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Ina Garten Buttermilk Pancakes

Ina Garten Buttermilk Pancakes
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The Ina Garten Buttermilk Pancakes are light, fluffy, and perfectly golden with a tender interior and slightly crisp edges. Inspired by the warm and approachable cooking style of Ina Garten, this recipe turns simple pantry ingredients into a breakfast classic.

Ingredients

Scale

  • 2 cups all-purpose flour

  • 2 tablespoons sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 large eggs

  • 2 cups buttermilk

  • ¼ cup melted unsalted butter

  • 1 teaspoon vanilla extract

Instructions

Step 1: Preheat the Skillet or Griddle

Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.

Proper preheating ensures even browning and prevents sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Combining dry ingredients first ensures even distribution of leavening agents.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk eggs, buttermilk, melted butter, and vanilla extract until smooth.

Ensure melted butter is slightly cooled before adding to prevent scrambling the eggs.

Step 4: Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients. Stir gently until just combined.

The batter should be slightly lumpy. Overmixing develops gluten and makes pancakes dense.

Step 5: Cook the Pancakes

Pour about ¼ cup of batter onto the hot skillet for each pancake.

Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 1–2 minutes until golden brown.

Avoid pressing down with the spatula, as this deflates the pancakes.

Step 6: Serve Immediately

Transfer cooked pancakes to a plate and keep warm if needed. Serve with butter and maple syrup.

Fresh pancakes offer the best texture and flavor.

Find it online: https://inagartendishes.com/ina-garten-buttermilk-pancakes-recipe/