It’s the weekend! It’s time for fluffy, buttermilk pancakes. Pancakes on Saturday or Sunday morning are my favorite. It is so easy to reach for a bag or box of pancake mix, but I promise you it does not take much longer to whip up some homemake buttermilk pancakes.
These buttermilk pancakes are fluffy and light. With a little homemade syrup or whatever kind you like, you will have to stop and ask, why am I not making these buttermilk pancakes all the time?
There are so many fresh fruits in season. Why not top them off with some peaches, raspberries, strawberries or blueberries? Or maybe take a walk on the wild side and use them all!
How To Make Buttermilk Pancakes
1. Put the flour, sugar, salt, baking powder and baking soda in a large bowl. Use a spoon to mix ingredients well.
2. Using the microwave to melt the butter can be a challenge. I always keep an eye on it when I do. One of my least favorite things to do is clean up melted butter that has bubbled all over my microwave. Leaving the wax paper on is a hack I have learned over the years. It helps keep everything from going everywhere. For a tablespoon of butter it does not take long, maybe 10-15 seconds.
3. It is all in the wrist when beating eggs. Put the egg in a small bowl and vigorously beat the egg until it is light and bubbly. Add the buttermilk to the egg and mix well. Now keep beating while you add the melted butter. Mix in the flour mixture until everything is smooth.
4. There are so many people who do not like pancakes. I believe it is because the batter is too thick and then the pancakes do not get cooked in the middle. There is such an easy fix for this. Add more liquid and thin out the batter. If the batter is as thick as toothpaste, it is too thick. Add 1/4 cup of buttermilk at a time until the batter is thin enough to pour.
5. Another great tip for making pancakes is to get the skillet hot. If the pan is ready to use before you drop the batter on it, your pancakes will be light and fluffy. Make sure to use some butter or vegetable spray to get the pan ready for the batter. I like to cook my pancakes on medium heat. I get the pan heated as I mix everything together.
6. A quarter cup is the perfect size for pancakes. Use a 1/4 cup measuring cup and drop batter onto a greased skillet. Use the edge of the measuring cup to push the batter down and make the pancake as flat as possible.
Anyone can make perfect buttermilk pancakes.
7. As the batter cooks, bubbles will start to form and pop on the surface. Use the pancake turner and gently lift an edge of the pancake. If you can see golden brown on the bottom of the pancake, flip the pancake to the other side. If you do not see any color, the pancake is not ready to turn.
To keep the pancakes as light as possible, only flip them once. When you turn pancakes several times, all the air from the baking powder gets pounded out of the pancake and makes them tough and heavy.
8. Once you have turned the pancake once, cook the other side until golden brown. Have you ever warmed up the syrup before eating your pancakes? You should do it! It takes pancakes to the next level. I have also included a homemade white syrup recipe below. YUM!
Some of my favorite products when making Buttermilk Pancakes
Let me know on Instagram or Pinterest if you make this.
Post a picture and tag me @dinasdiner. I want to know how it turns out.
- 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
Homemade White Syrup
- 1 Cup Butter
- 1 Cup Cream
- 2 Cups Sugar
- Put all dry ingredients into a bowl.
- Beat the egg and add the buttermilk and melted butter.
- Mix well with a wire whisk.
- Add wet ingredients to dry ingredients.
- Mix well.
- Drop batter onto a greased, heated skillet.
- Cook until bubbles form on the top and then flip.
Homemade White Syrup
- Heat butter, heavy cream and sugar in a large pan on medium heat.
- Once everything begins to boil, stir constantly and let it boil for one minute.
- Spoon over pancakes.