Buttermilk Pancakes From Scratch

Nothing tastes better than homemade pancakes and waffles for a morning breakfast. There are dozens of varieties for making pancakes, that you won't get a chance to get bored with these fluffy cakes. The most preferred choice in the list is buttermilk pancakes, wherein the tart flavor of buttermilk blends well with the batter, resulting in light, yet delicious cakes. If you enjoy the tart taste of buttermilk, you will definitely love to have buttermilk pancakes. And they are healthy too, provided you select low-calorie toppings.

The total buttermilk pancakes calories are low (about 65 calories in 1 ounce serving), making them an excellent breakfast item for weight watchers. As far as buttermilk pancakes nutrition facts are concerned, they contain no sugar and moderately low fats. However, it is to be borne in mind that the calorie count and nutritional value may vary depending upon the serving style. Coming to making buttermilk pancakes from the scratch, you should know the required supplies along with directions for making batter and pancakes.

Buttermilk Pancake Recipe from Scratch

Buttermilk pancake recipe is no different from regular pancake recipes. In order to bring out that unique taste, prepare buttermilk pancake batter recipe on your own by using flour, rather than using pancake mix. The thumb rule for making buttermilk pancakes is to use the correct ingredients in the right proportion, rolling out a smooth batter and cooking in appropriate temperature. For better understanding, refer to the following information on buttermilk pancake recipe:

Ingredients

• 1½ cups (350 ml) buttermilk
• 1 cup (125 g) white flour
• 1 egg
• 3 tablespoons (50 g) melted butter
• 3 tablespoons (50 g) sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons (10 ml) vanilla
• ½ teaspoon salt

Preparing the Batter
As mentioned earlier, preparing yummy buttermilk pancakes depends on how you go about making the batter. All you need for these sumptuous pancakes is a well-mixed, smooth, consistently thick batter base without lumps. First of all, separate the wet ingredients (buttermilk, egg, melted butter and vanilla) and dry ingredients (flour, sugar, baking powder, baking soda and salt) in two large-sized bowls. Whisk the wet and dry mixture separately until the ingredients blend well.

To the bowl containing wet concoction, add half the amount of dry mixture. Whisk till it becomes smooth. Then, gently pour the remaining dry mixture. Mix for a few minutes and make sure there are no lumps. Now, you will get a reasonably thick batter. If time permits, allow the batter base to leaven for 30 minutes. This is not a mandatory step and you can skip, in case you are in a hurry.

Making the Pancakes
The last step is handling the batter properly. Preheat a thick, non-stick frying pan at the lowest setting. If you do not have a good pan, an electric skillet will also do. It is important to maintain low heat, as pancakes get burnt very quickly. Lightly spray cooking oil in the frying pan and rub it with a paper towel over the surface. Now, scoop ¼ cup batter into the preheated pan. It will spread a bit on its own. In case of thick batter, you may need to spread lightly. After cooking for 1½ - 2 minutes, when small bubbles appear on the top of pancake, flip it to the other side and cook for the same amount of time. Remove from heat and keep in a platter. Follow the same cooking instructions for the remaining batter. With this, your homemade buttermilk pancakes are ready for serving.

So, this is how to make buttermilk pancakes from the scratch. Once you get to know the basic pancake recipe, you can try out other pancake varieties such as German pancake recipes and pure vegan pancake recipes. You can alter the topping ingredients as per your taste buds and more importantly, your daily calorie requirements.