Why You'll Love It
- - Light, airy texture that melts in your mouth
- - Subtle tang from buttermilk balances the sweet
- - Quick to make, yet feels like a special treat
- - Perfect canvas for berries, maple, or a pat of butter
*"These pancakes are like a soft sunrise on my plate—pure bliss!"*
Essential Ingredient Guide
- Buttermilk: Provides the gentle acidity that makes the crumb tender; choose cultured buttermilk for best flavor.
- All‑purpose flour: Use a fine sifted flour to avoid lumps and keep the batter smooth.
- Eggs: Fresh eggs give structure; room‑temperature eggs blend more evenly.
- Baking powder: Leavening agent that gives the rise; combine with baking soda for extra lift.
- Vanilla extract: Adds a whisper of warmth without overwhelming the palate.
- Sugar: Just enough to sweeten lightly; you can adjust to taste.
Complete Cooking Process
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Ingredient Readiness:
Measure and sift dry ingredients, then whisk wet components separately, allowing the buttermilk to come to room temperature.
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Flavor Development:
Combine wet and dry mixes gently; the batter should rest for a few minutes so the baking powder can work its magic.
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Texture Control:
Cook on a medium‑hot griddle, watching the edges set before flipping to keep the interior fluffy.
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Finishing Touches:
Serve immediately with butter melting into the crests, and a drizzle of maple syrup.
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Serving Timing:
Pancakes are best enjoyed right off the heat, while the edges are still crisp and the centers soft.
- Let the batter rest 5 minutes—helps the gluten relax.
- Use a lightly oiled griddle; too much oil makes them soggy.
- Press gently with a spatula; avoid squeezing out air bubbles.
- Serve on warm plates to keep them from cooling too fast.
Pro Tips
Honestly, I find that a little patience at the resting stage makes all the difference. The batter thickens just enough so each pour forms a perfect circle, and the pancakes rise like little clouds. And yeah, don’t rush the flipping—when the surface bubbles and the edges look set, that’s your cue. The scent of butter and vanilla will fill the kitchen, inviting everyone to gather.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Don’t overmix; a few lumps are okay.
- Keep the griddle at a steady medium‑heat.
- Serve immediately for the best texture.
Frequently Asked Questions
→ Can I make the batter ahead of time?
Yes, you can whisk the dry and wet parts separately and combine just before cooking. Rest the batter for up to 30 minutes in the fridge.
→ What if I don’t have buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let sit 5 minutes. It mimics the acidity.
→ How do I keep pancakes from sticking?
Lightly oil the griddle with a paper‑towel‑dipped brush; too much oil will make them greasy.
→ Can I add fruit to the batter?
Yes, blueberries or sliced bananas can be folded in gently after the batter is mixed.
→ What’s the best topping?
Classic butter and pure maple syrup; you can also try fresh berries and a dollop of whipped cream.
→ Is this recipe gluten‑free?
Swap the all‑purpose flour for a 1:1 gluten‑free flour blend and the pancakes stay just as light.
Chef's Tips
If the batter seems too thick, add a splash of milk; if too thin, a little extra flour.,For extra fluffiness, separate the eggs, whisk whites to soft peaks, and fold into the batter at the end.,Keep the griddle temperature steady; too hot will brown the outside before the inside sets.
Nutrition Facts
per serving
310
Calories
9g
Protein
38g
Carbs
12g
Fat
Taste Profile
A gentle sweet‑tang balance with buttery richness
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Whole‑wheat adds nuttiness; gluten‑free blend keeps the texture light.
Gives a subtle coconut aroma, suitable for dairy‑free diets.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of cayenne pepper and a drizzle of honey for a sweet‑heat twist.
Mediterranean Style
Fold in chopped olives and feta, and serve with a dollop of Greek yogurt.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the batter, which creates tough pancakes.
- Using a pan that’s too hot, causing burnt edges before the center cooks.
- Letting batter sit too long without covering, leading to a dry crust.
Meal Prep & Storage
Make Ahead Tips
You can whisk the dry ingredients together and store them in an airtight jar for up to a week. The wet mixture can be prepared a day ahead and kept refrigerated, then combined before cooking.
Leftover Ideas
Reheat gently in a skillet over low heat, adding a small pat of butter to restore moisture.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients, whisk dry components together.
Whisk wet ingredients, then combine with dry mix; let rest.
Preheat griddle, lightly butter surface, and begin cooking first batch.
Flip pancakes, finish cooking, and keep warm on a low oven.
Serve immediately with butter, syrup, and optional toppings.
Ina Garten Buttermilk Pancakes
Fluffy, golden buttermilk pancakes inspired by Ina Garten—perfect for a cozy breakfast or brunch.
Timing
Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
Batter
- 01 1 ½ cups all‑purpose flour
- 02 2 tbsp granulated sugar
- 03 1 tsp baking powder
- 04 ½ tsp baking soda
- 05 ¼ tsp salt
- 06 1 cup buttermilk
- 07 2 large eggs, room temperature
- 08 2 tbsp melted butter
- 09 1 tsp vanilla extract
For Serving
- 01 Unsalted butter, for the pan
- 02 Pure maple syrup
- 03 Fresh berries (optional)
- 04 Powdered sugar for dusting
Instructions
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside.
In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
Make a well in the dry ingredients, pour in the wet mixture, and stir just until combined. A few lumps are fine; do not overmix.
Let the batter rest 5 minutes while you preheat a griddle over medium heat and lightly oil it with butter.
Spoon ¼‑cup portions onto the hot griddle; watch for bubbles forming on the surface, then flip gently and cook another 1‑2 minutes until golden.
Serve the pancakes stacked, with butter melting into each layer, a drizzle of maple syrup, and optional berries.
Notes & Tips
- 1 If the batter seems too thick, add a splash of milk; if too thin, a little extra flour.
- 2 For extra fluffiness, separate the eggs, whisk whites to soft peaks, and fold into the batter at the end.
- 3 Keep the griddle temperature steady; too hot will brown the outside before the inside sets.
Tools You'll Need
-
Large mixing bowl
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Whisk
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Measuring cups and spoons
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Spatula
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Griddle or non‑stick skillet
Must-Know Tips
- Don’t overmix the batter; it keeps the pancakes tender.
- Let the batter rest; this relaxes the gluten and yields a lighter crumb.
- Flip only once; pressing down releases the airy bubbles.
Professional Secrets
- Room‑temperature ingredients ensure even cooking.
- A hot, lightly buttered griddle creates a perfect golden edge.
- Letting the batter sit allows the leavening agents to activate fully.
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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