These buttermilk pancakes will be the softest and fluffiest buttermilk pancakes you will ever have.
What is it about buttermilk pancakes that makes them extra delicious? Would you believe me if I answered with “science”? I’m no scientist so I will try to make it as simple as possible. Back in the butter churning days, buttermilk was just the cream that was left over after the butter was churned out. They would let it sit for a few days. The natural product that was left behind was a creamy, almost tangy, and slightly acidic liquid. It turns out, that buttermilk mixed with baking powder, gives off a chemical reaction, causing a natural rise. So this combo is the base of what is making these pancakes so extra light and fluffy. The rest is in the process.
You’ve heard it before, but why? “Don’t overmix the batter”. If you overmix and break up all of the lumps you will have a rubbery pancake. Here is why. The loose flour in the mixture (the lumps) get inside of the air bubbles created by the baking powder/buttermilk combination. They spread out inside of the air pockets and help give the pancake a little strength so it can keep its shape.
Yes, I know, probably more than you needed to know. Let’s just go make the pancakes already.
Even though what is happening in the bowl is complicated, this recipe is simple and delicious. Enjoy them plain with maple syrup or customize them by adding chocolate chips or berries. Any way you like them, these buttermilk pancakes will become your go-to recipe for Saturday morning breakfast and Sunday brunch!