Buttermilk Pancakes Recipe

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Are you craving a stack of fluffy, golden pancakes? Look no further! This buttermilk pancake recipe is sure to become your new favorite. With just a few simple ingredients, you can whip up a batch of these delicious pancakes in no time.

These pancakes come out perfectly fluffy, buttery, and delicious every time. The secret is in the buttermilk, which gives them a tangy flavor and helps create that light, airy texture you love. Whether you’re cooking for your family on a lazy weekend morning or treating yourself to a special breakfast, these pancakes are sure to hit the spot.

Exact Ingredients List

Here’s what you’ll need to whip up a batch of these fluffy buttermilk pancakes:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 2 large eggs
• 2 cups buttermilk
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter, melted

Make sure all your ingredients are at room temperature before you start. This helps them mix better and creates a smoother batter.

For best results, use real buttermilk. If you don’t have any on hand, you can make a quick substitute by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of milk. Let it sit for 5 minutes before using.

Don’t forget to have some extra butter or oil on hand for greasing your skillet or griddle. This will help your pancakes develop that perfect golden-brown color.

Instructions

Get ready to make some amazing pancakes! Here’s how:

Mix the dry stuff first. Put the flour, baking powder, baking soda, sugar, and salt in a big bowl. Stir them together well.

Now for the wet ingredients. Crack the eggs into another bowl and beat them up. Add the buttermilk, vanilla, and melted butter. Mix it all together.

Pour the wet mix into the dry mix. Stir just enough to combine them. Don’t go crazy mixing or your pancakes won’t be fluffy!

Heat up your pan or griddle to medium. Add a little butter or oil so the pancakes don’t stick.

Scoop about 1/4 cup of batter for each pancake. Wait until you see bubbles on top, then flip it over. This takes about 2-3 minutes.

Cook the other side until it’s nice and golden. It’ll take 1-2 minutes more.

Keep going until you’ve used up all the batter. Serve your pancakes warm with your favorite toppings. Yum!

Possible Substitutes List

Don’t have buttermilk? No problem! You can still make these fluffy pancakes with some easy swaps. Here are a few options:

Milk + Lemon Juice: Mix 2 cups of milk with 2 tablespoons of lemon juice. Let it sit for 5 minutes before using.

Milk + Vinegar: Combine 2 cups of milk with 2 tablespoons of white vinegar. Wait 5 minutes before adding to your batter.

Yogurt + Milk: Mix 1 1/2 cups of plain yogurt with 1/2 cup of milk. This gives a similar tangy flavor to buttermilk.

Sour Cream + Milk: Blend 1 cup of sour cream with 1 cup of milk for a rich substitute.

Powdered Buttermilk: Follow the package instructions to mix with water. This is a handy pantry staple.

Remember, these substitutes may slightly change the taste and texture of your pancakes. But they’ll still be yummy! Try different options to see which you like best.

How To Make It Diabetes-Friendly

You can tweak this recipe to be more diabetes-friendly with a few easy changes. Start by swapping the all-purpose flour for whole wheat flour or almond flour. These options have a lower glycemic index and more fiber.

Cut the sugar in half or use a sugar substitute like stevia. This will help keep blood sugar levels stable.

Add some ground flaxseed or chia seeds to the batter. They’re packed with nutrients and fiber that slow down digestion.

Try using low-fat buttermilk instead of regular. It has the same tangy flavor with fewer calories.

Top your pancakes with fresh berries or sliced nuts instead of syrup. They add natural sweetness and crunch without spiking blood sugar.

Make smaller pancakes using just 2 tablespoons of batter each. This helps with portion control.

Remember to check with your doctor or dietitian about how pancakes fit into your meal plan. They can give you personalized advice on serving sizes and frequency.

Tips, Tricks & Storing

Make your pancakes extra fluffy by letting the batter rest for 5-10 minutes before cooking. This gives the baking powder time to activate.

For perfectly round pancakes, use a 1/4 cup measure to pour the batter. Wait until bubbles form on top before flipping.

Don’t overmix the batter. A few lumps are okay and will give you fluffier pancakes.

Keep your pancakes warm by placing them on a baking sheet in a 200°F oven while you finish cooking the batch.

Try these tasty mix-ins:

• Blueberries
• Chocolate chips
• Sliced bananas
• Chopped nuts

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the toaster or microwave.

To freeze pancakes, place wax paper between each one and store in a freezer bag for up to 2 months. Reheat in the toaster.

For a tangy twist, add a tablespoon of lemon zest to your batter. It pairs great with blueberries!

Remember to grease your pan between batches to prevent sticking. A light coating of butter or oil works best.