What can I use instead of buttermilk?

To replace buttermilk in pancakes, use a combination of sour cream or greek yogurt watered down with milk or water. Once you have the consistency of buttermilk, you can usually replace it 1 for 1 in a recipe. Regular yogurt does not need to be watered down.

What does buttermilk do to pancakes?

Buttermilks acidity works together with the baking powder to deliver a beautiful rise to the pancakes. Buttermilk will result in the fluffiest pancakes that have the best texture and height.

Why are my pancakes flat and not fluffy?

If you have a flat pancake then the batter may be too wet. Spoon in more flour and lightly combine. Make sure not to overmix. If you overmix, the pancake will be chewy instead of fluffy.

Can I add fruit or chocolate chips to buttermilk pancakes?

Load those pancakes up with all the additions you want! If you have a sturdy thick batter, it should hold up to adding chocolate chips and nuts. When adding fruit, place the fruit into the batter AFTER you have them on the griddle. Then flip so the fruit cooks into the pancake. This will help keep the batter thick and not take on the additional water from the fruit.

Buttermilk Pancakes with Syrup

Description

Nothing says “weekend” like homemade fluffy and light buttermilk pancakes with cherry syrup for breakfast! Easy to whip up with most ingredients on hand.

Ingredients

Units Scale

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. kosher salt
1 Tbsp. cane sugar
1 1/2 cups buttermilk
1 large egg
3 Tbsp. unsalted butter, melted

Cherry Syrup

12 oz. bag frozen cherries, do not thaw
1/3 cup cane sugar
1 Tbsp. water

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Instructions

To make the syrup: In a small saucepan, bring cherries, sugar, and water to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 15-20 minutes or until the cherries cook down and the mixture begins to slightly resemble syrup like consistency. It will further thicken as it cools.
To make the pancakes: For the pancakes, in a medium bowl, whisk together the flour, baking powder, salt, and sugar.
In another bowl, whisk together the buttermilk, egg, and butter. Add the wet ingredients to the flour mixture and whisk just until combined. Do not overmix. Batter will be thick and lumpy.
Heat a large non-stick skillet over medium heat. Coat the pan with cooking spray or butter and when hot, spoon batter by 2 tablespoons. You should be able to fit 3-4 pancakes in a large skillet.
Cook for about 2 minutes per side or until golden brown. Reduce heat if pancakes begin to brown too quickly. Usually, first batch will require higher heat than subsequent batches. Remove to a platter and repeat with the remaining batter.
Serve warm with syrup. Recipe makes about 15 pancakes.

Notes

Cherries: Fresh pitted cherries can be used of frozen.
Flour: I have not tried a substitute for all-purpose flour.
Recipe originally published June 2016

Nutrition

Serving Size: 3 pancakes, plus suryp
Calories: 305
Sugar: 23.5 g
Sodium: 177.8 mg
Fat: 9 g
Carbohydrates: 50.7 g
Protein: 6.9 g
Cholesterol: 53 mg