Buttermilk Pancakes are one of my favorite breakfasts, especially with pancake syrup and fresh fruit. Stacked up 2 or 3 high, drenched in Aunt Jemima syrup, one of my favorite syrups. It's something I love to make in the summertime, especially when I pick fresh berries from my garden.
Every summer during raspberry season, my mom always made pancakes with fresh raspberries. We had a huge garden with about 10 rows of raspberries. We made raspberry jam, juice, sweets, cakes and even sold the extra berries we picked. Mom was famous for her pancakes with fresh raspberries topped with whipping cream.
In America, pancakes are also known as Flapjacks, Griddlecakes, or Hotcakes. Around the world, they come in many different varieties, thickness and ingredients. In Russian culture, we have Blinchiki which are thin crepe like pancakes, sometimes made with buckwheat. We also have Oladi which are often made with Kefir. There are also potato pancakes, Japanese Okonomiyaki, Oatmeal pancakes, Tapioca Pancakes. I could go on as almost every culture has a version of pancakes.
Buttermilk Pancakes vs Regular Pancakes
Regular Pancakes are usually made with milk. However, Buttermilk Pancakes are also popular. Other soured milk pancakes are gaining in popularity (like Kefir). The benefit of making pancakes this way is because they are fluffier. Everyone loves a thicker, fluffier pancake. I find that if you increase the baking soda, they will be even fluffier.
Pancakes with Vinegar
There are pancake recipes that use vinegar as the acidic agent. This isn't one of them! Vinegar is needed for the chemical reaction when combined with leavening agents. Buttermilk is a great substitute for vinegar, and doesn't seem as weird in a pancake recipe. This recipe uses baking powder and baking soda. When mixed with the acid buttermilk, this causes the chemical reaction. This reaction creates bubbles which when cooked, create fluffy Buttermilk Pancakes.
Fluffy Buttermilk Pancakes stacked high. The perfect breakfast drenched in maple syrup, you're whole family will love this recipe! Bon Appetit! Приятного аппетита!
- 1½ cups buttermilk
- 2 cups flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 eggs
- ¼ cup melted butter
- oil for frying
- In a large bowl, mix together the dry ingredients. Whisk in eggs, buttermilk and melted butter.
- Heat oil or butter into a frying pan over medium heat. Spoon 1 or 2 tablespoons of batter into the pan to make each pancake. Wait til bubble start to pop (about 30 seconds) and flip over. Cook until golden brown. Serve with pancake syrup and fresh fruit.