Ina Garten Buttermilk Pancakes Recipe

Ina Garten’s Buttermilk Pancakes are fluffy, light, and full of flavor. Made with simple, wholesome ingredients, these pancakes are perfect for a weekend breakfast or brunch. Serve them with warm maple syrup, fresh fruit, or a dollop of whipped cream for a truly delicious start to your day.

What are Ina Garten Buttermilk Pancakes?

Buttermilk pancakes are classic pancakes made with buttermilk, which adds a subtle tang and helps create a tender, fluffy texture. Ina Garten’s recipe keeps things simple yet flavorful, making these pancakes a go-to for any breakfast table.

Other Popular Recipes

• Ina Garten Waffle Iron Hash Browns
• Ina Garten Roasted Vegetable Frittata
• Ina Garten Broccoli Quiche

Reasons to Try Ina Garten Buttermilk Pancakes

• Light and Fluffy: The buttermilk and baking powder create the perfect texture.
• Quick and Easy: Ready in just a few minutes with basic pantry staples.
• Customizable: Add fruits, nuts, or chocolate chips for extra flavor.
• Crowd-Pleaser: Perfect for family breakfasts or brunch gatherings.

Ingredients Needed to Make Ina Garten Buttermilk Pancakes

• All-purpose flour – 2 cups
• Granulated sugar – 2 tbsp
• Baking powder – 2 tsp
• Baking soda – ½ tsp
• Salt – ½ tsp
• Buttermilk – 2 cups
• Eggs – 2 large
• Unsalted butter – 3 tbsp, melted (plus extra for cooking)
• Vanilla extract – 1 tsp
• Optional toppings: Maple syrup, fresh berries, whipped cream, or powdered sugar

Instructions to Prepare Ina Garten Buttermilk Pancakes

1. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Make the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be slightly lumpy; do not overmix, as this can make the pancakes dense.
4. Heat the Griddle or Pan: Heat a non-stick griddle or skillet over medium heat and lightly grease with butter or oil.
5. Cook the Pancakes: Scoop ¼ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes, or until golden brown.
6. Serve Warm: Transfer the pancakes to a plate and keep warm while cooking the remaining batter. Serve with your favorite toppings.

What Goes Well With Ina Garten Buttermilk Pancakes?

• Maple Syrup: A classic topping for a sweet and indulgent breakfast.
• Fresh Fruit: Add strawberries, blueberries, or bananas for a fresh twist.
• Whipped Cream: A dollop of whipped cream adds a light, creamy finish.
• Savory Sides: Pair with crispy bacon or sausage for a balanced meal.
• Nuts or Chocolate Chips: Sprinkle over the batter for added texture and flavor.

Key Tips for Making Ina Garten Buttermilk Pancakes

• Don’t Overmix: Stir just until combined to keep the pancakes light and fluffy.
• Use Fresh Buttermilk: It enhances the flavor and texture of the pancakes.
• Cook Over Medium Heat: This ensures even cooking without burning.
• Keep Warm in the Oven: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish the batch.
• Customize the Batter: Fold in blueberries, chocolate chips, or nuts for variety.

Creative Variations of Ina Garten Buttermilk Pancakes

• Lemon Blueberry Pancakes: Add lemon zest and fresh blueberries to the batter.
• Banana Pancakes: Mash a ripe banana and fold it into the batter.
• Pumpkin Spice Pancakes: Mix in ½ cup of pumpkin puree and a pinch of cinnamon and nutmeg.
• Chocolate Chip Pancakes: Sprinkle chocolate chips onto the batter while cooking.
• Savory Pancakes: Reduce sugar and add shredded cheese, herbs, or crumbled bacon.

Storage Guidelines for Ina Garten Buttermilk Pancakes

• Refrigerate leftovers: Store them in an airtight container in the refrigerator for up to 3 days.
• Freeze for Later: Place pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat in a toaster or oven.
• Reheat Gently: Warm in a microwave, oven, or toaster for the best texture.

Nutrition Value

• Calories: ~200 per pancake (without toppings)
• Protein: 5g
• Carbohydrates: 28g
• Fats: 6g
• Calcium: ~10% of the daily value

FAQs

Can You Make Buttermilk Pancakes Without Buttermilk?

Yes, you can make buttermilk pancakes without buttermilk by substituting it with a mixture of milk and lemon juice or white vinegar. For each cup of buttermilk, use 1 cup of milk and 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Why Are My Buttermilk Pancakes Not Fluffy?

If your pancakes are not fluffy, it may be because the batter was overmixed. Stir the ingredients just until combined to avoid overdeveloping the gluten, which can make the pancakes dense. Additionally, ensure your baking powder and baking soda are fresh for proper leavening.

Can You Make Buttermilk Pancake Batter Ahead of Time?

It’s best to make buttermilk pancake batter fresh, but you can prepare it a few hours in advance and refrigerate it. Allow the batter to come to room temperature and stir gently before cooking to ensure even texture.

How Do You Store and Reheat Leftover Pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months. Reheat in a toaster, microwave, or oven at 350°F (175°C) for 5-10 minutes to restore their fluffiness.

Wrapping Up

Ina Garten’s Buttermilk Pancakes are the perfect way to start your day. Fluffy, flavorful, and endlessly versatile, they’re sure to become a favorite in your kitchen. Try this easy recipe and enjoy a stack of golden pancakes that everyone will love!

More Ina Garten Recipes

• Ina Garten Hummus
• Ina Garten Beef Stock
• Ina Garten Onion & Fennel Soup Gratin
• Ina Garten Smoked Salmon Spread

Print