Ina Garten Buttermilk Pancakes - Ina Garten Eats (2024)

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

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice.
2. In another bowl, beat the eggs, then add the buttermilk, milk, melted butter, and vanilla extract, mixing well.
3. 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.
4. Heat a non-stick skillet or griddle over medium-high heat. Brush with a bit of melted butter.
5. 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.
6. Repeat with the remaining batter, adding more butter to the skillet as needed.
7. 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 withMaple Syrup, Fresh Fruit, Whipped Cream, Butter, and Nuts.

🎚 How To Store Leftovers Buttermilk Pancakes?

• In the fridge:Store leftovers buttermilk pancakes in an airtight containerfor 3 days.
• In the freezer:Wrap pancakes individually and store them in a freezer bagfor 1 month.

🥵 How To Reheat Leftovers Buttermilk Pancakes?

• In the microwave:Microwave leftovers Buttermilk Pancakesfor 30 seconds to 1 minute.
• On the stove:Reheat leftovers buttermilk pancakes in a skillet over low heatfor 1 to 2 minutes.

FAQ’S

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

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:American Courses:Breakfast

Difficulty:BeginnerPrep time: 15 minutesCook time per pancake: 2 minutesRest time: 13 minutesTotal time: 30 minutesServings:8 servingsCalories:219 kcal Best Season:Suitable throughout the year

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

• 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

Instructions

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice.
2. In another bowl, beat the eggs, then add the buttermilk, milk, melted butter, and vanilla extract, mixing well.
3. 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.
4. Heat a non-stick skillet or griddle over medium-high heat. Brush with a bit of melted butter.
5. 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.
6. Repeat with the remaining batter, adding more butter to the skillet as needed.
7. 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.

Keywords:Ina Garten Buttermilk Pancakes, Barefoot Contessa Buttermilk Pancakes