It is true that you could just grab a buttermilk pancake mix off the supermarket shelf, but take note that this buttermilk pancake recipe is almost as easy. Read on to learn how to make buttermilk pancakes.
Buttermilk pancakes are a traditional American breakfast. Buttermilk pancakes originated as a way to use up the liquid left after the butter was churned. The buttermilk helps to leaven the batter, creating a light and fluffy pancake. you can substitute yogurt or sour milk in this recipe if you don't have any buttermilk on hand.
Step 1: Buttermilk Pancake Ingredients
To make 12 pancakes:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 egg, beaten lightly
- 1 ½ cups buttermilk
- 2 tbsp butter, melted
- 1 teaspoon vanilla
- Additional butter for the griddle
- Real maple syrup
Step 2: How to Make the Buttermilk Pancakes
- Preheat the griddle.
- Combine the flour, sugar, baking soda, and salt in one bowl, and the egg, buttermilk, butter, and vanilla in another.
- Add the wet ingredients to the dry ingredients, mixing gently until just combined.
- Grease the griddle with a tablespoon of melted butter.
- Ladle the batter onto the griddle, forming pancakes about 4-5 inches in diameter.
- Cook pancakes until bubbles form at the edges of the pancake, which will take about 2-3 minutes.
- Flip the pancakes and cook another 1-2 minutes until cooked through.
- Serve with warm maple syrup and additional butter.
Step 3: How to Make Buttermilk
Buttermilk is left after cream is churned into butter. If you don't have fresh buttermilk, and don't want to drive to the store to buy cultured buttermilk, you can make a simple substitute at home that will have the acidic quality necessary to help the pancakes rise the way buttermilk does.
- Combine 1 3/8 cups of milk with 2 tablespoons of white vinegar or lemon juice.
- Let stand at room temperature for five minutes.
- Use the soured milk in place of the buttermilk.
