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Light, fluffy, and golden-brown, these classic buttermilk pancakes have a delightful tangy flavor. Perfect for a weekend breakfast, they're simple to whip up and taste incredible with maple syrup and butter.
In a large bowl, sift or whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
In a separate medium bowl, lightly beat the eggs. Whisk in the room-temperature buttermilk and the slightly cooled melted butter until just combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula or whisk until just combined. The batter should be lumpy; do not overmix, as this will result in tough pancakes.
Let the batter rest at room temperature for 5 to 10 minutes. This allows the gluten to relax and the baking soda to activate, creating a fluffier texture.
While the batter rests, heat a non-stick griddle or large skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly.
Lightly grease the hot griddle with about 1/2 teaspoon of butter. Pour 1/4 cup of batter onto the griddle for each pancake, leaving a few inches of space between them.
Cook for 2-3 minutes, or until you see bubbles forming on the surface that pop and stay open, and the edges look dry and set.
Light, fluffy, and golden-brown, these classic buttermilk pancakes have a delightful tangy flavor. Perfect for a weekend breakfast, they're simple to whip up and taste incredible with maple syrup and butter.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 388.56 calories per serving with 13.69g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
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Carefully flip the pancakes and cook for another 1-2 minutes until the other side is golden brown. Avoid pressing down on the pancakes with your spatula.
Transfer the cooked pancakes to a plate. Wipe the griddle with a paper towel and repeat the process with the remaining batter, adding more butter as needed. Serve immediately with your favorite toppings.
Gently fold in 1 cup of fresh blueberries, chocolate chips, or chopped nuts into the batter just before cooking.
For a healthier version, replace half of the all-purpose flour with whole wheat flour. You may need to add an extra splash of buttermilk as whole wheat flour is more absorbent.
Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.
Use a plant-based milk (like almond or soy) mixed with 1 tablespoon of lemon juice or apple cider vinegar per cup as a buttermilk substitute. Use a neutral oil or vegan butter instead of dairy butter.
The carbohydrates from the flour provide a quick source of energy, making these pancakes a classic choice to start your day.
With eggs and buttermilk, these pancakes offer a decent amount of protein, which is essential for muscle repair and helps keep you feeling full longer.
Traditional buttermilk is a fermented dairy product that contains probiotics, which are beneficial bacteria that can help support a healthy digestive system.
A serving of three pancakes, without any toppings, contains approximately 400-420 calories. The final count will vary based on toppings like butter, syrup, and fruit.
Buttermilk pancakes are typically considered an indulgent breakfast treat rather than a health food. They are high in refined carbohydrates and can be high in sugar and fat depending on toppings. However, they do provide some protein from the eggs and buttermilk. You can make them healthier by using whole wheat flour and topping with fresh fruit instead of syrup.
You can easily make a substitute. For every 1 cup of buttermilk, use 1 cup of regular milk and stir in 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it curdles slightly, then use as directed.
Flat pancakes are usually caused by two things: overmixing the batter, which develops too much gluten, or using expired baking powder or baking soda. Mix the batter until just combined (lumps are good!) and always check the expiration dates on your leavening agents.
It's best to cook the batter within an hour of making it. The baking soda and baking powder are activated as soon as they are mixed with the wet ingredients, and they will lose their leavening power over time, resulting in flatter pancakes.
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