Easy Buttermilk Pancakes from Scratch
Try this Easy Buttermilk Pancakes from Scratch recipe, or contribute your own.
Try this Easy Buttermilk Pancakes from Scratch recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Combine all ingredients for the batter in medium size bowl. Let rest for about 5 minutes.
- In the meantime, preheat a large non-stick frying pan over medium-low heat.
- Add a little bit of butter, let it melt and spread around the pan. Using a ¼ cup measuring cup add 3 scoops of batter to make 3 small pancakes.
- Cook about 2-3 minutes per side, until nicely browned. Repeat with the rest of the batter.
- Serve hot or warm with berries and sprinkled with powdered sugar, or maple / corn syrup, or your favorite jam.
Golden, crisp-edged circles with a tender, aerated crumb offer a distinct textural contrast that heavy, flat griddle cakes simply cannot match. Achieving this structure relies entirely on the rapid reaction between acidic buttermilk and alkaline baking soda, generating carbon dioxide micro-bubbles that expand instantly upon contact with a hot surface. Maintaining a stable medium-low heat prevents the exterior from burning before the center sets.
Batch cooking offers substantial convenience when storage is handled correctly. Excess pancakes cool completely on a wire rack before stacking with parchment paper between each unit to prevent moisture transfer. Storing these stacks inside heavy-duty freezer bags protects them from freezer burn for up to two months. Reheating requires a conventional toaster rather than a microwave, which restores the crisp exterior crust without turning the interior dense and rubbery.
Successful execution demands strict adherence to flour measurement mechanics, specifically the scoop-and-sweep method to avoid packing excess starch into the batter. Substituting regular milk soured with lemon juice or white vinegar functions adequately if authentic cultured buttermilk is unavailable, provided the substitution maintains an equal volume and adequate acidity to activate the leavening agent.
