Description
Ina Garten’s buttermilk pancakes offer classic comfort with rich, fluffy texture. Weekend morning breakfast becomes special when golden pancakes arrive at breakfast table, delighting diners with their delicate, homemade goodness.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ cup milk
- ½ cup dark brown sugar (optional)
- 2 tbsps granulated sugar
- 2 tsps baking powder
- 2 tsps pumpkin pie spice
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- ½ tsp fine sea salt
- Extra butter for cooking
Instructions
- Prepare Dry Mixture: Whisk flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl until thoroughly combined and uniform.
- Create Wet Blend: Whisk eggs until slightly frothy, then integrate buttermilk, whole milk, melted butter, and vanilla extract into a smooth, well-incorporated liquid mixture.
- Combine Ingredients: Gently fold wet ingredients into dry components, stirring minimally to maintain a tender texture. Allow slight lumps to remain, avoiding overmixing.
- Preheat Cooking Surface: Heat non-stick skillet or griddle to 375°F, lightly brushing with butter to prevent sticking and ensure even cooking.
- Cook Pancakes: Pour batter onto heated surface, forming consistent circular shapes. Watch for bubbles to emerge across the surface and edges to firm up, approximately 1-2 minutes.
- Flip and Finish: Turn pancakes carefully, cooking the opposite side until achieving a rich golden-brown color and ensuring complete interior cooking. Repeat with remaining batter, periodically re-greasing the cooking surface.
- Serve and Garnish: Present immediately while warm, topping with maple syrup, an extra dusting of pumpkin pie spice, or freshly sliced seasonal fruits to elevate the flavor experience.
Notes
- Prevent Overmixing: Stir batter minimally to keep pancakes light and fluffy, stopping when ingredients are just combined with slight lumps remaining.
- Optimal Cooking Temperature: Maintain medium-high heat around 375°F for perfectly golden-brown pancakes without burning or undercooking.
- Batter Consistency Matters: Aim for a smooth yet slightly lumpy batter to ensure tender, soft pancake texture that doesn’t become tough or dense.
- Timing is Critical: Watch for small bubbles and slightly firm edges as key indicators that pancakes are ready to flip, typically 1-2 minutes per side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 12 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 120 mg