Smitten Kitchen Buttermilk Pancakes: Delicious and Fluffy Pancakes for Your Breakfast Table

Buttermilk pancakes are a breakfast classic that never go out of style, and the Smitten Kitchen version is beloved for its supremely fluffy texture and balanced, tangy flavor. What sets these pancakes apart is the use of real buttermilk, which reacts with the baking soda to create extra lift and tenderness. The batter comes together in minutes, making it ideal for leisurely weekends or even a quick weekday treat.

Start by whisking together flour, sugar, salt, baking powder, and baking soda in a large bowl. In a separate bowl, combine eggs, melted butter, and buttermilk. Pour the wet ingredients into the dry and gently mix—be careful not to overwork the batter, as it’s okay if a few lumps remain. Heat a nonstick skillet or griddle, add a small knob of butter, then ladle the batter to form pancakes of your desired size. Cook until bubbles form on the surface before flipping, ensuring a golden-brown, fluffy stack every time.

As a designer, I appreciate how the presentation of these pancakes can elevate the dining experience. Consider using a serving board or arranging them in a neat stack on a statement plate, perhaps with a seasonal fruit compote or a drizzle of maple syrup. For cohesive kitchen styling, invest in simple yet elegant dishware and display your kitchen layout that supports this breakfast ritual—open shelving for easy access to mixing bowls or a designated breakfast nook can make mornings feel both functional and beautiful.

Tips 1:

Don’t have buttermilk? Add one tablespoon of lemon juice or white vinegar to a cup of regular milk and let it sit for a few minutes. This quick fix will provide the acidity needed for fluffy pancakes with great flavor.

FAQ

Q: Can I substitute whole wheat flour for all-purpose flour in Smitten Kitchen’s buttermilk pancakes?

A: Yes, you can swap up to half the flour with whole wheat for a nuttier, denser texture. For best results, use white whole wheat flour.

Q: How can I keep pancakes warm while making batches?

A: Place cooked pancakes on a baking sheet in a 200°F (93°C) oven until ready to serve.

Q: Do these pancakes freeze well?

A: Absolutely! Let them cool, then freeze in a single layer before stacking. Reheat in a toaster or oven for best texture.

Q: What’s the best topping for these pancakes?

A: Maple syrup, honey, whipped cream, and fresh berries all complement the tanginess of buttermilk pancakes perfectly.

Q: Can I make the batter ahead of time?

A: For best results, mix wet and dry ingredients separately and combine just before cooking to maintain their fluffiness.