Buttermilk Pancakes

Buttermilk pancakes are a classic American breakfast that never goes out of style. Soft, fluffy, and perfect with a drizzle of syrup, they make for an indulgent start to your day. Whether you’re cooking for yourself or for a crowd, this recipe delivers pancakes that are sure to impress.

Why You’ll Love This Recipe

This buttermilk pancake recipe is simple yet incredibly satisfying. The pancakes are light, fluffy, and have just the right balance of sweetness, making them ideal for breakfast, brunch, or even a comforting dinner. The addition of buttermilk gives the pancakes a rich, tangy flavor that pairs perfectly with the homemade white syrup. Plus, the batter is quick to mix together, and you can easily adjust the consistency with milk for the perfect texture.

Ingredients

• 1 1/4 cup flour

• 2 tbsp sugar

• 1/2 tsp salt

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 egg

• 1 1/3 cup buttermilk

• 1 tbsp butter (melted)

• 1/2 cup milk (use to thin the batter if too thick)

For the homemade white syrup:

• 1 cup butter

• 1 cup heavy cream

• 2 cups sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, whisk together all the dry ingredients: flour, sugar, salt, baking powder, and baking soda.

2. In a separate bowl, beat the egg, then add the buttermilk and melted butter. Mix well.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. If the batter is too thick, add milk a little at a time until it reaches your desired consistency.

4. Heat a greased skillet or griddle over medium heat. Drop spoonfuls of the batter onto the skillet, cooking until bubbles form on the surface.

5. Flip the pancakes and cook until golden brown on both sides.

6. For the homemade white syrup, combine the butter, heavy cream, and sugar in a pan over medium heat. Stir constantly until it comes to a boil and let it boil for one minute.

7. Serve the pancakes warm, topped with the homemade white syrup.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 5 minutes per batch of pancakes

Variations

• Add-ins: You can customize these pancakes by adding chocolate chips, blueberries, or sliced bananas to the batter for a fruity or chocolatey twist.

• Vegan option: Use a flax egg instead of a regular egg and substitute plant-based milk and butter to make this recipe vegan-friendly.

• Flavor variations: For a different flavor profile, try adding a pinch of cinnamon or vanilla extract to the batter.

Storage/Reheating

• Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 2-3 days.

• Reheating: To reheat, place pancakes on a baking sheet and warm them in a preheated 350°F (175°C) oven for about 5-10 minutes. Alternatively, reheat in the microwave for about 20-30 seconds per pancake.

FAQs

1. Can I use regular milk instead of buttermilk?

Yes, but buttermilk adds a distinct tang and makes the pancakes fluffier. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/3 cups of milk. Let it sit for a few minutes before using.

2. How do I make pancakes that are extra fluffy?

To make fluffier pancakes, be sure not to overmix the batter. Stir the wet and dry ingredients together until just combined. If the batter is too thick, gradually add more milk until it’s pourable.

3. Can I make this recipe gluten-free?

Yes, you can use a gluten-free flour blend to replace the regular flour. Ensure the baking powder and baking soda are gluten-free as well.

4. Can I make the white syrup ahead of time?

Yes, you can make the white syrup in advance and store it in an airtight container in the fridge. Reheat it gently on the stove before serving.

5. How can I make these pancakes healthier?

To make the pancakes healthier, you can substitute whole wheat flour for part or all of the all-purpose flour, use less sugar, or omit the syrup for a lighter option.

6. Can I freeze leftover pancakes?

Yes, you can freeze pancakes. Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. Reheat in the toaster or microwave.

7. What kind of pan should I use to cook the pancakes?

A nonstick skillet or griddle works best for making pancakes. It helps to achieve an even cook and prevents sticking.

8. Can I double the recipe for a larger crowd?

Absolutely! You can easily double or even triple the recipe for a larger group. Just be sure to adjust the amount of syrup accordingly.

9. What toppings can I add to my pancakes?

Besides the homemade white syrup, you can top your pancakes with butter, fresh fruit, whipped cream, maple syrup, or even a sprinkle of powdered sugar.

10. How do I know when my pancakes are done cooking?

Pancakes are done when both sides are golden brown and a toothpick inserted into the center comes out clean. If the batter is too runny or too thick, adjust the heat and consistency accordingly.

Conclusion

These buttermilk pancakes are a must-try for anyone who loves a classic breakfast. With their light, fluffy texture and delicious homemade white syrup, they’re a treat that will satisfy the whole family. Whether you enjoy them as they are or add your favorite toppings, this recipe is sure to become a go-to for your breakfast repertoire. Enjoy!