Ina Garten Buttermilk Pancakes Recipe
Buttermilk pancakes are classic pancakes made with buttermilk, which adds a subtle tang and helps create a tender, fluffy texture. Ina Garten’s recipe keeps things simple yet flavorful, making these pancakes a go-to for any breakfast table.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4
- Category: Main Course
- Method: Griddle or Skillet Cooking
- Cuisine: American
Ingredients
- All-purpose flour – 2 cups
- Granulated sugar – 2 tbsp
- Baking powder – 2 tsp
- Baking soda – ½ tsp
- Salt – ½ tsp
- Buttermilk – 2 cups
- Eggs – 2 large
- Unsalted butter – 3 tbsp, melted (plus extra for cooking)
- Vanilla extract – 1 tsp
- Optional toppings: Maple syrup, fresh berries, whipped cream, or powdered sugar
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be slightly lumpy; do not overmix, as this can make the pancakes dense.
- Heat the Griddle or Pan: Heat a non-stick griddle or skillet over medium heat and lightly grease with butter or oil.
- Cook the Pancakes: Scoop ¼ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes, or until golden brown.
- Serve Warm: Transfer the pancakes to a plate and keep warm while cooking the remaining batter. Serve with your favorite toppings.