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Recipe
Fluffy Buttermilk Pancakes
Heavenly Fluffy Buttermilk Pancakes: A Taste of American Breakfast Bliss
4.8 out of 5
Indulge in the ultimate American breakfast delight with these Fluffy Buttermilk Pancakes. This classic recipe showcases the essence of American cuisine, offering a stack of light and airy pancakes that are perfect for a leisurely weekend brunch.
Metadata
Preparation time
10 minutes
Cooking time
15 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Shellfish-free
Allergens
Wheat, Dairy, Eggs
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
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2 tablespoons sugar 2 tablespoons sugar
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2 teaspoons baking powder 2 teaspoons baking powder
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1/2 teaspoon baking soda 1/2 teaspoon baking soda
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1/2 teaspoon salt 1/2 teaspoon salt
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2 cups (480ml) buttermilk 2 cups (480ml) buttermilk
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2 large eggs 2 large eggs
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1/4 cup (60ml) melted butter 1/4 cup (60ml) melted butter
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Butter or oil for greasing the pan Butter or oil for greasing the pan
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 10g, 6g
- Carbohydrates (total, sugars): 48g, 10g
- Protein: 9g
- Fiber: 2g
- Salt: 0.9g
Preparation
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1.In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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2.In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
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3.Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
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4.Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
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5.Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
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6.Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
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7.Serve the pancakes warm with butter, maple syrup, and a dusting of powdered sugar.
Treat your ingredients with care...
- Buttermilk — If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Eggs — For extra fluffy pancakes, separate the egg yolks and whites. Beat the egg whites until stiff peaks form, then fold them into the batter just before cooking.
Tips & Tricks
- Don't overmix the batter to ensure light and fluffy pancakes.
- Let the batter rest for 10 minutes before cooking to allow the gluten to relax and the flavors to meld.
- Use a non-stick skillet or griddle for easy flipping and to prevent sticking.
- Keep the cooked pancakes warm in a low oven (around 200°F/93°C) while you finish cooking the rest.
- Experiment with toppings like fresh berries, sliced bananas, chocolate chips, or whipped cream for added variety.
Serving advice
Serve the Fluffy Buttermilk Pancakes stacked high on a plate, topped with a pat of butter, a generous drizzle of maple syrup, and a sprinkle of powdered sugar. Accompany them with a side of crispy bacon or sausage links for a complete American breakfast experience.
Presentation advice
Arrange the pancakes in a neat stack, ensuring they are evenly cooked and golden brown. Drizzle the maple syrup in an artful manner, allowing it to cascade down the sides of the stack. Garnish with a dusting of powdered sugar and a sprig of fresh mint for an elegant touch.
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