Are you team pancakes or team waffles?
Normally I’m team waffles. But these buttermilk pancakes are so light, fluffy, and smothered in the sweetest sticky triple berry drizzle that I may just change my mind…
Did you know that the term “flat as a pancake” has been around since 1611? (I hope you never had that terrible phrase directed at you!) Even our stone age ancestors were eating pancakes. It’s true.
Buttermilk pancakes are the most classic pancake (and taste a whole lot better than our first primitive recipes!). And for good reason: buttermilk pancakes are fluffy, lightly sweetened, and with a fine crumb. They are lovely smothered in a pat of butter and maple syrup, but they are delectable smothered in this jammy triple berry sauce.
The key to the lightest and fluffiest pancakes?
- Don’t over mix the batter. You want to see little flour pockets in the dough – those will turn into air bubbles.
- Use buttermilk. The acidity of buttermilk quickly activates the baking soda, giving pancakes extra height.
- Using both baking powder and baking soda creates the perfect fluffiness and a tender crumb.
Want to nerd out and read more tricks to make the best pancakes? Bon Appetit has your back.
Also, learn how to make your own buttermilk (it’s easy peasy!)
Happy brunching! Let me know if you try these Buttermilk Pancakes with Triple Berry Sauce!
- 3 cups mixed berries chopped, washed, and dried (I used strawberries, blueberries, and raspberries)
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
- 1 3/4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 egg lightly beaten
- 1 1/2 cups buttermilk see note
- 3 tablespoons vegetable oil
In a medium saucepan, combine the berries, lemon juice, and vanilla extract and bring to a simmer over medium heat. Reduce the heat to low and simmer, stirring occasionally, until berries are tender and juicy, approx 10 minutes.
Stir in the sugar and continue to cook another 10 minutes, until the sauce has thickened slightly.
Keep warm while you make the pancakes.
In a large bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In a small bowl, whisk together egg, buttermilk, and oil.
Add egg mixture to flour mixture and stir until wet ingredients are just incorporated. Batter will be lumpy and will contain pockets of flour - don't over mix!
Pour approx 1/4 cup batter onto a hot, lightly greased griddle or heavy frying pan. Spread batter if it's quite thick.
Cook over medium heat for 1 to 2 minutes on each side, until golden brown, turning when edges are slightly dry.
Serve warm with triple berry sauce.
Recipe makes 12 pancakes, serving approx 4 people.