![]() For extra reassurance to prevent them from sticking together in the freezer, you can place some parchment paper or wax paper between each pancake. Once the pancakes are frozen, you can store them in a freezer bag or container in the freezer for up to 3 months. Freezing the pancakes first will help prevent them from sticking together when you store them in a freezer bag or container. Once the pancakes have cooled completely, you can place them in a single layer on a baking sheet lined with parchment paper, then place them in the freezer for 1-2 hours or until they’re frozen. I love to serve these pancakes with some fresh fruit and pure maple syrup, but my homemade strawberry sauce is another fantastic option! How To Freeze These Pancakes Feel free to make your pancakes smaller or larger if you prefer. I like to use a 1/4 cup measuring cup to measure them out because it makes the perfect size pancake and ensures that they all come out the same size. Once the batter is ready, you’ll scoop or pour some onto your heated skillet or griddle. If you see a few lumps in your batter, that’s okay! Over mixing the batter can overdevelop the gluten in your pancakes which can make them denser and chewier, so only mix them together until just combined. Once you’ve mixed up the wet and dry ingredients, you’ll mix the two together until just combined. Eggs & Vanilla Extract: For structure and flavor.If you don’t have any oil on hand, then melted butter works too. Vegetable, canola, or melted coconut oil all work fine here. Oil: This provides a little fat in the pancakes so that they’re soft and light, not chewy.Feel free to scale back a little on the sweetener if you prefer, but I wouldn’t leave it out completely. Granulated Sugar: There are only three tablespoons of sugar in this recipe, so the pancakes aren’t too sweet.You can use either full-fat or low-fat buttermilk in these pancakes. It also keeps the pancakes moist and reacts with the baking soda to make them nice and fluffy. Buttermilk: This is what gives the pancakes that classic buttermilk pancake flavor.For the wet ingredients, you’ll be using some buttermilk, sugar, oil, vanilla, and eggs. Once the dry ingredients are mixed together, you’ll whisk together the wet ingredients. Salt: To balance out the sweetness and enhance the flavors.The baking soda also helps to brown the outside of the pancakes. Baking Powder & Baking Soda: There’s a good amount of baking powder and baking soda in these pancakes so that they rise.Just make sure to stir your flour around in the container, spoon it into the measuring cup, and level it off with the back of a knife. The batter for these pancakes is a little thick, so they don’t spread too much and cook up thicker. ![]() All-Purpose Flour: I know I say this all the time, but it’s especially important to spoon and level your flour with this pancake recipe.Whisking the dry ingredients separately ensures that everything is evenly dispersed into the batter and your pancakes rise beautifully. Then, you’ll whisk together your dry ingredients: all purpose flour, baking powder, baking soda, and salt. To make this buttermilk pancake recipe, you’ll start out by heating a skillet or griddle to medium heat. How To Make Buttermilk Pancakes From Scratch You can easily scale down the recipe to make a smaller batchĭon’t have any buttermilk on hand or need to freeze your pancakes? I’ve included instructions for how to do both as well as a few different ways to change up the recipe too!.Tastes better than anything you can buy in a box at the store.The batter only takes about 10 minutes to mix together.But don’t limit them to breakfast, these are perfect for an easy dinner too! Why You’ll Love This Recipe Plus, it’s almost the weekend and these buttermilk pancakes would be perfect for an easy breakfast treat. Originally published in 2018, I’ve updated this recipe with more information and clearer instructions so that you can perfect these simple pancakes right at home. This post also includes several different recipe variations and topping options!ĭo you have a favorite breakfast food? Last week I shared my favorite French toast recipe so this week I wanted to share another favorite – these buttermilk pancakes. This simple buttermilk pancake recipe is perfect for breakfast, brunch, or dinner. These light and fluffy buttermilk pancakes are so easy to make and turn out perfect every single time.
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