Breakfast pancakes
Breakfast pancakes are a classic morning favorite that’s loved by people of all ages. Whether you prefer them plain, topped with syrup, or loaded with your favorite fruits and nuts, these fluffy pancakes are sure to brighten up your morning and satisfy your cravings.
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Why Try This Recipe
If you’re looking for a foolproof pancake recipe that’s easy to make and yields perfectly fluffy and delicious pancakes every time, this is the one for you. Made with simple ingredients like buttermilk, flour, and eggs, these pancakes are quick to whip up and sure to impress your family and friends.
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Ingredients Summary
- Buttermilk
- Vegetable oil
- Vanilla extract
- White sugar
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Egg
- Lemon juice
- Butter
Serving Suggestions
Serve these breakfast pancakes hot off the griddle with your favorite toppings, such as maple syrup, butter, fresh berries, sliced bananas, or chopped nuts. You can also get creative and add chocolate chips, whipped cream, or flavored syrups for extra indulgence.
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Storage Information
Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply warm them in the microwave or toaster until heated through.
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Techniques and Tips
- Be careful not to overmix the pancake batter; it’s okay to have a few lumps. Overmixing can result in tough and dense pancakes.
- Letting the batter rest in the refrigerator for at least 30 minutes allows the gluten to relax and the flavors to meld, resulting in lighter and fluffier pancakes.
- Use a non-stick skillet or griddle and preheat it properly to ensure that the pancakes cook evenly and don’t stick to the pan.
- When flipping the pancakes, wait until bubbles form on the surface and the edges look set before flipping to ensure even cooking.
Variation
Feel free to customize these pancakes to suit your taste preferences. You can add spices like cinnamon or nutmeg to the batter, or fold in mix-ins like chocolate chips, blueberries, or chopped nuts for added flavor and texture.
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FAQs about the Recipe
Can I use regular milk instead of buttermilk? While buttermilk adds a tangy flavor and helps tenderize the pancakes, you can substitute it with regular milk if needed. Simply add a tablespoon of lemon juice or vinegar to the milk and let it sit for a few minutes to sour before using.
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Can I freeze leftover pancakes? Yes, you can freeze leftover pancakes for longer storage. Place them in a single layer on a baking sheet and freeze until firm, then transfer them to a resealable plastic bag or container. To reheat, simply warm them in the microwave or toaster until heated through.
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Breakfast Pancakes
title
Equipment
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- - Mixing bowls
- - Whisk
- - Skillet or griddle
Ingredients
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- 1 1/4 cups buttermilk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/4 cup white sugar
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 dash salt
- 1 egg
- 1 teaspoon lemon juice
- 1 tablespoon butter or as needed
Instructions
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- Gather all ingredients.
- Overhead shot of measured ingredients gathered for pancakes
- Mix buttermilk, vegetable oil, and vanilla in a bowl; stir in sugar.
- Whisk in flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
- Overhead shot of a mixing bowl with pancake batter being stirred with a whisk
- Whisk egg and lemon juice together in a separate bowl; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
- Overhead shot of a mixing bowl with pancake batter
- Heat a large skillet over medium heat and grease with the butter.
- Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes.
- Overhead closeup of pancakes being cooked on a griddle
- Flip with spatula and brown the other side, about 2 more minutes.
- Overhead shot of three pancakes cooking on a griddle
- Enjoy your delicious breakfast pancakes!
Notes
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