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Buttermilk pancakes with those crackly golden edges have been the star of every family brunch at my house for years sharing them still hot from the griddle is the best way to kick off a cozy weekend morning
My kids call these the magic pancakes I first whipped up a double batch during a snow day and now they beg for them every time we do breakfast for dinner
Ingredients
- Eggs: fresh eggs help make the pancakes light and fluffy look for ones with golden yolks for richer taste
- Granulated sugar: brings the right touch of sweetness use organic sugar if you prefer
- Vanilla extract: gives the batter warm bakery style aroma choose pure vanilla for the best flavor
- Unsalted butter: adds richness and helps achieve those signature crispy edges melt and cool before mixing
- Buttermilk: the key for tangy flavor and tender pancakes full fat buttermilk yields the best texture
- All purpose flour: creates the base structure sift before measuring for accuracy
- Baking powder: adds lift make sure your can is fresh for the fluffiest stack
- Baking soda: works with buttermilk for extra rise check for clumps before adding
- Salt: balances sweetness and sharpens flavor opt for sea salt if you have it
Step-by-Step Instructions
- Mix the Wet Ingredients:
- In a large bowl whisk together eggs sugar and vanilla until the mixture looks frothy Stream in your cooled melted butter and mix well Stir in the buttermilk until smooth Set aside so the wet base can develop flavor
- Prepare the Dry Ingredients:
- In a separate bowl whisk flour baking powder baking soda and salt until evenly combined This prevents lumps and ensures the pancakes rise evenly
- Combine and Rest the Batter:
- Add the dry ingredients to the wet mixture Gently fold with a spatula stopping as soon as you stop seeing dry flour Small lumps are perfect Let the batter rest for 30 minutes at room temperature This allows the flour to hydrate and creates fluffier pancakes
- Preheat and Grease the Griddle:
- Heat a nonstick skillet or griddle over medium low Melt a generous knob of butter and swirl to coat every corner This is the secret to crispy pancake edges
- Cook the Pancakes:
- Scoop the batter onto the skillet aim for even portions Watch for bubbles forming and edges turning from shiny to matte golden Before flipping peek underneath with a spatula If the bottom is deep golden brown and the center sets when gently poked flip them over
- Finish and Serve:
- After flipping let the pancakes cook through until the centers are just set Slide onto a warm plate and serve right away with syrup butter or fresh fruit
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A drizzle of real maple syrup brings out the tanginess of the buttermilk I always keep some on hand because it is our favorite pancake topping My kids once tried to hide a few extra pancakes for an after school snack that is how obsessed they are
Storage Tips
Store leftover pancakes in an airtight container in the fridge for up to three days For longer storage stack with parchment paper and freeze Warm them gently in a toaster or oven so the crispy edges return
Ingredient Substitutions
No buttermilk No problem Mix a tablespoon of lemon juice into regular milk and let it sit ten minutes for a homemade version You can also swap in whole wheat flour for half the flour to add nuttiness just expect them to be a bit denser
Serving Suggestions
Classic butter and maple syrup is a family favorite Top with fresh berries whipped cream or toasted nuts for an extra treat For a full brunch add scrambled eggs and crispy bacon on the side
Pancake History
Buttermilk pancakes trace back generations as a hearty farmhouse breakfast The tangy buttermilk once a byproduct of churning butter became a staple for keeping pancakes tender and moist That old school trick is what makes these such a classic
Recipe FAQs
- → How do you achieve crispy edges on pancakes?
Cooking pancakes on a well-buttered skillet at medium-low heat lets the edges fry gently, forming a golden, crispy ring.
- → Why is buttermilk used in pancakes?
Buttermilk adds tang and tenderness, reacting with baking soda to make the pancakes extra fluffy with a light crumb.
- → Should the batter rest before cooking?
Letting the batter rest for 30 minutes allows gluten to relax and air bubbles to develop, making the pancakes lighter and fluffier.
- → How can you tell when pancakes are ready to flip?
Look for bubbles on the surface and edges that appear set with a golden brown color underneath before flipping.
- → What toppings go well with these pancakes?
Classic choices include maple syrup, fresh berries, whipped cream, sliced fruit, or even a touch of cinnamon butter.