Buttermilk Pancakes

Pancakes may seem like a humble breakfast staple, but they can be an absolute game-changer when done right. Imagine a plate piled high with golden-brown pancakes that are so fluffy they practically float off the plate. Buttermilk, that tangy elixir of the dairy world, is the secret weapon that takes these pancakes from ordinary to extraordinary. That lactic acid works its magic, tenderizing the batter and adding a subtle tang that cuts through the sweetness. Raspberries and blueberries add a little flavor and bring freshness and brightness to the party. And let’s not forget the finishing touch – a light dusting of confectioners sugar. It’s like a whisper of sweetness that blankets the pancakes, adding a touch of elegance and that little extra something.

Buttermilk Pancakes Recipe

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
1/2 cup raspberries
1/2 cup blueberries
Pinch of confectioners sugar

Directions

  1. Combine the all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk them together until well combined.
  2. In a separate medium-sized bowl, whisk together the buttermilk, eggs, and vanilla extract.
  3. Gradually pour the melted butter into the wet ingredients while whisking, and continue stirring until well combined.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Use a wooden spoon to gently stir the mixture until just combined. Avoid overmixing. Let the batter rest for a moment.
  5. Heat a cast iron pan over medium-low heat and butter it.
  6. Once the skillet is heated, pour half a cup of batter onto the pan.
  7. Cook the pancake until the edges appear cooked, and bubbles form on the surface of the batter. Flip the pancake and continue cooking until it turns golden brown.
  8. Repeat the process, adding butter to the pan between each batch of pancakes.
  9. Serve the pancakes warm, topped with raspberries, blueberries, and a sprinkle of confectioners sugar. Feel free to get creative with your toppings by adding your favorite fruits, maple syrup, or any other desired variations.

Recipe by Gabe Gomez

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