Buttermilk Pancakes from Scratch with Homemade Orange Syrup
Serve these pillowy soft homemade buttermilk pancakes from scratch drizzled with homemade orange syrup for breakfast. They will melt in your mouth!
The morning I made these buttermilk pancakes from scratch, The Husband was hoping for quiche. Yes, my husband is man enough to admit he likes quiche. I think it’s sexy.
I wanted pancakes. These pancakes to be exact. And since I am the only one in this house that knows how to make quiche or pancakes, pancakes won.
I really think I will never make pancakes without buttermilk in the batter again. It gave them a really creamy texture that just melted in your mouth.
The Husband thinks he still prefers regular old Aunt Jemima pancake syrup over the homemade orange syrup. Little Tot and I disagree. We both loved it. It was very fresh and not hard to make at all. Martha Stewart probably would have used freshly squeezed orange juice, but I was hungry. From concentrate works just as well.
If you have leftovers, you can place waxed paper between each pancake and wrap them in aluminum foil. However, I actually had to ration out the pancakes you see pictured so that I would have something to photograph. After I was satisfied with the pictures and gave the all clear, they were promptly eaten.
Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons sugar
- 2 eggs, lightly beaten
- 2 cups nonfat buttermilk
- 2 tablespoons vegetable oil
- ½ cup whole or 2% milk, optional, plus more as needed to thin the batter
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the eggs, buttermilk, and vegetable oil until combined.
- Make a well in the center of the dry ingredients. Pour in the buttermilk mixture and gently stir just until the dry ingredients are moistened. Do not overmix. A few small lumps in the batter are fine.
- If the batter is too thick, add the regular milk, 2 tablespoons at a time, until the batter reaches a thick but pourable consistency.
- Allow the batter to rest for 5–10 minutes while the griddle preheats.
- Preheat a nonstick griddle to 350°F. If using a skillet, heat it over medium to medium-low heat. Lightly grease the cooking surface if needed.
- Pour the pancake batter onto the hot griddle using approximately ¼ cup of batter per pancake.
- Cook for 2–3 minutes, or until bubbles form and begin to pop on the surface and the edges appear set. Flip the pancakes and cook for another 1–2 minutes, or until golden brown and cooked through.
- Serve warm with butter, maple syrup, or your favorite toppings.
Notes
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Don't overmix: Stir the batter just until the dry ingredients are moistened. A few lumps are fine. Overmixing can result in tough, dense pancakes.
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Adjust the consistency: If the batter is too thick, add regular milk 2 tablespoons at a time until thick but pourable. You may not need the entire ½ cup.
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Rest the batter: Let the batter rest for 5–10 minutes before cooking to allow the flour to hydrate and produce more tender pancakes.
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Griddle temperature: Cook pancakes on a preheated griddle at 350°F or in a nonstick skillet over medium to medium-low heat.
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Know when to flip: Flip pancakes when bubbles begin to pop on the surface and the edges look set. Cook until golden brown on both sides.
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Keep pancakes warm: Place cooked pancakes on a baking sheet in a 200°F oven while preparing the remaining batches.
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Storage: Refrigerate leftover pancakes in an airtight container for up to 3–4 days or freeze for up to 3 months.
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Reheating: Warm refrigerated pancakes in the microwave, toaster, or oven until heated through. Frozen pancakes can be reheated directly from frozen.
Ooo Ashley, that’s a great idea! I’m going to have to try that.
I didn’t have time to wait for it to thicken up so I just used it to put on some baby spinach on toast for breakfast and it was fabulous!!!