Mohamed Shili This fluffy Buttermilk Pancakes recipe by Ina Garten is prepared using all-purpose flour, sugar, buttermilk, eggs, and unsalted butter. This classic buttermilk pancakes recipe is a delightful breakfast that takes about 20 minutes to prepare and can serve up to 4 people.
Ina Garten Buttermilk Pancakes Ingredients
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 2 1/2 cups buttermilk
- 1 teaspoon pure vanilla extract
- 1 stick unsalted butter, melted and cooled, plus more for brushing
- Butter and maple syrup, for serving
How To Make Ina Garten Buttermilk Pancakes
- Mix the Dry Ingredients: In a large bowl, whisk together 3 cups of all-purpose flour, 1/3 cup of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of kosher salt.
- Combine Wet Ingredients: In a medium bowl, whisk 2 large eggs, 2 1/2 cups of buttermilk, 1 teaspoon of pure vanilla extract, and 1 stick of melted and cooled unsalted butter until well combined.
- Mix the Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined. It’s fine if the batter is a bit lumpy.
- Prepare the Pan: Heat a griddle or large nonstick pan over medium heat and brush it with some melted butter.
- Cook the Pancakes: Pour 1/2 cup of batter onto the griddle for each pancake. Cook for about 3 minutes, until bubbles form on the surface and the edges are set. If the pancakes are browning too quickly, reduce the heat to medium-low.
- Flip and Finish: Flip the pancakes and cook for another minute or until the other side is golden brown. Transfer the pancakes to a plate and repeat with the remaining batter, adding more butter to the pan as needed.
- Serve: Serve the pancakes hot with butter and maple syrup. Enjoy your delightful breakfast!
Recipe Tips
- Use Room Temperature Ingredients: Allow your eggs and buttermilk to come to room temperature before mixing. This helps the batter come together more smoothly and evenly.
- Rest the Batter: Let the batter sit for about 10 minutes before cooking. This resting time allows the flour to fully hydrate and results in fluffier pancakes.
- Don’t Overmix: Stir the wet and dry ingredients until just combined. Overmixing can make the pancakes tough. It’s okay if the batter is slightly lumpy.
- Check Your Griddle Temperature: Test the griddle by sprinkling a few drops of water on it. If the water sizzles and evaporates immediately, it’s ready for cooking.
What To Serve Buttermilk Pancakes
Serve your fluffy buttermilk pancakes with crispy bacon, fresh berries, whipped cream, Greek yogurt, and toasted nuts.
You can also pair with sautéed apples or maple-glazed sausages for a delightful twist.
How To Store Leftovers Buttermilk Pancakes
To Refrigerate: Place cooled pancakes in an airtight container, separating layers with parchment paper. Store in the refrigerator for up to 3 days to keep them fresh.
To Freeze: Arrange cooled pancakes on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe bag. Store for up to 2 months.
How To Reheat Buttermilk Pancakes Leftovers
In The Oven: Preheat the oven to 180°C (350°F). Place pancakes on a baking sheet in a single layer and cover with foil. Heat for 10-15 minutes until warmed through.
In The Microwave: Place pancakes on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking for desired warmth.
In The Air Fryer: Preheat the air fryer to 160°C (320°F). Arrange pancakes in a single layer in the basket and heat for 3-4 minutes, flipping halfway through.
Frequently Asked Questions
Can I substitute regular milk for buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes before using.
Why are my pancakes not fluffy?
If your pancakes are not fluffy, it might be because the batter was overmixed. Stir just until combined and let the batter rest for 10 minutes before cooking.
How do I prevent my pancakes from sticking to the pan?
Ensure your pan is properly preheated and greased with butter before pouring the batter. Using a nonstick pan or a well-seasoned griddle also helps prevent sticking.
Ina Garten Buttermilk Pancakes Nutrition Facts
Amount Per Serving
- Calories 175
- Total Fat 7.2
- Saturated Fat 1.4g
- Polyunsaturated Fat 3.5g
- Monounsaturated Fat 1.8g
- Sodium 402mg
- Potassium 112mg
- Total Carbohydrate 22g
- Sugars 2g
- Protein 5.2g
- Vitamin A 1.6%
- Vitamin C 0.5%
- Calcium 9.3%
- Iron 7.3%
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Ina Garten Buttermilk Pancakes
Description
This fluffy Buttermilk Pancakes recipe by Ina Garten is prepared using all-purpose flour, sugar, buttermilk, eggs, and unsalted butter. This classic buttermilk pancakes recipe is a delightful breakfast that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt together using a whisk.
- Whisk the eggs, buttermilk, vanilla, and melted butter in a medium bowl until combined. The flour mixture and egg mixture should only be barely mixed together. It’s okay if there are some lumps.
- Put a griddle or big nonstick pan on medium heat and brush it with butter. For each pancake, put 1/2 cup of batter on the skillet.
- Cook for about 3 minutes, or until bubbles appear on top and the bottom is lightly browned. Turn down the heat to medium-low if the pancakes are browning too fast.
- Turn it over and cook for another minute or so, until the other side is golden. Move the food to a plate. Do it again with the rest of the batter, adding more butter to the pan if needed. Put butter and syrup on top.
