Delicious and Easy Buttermilk Pancakes: A Step-by-Step Guide

Ingredients

  • 1 cup of all-purpose flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1 tablespoon of white sugar
  • 1 cup of milk
  • 1 egg
  • 2 tablespoons of butter, melted
  • 1 teaspoon of vanilla extract

Steps and instructions

  1. In a large bowl, mix together the all-purpose flour, baking powder, salt, and white sugar.
  2. In another bowl, combine the milk, egg, melted butter, and vanilla extract.
  3. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. The batter will be slightly lumpy.
  4. Heat a lightly oiled griddle or frying pan over medium-high heat.
  5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  6. Cook until pancakes are golden brown on both sides; serve hot.

Tools for making

  • Mixing Bowl - A large bowl to mix the dry ingredients and wet ingredients together.
  • Whisk - Used to combine the ingredients and create a smooth pancake batter.
  • Griddle or Frying Pan - A cooking surface to cook the pancakes evenly.
  • Spatula - To flip the pancakes and remove them from the griddle.
  • Measuring Cups - Used to accurately measure the flour, milk, and butter.
  • Measuring Spoons - To measure the baking powder, salt, sugar, and vanilla extract.
  • Melted Butter Brush - To lightly oil the griddle or frying pan.

Recipe variations

  • Whole wheat flour instead of all-purpose flour
  • Adding chocolate chips or blueberries to the batter
  • Serving with sliced bananas and maple syrup
  • Using almond milk or coconut milk instead of regular milk
  • Adding cinnamon or nutmeg to the dry ingredients for a spiced flavor
  • Replacing the butter with vegetable oil for a dairy-free option
  • Adding chopped nuts or shredded coconut to the batter
  • Making savory pancakes by adding herbs and grated cheese to the batter
  • Creating a gluten-free version using a gluten-free flour blend
  • Using buttermilk instead of regular milk for a tangy flavor

Recipe overview

Welcome to this simple and delightful pancake recipe! If you're looking for a classic, fluffy, and delicious pancake recipe, then you've come to the right place. These pancakes are a perfect breakfast treat that can be whipped up in no time. Made from scratch with basic pantry staples, these pancakes are perfect for a weekend brunch, a weekday breakfast, or even a late-night snack. Prepare yourself for a scrumptious breakfast experience with these homemade pancakes. They're golden brown, slightly sweet, and perfectly fluffy - everything a pancake should be. Enjoy them with your favorite toppings, be it fresh fruits, syrup, or a dusting of powdered sugar. Happy cooking!

Common questions

  1. Can I use a different type of flour? Yes, you can try using whole wheat flour or a gluten-free flour blend as a substitute for all-purpose flour.
  2. Can I use baking soda instead of baking powder? No, baking soda is not a direct substitute for baking powder in this recipe. Baking powder is needed to ensure the pancakes rise properly.
  3. Can I use a non-dairy milk? Yes, you can use non-dairy milk like almond milk or soy milk instead of regular milk in this recipe.
  4. Can I use a liquid sweetener instead of white sugar? Yes, you can use liquid sweeteners like maple syrup or honey as a substitute for white sugar. Adjust the amount to taste.
  5. Can I make the batter ahead of time? It is best to make the batter fresh and use it immediately for the fluffiest pancakes. However, you can refrigerate the batter for up to 24 hours if needed.
  6. Can I freeze the leftover pancakes? Yes, you can freeze the cooked pancakes in an airtight container or ziplock bag for up to 2 months. Reheat in a toaster or microwave before serving.

Serving dishes and utensils

Origin stories

Pancakes, in one form or another, have been a staple in diets for centuries, dating back to Ancient Greece and Rome. They've been adapted in countless ways by different cultures. The fluffy, American-style pancakes we know and love today, however, owe their existence to a culinary evolution. In the 18th century United States, pancakes were made with buckwheat or cornmeal. Amelia Simmons's cookbook, "American Cookery," published in 1796, features one of the first pancake recipes using buckwheat. The transformation into the light, fluffy stacks that are ubiquitous in American breakfasts today came about with the advent of baking powder in the 19th century. This leavening agent gave rise to a new style of pancake, one that was distinctly fluffy and undeniably American. So, next time you're enjoying a stack of pancakes, remember that you're partaking in a long tradition of culinary innovation.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.