Ree Drummond, the Pioneer Woman, is beloved for her approachable and delicious recipes, and her buttermilk pancakes are no exception. If you’re on the hunt for pancakes that are unbelievably light, fluffy, and melt-in-your-mouth tender, then look no further. This recipe, inspired by the Pioneer Woman’s style, simplifies the process while maximizing flavor and texture. Get ready to ditch the boxed mixes and whip up a batch of homemade buttermilk pancakes that will transform your breakfast game forever. These aren’t just pancakes; they’re a breakfast experience.
Ingredients for Pioneer Woman Inspired Buttermilk Pancakes
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups buttermilk, cold
- 2 large eggs
- 4 tablespoons unsalted butter, melted, plus more for cooking
- 1 teaspoon vanilla extract
Close-up of stack of sour cream pancakes, golden brown and fluffy, topped with butter and syrup.
Step-by-Step Instructions for Buttermilk Pancake Perfection
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensuring these dry ingredients are well combined is key to even rising and texture in your pancakes.
- Whisk Wet Ingredients: In a separate bowl, whisk together the cold buttermilk, eggs, melted butter, and vanilla extract. Cold buttermilk is crucial for achieving that signature tang and light texture.
- Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients. Whisk just until combined. It’s okay if there are still a few lumps – overmixing will develop the gluten and result in tougher pancakes. Remember, lumps are your friends in pancake batter!
- Heat the Skillet: Preheat a lightly oiled griddle or large skillet over medium heat. You’ll know it’s ready when a drop of water sizzles and evaporates quickly. For the best flavor, use butter to grease the skillet, adding about a teaspoon for each batch of pancakes.
- Cook the Pancakes: Pour ¼ cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until bubbles start to form on the surface and the edges look set. Flip when the bubbles begin to pop and the bottoms are golden brown.
- Flip and Finish: Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown on the other side and cooked through. They should be fluffy and slightly springy to the touch.
- Keep Warm (Optional): If you’re making a large batch, keep the cooked pancakes warm in a low oven (around 200°F or 93°C) while you finish cooking the rest. This prevents them from getting cold while you prepare the entire stack.
- Serve and Enjoy: Serve immediately with your favorite toppings. Classic butter and warm maple syrup are always a winner, but feel free to get creative with fresh berries, whipped cream, chocolate chips, or a dusting of powdered sugar.
Tips for The Best Buttermilk Pancakes
- Don’t Overmix: This is the golden rule for fluffy pancakes. Overmixing develops gluten, making them tough. Mix just until the wet and dry ingredients are combined. A few lumps are perfectly fine!
- Cold Buttermilk is Key: Cold buttermilk reacts with the baking soda and baking powder to create a light and airy texture. Using cold buttermilk is a simple trick that makes a big difference.
- Hot Skillet, Medium Heat: Ensure your skillet is properly preheated before adding the batter. However, avoid cooking over high heat, which can burn the outside before the inside is cooked. Medium heat is ideal for even cooking and golden-brown pancakes.
- Butter for Flavor: Cooking your pancakes in butter not only adds delicious flavor but also helps them achieve a beautiful golden-brown crust.
- Test the Heat: Before cooking a full batch, cook a test pancake to ensure your skillet is at the right temperature and adjust the heat as needed.
Variations to Try
While these classic buttermilk pancakes are perfect as they are, feel free to experiment with these delicious variations:
- Blueberry Buttermilk Pancakes: Gently fold in ½ cup of fresh or frozen blueberries into the batter just before cooking.
- Chocolate Chip Buttermilk Pancakes: Add ½ cup of chocolate chips (milk, semi-sweet, or dark) to the batter.
- Cinnamon Buttermilk Pancakes: Add 1 teaspoon of ground cinnamon to the dry ingredients for a warm, spiced flavor.
- Sour Cream Buttermilk Pancakes: For an extra tangy and rich flavor, substitute ½ cup of the buttermilk with ½ cup of sour cream. This will create a slightly denser but incredibly flavorful pancake, similar to the original recipe that highlighted sour cream.
Pioneer Woman’s inspired buttermilk pancakes are a guaranteed crowd-pleaser. Easy to make and incredibly delicious, they are perfect for a weekend brunch, a special breakfast, or even a weeknight “breakfast for dinner” treat. Gather your ingredients, follow these simple steps, and get ready to enjoy the fluffiest, most flavorful buttermilk pancakes you’ve ever tasted!
