The main difference between buttermilk pancakes and regular pancakes lies in the type of milk used in the pancake batter. Here's a breakdown of the key distinctions:
Milk:
- Regular Pancakes: Regular pancakes are made using regular milk, which can be whole milk, skim milk, or any other type of milk available.
- Buttermilk Pancakes: As the name suggests, buttermilk pancakes are made using buttermilk, a slightly sour, acidic milk product.
Taste and Texture:
- Regular Pancakes: Pancakes made with regular milk tend to have a milder flavor and a softer texture.
- Buttermilk Pancakes: Buttermilk imparts a tangy flavor to the pancakes and also contributes to a slightly denser texture. The acidity in buttermilk can also react with leavening agents (baking powder and baking soda), resulting in a fluffier pancake.
Rise and Fluffiness:
- Regular Pancakes: While regular pancakes can be fluffy, they may not rise as much as buttermilk pancakes due to the lack of acidity in regular milk.
- Buttermilk Pancakes: The acidity in buttermilk reacts with baking powder and baking soda, producing carbon dioxide gas, which helps the pancakes rise higher and become fluffier.
Browning and Flavor Development:
- Regular Pancakes: Regular milk does not contribute much to the browning of the pancake's surface during cooking.
- Buttermilk Pancakes: The acidity in buttermilk helps with browning, giving buttermilk pancakes a slightly golden and more flavorful crust.
Both regular pancakes and buttermilk pancakes can be delicious and enjoyable. The choice between them often comes down to personal preference. Some people prefer the tangy flavor and fluffier texture of buttermilk pancakes, while others may prefer the milder taste of regular pancakes.