Description
Ina Garten’s buttermilk pancakes promise fluffy, golden breakfast magic straight from her Hamptons kitchen. Classic American comfort arrives with rich buttermilk’s tangy charm, creating restaurant-quality morning perfection you’ll savor with pure breakfast delight.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups buttermilk (591 ml)
- 2 large eggs
- 1 stick (113 grams) unsalted butter, melted and cooled
Dry Ingredients:
- 3 cups (375 grams) all-purpose flour
- ⅓ cup (67 grams) sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
Flavor and Serving Ingredients:
- 1 teaspoon pure vanilla extract
- Butter (for brushing and serving)
- Maple syrup (for serving)
Instructions
- Thoroughly whisk together dry ingredients including flour, sugar, baking powder, baking soda, and salt in a spacious mixing bowl until evenly combined.
- In a separate medium bowl, vigorously blend eggs, buttermilk, pure vanilla extract, and melted butter until smooth and well-incorporated.
- Gently fold the wet ingredients into the dry mixture, stirring minimally to maintain a lumpy texture – overmixing will result in dense pancakes.
- Heat a griddle or large nonstick skillet over medium temperature, lightly coating the surface with unsalted butter (approximately 1 tablespoon or 15 milliliters).
- Pour approximately 1/2 cup (120 milliliters) of batter for each pancake, allowing sufficient spacing between portions.
- Monitor the cooking surface, watching for small bubbles to form across the pancake’s surface, indicating the first side is ready to flip (roughly 2-3 minutes).
- If pancakes brown too quickly, reduce heat to medium-low to ensure even cooking.
- Carefully flip each pancake, cooking the reverse side until golden brown (approximately 45-60 seconds).
- Transfer completed pancakes to a warm serving plate, repeating the process with remaining batter and adding butter to the cooking surface as needed.
- Serve immediately with premium maple syrup and additional butter, if desired.
Notes
- Start by mixing dry ingredients in one bowl and wet ingredients in another to ensure smooth, lump-free batter.
- Give your pancake batter a quick rest before cooking to help flour absorb liquid and develop better texture.
- Control griddle temperature carefully, aiming for a medium heat that creates golden-brown pancakes without burning.
- Watch for bubbles forming on the surface as your ultimate flipping signal for perfectly timed pancakes.
- Brush the griddle with fresh butter to add incredible flavor and create a crispy, delectable exterior.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 263
- Sugar: 5 g
- Sodium: 245 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 56 mg