extra tips to help you nail that stack of perfect buttermilk pancakes .

Honestly, even I mess up sometimes. We've all been there, eh?

Plating Like a Pro (Serving Suggestions)

Want your pancakes to look as good as they taste? A simple stack can become art. Consider a drizzle of maple syrup.

Fresh berries are your best mate, especially strawberries. Serve them up with crispy bacon or sausage for a proper full breakfast.

Storing Secrets (Storage Tips)

Got leftovers? Lucky you! Let your pancakes cool completely. Pop them in a zip-lock bag and into the fridge. They'll be good for 2-3 days .

Fancy saving them longer? Freezing is your friend. Wrap them individually and freeze for up to 2 months . Reheat in the toaster or microwave for a quick brekkie!

Remixing the Recipe (Variations)

Want to mix it up a bit? Adding blueberries to this best pancake recipe from scratch is proper lush, innit? Think about using gluten-free flour for your gluten dodging mates.

For a dairy-free version, use almond milk and a dash of lemon juice. It's that easy.

Nutrition Nuggets (Nutrition Basics)

Right then, a quick look at the numbers. One serving clocks in around 350-400 calories. You're getting about 10-12g of protein and 15-18g of fat.

There's also roughly 40-45g of carbs. Of course, it all depends on your portion size and toppings, eh?

So, there you have it. A few tips and tricks to make your homemade buttermilk pancakes a smash. Go on, give those fluffy old fashioned pancakes a go! It doesn't matter if your first pancake isn't perfect.

They'll still taste blummin' great. I’m sure you'll make the best buttermilk pancakes ever , Good luck and happy flipping!

Frequently Asked Questions

Why are my buttermilk pancakes flat and not fluffy?

Flat pancakes are a common pancake problem, but easily solved! Usually, it's down to a couple of things: either your griddle isn't hot enough (aim for medium heat a drop of water should sizzle), or you've overmixed the batter. Overmixing develops gluten, which makes for tough, flat pancakes.

A few lumps in the batter are perfectly fine embrace them!

Can I substitute anything for the buttermilk in these buttermilk pancakes recipes?

Absolutely! If you don't have buttermilk on hand (we've all been there!), you can easily make a substitute. Simply mix 1 ½ cups of regular milk (any kind will do dairy or non-dairy) with 1 ½ tablespoons of lemon juice or white vinegar.

Let it sit for about 5 minutes to curdle slightly before using. It won't be exactly the same, but it's a pretty good stand-in.

How do I keep my buttermilk pancakes warm while I'm making the rest of the batch? I don't want cold pancakes!

Nobody wants a sad, cold pancake! The best way to keep them warm is to preheat your oven to a very low temperature (around 200°F/95°C). Place the cooked pancakes on a baking sheet in a single layer in the warm oven until you're ready to serve. This will keep them nice and toasty without drying them out.

Think of it as a pancake spa day!

Can I make the batter for these buttermilk pancakes recipes ahead of time?

While it's tempting to get a head start, it's best to cook the batter soon after mixing. If you let it sit for too long, the baking powder and baking soda will lose their oomph, and you'll end up with flatter pancakes. However, if you absolutely must make it ahead, you can refrigerate the batter for up to an hour.

Give it a gentle stir before cooking, and don't be surprised if they aren't quite as fluffy as freshly made.

What's the best way to store leftover buttermilk pancakes?

If you're lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can microwave them for a few seconds (but they might get a bit soft), toast them in a toaster oven, or pan-fry them in a little butter for that extra crispy edge.

You can also freeze them for up to 2 months, just make sure to separate each pancake with a layer of parchment paper to prevent sticking.