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buttermilk pancake recipe
- Total Time: 42 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This easy buttermilk pancake recipe creates unbelievably fluffy, flavorful ube cloud pancakes with a delicate, tangy sweetness and a gorgeous purple swirl, perfect for a bright, hearty breakfast.
Ingredients
- 2.5 cups all-purpose flour
- 0.25 cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 0.75 teaspoon fine sea salt
- 2 large eggs, lightly beaten
- 2 cups buttermilk
- 0.25 cup unsalted butter, melted and cooled (or neutral vegetable oil)
- 1 teaspoon alcohol-free vanilla extract
- 2 teaspoons ube extract
- 0.25 cup desiccated coconut, toasted
- 1 cup fresh mango cubes or mixed berries
- 0.25 cup sweetened condensed milk
Instructions
- Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until thoroughly combined. The mixture should appear homogenous and light.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the lightly beaten eggs, buttermilk, melted and cooled unsalted butter (or neutral vegetable oil), and alcohol-free vanilla extract until just blended.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this develops gluten and makes pancakes tough. (If your batter looks too thin, add one tablespoon of flour at a time until it’s the consistency of thick yogurt.)
- Separate and Flavor Batter: Divide the batter evenly into two separate bowls. To one bowl, add the ube extract and stir gently until the batter is uniformly purple and fragrant. Leave the other bowl of batter plain.
- Cook Pancakes: Heat a large non-stick griddle or frying pan over medium heat (around 175 C/350 F). Lightly grease with a small amount of neutral vegetable oil or butter. For each pancake, pour approximately 0.25 cup of the plain batter onto the hot griddle, forming a round. Immediately, drizzle 1-2 teaspoons of the purple ube batter randomly over the plain batter. Use the tip of a spoon or a skewer to gently swirl the ube batter into the plain batter a few times, creating a marbled pattern.
- Flip and Finish: Cook for 2-3 minutes, or until bubbles begin to appear on the surface and the edges look set. Carefully flip the pancake; it should be golden brown underneath. Cook for another 1-2 minutes, or until golden brown on the second side and cooked through. Repeat with the remaining batter, ensuring the griddle stays at a consistent medium heat.
- Keep Warm: Keep cooked pancakes warm by stacking them on a plate covered with foil or placing them in a low oven (approximately 90 C/200 F) until ready to serve.
Notes
To prevent dry pancakes, avoid overcooking and check liquid ratios. For soggy pancakes, ensure your griddle is hot enough and avoid using too much batter. A pinch more salt or vanilla can enhance flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 7 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320 calories
- Sugar: 20 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 70 mg