Why is buttermilk good for pancakes?

Buttermilk does a couple of things in baked goods like pancakes and biscuits . First, the acidity reacts with the baking soda and baking powder, for extra lift. Not only that, buttermilk gives these pancakes delicious flavor, with a touch of classic tang.

Why are my buttermilk pancakes not fluffy?

The most likely reason for pancakes that fall flat is overmixing the batter. Stir gently, and it’s even fine if a few streaks of flour remain. Also, be sure to check that the baking soda and baking powder you’re using aren’t expired. The fresher the better!

Is waffle batter the same as pancake batter?

The ingredients are the same, but the difference lies in the ratios. Pancake batter tends to have more baking powder and less fat than waffle batter. I have a great recipe for buttermilk waffles that you can use if you’d like to crack out your waffle maker instead!

Buttermilk Pancakes | Beyond Frosting

Name: Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 ½ cups (350g) All-purpose flour; 1 ½ teaspoons (6g) Baking powder; 1 teaspoon (4g) Baking soda; ½ teaspoon Salt; 2 ½ cups (591ml) Buttermilk; 2 Large eggs; 2 tablespoons (28g) Light brown sugar; ¼ cup (56g) Salted butter, melted and cooled; 3 tablespoons (45ml) Pure maple syrup, optional; 2 teaspoons (10ml) Pure vanilla extract

Description

This classic buttermilk pancakes recipe makes soft, fluffy pancakes that cook up on the griddle in 15 minutes!

Ingredients

2 ½ cups (350g) All-purpose flour
1 ½ teaspoons (6g) Baking powder
1 teaspoon (4g) Baking soda
½ teaspoon Salt
2 ½ cups (591ml) Buttermilk
2 Large eggs
2 tablespoons (28g) Light brown sugar
¼ cup (56g) Salted butter, melted and cooled
3 tablespoons (45ml) Pure maple syrup, optional
2 teaspoons (10ml) Pure vanilla extract

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Instructions

In a large bowl whisk together the flour, baking powder, baking soda, and salt. Beat the eggs in a separate bowl.
In the bowl with the dry mixture, make a well in the center of the flour. Pour in the buttermilk, eggs, brown sugar, melted butter, maple syrup and vanilla extract. Whisk until combined. Just mix until there are no more pockets of flour, over mixing will make for tough pancakes.
Heat a large griddle or nonstick pan over medium to medium low heat. Once it is hot, melt some butter or spray the pan with nonstick pan spray. Drop ¼ cup scoops of batter on the pan, making sure to have some space between pancakes. Cook for 1-2 minutes or until the underside is set and bubbles start to pop and remain on the surface of the pancake. Flip and cook for another 1-2 minutes, or until cooked through and golden brown. Serve hot with butter and maple syrup, fresh fruit or your favorite pancake toppings.

Notes

Leftover pancakes can be cooled and stored in an airtight container in the fridge for up to 3 days.
To freeze: Wrap the pancakes individually in plastic wrap and then store them in a ziplock bag in the freezer for up to 3 months. Reheat the pancakes in the toaster or microwave until warmed through.
Buttermilk substitute: Add 2 tablespoons of vinegar or lemon juice to a large measuring cup, then add whole milk, enough to make 2 ½ cups. Let it sit at room temperature for 5 minutes, then stir. To make a thicker substitute, use half & half.
Maple syrup can be substituted with 1 tablespoon of light brown sugar if preferred. You may need to add an extra splash of milk to get the right consistency for the batter. You want it to be thick, but pourable.
Add-ins and toppings: I like to add my toppings directly to my batter after I pour it on the griddle so that everyone can have what they want. Some favorite additions are mixed berries, banana and pecans, chocolate chips, or a favorite of my kids, sprinkles.
Using a cast iron pan will yield pancakes with a crispy brown edge. Using a non-stick skillet will yield pancakes with a more even tone across the surface.
This recipe makes 12 x 6” pancakes when tested, about ¼ cup of batter each.