Fluffy Buttermilk Pancakes (Easy Breakfast Recipe)
Recipe Information
Buttermilk Pancakes
Cultural Context
Buttermilk pancakes are a staple of American breakfast cuisine, often enjoyed on weekends or special occasions. Their fluffy texture and rich flavor make them a favorite among families. Traditionally served with maple syrup, they can also be topped with fruits, whipped cream, or nuts, making them versatile for various tastes.
all-purpose flour
🥗Healthier: whole wheat flour
Whole wheat flour is more nutritious.
buttermilk
🥗Healthier: low-fat yogurt
💰Cheaper: milk with vinegar
Low-fat yogurt is lower in calories; milk with vinegar is a budget-friendly substitute.
butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Coconut oil is a healthier fat; margarine is often cheaper.
Crack 2 eggs into a bowl and add 2 egg yolks.
Whisk the eggs and yolks until evenly combined, but do not over mix.
Add baking powder, sugar, and salt to the egg mixture and mix until well combined; the mixture will become foamy and lighten in color.
Add half of the flour and half of the buttermilk to the mixture.
Using a wooden spoon, mix and fold until combined enough to add the rest of the flour and buttermilk.
Add the remaining flour and buttermilk to the batter, mixing gently to avoid over mixing.
Add a splash of clarified butter to the batter and mix in gently, leaving some clumps.
Prepare a sheet tray lined with a wire rack and preheat the oven to 250°F to keep pancakes warm.
Heat a cast iron pan or griddle and coat it with clarified butter.
Test the pan's readiness by splashing a bit of water and listening for crackling.
Pour the batter onto the pan, watching for air bubbles to break on the top as a sign to flip.
Check the bottom of the pancake for an even golden brown color before flipping.
Flip the pancake away from you to avoid splattering hot butter.
Add more clarified butter to the pan if spots are dry before cooking the next pancake.
Cook pancakes on medium to medium-low heat, adjusting as necessary to avoid burning.
Once cooked, transfer pancakes to the sheet tray in the oven to keep warm.
For whipped cream, chill the bowl and whisk attachment, then add heavy cream and whisk until it starts to thicken.
Sprinkle in a little sugar, salt, and vanilla bean paste while whisking until soft peaks form, being careful not to over whip.
Fold in orange zest to the whipped cream gently to avoid curdling.
Stack pancakes on a plate and top generously with whipped cream.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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