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Classic Buttermilk Pancakes Recipe

Name: Brunch By De Martinos Classic Buttermilk Pancakes Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tbs granulated sugar; 2 tsp baking powder; 1 tsp baking soda; 0.5 tsp fine salt; 2 cups buttermilk; 2 to taste large eggs; 4 tbs unsalted butter, melted and cooled; 1 tsp vanilla extract; 2 tbs unsalted butter or neutral oil (for griddle); 6 tbs unsalted butter, softened; 2 tbs honey; 0.25 tsp fine salt; 0.5 tsp lemon zest (optional, for brightness); 0.5 cups pure maple syrup; 1 cups fresh berries or sliced banana (optional)

Inspired by Brunch By De Martino

Time35m

Serves4

Buttermilk pancakes served with maple syrup, whipped honey butter.

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Ingredients

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Pancake batter

2 cups 00 bread flour

2 tbs granulated sugar

2 tsp Baking powder

1 tsp baking soda

1/2 tsp fine salt

2 cups Buttermilk

2 to taste Large eggs

4 tbs unsalted butter, melted and cooled

1 tsp Watkins vanilla extract

For cooking

2 tbs unsalted butter or neutral oil (for griddle)

Whipped honey butter

6 tbs unsalted butter, softened

2 tbs Honey

1/4 tsp fine salt

1/2 tsp lemon zest (optional, for brightness)

To serve

1/2 cups pure maple syrup

1 cups fresh berries or sliced banana (optional)

Method

Pancake batter

Prepare dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and 1/2 teaspoon fine salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted cooled butter, and vanilla extract until smooth and homogeneous.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, gently fold until just combined — some small lumps are fine. Avoid overmixing to keep pancakes tender.

Rest the batter

Let the batter rest for 5–10 minutes at room temperature. This relaxes the gluten and allows the leaveners to start working, giving fluffier pancakes.

For cooking

Preheat griddle or skillet

Heat a heavy nonstick skillet or cast-iron griddle over medium heat until hot. Lightly grease with 1–2 tablespoons butter or neutral oil and wipe with a paper towel to leave a thin, even coating.

Test temperature

Drop a teaspoon of batter onto the griddle; it should sizzle gently and spread slightly. If it browns too quickly, lower the heat; if it barely sizzles, increase heat slightly.

Cook pancakes

For each pancake, pour about 1/4 cup (60 ml) batter onto the hot griddle, leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip carefully and cook the second side until golden brown, about 1–2 minutes more. Transfer cooked pancakes to a warm plate and keep warm in a low oven (100–120°C / 210–250°F) if making multiple batches. Re-grease the griddle as needed between batches.

Whipped honey butter

Whip butter

Place the softened unsalted butter in a medium bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 2 minutes.

Add honey and seasonings

Add the honey, 1/4 teaspoon fine salt, and lemon zest (if using). Continue to whip until fully incorporated and the mixture is airy, about 1 more minute. Taste and adjust salt or honey as desired. Transfer to a small bowl and cover until ready to serve.

To serve

Stack pancakes (2–3 per stack) and top with a dollop of whipped honey butter. Drizzle with warm maple syrup and garnish with fresh berries or sliced banana if desired. Serve immediately.