Bist du auf der Suche nach dem perfekten einfachem Pancake rezept? Dann ist dieses fantastisches klassisches und einfache Rezept für fluffige Pancakes mit Buttermilch das perfekte Rezept. Vorallem für ein gemütliches Sonntagsfrühstück oder Brunch.

Ein paar klassische Rezepte sollte jeder auf seiner Liste haben; eines dieser Rezepte ist dieses klassische und einfache Pancake-Rezept. Sie sind Alleskönner! Du kannst sie an einem normalen Arbeitstag zubereiten, weil du einfach Lust auf Pancakes hast, am Wochenende, um dein Wochenende besonders zu machen, oder bei Familienbrunches; es gibt keine Regel, wann du Pancakes machen sollst, und das ist gut so.

Ingredients for the basic Pancakes

Flour. All-purpose flour is what I always use for pancakes.
Buttermilk. Is the perfect choice instead of regular milk.
Eggs. Organic medium size eggs.
Vanilla extract. High quality organic vanilla extract. My favorite vanilla extract for recipes like this one is Dominican vanilla extract.
Salt. A pinch of salt will be enough.
Sugar. Just some tablespoons for a slightly sweet touch.
Butter. This is optional, if you aren’t using a nonstick pan you will need some kind of oil/fat so the pancakes don’t stick to the pan.

How to store the Pancakes

The fluffy pancakes can be stored in an airtight container at room temperature overnight, in the fridge for five days, or in the freezer for a couple of months.
You can meal-prep the pancakes and deep freeze them as soon as they cool off.

How to reheat leftover Pancakes

If the pancakes are in the fridge, preheat them in the microwave or a pan on the stove. But be careful as you want them to get warm and not cooked again.
If the pancakes are frozen, they will turn out perfect if you reheat them in the toaster.

Tips on how to make fluffy Pancakes

Don’t stir the batter too much. Just whisk the batter until the ingredients are well combined.
Use buttermilk instead of milk.
Let the batter rest for about 15 minutes- this works wonderfully.
When making the pancakes, don’t let the pancake cook too long on the downside. You want the batter to work for you; that’s why you need to flip the pancake as soon as the first bubbles form.

How to serve Pancakes

The pancakes can be served with your favorite fruits and maple syrup. My favorite combinations are

Berries- strawberry, blueberry, raspberry, and blackberry.
ripe Mango
Banana and peanut butter.
Apple, pear, and cinnamon.
Kiwi and red grapes.

Other amazing brunch and breakfast recipes

Amazing french toast casserole https://cocostastyworld.com/easy-and-perfectly-delicious-french-toast-casserole/
The best tomato scrambled eggs https://cocostastyworld.com/delicious-tomato-scrambled-eggs/
Delicious pumpkin breakfast bowl https://cocostastyworld.com/single-portion-simple-savory-pumpkin-breakfast-bowl/

Ingredients

300g Mehl
2 tsp baking powder
3 tsp vanilla extract
3 tsp sugar
sprinkle salt
500g buttermilk
3 eggs
Berries or your favorite fruits
Maple syrup
1 tbsp butter

Instruction

You will need 1 medium size bowl, 1 large bowl,a very small bowl a mixer, a small pan, a spatula, a sieve, big spoon, and a cake spatula
Separate the egg yolk from the egg white in two bowls.The egg whites in the medium size bowl and the egg yolks in the small bowl.
In a large bowl, sift all-purpose flour and baking powder.
Add sugar and a sprinkle of salt to the flour.
In a larger bowl, beat the egg whites with a mixer until stiff peaks form.
Add egg yolks, buttermilk, and vanilla extract to the flour mix and whisk together until well combined.
Now add the egg white and combine carefully.
If you have the time let the batter rest for about 15 minutes.
Put a pan on the stove on medium heat and add the butter to the pan (If you have a nonstick pan, you don’t need to add butter).
Pour 2 tbsp batter into the pan and let it cook until bubbles form, then flip the side. It should take about a minute. Bake for another minute or until golden brown.
Repeat until no batter is left.
Serve with berries, maple syrup, chocolate sauce, or your favorite fruits.

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