Who doesn’t like an airy fluffy buttermilk pancakes recipe especially on a lazy Sunday morning?! This easy, quick and forgiving recipe has ingredients you can find in your pantry and tastes so much better than boxed pre-made pancake mix!
FREQUENTLY ASKED QUESTIONS
What is buttermilk? Buttermilk in the Western countries consists of milk with added lactic bacteria which gives it a tangy taste. It also reacts very well in baked goods containing baking soda. There is actually no butter at all in buttermilk and it’s lower in fat than reduced fat milk.
What to do if the batter is too thick? Pancake batters are forgiving! If your batter is too thick, you can add 1 teaspoon of milk at a time up until 3 teaspoons, and mix until you reach the perfect consistency.
Can I make the batter in advance? I recommend to use your batter right away. The leavening agents work as soon as they become in contact with wet ingredients and will lose their efficiency if left too long without baking. If you choose to make the batter the night before, you can wait until you are ready to make the pancakes before adding baking powder and baking soda.
How to store these pancakes? Have some leftovers? Pancakes can be stored in an airtight container in the fridge for 5 days or in a freezer-safe bag in the freezer up to 3 months! To reheat these pancakes, just put them in a baking dish covered with foil, in a 350F oven for 5 minutes or 7 minutes if they were previously frozen.
TIPS FOR MAKING THE FLUFFIEST PANCAKES
How to make homemade buttermilk:
No buttermilk on hand? No problem, you can easily make your own buttermilk at home. For every cup of buttermilk, follow these steps:
- In a cup, fill 1 Tablespoon of lemon juice and fill the remaining of the cup with milk. Stir and let rest for 5 minutes so that the milk curdles.
Checking expiry dates of baking powder and baking soda: Make sure your leavening agents are not expired. If they are, they will not react with the batter and as a result, your pancakes will be dense.
Mixing the batter: Avoid overmixing the batter. For the fluffiest pancakes, the wet ingredients should be mixed into the dry ingredients until just incorporated. If the batter gets overmixed, the gluten will form and it will result into chewy pancakes. The perfect pancake batter consistency should be thick but pourable. Lumps are actually ok! Streaks of flour are however, not ok and if you have that in your batter, you should mix a little more.
Pancake toppings: You can top your pancakes with anything your heart desires. I love to eat mines with fresh fruits such as berries, whipped cream, a bit of confectioner’s sugar and to give it an extra zing, some lemon zest! Since I am Canadian, maple syrup for me is definitely must!
Equipment
- Whisk
- 2 Mixing bowls
- Skillet or griddle
Ingredients
Dry ingredients
- 2 cup (240g) All-purpose flour
- 2 tsp (8g) baking powder
- 1 tsp (6g) baking soda
- Pinch of salt
Wet ingredients
- 2 large eggs room temperature
- 2 cups (473ml) buttermilk room temperature
- 2 Tbsp (30ml) maple syrup
- 2 Tbsp (28g) butter melted
- 1 tsp (5ml) vanilla extract
- 2 to 3 tsp (10 to 15ml) milk if necessary, to thin batter
Instructions
- In a mixing bowl, combine all dry ingredients together, mix and set aside.
- In a second mixing bowl, whisk eggs until beaten and combine the remaining wet ingredients together. Mix until all combined.
- Pour the wet mixture into the dry mixture and mix until just combined. The batter should be thick but pourable and can have some lumps as long as there is no more flour steaks in it.
- If the batter is too thick, add milk one teaspoon at a time until it reaches the right consistency.
- Grease a skillet on medium heat or griddle with a bit of butter. When the skillet becomes hot or griddle reaches 350F, with a 1/3 cup measuring cup, pour batter and cook pancakes until bubbles appear on the surface, about 1 minute, and flip to cook the other side.
- Serve pancakes warm with maple syrup, whipped cream, fruits, confectioner’s sugar.
