Buttermilk Pancakes

Buttermilk Pancakes

Ditch the box mix and never look back with this easy Buttermilk Pancakes recipe! They’re big and fluffy and the taste just can’t be beat!

My kids really look forward to a special breakfast on the weekends. We often make crepes or one of our favorite sweet recipes like German pancakes, or Belgian Waffles. They’re become a little spoiled because I often make homemade pancake syrup to serve with, which is liquid gold and so easy to make!

Breakfast foods like pancakes and waffles are the type of meals that were always homemade at our house growing up. I’ll be honest–it turned me into a bit of a breakfast snob. But really, why use a box mix when they are so easssssy to make from scratch?

The ingredients are simple pantry staples and the whole process only takes a few minutes to make. No one can resist a stack of delicious homemade buttermilk pancakes, and this recipe is fantastic! The most light, fluffy, buttery pancakes.

Tips for perfect pancakes:

  • Use buttermilk. Buttermilk is a key ingredient in these pancakes and since this recipe uses 2 cups of buttermilk I would strongly urge you to buy the real deal! It’s thicker and creamier, will taste so much better, and it’s super inexpensive. Be sure to shake the container before measuring the buttermilk and adding it to the batter.

If you can’t get buttermilk, substitute homemade buttermilk.

  • Don’t over-mix the batter. Resist the urge to mix the pancake batter until it’s completely smooth.When you combine the wet and dry ingredients together just mix it to incorporate everything. It’s okay if it’s slightly lumpy with streaks of flour. If you mix the batter too much it causes the gluten to develop in the flour and your pancakes will be chewier instead of fluffy, like we want them.
  • Don’t pat down pancakes. Another urge you may need to resist is using your flipping spatula to pat down on the pancakes while they cook. Don’t do it, or you’re “squishing” the air pockets that are helping make the pancakes light and fluffy.
  • Don’t flip more than once. Wait until you see small bubbles rise to the surface of your pancakes, and then it’s ready to flip. Just flip it ONCE and cook it on the other side until it’s done. It wont take long.

How to Make Buttermilk Pancakes:

1. Combine dry ingredients.  Mix flour, sugar, baking powder, baking soda, and salt in large bowl.

2. Add wet ingredients.  Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don’t want to over-mix the batter.

3. Add milk, a little at a time until batter is still thick, but pourable.

4. Cook pancakes.  Use a ¼ cup measuring cup to scoop batter and pour on hot griddle. Cook pancakes until bubbles appear on the surface, then flip once.

Buttermilk Pancakes

5. Serve with the BEST homemade syrup!

Storing and Freezing Instructions:

Store leftover pancakes in the refrigerator for 2-3 days.  Reheat for a few seconds in the microwave or in the toaster oven.

To freeze: After cooking pancakes, lay them in a single layer on a large baking tray and place them in the freezer.  Allow them to harden for about 30 minutes, then stack them in a freezer safe container or bag and freeze for up to 3 months.  The “flash freeze” will help keep them from sticking to each other.

Buttermilk Pancakes

CONSIDER TRYING THESE BREAKFAST FAVORITES:
  • Classic French Toast
  • German Pancakes
  • Breakfast Quessadillas
  • Buttermilk Pancakes
  • Egg and Sausage Breakfast Taquitos
  • Cheesy Egg, Avocado, and Ham Breakfast Sausages

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Buttermilk Pancakes

Print

Buttermilk Pancakes

Ditch the box mix and never look back with this easy Buttermilk Pancakes recipe! They’re big and fluffy and the taste just can’t be beat!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12
Calories 137kcal
Author Lauren Allen

Ingredients

  • 2 cups all-purpose flour
  • 2 Tablespoons granulated sugar
  • teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs , beaten
  • 2 Tablespoons melted butter
  • 2 Tablespoons milk , to thin batter

Instructions

  • Heat griddle to 350 degrees F (or heat a large skillet to medium). Grease with butter or non-stick cooking spray.
  • Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.
  • Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don’t want to over-mix the batter.
  • Add milk, a little at a time until batter is still thick, but pourable.
  • Use a ¼ cup measuring cup to scoop batter and pour on hot griddle. Cook pancakes until bubbles appear on the surface, then flip once.
  • Serve warm with syrup!

Notes

Store leftover pancakes in the refrigerator for 2-3 days.  Rewarm in the microwave or toaster oven.

Freezing Instructions: Allow to cool completely, then lay pancakes in a single layer on a large baking tray and place them in the freezer.  Allow them to harden for about 30 minutes, then stack them in a freezer safe container or bag and freeze for up to 3 months.  The “flash freeze” will help keep them from sticking to each other.

Nutrition

Calories: 137kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 246mg | Potassium: 152mg | Sugar: 4g | Vitamin A: 165IU | Calcium: 83mg | Iron: 1.2mg

*I originally shared this recipe June 2017. Updated March 2020 with process photos and tips for make ahead pancakes and freezing pancakes.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

The post Buttermilk Pancakes appeared first on Tastes Better From Scratch.