Buttermilk Pancake Recipe
Buttermilk pancakes are soft, fluffy pancakes made with whole wheat flour and buttermilk. The buttermilk and apple cider vinegar, helps create a tender texture and mild tang. This best buttermilk pancake recipe cooks evenly on a pan and uses simple pantry ingredients. The pancakes are lightly sweet and suitable for various toppings.
Servings: 6 pancakes
Calories: 186kcal
Ingredients
- 1 cup (120 grams) cup whole wheat flour – or 1 cup all-purpose flour, check point no 1 in notes below for all-purpose flour.
- 4 tablespoons raw sugar or regular sugar, add according to taste
- 1 teaspoon baking powder
- 1 pinch salt
- 1¼ cups buttermilk or as required
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
- 1 tablespoon butter – unsalted and softened, for batter
- 1 teaspoon apple cider vinegar
- 6 teaspoons butter – unsalted, for cooking pancakes
Instructions
- Mix whole wheat flour, sugar, baking powder, and salt in a bowl with a wired whisk.
- Add buttermilk, vanilla extract, softened butter, and apple cider vinegar.
- Mix all the ingredients to a smooth batter with a medium flowing consistency. The batter should pour easily and spread slightly on its own.
- Heat a pan or skillet on low to medium heat. Spread ½ teaspoon butter evenly on the pan.
- Pour ¼ cup batter onto the pan. Do not spread it. The batter will spread naturally.
- Cook for about 1½ minutes, or until bubbles appear on the surface and the base turns golden and lightly crisp. Do not flip too early, or the pancakes may break.
- Gently flip the pancake and cook the second side for about 1½ minutes, or until crisp and golden. Spread a little butter on the sides if you like.
- Flip once or twice more if needed for even cooking.
- Remove from the pan and serve hot or warm.
- Cook the pancakes in batches, or use two pans or skillets at the same time to speed up the process if you have doubled the recipe.
Serving Suggestions
- Serve the pancakes hot or warm.
- Pair with maple syrup, honey, jam, or chocolate sauce. Fresh fruits like bananas, berries, or apples go well.
- You can also serve with nut butter or a light dusting of powdered sugar.
Storage Suggestions
- Store leftover pancakes in an airtight container in the refrigerator for up to 1 day.
- Reheat on a pan or in a toaster until warm. Avoid reheating for too long, as the pancakes may dry out.
Notes
- For all-purpose flour, use less buttermilk than whole wheat flour. Begin with ¾ cup buttermilk and add more only to adjust the batter consistency.
- Use apple cider vinegar only if your buttermilk is mild and not tangy, such as the liquid left after churning butter from cream.
- If using cultured buttermilk or buttermilk made by mixing ¼ cup yogurt with 1 cup water, skip the vinegar.
- Skip salt if using salted butter.
- Add less or more sugar according to your preferences. You can also use a sweetener of your choice.
- Mix only until the flour is just combined evenly to a smooth batter. Over-mixing develops gluten and can make the pancakes dense instead of soft and fluffy.
- Cook the pancakes on low to medium heat so they cook through evenly without browning too fast on the outside.
- A well-seasoned cast iron pan or good non-stick skillet helps prevent sticking and gives evenly cooked pancakes with a light golden crust.
Nutrition
Calories: 186kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 61mg | Potassium: 213mg | Fiber: 2g | Sugar: 11g | Vitamin A: 268IU | Vitamin B1 (Thiamine): 0.1mg | Vitamin B2 (Riboflavin): 0.1mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 0.1mg | Vitamin B12: 0.2µg | Vitamin D: 1µg | Vitamin E: 0.3mg | Vitamin K: 1µg | Calcium: 96mg | Vitamin B9 (Folate): 12µg | Iron: 1mg | Magnesium: 33mg | Phosphorus: 162mg | Zinc: 1mg
