Buttermilk pancakes, or hot cakes, are the perfect breakfast. Buttermilk is an ingredient that is used a lot, especially in the United States, to make many types of desserts. It is used because it is acidic, and all kinds of baking powders, baking soda or cream of tartar, work best in an acidic environment.
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This translates into much fluffier cakes, pastries and desserts, because buttermilk makes these ingredients (whose job it is to lift up the batters) work much better. This is why in many recipes a touch of lemon juice or citrus juice is used, because it helps a lot to obtain a texture that is fluffier and more enjoyable.
If you cannot get it where you live, there are two ways to make it, you can use our homemade buttermilk recipe, in which we make our own kind of buttermilk, or you can get it by making our homemade butter recipe. With this recipe, you get two things, butter and what’s left over, which is buttermilk.
Whichever way you get it, you’re going to love these pancakes, because they’re fluffy, and flavourful, and are perfect for a special morning, or for a little afternoon snack.
Plus, it’s a recipe that’s easy to make, and there’s not a lot of washing up to do when you’re done, as with other recipes.
When cooking these pancakes you can use butter, vegetable oil or a combination of both. Now, if you choose to use vegetable oil, make sure to use an oil that is soft flavored, meaning no olive oil. It is better to use corn or canola oil for example, as they will not mess with the flavor of the pancakes themselves.
If you like this recipe, make sure to go check out our pumpkin pancakes, they are timeless and really good.
Buttermlik pancakes
Ingredients
- 2 C all purpouse flour
- 3 tbsp white sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 C buttermilk
- 2 eggs, large
- 3 tbsp butter, melted
- Vegetable oil, for cooking (soft flavored meaning canola or corn oil)
Instructions
- In a big bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Make a well in the center and pour the buttermilk there, then pour the melted butter and crack the eggs into the buttermilk. Then starting from the center, whisk everything together, moving from the inside out until everything's combined. Make sure not to overbeat.
- Place a pan on the stove over low heat for about 5 minutes. Add some oil and butter to the skillet. Then turn the heat up to medium low and pour about 1/3 C of batter on the pan to make each pancake.
- Once the pancake has bubbles on top flip it once, cooking each pancake for 2 to 4 minutes in total.
