Why You’ll Love This Recipe
These buttermilk pancakes are everything you want: light, fluffy, and golden with crispy edges. The tangy flavor from the buttermilk pairs perfectly with sweet maple syrup, and the simple ingredients make this recipe a breeze to prepare.
The Inspiration Behind the Recipe
Who doesn’t love pancakes? They’re the ultimate comfort food, loved by kids and adults alike. Over the years, I’ve tried countless recipes and mixes, often with varying success. I’ve learned that great pancakes come down to a few simple principles: the right balance of acidity, leavening agents, and heat. This recipe combines all the best tips I’ve picked up to deliver foolproof results every time.
Cook’s Notes
- Enhancements: Add blueberries, chocolate chips, or bananas to the batter for extra flavor.
- Substitutions: If you don’t have buttermilk, make a substitute by mixing 2 cups of milk with 2 tbsp of lemon juice or vinegar.
- Greasing the Griddle: Use clarified butter to prevent burning while maintaining the buttery flavor.
Ingredient Spotlight: Buttermilk
Buttermilk is the star of this recipe. Its acidity reacts with baking soda to create a tender, airy texture. Always use fresh buttermilk for the best results. If you can’t find it, a homemade substitute works well too!
Cultural Significance
Pancakes are a quintessential part of American breakfast culture. They date back to early settlers who used simple ingredients to create a hearty, satisfying meal. Today, pancakes remain a symbol of comfort and family gatherings.
Common Mistakes to Avoid
- Overmixing the Batter: This can lead to dense, tough pancakes. Stop mixing when you see small lumps.
- Skipping the Rest Time: Allowing the batter to rest ensures fluffier pancakes.
- Cooking on the Wrong Heat: Too high, and the pancakes will burn; too low, and they won’t cook through. Aim for medium heat.
Serving Suggestions
Serve hot with classic maple syrup, whipped cream, or a sprinkle of powdered sugar. Pair with crispy bacon, scrambled eggs, or fresh fruit for a complete breakfast.
Storing and Reheating
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm them in a toaster or oven at 350°F for a few minutes to restore their crisp edges.
Enjoy these pancakes fresh off the griddle or save a batch for easy weekday breakfasts. Either way, this recipe is sure to become a family favorite!
How to Make Fluffy Pancakes from Scratch: All-Purpose vs. Self-Rising Flour
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Griddle or large skillet
- 1 Measuring cups and spoons
- 1 Spatula
Ingredients
Ingredients for pancakes made with All-Purpose Flour
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- 2 ea large eggs
- ¼ cup clarified butter melted (in the batter)
- ¼ cup carified butter for greasing the pan
- 1 tsp vanilla extract
Ingredients for pancakes made with Self-Rising Flour
- 2 cups self-rising flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda to react with buttermilk
- 2 cups buttermilk
- 2 large eggs
- ¼ cup clarified butter melted (in the batter)
- ¼ cup clarified butter for greasing the pan
- 1 teaspoon vanilla extract
Instructions
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Omit salt is using Self Rising flour.
Combine Wet Ingredients:
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract (if using).
Combine Wet and Dry Ingredients:
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; the batter should be slightly lumpy.
Rest the Batter:
- Let the batter rest for 5 minutes to hydrate the flour and allow the leavening agents to activate.
Preheat Griddle:
- Heat a griddle or skillet over medium heat (about 375°F). Lightly grease the surface with butter or a mix of butter and vegetable oil.
Cook the Pancakes:
- Scoop about 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 2–3 minutes until golden brown.
Serve:
- Serve the pancakes warm with butter, maple syrup, fresh fruit, or your favorite toppings.
Notes
Using Self-Rising Flour for Pancakes: What You Need to Know
Self-rising flour can be used to make pancakes, but some adjustments are necessary to ensure the perfect texture and flavor. Here’s why and how to adapt your recipe:Â
Why Adjustments Are Needed
- Baking Powder Content: Self-rising flour already contains about 1 1/2 teaspoons of baking powder per cup, which could result in too much leavening if the recipe includes additional baking powder. This might lead to pancakes with an unpleasant aftertaste or an overly puffy texture.
- Salt Content: Self-rising flour also includes salt, so you’ll need to reduce or eliminate added salt in the recipe to keep the pancakes well-balanced.
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Final Thoughts on Using Self Rising Flour
Using self-rising flour is a convenient option, but it requires a bit of tweaking to get the balance just right. This method is great for quick pancakes, but if you have all-purpose flour on hand, it might be worth sticking to a traditional recipe for more precise control over the flavor and texture. Now that you know how to adapt self-rising flour for pancakes, why not give it a try and see which version you prefer? Let us know your results in the comments! ÂFinal Touches
Here’s a little trick I always use to make sure my pancake syrup is warm and pourable without cooking or overheating it. After making my pancakes, I heat water in a tea kettle and pour it into a large, deep bowl. Then, I place the syrup bottle (with the cap on, of course) into the hot water. This gently warms the syrup while I finish up breakfast. It’s simple, quick, and keeps the syrup at just the right temperature for those golden, fluffy pancakes! Give it a try—you’ll love how easy it is. 😊 Enjoy these pancakes fresh off the griddle or save a batch for easy weekday breakfasts. Either way, this recipe is sure to become a family favorite!Discover more from In The Kitchen With Vic
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