Imen Dridi Ina Garten Buttermilk Pancakes are made of all-purpose flour, sugar, baking powder, baking soda, salt, eggs, buttermilk, vanilla extract, and melted butter. Serves 8. Takes about 30 minutes. Fluffy, golden pancakes perfect for breakfast, served with butter and maple syrup.
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🧡 Why You’ll Love This Buttermilk Pancakes Recipe:
- Fluffy Texture: The combination of buttermilk, baking powder, and baking soda creates an incredibly fluffy and light texture that makes these pancakes a delight to eat.
- Rich Flavor: Buttermilk not only contributes to the tender texture but also adds a subtle tanginess that enhances the overall flavor of the pancakes, making them more complex and interesting than regular pancakes.
- Easy to Make: Despite the gourmet taste, this recipe is surprisingly simple and straightforward, making it perfect for both novice cooks and experienced chefs.
- Satisfying and Filling: These pancakes are not only delicious but also satisfying, keeping you full and energized throughout the morning.
- A Classic Recipe with a Twist: Ina Garten’s take on the classic buttermilk pancake incorporates a perfect balance of ingredients for a taste that’s both familiar and uniquely delightful.
❓ What Is Ina Garten Buttermilk Pancakes Recipe?
Ina Garten’s Buttermilk Pancakes recipe features all-purpose flour, sugar, baking powder, baking soda, salt, eggs, buttermilk, vanilla extract, and melted unsalted butter. A simple, fluffy, and delicious breakfast option, served with butter and maple syrup for a classic touch.
🥚 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
- 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.
💭 Recipe Tips:
- Don’t Overmix: To keep your pancakes fluffy, mix the batter until just combined. Overmixing can lead to dense pancakes because it develops the gluten in the flour.
- Uniform Size: Use a measuring cup or ice cream scoop to pour the batter onto the griddle. This ensures that all your pancakes are the same size and cook evenly.
- Preheat the Griddle: Make sure your griddle or pan is properly preheated before adding the batter. A well-preheated griddle helps the pancakes start cooking immediately, sealing in the batter for a better texture.
- Low and Slow: Cooking the pancakes on medium-low heat allows them to cook through without burning on the outside. If the pancakes are browning too quickly, turn down the heat.
🍳 What To Serve Buttermilk Pancakes?
Serve buttermilk pancakes with maple syrup, fresh berries, whipped cream, or sliced bananas accompany with crispy bacon, sausages, or scrambled eggs for a hearty meal add orange juice or coffee for a complete breakfast experience.
🎚 How To Store Leftovers Buttermilk Pancakes?
- Refrigerate: Cool Leftovers Buttermilk Pancakes stack it with wax paper between and store in airtight container for up to 5 days.
- Freeze: Cool Leftovers Buttermilk Pancakes stack seal it in freezer bag and freeze them up to 2 months.
🥵 How To Reheat Leftovers Buttermilk Pancakes?
- Microwave: Place pancakes on a microwave-safe plate cover them with a damp paper towel, heat for 20-30 seconds or until warm.
- Oven: Preheat oven to 350°F (175°C), place Leftovers Buttermilk Pancakes on a baking sheet then cover them with foil and heat for 5-10 minutes or until hot.
FAQ’S
Can I make buttermilk pancakes without buttermilk?
Yes, you can substitute buttermilk by mixing one tablespoon of white vinegar or lemon juice with a cup of milk and letting it sit for 5 minutes before using.
Why are my buttermilk pancakes not fluffy?
Fluffy pancakes require a careful balance of ingredients and technique overmixing the batter can develop gluten, making the pancakes tough instead of fluffy. Also, ensure your baking powder and baking soda are fresh for proper leavening.
How do I know when to flip my pancakes?
Watch for bubbles to form on the surface of the pancake and for the edges to look set and slightly dry. This usually takes about 2-3 minutes. The bubbles indicate that the underside is cooked and the pancake is ready to be flipped.
How can I keep pancakes warm?
To keep pancakes warm as you cook the entire batch, preheat your oven to 200°F (95°C) and place the cooked pancakes on a baking sheet in a single layer. Cover them loosely with foil.
Why do my pancakes stick to the pan?
Pancakes might stick due to not enough fat in the pan or cooking on a surface that’s not properly heated. Ensure your pan or griddle is well-greased with butter or oil and heated to medium-low to medium heat before adding the batter.
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Ina Garten Buttermilk Pancakes Nutrition Fact
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%
Ina Garten Buttermilk Pancakes
Description
Ina Garten Buttermilk Pancakes are made of all-purpose flour, sugar, baking powder, baking soda, salt, eggs, buttermilk, vanilla extract, and melted butter. Serves 8. Takes about 30 minutes. Fluffy, golden pancakes perfect for breakfast, served with butter and maple syrup.
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.
Notes
- Don’t Overmix: To keep your pancakes fluffy, mix the batter until just combined. Overmixing can lead to dense pancakes because it develops the gluten in the flour.
- Uniform Size: Use a measuring cup or ice cream scoop to pour the batter onto the griddle. This ensures that all your pancakes are the same size and cook evenly.
- Preheat the Griddle: Make sure your griddle or pan is properly preheated before adding the batter. A well-preheated griddle helps the pancakes start cooking immediately, sealing in the batter for a better texture.
- Low and Slow: Cooking the pancakes on medium-low heat allows them to cook through without burning on the outside. If the pancakes are browning too quickly, turn down the heat.
