Real Buttermilk Pancakes
Fluffy, tender buttermilk pancakes with a slight tang, perfect for weekend breakfasts or brunch, appealing to all ages and pairing well with syrup, fruit, or toppings.
Ingredients
Instructions
- Beat the egg until light, then add the buttermilk and mix well.
- Combine the wet mixture with the dry ingredients with a few swift strokes.
- Beat in the oil until just incorporated.
- Pour batter for individual pancakes onto a hot skillet.
- Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown.
Tips & Substitutions
For fluffier pancakes, let the batter rest for a few minutes before cooking. If you don't have buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. To enhance flavor, consider adding a pinch of cinnamon or vanilla extract. For a healthier twist, use whole wheat flour instead of all-purpose flour.
Serving Suggestions
Serve these pancakes warm with a drizzle of maple syrup and a pat of butter on top. Fresh fruit like bananas or berries can add a refreshing touch. They pair beautifully with Creamy Cabbage-And-Apple Slaw for a delightful brunch spread. For added indulgence, consider serving with a dollop of whipped cream or yogurt.
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 until warm. For best results, use a skillet on low heat to crisp them up again. You can also freeze pancakes by placing parchment paper between layers for easy separation.
Nutrition & Diet Analysis (per serving)
Each serving of Real Buttermilk Pancakes contains roughly 108 calories, with 3g protein, 20g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 1243mg per serving (54% 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 the night before and store it in the refrigerator. Just give it a gentle stir before cooking. However, for the best texture, it's recommended to make the pancakes fresh as they tend to be fluffiest that way.
What can I add to the batter for extra flavor?
You can mix in chocolate chips, blueberries, or chopped nuts to the batter for added flavor and texture. Spices like cinnamon or nutmeg also work wonders. Just be cautious not to overmix the batter when adding these ingredients.
Is it possible to make these pancakes vegan?
Yes, you can make a vegan version by replacing the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and using plant-based milk like almond or soy milk in place of buttermilk. Add a splash of vinegar to the plant milk for a similar tang.
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).