Delish Buttermilk Pancakes

So here’s the deal: these Delish Buttermilk Pancakes aren’t just pancakes. They’re soft, fluffy clouds of breakfast bliss. You give them a little drizzle of syrup, and boom, your kitchen’s a brunch oasis. Whether it’s a lazy Sunday or a crazy-weekday, these pancakes are the ultimate comfort food. Grab some buttermilk and get ready to win breakfast.

In my home, these pancakes have become legendary. From the morning chaos to the breakfast table heroics, they’ve grown from a spur-of-the-moment experiment to a weekend tradition. My husband claims they make him a better human for a few hours. The kiddos scramble to the table, their little pyjama-clad feet skittering over the floor, eyes full of anticipation. And me? I just try to keep the syrup off the ceiling.

Why You’ll Love This Delish Buttermilk Pancakes

– They’re friend-approved pancakes of joy.
– You can mess up a little, and they’ll still be awesome.
– Pancakes for breakfast = genuine happiness.
– They make even a Monday seem a little less like a Monday.
– Perfect excuse to use up the buttermilk that’s been crying in your fridge.

How to Make It

Okay, so dive into these with confidence. First, I just toss everything into the bowl—seriously, like buttermilk, flour, the works. Stir until it’s all happily combined but don’t worry about the lumps. I once made this in my toddler’s favorite neon mixing bowl and, well, it somehow added a little extra magic. Heat up your pan—not too searing, just warm enough for these beauties to get golden. Dollop some batter in there and watch the bubbles do their thing. When the underside’s giving you a friendly golden grin, flip it. Only flip once—a pancake with trust issues is a sad sight.

Ingredient Notes

– **Flour**: This is your faithful pancake backbone. Sometimes I get lazy and sift it directly into the bowl. It’s whatever.
– **Buttermilk**: It’s magical, but if you’re out, milk + vinegar is a good backup dancer.
– **Baking Soda**: Gives them lift. Skip at your own flat pancake risk.

Recipe Steps

1. Mix flour, sugar, baking soda, and salt in a bowl.
2. Whisk buttermilk, eggs, and melted butter in another bowl.
3. Combine wet and dry ingredients until just mixed.
4. Heat a nonstick skillet over medium.
5. Spoon pancake batter onto skillet. Cook until bubbles form, then flip.
6. Serve with love and, ideally, some syrup.

What to Serve It With

Slather those pancakes with butter, more syrup than your heart can handle, or heck, toss a handful of berries around like confetti. Go wild; it’s your plate.

Tips & Mistakes

– Don’t skip the flipping patience game. Premature flips lead to heartbreak.
– If you burn one side, just call it “extra flavor” and carry on.
– Use the nose test. Pancakes smell wicked-good when ready.

Storage Tips

If there are leftovers (a rare phenomenon at mine), just stack ’em in the fridge. I’ve been known to scarf them cold, straight from the fridge at 2 a.m., but to each their own. Reheat in the toaster for a midnight snack with zero shame.

Variations and Substitutions

Ran out of sugar? Honey or maple syrup can pinch hit—pancake magic knows no bounds. Once, in a state of chaos, I swapped in a mashed banana. Things got interesting, but hey, it worked.

Frequently Asked Questions

Delish Buttermilk Pancakes

Fluffy and tender buttermilk pancakes perfect for a delicious breakfast treat.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1.25 cups buttermilk room temperature
• ▢ 1 tbsp granulated sugar
• ▢ 1 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp salt
• ▢ 1 large egg beaten
• ▢ 3 tbsp unsalted butter melted

Instructions

Preparation Steps

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• In another bowl, combine buttermilk, egg, and melted butter.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
• Heat a non-stick skillet or griddle over medium heat and lightly grease it.
• Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface and edges are set, about 2-3 minutes.
• Flip and cook for another 1-2 minutes until golden brown and cooked through.
• Serve warm with butter and syrup or toppings of your choice.

Notes

For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.