There’s nothing better for breakfast than a stack of fluffy buttermilk pancakes that are topped with butter and pure maple syrup!
This has been our family’s favorite go-to pancake recipe for years. I’ve tried other recipes but always come back to this one adapted from Ina Garten.
Buttermilk pancakes make a special breakfast on the weekends, but they are also quick enough to make on a weekday morning. (See below tips for making your own pancake mix ). Once making homemade pancakes, you may never buy a mix again!
Make these pancakes along with bacon and eggs to make a “Grand Slam Breakfast” at home. Place strips of bacon into the air fryer or oven and bake. While the bacon is cooking, pre-heat the pancake griddle. Mix up your pancake batter. Pour 1/3 cups of batter onto the hot griddle. In the meantime make your favorite style of eggs on the same griddle or in a separate skillet. Serve all at once.
See how to make bacon in your air fryer in 7-9 minutes. (air fryer bacon recipe)
How to Keep Pancakes Warm
If you are making pancakes for a crowd and want to wait to serve them all at once, you can keep them warm in the oven. Place cooked pancakes in a single layer on a baking sheet. Place in a warm 200ËšF oven for up to 45 minutes before serving.
Pro Tip: DO NOT over mix your pancake batter . Over mixing will develops gluten and result in dense flat pancakes. Mix by hand and don’t worry if you see a few lumps in the batter.
Buttermilk substitute: To make 2 cups of buttermilk, fill your measuring cup with 2 tablespoons of vinegar and add enough milk to reach 2 cups. Stir and let it sit for 5 minutes.
When to flip pancakes? Tiny bubbles will form on the surface of your pancake. Once you see the bubbles starting to pop and forming tiny holes on the surface of your pancake they are ready to flip. This takes about 3 minutes, Do not flip more than once.
Make ahead tip for pancakes:
Mix just the dry ingredients and place in a zip lock bag, label pancake mix. When ready to make place dry mix into a large-mixing bowl, add in the wet ingredients, so simple! You can do a few batches of dry mix ahead of time so that up you have one ready to go on a busy morning.
Storage of pancakes
Refrigerate any leftover pancakes for 2-3 days. Leftover pancake batter, will also keep covered in the refrigerator for up to 2 days.
Freeze: After making your pancakes, arrange them in a single layer on a baking sheet. Place the baking sheet with pancakes into the freezer. Allow about 30 minutes, then remove the semi-frozen pancakes and place them into a freezer bag. Store for up to 3 months.
Try some of our other recipes:
If you try these buttermilk pancakes or any of our recipes, please star rate them. This helps us develop our standing on google search. ~ thanks, Karol
Ina Garten’s Buttermilk Pancakes
Equipment
- pancake grill or large skillet
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 1/4 cups buttermilk (or 2 cups buttermilk + 1/4 cup milk)
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract optional
- 4 tablespoons unsalted butter, melted and cooled
Instructions
Dry Ingredients
- Mix the dry Ingredients in a large-sized mixing bowl. The flour, sugar, baking powder, baking soda and salt.
Wet Ingredients
- In a separate medium-sized mixing bowl, combine the eggs, buttermilk, and vanilla. Pour in the melted butter and stir until combined.
Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients and gently mix until combined. It's fine if there are still some lumps in the batter…..very important that you DO NOT over mix the batter.
- Heat the griddle or large nonstick pan over medium heat. Brush with a little melted butter or oil.
- Pour 1/3 – 1/2 cup of batter onto the hot griddle for each pancake. Cook for about 3 minutes, or until bubbles form on the surface and pop.
- Flip the pancake (only once) continue cooking for another 1-2 minutes or until the other side is golden brown. Transfer the pancakes to a plate and repeat with the remaining batter.
- Serve the pancakes with butter and pure maple syrup….enjoy!
I liked your idea on the make ahead prep for the dry ingredients. It saves time in the morning. Pat