What makes buttermilk so perfect in muffins, cake and pancakes? Not only does it add a subtle tangy flavour, but it interacts with baking soda and baking powder to make it a wonderful leavening agents. So if you have a hankering for fluffy, buttermilk pancakes, fire up the griddle and plan your perfect weekend brunch.
If you don’t have buttermilk, you can “make some” by adding 1 teaspoon of lemon juice or vinegar for every one cup of measured milk.
- mixing bowls
- measuring spoons
- 2 cups all purpose flour
- 1/4 cup white sugar
- 1/2 tsp salt
- 2 1/4 tsp baking powder
- 1/2 tsp baking soda
- 2 Large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter melted
- Whisk together flour, sugar, salt, baking powder and baking soda in a large bowl.
- Beat eggs, buttermilk and melted butter in a separate bowl.
- Combine the wet and dry ingredients together. You are just pushing the wet and the dry until they are just mixed. Don't overmix!
- Melt butter in a large skillet over medium low heat. Ladle ab out 1/3 cup of batter into the skillet. Add more pancake batter — you should be able to fit about 3 in the pan.
- Once bubbles appear on top of the pancakes and the edges start to brown, flip the pancakes. They will cook about 2-3 minutes per side.
- Preheat the oven to 250 degrees so you can keep the cooked pancakes warm.
- Serve with fresh fruit, berries, maple syrup and whipped cream.