Ina Garten Buttermilk Pancakes
Assured to be the tastiest Ina Garten Buttermilk Pancakes you’ve ever had! Every time, this simple pancake recipe produces very tasty and utterly wonderful pancakes much more flavorful than a box mix! All you need to do is drizzle them with maple syrup and you’re ready to go.
Ingredients
- 2 cups all-purpose flour (250g)
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups buttermilk (530ml)
- 2 large eggs lightly beaten, room temperature preferred
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter melted and cooled (57g)
Instructions
- In a large mixing basin, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium-sized mixing bowl, combine buttermilk, eggs, and vanilla extract.
- Take your melted butter and gently drip it into the wet components while whisking, swirling until well combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).
- Pour liquid ingredients into dry ingredients and stir with a wooden spoon until barely mixed – overmixing your pancake batter will result in flat pancakes. When stirring, use a light touch, and a few flour streaks in the mixture are OK.
- Spray a nonstick pan with cooking spray or brush with canola oil and set it on a medium-low burner.
- Allow the skillet to preheat before adding the batter (about 5 minutes; it’s also a good idea to let your pancake batter sit for several minutes, which is why you prepared it before preheating your pan), and once the skillet is heated (I usually test this by hovering my hand several inches above the pan and making sure I can feel the heat radiating from it), scoop pancake batter into pan.
- Allow the pancake to cook until the edges start to look done and the bubbles in the batter start to pop. Using a pancake spatula, carefully turn the pancake and cook for several minutes more, or until golden brown.
- Rep until all of the batters have been used — I recommend spraying or coating the pan between batches of pancakes.
- Serve warm, with salted butter and maple syrup on top!
Notes
- When the edges of your buttermilk pancakes begin to set and the bubbles in the batter begin to pop, they are ready to flip. At this stage, you should be able to effortlessly turn a spatula beneath and gently pick up one edge to inspect: check for a golden brown hue!
- The batter should not be over-mixed. Resist the impulse to thoroughly combine the pancake batter. It’s fine if it’s a little lumpy with flour streaks. If you over-mix the mixture, gluten develops in the flour, resulting in chewier, rather than fluffy, pancakes.
- Don’t pat the pancakes down. Another temptation to resist is using your flipping spatula to pat down the pancakes as they cook. If you do, you will “squish” the air pockets that help make the pancakes light and fluffy.
- Don’t flip the coin more than once. When you see little bubbles rise to the surface of your pancakes, it’s time to flip. Simply turn it once frying on the other side until done. It won’t be too long.
Nutrition
Calories: 482kcalCarbohydrates: 64gProtein: 14gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 127mgSodium: 815mgPotassium: 285mgFiber: 2gSugar: 16gVitamin A: 691IUCalcium: 298mgIron: 4mg
Tried this recipe?Let us know how it was!