Treat yourself to a stack of Light n Fluffy Buttermilk Pancakes! Made with simple pantry ingredients and ready under 30 minutes, enjoy your mornings with this breakfast topped with your favorite fruits and a drizzle of maple syrup …!!
What’s more beautiful than to start your day with a big stack of fluffy pancakes on your dining table…!!! Golden and soft, with the maple syrup slowly flowing through the stacks… how can you not be drooling? 🙂
Pancakes are everybody’s favorite, unless you have never tasted it. Well yea… my experience with pancakes really started a year ago around the time I moved to the US, and it was the very first “new” breakfast dish I heard about. Pancakes are not common in India as we have a different variety of breakfast dishes which are mostly vegetarian, and made with rice, pulses and wheat. But now, it is one of our favorite breakfasts…!
There are hundreds of different pancake recipes, and it’s so easy to make variations and try. This is a recipe which uses buttermilk, and I have read in many articles that buttermilk is a key element to bring in softness, not just for pancakes but also in cakes, breads & muffins. It’s an old fashioned grandma technique and it really works. You might get a bit apprehensive initially thinking about the sourness of buttermilk, but not only does it make the pancakes light, moist and fluffy, it also tastes awesome.
One key point while making these buttermilk pancakes is to not over-mix the batter, it may end up in hard pancakes. Those little lumps in the batter are just fine, and also make sure you pour the batter when the griddle is really hot.
Interested to try another version of pancakes? Check this out –> Dutch baby pancake.
Enjoy, Happy Cooking…!
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Treat yourself to a stack of Light n Fluffy Buttermilk Pancakes! Made with simple pantry ingredients and ready under 30 minutes, enjoy your mornings with this breakfast topped with your favorite fruits and a drizzle of maple syrup...!!
- 1 cup flour
- ¾ cup buttermilk
- 2 tbsp sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tbsp melted butter
- Whipped cream, fruits, honey/maple syrup (serve)
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In a bowl sift together flour, baking powder, baking soda and salt. Mix all the dry ingredients well.
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Take another bowl and add eggs, sugar, vanilla extract, butter and whisk in buttermilk.
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Add the above wet ingredients to the dry flour mix and whisk lightly. Do not over mix the batter, its fine to have a few lumps.
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While making the pancakes, heat the griddle, smear with butter /oil and pour batter into it when it is really hot (about ¼ cup batter).
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When the top side starts to bubble up, flip and cook the other side until it turns golden.
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Serve warm with whipped cream or honey or maple syrup or any fruit mix.
You can also use berries in this recipe, just fold it into the batter at the end of the third step.
Hey Akhila, the pancakes look lip-smacking! I learnt about using buttermilk in traditional cakes sometime ago and it made a whole lot of difference. But somehow never occurred to me to use it for pancakes. What a brilliant idea! Will try it out next time for sure. Thanks and much love!
Thank You Sophie!