Buttermilk Pancakes
Fluffy, golden-brown pancakes made with buttermilk, which provides a signature tang and tender crumb.
Origin & history
Pancakes have been a staple of American breakfast for centuries. The use of buttermilk became common as a way to use up the liquid byproduct of butter churning, and it remains the gold standard for achieving the perfect rise and texture in American-style pancakes.
Ingredients
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The method
Step by step
- 01
Mix the Batter
5 minWhisk the dry ingredients together in a large bowl. In a separate bowl, combine the buttermilk and egg. Gently fold the wet ingredients into the dry until just combined; do not overmix, as lumps are expected.
Let the batter rest for 10 minutes to allow the baking powder to activate.
- 02
Cook the Pancakes
10 minHeat a lightly greased griddle or non-stick pan over medium heat. Pour 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown.
Only flip once to maintain the fluffiness.
Chef tips
- — Use a non-stick pan for the most even browning.
Common mistakes
- — Overmixing the batter
- — Cooking at too high a heat
Substitutions
- Buttermilk → Milk with lemon juiceAdd 1 tbsp lemon juice to 1 cup milk and let sit for 5 minutes.
Storage & serving
Store in the refrigerator for 3 days or freeze for up to 1 month.
Serve hot with maple syrup and butter.
Food safety
Ensure eggs are fully cooked through.
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