One batch of classic buttermilk pancakes makes four different kinds! Fluffy, flavorful, and simply delicious!
Buttermilk pancake party
When my girlfriend, Hannah, moved to Tampa, she invited my traveling circus to her house. She has four kids, and combining my three would mean us four adults would be totally outnumbered.
She reassured me that the seven-hour drive I was to endure with three impatient kids would be worth it because she was planning a pancake party for the kids.
Our last day there, we woke up to what I can only describe as a pancake haven. Every kind of fixing was displayed on the counter. Flavors were abundant and the griddle was ready.
All seven kids were thrilled to make their own pancake design, some ending with more fixing in their bowl than batter. The kids were even more excited to eat their breakfast because they had made it themselves.
Hannah’s secret is too good to keep from ya’ll. Everyone needs a pancake party, young, old, and everyone in between. We’re bringing IHop directly to your dining table!
Classic pancake ingredients
Pancakes have simple ingredients, but the secret is the buttermilk. Buttermilk helps thicken the batter perfectly, so your pancakes will be fluffy, thick and stackable!
- All-purpose flour
- Baking powder
- Baking soda
- Vanilla extract
- Mini chocolate chips
- Apple pie filling
- Blueberry sauce
- Maple syrup
- Powdered sugar
- Whipped Cream
- No buttermilk on hand? No problem! Add 1 tablespoon of vinegar to 1 cup of milk to make buttermilk. Let it sit for 5 minutes to ‘sour’.
- Don’t overmix the batter. Mix enough to incorporate the liquids with the flour, there will be lumps.
- Divide the batter into separate bowls. Then add the fixings!
- Let the batter rest. Let the baking soda and baking powder interact to make the best fluffy pancakes you’ve ever had! Rest the batter while you warm up the griddle.
Why use buttermilk
Buttermilk is the key ingredient to this pancake recipe! Nothing excites me more than channeling my inner Alton Brown to explain the science behind this!
Buttermilk’s acidity helps break down the gluten in the flour while simultaneously activating the baking soda and baking powder. This chemical reaction created the desirable fluffy pancakes we all hope to wake up to.
Not only does it have a specific job in the making of these delicious pancakes, but it also adds a layer of tangy flavor and a thicker texture. Buttermilk pancake batter is thicker than normal batter and is easier to spread on the griddle to make the perfect size pancakes.
How to make buttermilk
- 1 cup of milk
- 1 tablespoon of white vinegar
Add the vinegar to the milk and mix well. Allow the mixture to rest and ‘sour’ for 5 minutes. That’s it, folks! Easy, right?!
How to easily make pancakes
- Mis en place. Grab all your ingredients and place them on your counter. Measure out all the ingredients.
- Combine the dry goods. Add the flour, salt, baking soda, and baking powder to a bowl and stir to combine.
- Add the wet ingredients. In a separate bowl, combine the eggs, vanilla extract, butter, buttermilk, and milk. Stir to combine.
- Add all the ingredients together. Add the liquid ingredients to the dry and stir to combine. Do not overmix, there will be lumps. Stir just enough to combine so there is no flour at the bottom of the bowl.
- Divide the batter. Add equal amounts of batter to 4 separate bowls.
- Add the fixings. Add all your favorite ingredients to your personalized bowl of pancake batter.
- Let the batter rest. While you heat the griddle (or cast iron pan) up, let the batter rest for 10 minutes.
- Cook the pancakes. Pour 1/4 cup of batter on the griddle and let the pancakes cook for 2-3 minutes on each side. Each bowl will yield about 4 pancakes.
- Add your favorite toppings. Finish off your pancakes by adding your favorite toppings like butter, maple syrup, and more fresh fruit!
What to serve with pancakes?
- Cheesy potato, egg and bacon skillet is the perfect, nutrient-dense meal to start your morning with!
- Loaded breakfast scramble is packed with all your favorite breakfast ingredients like eggs, sausage, peppers, and arugula.
- Need a little caffeine? Try a strawberry pink drink!
- Potato latkes are basically the potato version of pancakes, and they are downright delicious!
- Cream cheese and raspberry danishes are absolutely divine and have become a family favorite!
Pancakes 4 ways
- Griddle/ cast iron pan/ frying pan
- 2 medium sized bowls
- 4 small bowls
- 1 spatula
- 4 spoons
- 1 whisk
- 2 cups all purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 2 large eggs
- 2 tbsp butter melted
- 2 cups buttermilk See recipe notes for homemade
- 2 tbsp milk
- 1 tsp vanilla extract
- 2 tbsp frozen blueberries
- 2 tbsp mini chocolate chips
- 2 tbsp raspberries
- 1 tbsp rainbow sprinkles
- Combine the dry ingredients. Add the flour, salt, baking soda, baking powder, salt, and sugar to a medium sized bowl. Whisk to combine.
- Combine the wet ingredietns. Combine the eggs, melted butter, buttermilk, milk, and vanilla extract in a medium sized bowl. Whisk to incorporate.
- Add the wet ingredients to the dry ingredients. Using a spatula, fold the pancake batter until it is incorporated. Do not overmix the batter. There will be lumps.
- Divide the batter. Divide the batter equally between 4 bowls. Add your favorite toppings to each bowl. Stir lightly to combine.
- Allow the batter to rest. While the batter rests, preheat the griddle over medium heat.
- Add 1/4 cup of batter to the pan. Spread the batter with a spoon to make a perfect circle. Allow the pancake to cook on each side for about 2-3 minutes, or until they are golden brown. Use a spatula to flip them.
- Add your favorite toppings. One the pancakes are done cooking, add your toppings. Use butter, maple syrup, blueberry syrup, whipped cream, or whatever your heart desires. Serve. Mangia!
- 1 cup of milk
- 1 tablespoon of white vinegar
Nutrition values are estimates, for exact values consult a nutritionist.
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