Ina Garten Buttermilk Pancakes is made with all-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, pumpkin pie spice, eggs, buttermilk, milk, unsalted butter, and pure vanilla extract. This easy Barefoot Contessa Buttermilk Pancakes recipe creates a tasty breakfast treat that takes about 30 minutes to prepare and can serve up to 8 people.
? Why You’ll Love This Buttermilk Pancakes Recipe:
- Fluffy Pancakes: These pancakes are super fluffy, all thanks to the buttermilk.
- Rich Flavor: Buttermilk gives them a tasty, tangy flavor that you’ll love.
- Easy to Make: This recipe is easy and perfect for quick breakfasts or relaxed weekends.
? Ina Garten Buttermilk Pancakes Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons pumpkin pie spice, plus more for topping
- 2 large eggs
- 2 cups buttermilk
- ½ cup milk
- ½ cup (1 stick) unsalted butter, melted, plus extra for cooking
- 1 teaspoon pure vanilla extract
- Optional: ½ cup dark brown sugar for extra sweetness
? How To Make Ina Garten Buttermilk Pancakes
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, beat the eggs, then add the buttermilk, milk, melted butter, and vanilla extract, mixing well.
- Pour the wet ingredients into the dry ingredients, gently stirring until just combined. It’s okay if there are a few lumps; do not overmix.
- Heat a non-stick skillet or griddle over medium-high heat. Brush with a bit of melted butter.
- Pour about 1/2 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface and the edges start to look set, about 1 to 2 minutes. Flip and cook on the other side until golden brown and cooked through.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
- Serve the pancakes warm with your choice of toppings, such as maple syrup, extra pumpkin pie spice, or fresh fruits.
? Recipe Tips:
- To make fluffier pancakes, you can put the wet ingredients in the fridge before mixing them with the dry ones.
- Change how much pumpkin pie spice you use to make the flavor just right for you.
- Don’t mix the batter too much; just mix it until everything is combined. This helps keep the pancakes soft and light.
? What To Serve With Buttermilk Pancakes?
You can serve buttermilk pancakes with Maple Syrup, Fresh Fruit, Whipped Cream, Butter, and Nuts.
? How To Store Leftovers Buttermilk Pancakes?
- In the fridge: Store leftovers buttermilk pancakes in an airtight container for 3 days.
- In the freezer: Wrap pancakes individually and store them in a freezer bag for 1 month.
? How To Reheat Leftovers Buttermilk Pancakes?
- In the microwave: Microwave leftovers Buttermilk Pancakes for 30 seconds to 1 minute.
- On the stove: Reheat leftovers buttermilk pancakes in a skillet over low heat for 1 to 2 minutes.
FAQ’S
Can I Use Salted Butter Instead Of Unsalted Butter?
Yes, you can use salted butter. Just use less additional salt in the recipe to avoid making the pancakes too salty.
Can I Add Fruit To the Pancake Batter Before Cooking?
Yes, you can add fruit like blueberries, bananas, or strawberries. Mix them gently into the batter just before cooking.
How Can I Ensure My Pancakes Turn Out Fluffy?
To make fluffy pancakes, don’t mix the batter too much. Just mix until everything is combined. Also, make sure your baking powder and baking soda are fresh.
Can You Substitute Regular Milk For Buttermilk In Pancakes?
Yes, you can use regular milk instead of buttermilk. The pancakes may taste a little different, but it’s okay to substitute.
Ina Garten Buttermilk Pancakes Nutrition Fact:
- Calories: 219
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 63mg
- Sodium: 516mg
- Total Carbohydrate: 31g
- Dietary Fiber: 1g
- Total Sugars: 7g
- Protein: 7g
More Ina Garten Breakfast Recipes:
- Ina Garten Granola Bars
- Ina Garten Blueberry Lemon Scones
- Ina Garten Maple Scones
- Ina Garten Chocolate Dipped Shortbread
Ina Garten Buttermilk Pancakes
Description
Ina Garten Buttermilk Pancakes is made with all-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, pumpkin pie spice, eggs, buttermilk, milk, unsalted butter, and pure vanilla extract. This easy Barefoot Contessa Buttermilk Pancakes recipe creates a tasty breakfast treat that takes about 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, beat the eggs, then add the buttermilk, milk, melted butter, and vanilla extract, mixing well.
- Pour the wet ingredients into the dry ingredients, gently stirring until just combined. It’s okay if there are a few lumps; do not overmix.
- Heat a non-stick skillet or griddle over medium-high heat. Brush with a bit of melted butter.
- Pour about 1/2 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface and the edges start to look set, about 1 to 2 minutes. Flip and cook on the other side until golden brown and cooked through.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
- Serve the pancakes warm with your choice of toppings, such as maple syrup, extra pumpkin pie spice, or fresh fruits.
Notes
- To make fluffier pancakes, you can put the wet ingredients in the fridge before mixing them with the dry ones.
- Change how much pumpkin pie spice you use to make the flavor just right for you.
- Don’t mix the batter too much; just mix it until everything is combined. This helps keep the pancakes soft and light.