Buttermilk Pancakes - Biancolievito

fluffy American pancakes served with blueberries

I love fluffy pancakes and that’s why I suggest the buttermilk version. The natural acidity of buttermilk reacts with the baking soda, creating air bubbles that make the pancakes taller and lighter. It also adds a slightly tangy note that balances the sweetness of maple syrup and enriches the flavor. The result is soft, golden, and delicious American pancakes, perfect to enjoy warm with butter, fresh fruit, or maple syrup.

Print Recipe

Prep Time: 10

Cook Time: 15

Total Time: 25

10 pancakes

Baked Desserts

Equipment

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Sieve
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Whisk
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Non-stick skillet

Ingredients

250 g All-purpose flour (low-protein)
300 g Buttermilk
60 g Whole milk
50 g Melted butter
25 g Granulated sugar
2 Eggs
10 g Baking powder
1/2 teaspoon Baking soda
4 g Salt
1 teaspoon Vanilla extract

For serving

Fresh fruit
Maple syrup
Soft butter

Instructions

Sift the flour together with the baking powder, baking soda, sugar, and salt into a large bowl using a sieve or a whisk.
In another bowl, whisk together the buttermilk, milk, lightly beaten eggs, vanilla, and melted butter.
Pour the wet mixture over the dry ingredients and combine with a spatula or wooden spoon. The batter should remain slightly lumpy.
Heat a non-stick skillet or griddle and lightly grease it with a pastry brush or a piece of paper towel dipped in melted butter.
Pour about 60 ml (1/4 cup) of batter for each pancake using a ladle or measuring cup. Cook over medium heat for 2–3 minutes, until bubbles appear on the surface, then flip with a spatula and cook the other side for 1–2 minutes until golden.
Serve warm with maple syrup, soft butter, or fresh fruit.

Notes

If you can’t find buttermilk, you can easily make it at home.

To get 300 ml of buttermilk, pour 285 ml of whole milk into a bowl and add 15 ml (1 tablespoon) of lemon juice or white vinegar. Stir and let sit for 10 minutes at room temperature: the milk will thicken slightly and will be ready to use.

Alternatively, you can replace the buttermilk with the same amount of plain yogurt slightly thinned with water or milk, achieving a similar texture and an equally fluffy result.

Nutrition