Instant Buttermilk Pancakes are my go to option for a lazy Sunday brunch. It was early 2011 that I got introduced to this amazing super soft & fluffy breakfast/brunch option during my Las Vegas holidays. My hubby loved them, so when I returned back home I had to try this recipe and he loved it so much that these now have a permanent place on my breakfast menu options.
This recipe also reminds me of pancakes that my granny makes using buttermilk back in India. That however is slightly different version & I’ll soon share that version too. So stay tuned!!
For those who are new to Pancakes must know that they are usually prepared from dough/batter made from all purpose/wheat flour & cooked on pan/griddle. The use of baking powder helps in making an instant batter as compared to yeast or other rising agents making them perfect option for any morning, busy or lazy.
For this recipe I used eggs but all those who are allergic to eggs or don’t eat them can also enjoy this recipe by substituting egg with cornflour. Either way the pancakes turn out to be delicious. There are many ways you could build this recipe but after trying a couple of variations I stuck to this one as its creates the right textured & flavored pancakes.
You can prepare this batter the same day you plan to make pancakes, as how I did, and let it rest for 10-15 mins before you start making your pancakes. Or if you have busy mornings (like weekdays) then prepare the batter a night before & store it in fridge for later use next morning.
1 cup wheat flour (or all purpose flour)
1/4 tsp salt
1 tbsp sugar
1 tbsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 egg OR 2 tbsp of cornstarch
2 tbsp melted butter
Some water (as required)
- Sift all the dry ingredient into one bowl & whisk all the wet ingredient into another.
- Now add the wet mixture to the dry one & blend well to make a lump free batter. (add some water as required but maintain the batter consistency such that its semi thick & not too running)
- Heat a pan/griddle & grease it lightly with Oil/butter.
- Once hot, pour some portion of the batter (approx 1/4 cup) on the pan.
- Flip the pancake once the bottom starts turning brown and when you start seeing bubbles on top
- Cook the other side for approximately 2 mins or till golden (doesn’t take much time). The pancake is ready, take it off the pan & keep it on a separate dish.
- Continue making as many pancakes as required (this batter should make around 6-8 depending on the size of pancakes you make)
Your pancakes are ready!! Serve them as you like either with a maple or pancake syrup or just by topping with some cream & strawberries
Hope you enjoy this recipe!!