BUTTERMILK PANCAKES FROMSCRATCH FULL
BUTTERMILK PANCAKES FROMSCRATCH FREE

Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a ziplock bag or plastic container.

To keep pancakes warm and crisp while you work, place them in a single layer on a sheet pan in a 200☏ oven.

However, if the pan is too hot the butter can burn, so adjust heat as needed.

Adding more butter to the pan with each batch of pancakes you make adds even more flavor.

Any griddle or heavy-bottomed skillet with straight sides will work also.

I prefer to use a cast iron skillet or griddle for pancakes, as it creates a great golden exterior.

Adding melted butter to cold eggs and buttermilk will cause the butter to harden into little bits (that won’t change the cooked pancakes), and if you want to avoid that have your other wet ingredients at room temperature, or add melted butter separately when you combine the wet and dry ingredients.

You can always add more buttermilk a tablespoon at a time if needed. Measure your flour correctly so the batter isn’t too thick.

The batter will be very thick, and that’s okay! Thick batter means tall pancakes.

I’m going to say this again, do not overmix the batter or your pancakes will be flat and not as fluffy.

More tips for making these fluffy & delicious pancakes

BUTTERMILK PANCAKES FROMSCRATCH FREE

Top as you like! More butter and maple syrup are a classic choice, but feel free to add your favorite toppings.

If you aren’t ready to enjoy these pancakes right away, keep them warm in a 200☏ oven. Keep warm in the oven or serve immediately.Flip and cook for another minute or 2 on the other size. Cook until the edges are dry and bubbles on the top start to burst, about 1-2 minutes. Preheat a large skillet or griddle to medium high heat and add a pat of butter, and then add batter in roughly 1/3 cup portions. Do not over mix the batter! And it’s okay if it’s a little lumpy. Add the wet ingredients to the dry ingredients and combine with a whisk or spoon only until no streaks of flour remain. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. Whisk together the flour, sugar, baking powder, baking soda and salt together in a large bowl. To make your own buttermilk: add 2 tablespoons lemon juice to a liquid measuring cup and add enough milk to make 2 cups. It’s not quite the same, but it will work in a pinch. If needed though, you can make your own “buttermilk”.

BUTTERMILK PANCAKES FROMSCRATCH FULL

It’s full of natural cultures and has a tangy taste, and it’s a great addition to baked goods.īuttermilk is key to the flavor and texture of these pancakes, so do not substitute with regular milk and try to find real buttermilk if you can.

What is buttermilk? Can I use something else?īuttermilk is the flavorful liquid left behind after churning cream into butter.

Maple syrup (or your favorite topping), for serving.

Let’s make some pancakes, shall we? Here’s everything you’ll need to get started: Give them a try this weekend and let me know what you think! We all enjoy them a little differently- my husband goes traditional with butter and real maple syrup, the kids love theirs with jam, and my favorite combo is whipped cream, syrup, and berries. Whatever you like for toppings, one thing for sure is that you’re going to love these pancakes. This pancake recipe has proved time and time again to be better than any other recipe I’ve tried over the years.

And they’re nice and thick, and great for stacking with your favorite toppings.

With a slightly sweet and buttery flavor, and hints of vanilla.

What makes these the best buttermilk pancakes?

Buttermilk pancakes fromscratch