Fluffy Buttermilk Pancakes with Berries and Cream

There’s nothing quite like a stack of warm, golden, and incredibly fluffy pancakes to kickstart your day or make any brunch feel special! These Fluffy Buttermilk Pancakes are the epitome of breakfast comfort, featuring a light and airy texture with those coveted crisp edges, made even more irresistible by the subtle tang of buttermilk. Each bite melts in your mouth, especially when topped with a delicate dusting of powdered sugar, a vibrant medley of fresh berries, and a generous dollop of cool, creamy whipped cream or yogurt. This classic recipe is easy to master and promises a truly satisfying and joyful start to any morning, making it a perennial favorite for families and brunch enthusiasts alike.

Ingredients:

For the Fluffy Buttermilk Pancakes:

• 1½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1¼ cups buttermilk (at room temperature is best)
• 1 large egg, at room temperature
• 2 tablespoons unsalted butter, melted and slightly cooled (plus extra for greasing the griddle)
• 1 teaspoon vanilla extract

For Serving (Garnish & Toppings):

• Powdered sugar, for dusting
• Fresh berries (strawberries, blueberries, raspberries)
• Whipped cream or Greek yogurt
• Optional: Maple syrup, honey, fruit compote

Step-by-Step Instructions:

1. Prepare the Dry Ingredients:
   • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are well combined.
2. Prepare the Wet Ingredients:
   • In a separate medium bowl, whisk together the buttermilk, large egg, melted butter (ensure it’s not hot, or it will cook the egg), and vanilla extract until smooth and well combined.
3. Combine Wet and Dry Ingredients:
   • Pour the wet ingredients into the dry ingredients.
   • Stir gently with a whisk or spatula until just combined. It’s crucial not to overmix; a few small lumps are perfectly fine and will result in a lighter, fluffier pancake. Overmixing develops the gluten, making pancakes tough.
4. Heat the Griddle or Skillet:
   • Heat a large non-stick griddle or heavy-bottomed skillet over medium-low to medium heat. A good temperature test: a drop of water should sizzle and evaporate within a few seconds.
   • Lightly grease the griddle with a small amount of butter or cooking spray.
5. Cook the Pancakes:
   • Pour about ¼ cup of batter for each pancake onto the hot griddle. You should be able to fit 2-4 pancakes depending on your griddle size, leaving space between them.
   • Cook for 2-3 minutes per side, or until golden brown. You’ll know they’re ready to flip when bubbles appear on the surface of the pancake, and the edges look set.
   • Flip gently with a spatula and cook for another 1-2 minutes on the second side until golden brown and cooked through.
   • Remove cooked pancakes from the griddle and place them on a plate. If making multiple batches, you can keep cooked pancakes warm in a single layer on a baking sheet in a 200°F (93°C) oven while you finish the rest.
6. Garnish and Serve:
   • Stack 2-3 warm pancakes on each serving plate.
   • Dust generously with powdered sugar.
   • Arrange fresh berries (strawberries, blueberries, raspberries) around and on top of the pancakes.
   • Add a dollop of whipped cream or a spoonful of Greek yogurt alongside.
   • Serve immediately with maple syrup or your favorite pancake toppings.

Tips, Variations, and Storage:

• Don’t Overmix! This is the golden rule for fluffy pancakes. Lumps are your friends.
• Room Temperature Ingredients: Using room temperature buttermilk and eggs helps create a smoother batter and better rise.
• Rest the Batter: If you have 10-15 minutes, letting the batter rest after mixing allows the gluten to relax and the baking soda to activate, resulting in even fluffier pancakes.
• Buttermilk Substitute: If you don’t have buttermilk, you can make your own: add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the rest with regular milk (dairy or non-dairy) to the 1¼ cup mark. Let it sit for 5-10 minutes until it slightly curdles.
• Flavor Boosts: Add a pinch of cinnamon or nutmeg to the dry ingredients, or a teaspoon of lemon zest for a brighter flavor.
• Add-ins: Gently fold in chocolate chips, sliced bananas, or extra berries to the batter just before cooking.
• Keep Warm: A low oven (200°F/93°C) with a wire rack on a baking sheet is perfect for keeping pancakes warm without making them soggy.
• Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for 2-3 days.
• Freezing: Cooked and cooled pancakes freeze beautifully! Layer them between parchment paper in a freezer-safe bag for up to 2 months. Reheat in a toaster, microwave, or oven.

Pairings:

• Savory Sides: Crispy bacon, sausage (patties or links), scrambled eggs, or a cheesy omelet.
• Fruit: A fresh fruit salad or fruit compote.
• Beverages: Coffee, orange juice, milk, or hot tea.
• Brunch Spread: Pair with items like hash browns, yogurt parfaits, or a light quiche.

Quick Info:

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Servings: 3-4 (yields 8-10 pancakes)
• Cuisine: American
• Effort Level: Easy