Basic Buttermilk Pancakes With Variations

March 19, 2020

Gather the ingredients.
Heat the oven to 200 F if you want to keep pancakes warm to serve all at once.
In a large bowl, combine the flour, baking powder, soda, salt, and sugar.
Whisk eggs, buttermilk, and butter together in a small bowl.
Combine the mixtures and stir until smooth, but don't over beat.
Heat a griddle over medium-low heat or lower, depending on your range.
Using a 1/4 to 1/3 cup measure, cook until you see bubbles across the top and the edges are somewhat dry looking.
Flip over and brown the other side.
Remove the pancakes to a plate or pan and keep warm in the preheated 200 F oven, if desired.
Serve the hot pancakes with butter and syrup.

Tip for making a buttermilk substitute with sweet milk: For each cup of buttermilk called for, put 1 tablespoon of vinegar or lemon juice in a 1 cup measure and then add milk to the one-cup mark. Let the milk stand for about 5 to 10 minutes to give it time to sour. Use it in the pancake batter or another recipe.
For an easier breakfast, prepare the batter the night before; cover the bowl and refrigerate until you're ready to cook.
For a little extra fluffiness, beat the egg whites separately and fold them into the batter just until incorporated.
Warm the syrup in a saucepan over medium heat or in the microwave. It will take about 45 seconds to heat 1/2 cup of syrup in the microwave.
Freeze leftover pancakes in a single layer and then put them in a freezer container separated with sheets of wax paper.
To reheat frozen pancakes, place them on a baking sheet and bake at 325 F for about 8 to 10 minutes, or until hot. If the pancakes are sturdy, pop them in the toaster and heat until hot.