Classic Buttermilk Pancakes Recipe- American Special
Classic Buttermilk Pancakes are a beloved breakfast favourite thanks to their fluffy texture, rich buttermilk flavour, and ease of preparation. This easy recipe uses simple ingredients to deliver soft, airy pancakes that make a relaxed brunch or a comforting morning treat. With minimal fuss and maximum satisfaction, they’re the perfect way to start the day.
- Prep Time10 min
- Cook Time5 min
- Total Time15 min
Classic Buttermilk Pancakes Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter (melted) + extra for cooking
- Fresh Fruit: Sliced bananas, berries (strawberries, blueberries, raspberries), or apples add a fresh, fruity touch
- Optional: 1 teaspoon vanilla extract
How to make Classic Buttermilk Pancakes :
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract (if using).
Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; some lumps are okay.
Preheat Pan: Heat a griddle or non-stick skillet over medium heat. Lightly grease with butter or cooking spray.
Cook Pancakes: Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 minutes more.
Garnish:
Maple Syrup: A classic choice that adds sweetness and complements the fluffy texture.
Whipped Cream: A dollop of whipped cream provides a light, creamy contrast to the pancakes.
Powdered Sugar: A dusting of powdered sugar adds a touch of sweetness and a beautiful presentation.
Honey: Drizzle honey for a natural, floral sweetness.
Chocolate Chips: Sprinkle chocolate chips for a decadent twist.
Nuts: Chopped nuts, like pecans or walnuts, add a crunchy texture and nutty flavor.
Serve:
Keep pancakes warm in a low oven while you cook the remaining pancakes. Serve with your favorite toppings, such as maple syrup, fresh fruit, or a pat of butter.
Recipe Notes:
Resting Time: Let the batter rest for 5-10 minutes after mixing; this helps hydrate the flour and yields lighter, fluffier pancakes.
Buttermilk Substitute: If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice or white vinegar and let sit for 5 minutes to mimic the tang.
Heat Control: Use medium heat on your griddle or pan; too hot and the outside burns before the inside cooks, too low and you lose that golden-brown finish.
Mixing Technique: Stir wet and dry ingredients until just combined; some lumps are okay—overmixing leads to denser, tougher pancakes.
Keeping Warm: Keep cooked pancakes warm in a low oven while finishing the rest so they’re all warm and fluffy when served.
