Get ready to indulge in a mouthwatering stack of pancakes without the need for baking powder! These fluffy pancakes will leave you craving for more with their light texture and delightful taste. Whether you’re looking for a quick breakfast treat or a comforting brunch option, this recipe is sure to satisfy your pancake cravings.
- Difficulty: Easy
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Serving: 4
- Yield: 12 pancakes
- Calories: Approximately 150 calories per pancake
Ingredients:
- 1 cup all-purpose flour (125g)
- 1 tablespoon granulated sugar (15g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (240ml)
- 1 large egg
- 2 tablespoons unsalted butter, melted (30g)
- 1 teaspoon vanilla extract
Equipment:
- Mixing bowl
- Whisk or fork
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
Step-by-Step Guide:
Step 1: Combine dry ingredients
- In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Ensure they are thoroughly combined.
Step 2: Prepare the wet ingredients
- In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well blended.
Step 3: Combine wet and dry ingredients
- Pour the wet ingredient mixture into the dry ingredient mixture.
- Stir gently until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can result in denser pancakes.
Step 4: Heat the skillet
- Place a non-stick skillet or griddle over medium heat.
- Allow the skillet to heat up for a few minutes.
Step 5: Cook the pancakes
- Scoop 1/4 cup (60ml) of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip the pancake with a spatula.
- Cook for an additional 1-2 minutes until both sides are golden brown.
- Repeat with the remaining batter, adjusting the heat if necessary, until all the pancakes are cooked.
Tips and Tricks:
- For extra fluffy pancakes, allow the batter to rest for 5-10 minutes before cooking. This allows the gluten to relax and results in lighter pancakes.
- If you don’t have buttermilk, you can make a homemade substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Feel free to add your favorite mix-ins to the batter, such as chocolate chips, blueberries, or sliced bananas, for added flavor and texture.
Nutritional Information:
- Calories: Approximately 150 calories per pancake
- Fat: 6g
- Carbohydrates: 20g
- Protein: 4g
- Fiber: 1g
Final Thoughts:
These pancakes without baking powder are a delightful treat that proves you don’t always need traditional leavening agents to achieve fluffy results. The combination of buttermilk and baking soda creates a light and airy texture that will leave you wanting more. So, grab your maple syrup, toppings, and enjoy a stack of these delicious pancakes!
Looking for more inspiration? Check out this mouthwatering YouTube video for a visual reference. Prepare to be tempted by the irresistible creations and let your creativity run wild in the kitchen. Elevate your dessert game and impress your loved ones with these delightful sweet treats. Enjoy the journey of exploring new flavors and techniques in the world of desserts!
FAQ:
Q1: Can I substitute the all-purpose flour with whole wheat flour?
A1: Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a healthier twist. Keep in mind that whole wheat flour may result in slightly denser pancakes.
Q2: Can I use regular milk instead of buttermilk?
A2: While buttermilk provides a tangy flavor and helps with the fluffiness, you can substitute it with regular milk. Just remember to add 1 tablespoon of lemon juice or vinegar per cup of milk and let it sit for 5 minutes before using.
Q3: Can I make the batter in advance?
A3: It’s best to cook the pancakes immediately after preparing the batter. However, if you need to make the batter ahead of time, you can refrigerate it for up to 1 day. Give it a quick stir before cooking.
Q4: How can I store leftover pancakes?
A4: Allow the pancakes to cool completely, then stack them with parchment paper between each pancake to prevent sticking. Store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster, microwave, or oven.
Q5: Can I freeze the pancakes?
A5: Absolutely! Once the pancakes have cooled completely, place them in a freezer-safe bag or container witha layer of parchment paper between each pancake. They can be stored in the freezer for up to 2 months. To reheat, simply toast them in a toaster or warm them in the oven.
Q6: Can I double or halve the recipe?
A6: Yes, you can easily adjust the recipe to make more or fewer pancakes. Just make sure to maintain the ratio of ingredients. If you double the recipe, you’ll have more servings, and if you halve it, you’ll have fewer servings.
Q7: Can I use salted butter instead of unsalted butter?
A7: If you only have salted butter on hand, you can use it. Just be mindful of the additional salt content in the recipe and adjust accordingly. Reduce the salt in the recipe by half if using salted butter.
Q8: Can I make these pancakes without eggs?
A8: Yes, you can make these pancakes without eggs by using a suitable egg substitute such as applesauce, mashed bananas, or flaxseed meal mixed with water. Keep in mind that the texture and flavor may vary slightly.
Enjoy your pancake-making adventure, and may each bite be filled with fluffy delight!
