Basic Buttermilk Pancakes Recipe With Variations

Heat the oven to 200 F if you want to keep pancakes warm to serve all at once. 2. In a large bowl, combine the flour, baking powder, soda, salt, and sugar. 3. Whisk eggs, buttermilk, and butter together in a small bowl. Combine the mixtures and stir until smooth, but don't overbeat.

4. Heat a griddle over medium-low heat or lower, depending on your range. I use a gas range which is fairly hot, so I move it just a notch above the lowest setting or use a cast iron diffuser. 1. Using a 1/4 to 1/3 cup measure, cook until you see bubbles across the top and the edges are somewhat dry looking.

Flip over and brown the other side. 2. Remove the pancakes to a plate or pan and keep warm in the preheated 200 F oven, if desired. 3. Serve the hot pancakes with butter and syrup. Tip for making a buttermilk substitute with sweet milk: For each cup of buttermilk called for, put 1 tablespoon of vinegar or lemon juice in a 1-cup measure and then add milk to the one-cup mark. Let the milk stand for about 5 to 10 minutes to give it time to sour. Use it in the pancake batter or another recipe.

For an easier breakfast, prepare the batter the night before; cover the bowl and refrigerate until you're ready to cook. For a little extra fluffiness, beat the egg whites separately and fold them into the batter just until incorporated. Warm the syrup in a saucepan over medium heat or in the microwave.

It will take about 45 seconds to heat 1/2 cup of syrup in the microwave. Topping Ideas: Try finely chopped fresh strawberries, warmed jam or preserves, sour cream or yogurt sweetened with honey, or a fruit syrup. Freeze leftover pancakes in a single layer and then put them in a freezer container separated with sheets of wax paper. To reheat frozen pancakes, place them on a baking sheet and bake at 325 F for about 8 to 10 minutes, or until hot. If the pancakes are sturdy, pop them in the toaster and heat until hot.

Recipe is a keeper! This is my go-to recipe for pancakes! Batter was too thick. Pancake did not bubble as pictured here. Pancake did not turn out thin but instead rose and thickened up when flipped. Best pancakes we have had! Thank you for the delicious recipe! We thought they were fantastic!

This recipe was only kind of okay. The batter was too thick. The recipe on your site called "Homemade Pancakes" was way better. That was the one I was looking for. I've used this recipe a couple times now and have always had good results. I do add a few drops of vanilla as well.

These pancakes are so good! They are just what you need on a good Sunday morning! This is now our only recipe for pancakes! I love to cook pancakes too. These turned out a little thin and floppy at first. I added about another 1/3 cup of flour and a pinch more baking soda and they turned out much better. I keep powdered buttermilk on hand and it does a realy good job.

I put that in and use regular milk. I love the way you gave your recipe instructions. On a different page it was all messy you couldn't understand anything! But i say this recipe is a great one & you should keep this one! I tried it this morning but realized I ran out of baking soda.

Annoyed that I had to make a trip to the market but was glad I did. The pancakes were a hit with the kids. I used the recipe for making my own buttermilk using one cup milk and 1 tablespoon vinager then waited 15 minute for milk to turn to buttermilk. This recipe is a keeper. LOVE IT. But I used milk instead of buttermilk since I didn't have any on hand. Yes, I will definitely add blueberries too. OMG this are awesome!

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