These buttermilk pancakes are the softest, fluffiest pancakes you’ll ever enjoy. The secret to their irresistible texture lies in the chemistry of buttermilk and baking powder, which creates an airy rise, giving the pancakes their light and tender structure.
Why Buttermilk Pancakes are Extra Delicious
The magic behind buttermilk pancakes isn’t just their creamy flavor, but the science involved. Traditionally, buttermilk was the leftover liquid after churning butter, naturally tangy and slightly acidic. When mixed with baking powder, this acidity creates a chemical reaction that causes the batter to rise, leading to ultra-fluffy pancakes. The key to achieving the best texture lies in the process—gentle mixing ensures you don’t break up the batter’s air bubbles, allowing the pancakes to remain light and tender.
How to Achieve the Best Buttermilk Pancakes
A crucial step in making perfect buttermilk pancakes is avoiding overmixing the batter. When you overmix, you break down the lumps of flour, which are essential for the pancake’s structure. These flour pockets support the air bubbles created by the buttermilk and baking powder, helping the pancake maintain its shape and fluffiness.
Easy Pancake Recipe
This simple buttermilk pancake recipe is perfect for any breakfast or brunch occasion. Enjoy them plain with a drizzle of maple syrup or personalize them by adding chocolate chips, blueberries, or other favorite toppings. Once you try this recipe, it will become your weekend staple!
Ingredients
- 1 ½ cups all-purpose flour (190 g)
- 3 ½ teaspoons baking powder (20 g)
- ½ teaspoon kosher salt (2.5 g)
- ¼ cup granulated sugar (50 g)
- 1 ¼ cups buttermilk (300 ml)
- 1 large egg
- 3 tablespoons unsalted butter (40 g), melted and cooled, plus more for cooking
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Stir until well mixed.
- Prepare the Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, egg, and melted butter until smooth.
- Combine the Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter, as lumps are okay and will help the pancakes stay fluffy.
- Cook the Pancakes: Heat a skillet over medium heat and melt about a tablespoon of butter. Pour about ¼ cup (60 ml) of pancake batter into the skillet, allowing the batter to spread naturally. Cook until bubbles form around the edges, then flip the pancake and cook until both sides are golden brown.
- Serve: Repeat the process with the remaining batter, adding more butter to the skillet as necessary. Serve the pancakes warm with maple syrup or your favorite toppings.
Enjoy these buttermilk pancakes with your choice of toppings for a breakfast treat that everyone will love!
