Fluffy and soft Homemade Buttermilk Pancakes! You can taste the wonderful buttery flavor with each bite! Topped it with homemade strawberry sauce.
Growing up in Japan, whenever my mom made pancakes, she always used the popular Morinaga brand Hotcake Mix. Oh yes, we call pancakes “hotcakes” (ホットケーキ) in Japan. I love this brand of pancake mix so much that I was still buying it from Japanese supermarkets even after I moved to the US. But I’ve been curious to try making my own Buttermilk Pancakes at home as I always love eating them for breakfast or brunch at American restaurants.
Since I don’t bake much, buttermilk is one of the rare ingredients in my kitchen and I can’t think of any of my recipes that need buttermilk off the top of my head. So whenever I woke up in the morning and felt like eating buttermilk pancakes, I had no buttermilk in the fridge. I slowly forgot about my intention to try making pancakes from scratch.
One day when I saw my friend Suzanne’s Buttermilk Pancakes on her blog You Made That?, I finally decided it’s time to make them and bought buttermilk before the weekend. I followed most of her recipe, but I omitted flax meal as that’s another ingredient that I don’t use, and added almond extract because this is a “secret” ingredient for our homemade waffles and I wanted to add that for pancakes too.
I have to tell you – I’m so glad I made these pancakes. My family was really happy with these delicious buttermilk pancakes and we pour homemade Strawberry Sauce on top. The texture of pancakes are really fluffy and soft, and you can taste the wonderful buttery flavor with each bite. To tell you how excited I am about this recipe, you will see buttermilk in my fridge before the weekend now so that I can make these pancakes. Suzanne calls it “Better than IHOP” and let me say it’s WAY better than IHOP and we no longer buy pancake mix from stores!
You might think this is just too much work, why should you make pancakes from scratch when there are so many brands of pancake mix available. My family tried many different pancake mix including Stonewall Kitchen Farmhouse but nothing comes close to the taste of homemade buttermilk pancakes. So if you are curious how good the pancake is, don’t forget to buy buttermilk before the weekend!
- 1 ¼ cups all-purpose flour (plain flour)
- 1 tsp baking soda
- 1 tsp baking powder
- pinch kosher/sea salt (I use Diamond Crystal; use half for table salt)
- 1 large egg (50 g w/o shell) (beaten)
- 1 ¼ cups buttermilk (for homemade buttermilk recipe, check here)
- 2 Tbsp unsalted butter (melted)
- ¼ cup sugar
- 1 tsp almond extract
- 3 Tbsp unsalted butter
- confectioners’ sugar/powdered sugar (optional)
- maple syrup (optional)
- strawberry compote (optional)
- Gather all the ingredients.
To Make Pancake Batter
- In a large bowl, put the flour, baking soda, baking powder and salt and whisk together.
- In a small bowl, whisk the egg and the melted butter together.
- Stir in the buttermilk and the sugar.
- Add the egg mixture into flour mixture and whisk all together.
- Add almond extract to the batter and mix.
To Cook Pancakes
- Heat ½ Tbsp butter in a large griddle pan or frying pan on medium heat.
- Pour about ¾ cup of batter onto the hot pan from 12-inch (30 cm) high. This helps making a nice round pancake.
- Cook until you see lots of bubbles start to show on the surface of the pancake. It’s usually about 3 minutes.
- Then flip and cook the other side for 1.5 minutes, or until a nice light brown color. Repeat with the rest of the pancake batter.
- Sprinkle powder sugar and serve with maple syrup or homemade strawberry compote.
- You can keep the leftovers in an airtight container and store in the refrigerator for 2 days and in the freezer for a month. I recommend wrapping individual pancake in foil and put in a plastic bag so you can reheat easily in the oven.