Ivy'S Buttermilk Pancakes
Ivy's Buttermilk Pancakes offer fluffy, tender bites with a hint of tang from the buttermilk, perfect for a comforting weekend breakfast or brunch gathering.
Ingredients
Instructions
- Combine flour, salt, baking soda, and sugar in a bowl.
- Add buttermilk, melted butter, and beaten eggs; stir until just combined.
- Heat a hot griddle or skillet.
- Pour batter onto the griddle, forming pancakes of desired size.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with toppings of your choice.
Tips & Substitutions
For fluffier pancakes, let the batter rest for 5-10 minutes before cooking. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Adjust sugar to taste if you prefer your pancakes less sweet. Adding a pinch of cinnamon or vanilla extract can enhance the flavor. For a twist, try folding in blueberries or chocolate chips.
Serving Suggestions
Serve these pancakes warm topped with maple syrup, fresh fruit, or a dollop of whipped cream. They pair beautifully with a side of crispy bacon or sausage. For a complete breakfast, consider serving with a fruit salad or a side of Homemade Mac-N-Cheese for a heartier meal. Customize with toppings such as Chocolate Peanut Butter Sauce for a dessert-like treat.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave for a quick warm-up. If you want to freeze them, layer pancakes with parchment paper and store in a freezer bag for up to 2 months. Reheat directly from frozen in a toaster or skillet.
Nutrition & Diet Analysis (per serving)
Each serving of Ivy'S Buttermilk Pancakes contains roughly 488 calories, with 13g protein, 83g carbohydrates, and 11g fat. It is an excellent source of protein (27% of the Daily Value) and iron (26% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1925mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking, as it may thicken slightly. Alternatively, cook the pancakes and store them in the fridge or freezer, reheating as needed.
What can I use instead of eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. Alternatively, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit until it becomes gel-like. This will provide similar binding properties.
How do I know when the pancakes are done cooking?
Pancakes are ready to flip when bubbles form on the surface and the edges look set, usually after about 2-3 minutes. Once flipped, they should cook for another 1-2 minutes until golden brown. Keep an eye on the color to avoid burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).