Buttermilk Pancakes
These buttermilk pancakes are so light, fluffy and flavorful you may just want to make them on repeat. I am not disparaging store bought pancake mix, there is definitely a time and a place or need for them. BUT if you have the time and the buttermilk, making your own is not that much more work-okay it’s more work, but the end result in my humble opinion is worth it. They’re super cost effective too. Everything you need, you likely already have in your pantry, well except maybe the buttermilk. In a pinch you can even make your own buttermilk. If you want to learn how, click here.
I have been making my own butter a lot more recently (the pat of butter in the photo above is my homemade butter). I don’t know what it is, but where I live a pound of butter has nearly doubled in price in the last year! It’s crazy. So when I see heavy (whipping) cream on sale or clearance (close to expiry) I grab as much as I think I want with the intent of making my own butter. It is so easy to do, and tastes better than store bought in many cases. The plus side of making your own butter is that what you have leftover is BUTTERMILK. I had a surplus of buttermilk in my fridge this week, so I decided to make buttermilk pancakes and share my recipe. If you do try and make your own butter, the buttermilk can also be frozen for use later, so there is no waste at all.
If you love this recipe and want to try another breakfast staple, try my homemade waffles they’re delicious too.
What you need for the best Buttermilk Pancakes:
The ingredients for buttermilk pancakes are the usual culprits for pancakes plus of course, buttermilk. Whether you use store bought or make your own, don’t skip the buttermilk. It adds so much flavor and also the acidity helps the leavening agents do their job even better!
- Flour, all-purpose flour is perfect
- Sugar, granulated sugar
- Baking powder, as a leavening agent to help the pancakes rise and get fluffy.
- Baking soda, as a leavening agent, again to provide rise and fluff.
- Salt, I like a fine sea salt, it is a good flavor enhancer. Don’t skip the salt. It is just a small amount.
- Eggs, fresh is best. They add flavor and structure to the pancakes
- Vanilla, don’t skip, it adds such a lovely flavor to the pancake
- Buttermilk, store bought or home made
- Milk, or cream to add flavor and liquid
- Butter, melted adds a lovely flavor and moisture. It helps the pancakes turn a beautiful golden brown. You could use vegetable oil, but you will not get the flavor that butter provides.
How to make buttermilk pancakes:
Making buttermilk pancakes from scratch is really not a difficult thing to do. The step by step recipe card is below, but the basic steps are as follows:
- Combine your dry ingredients: flour, sugar, baking powder, baking soda, salt in a large bowl and set aside.
- Combine your wet ingredients: buttermilk, eggs, milk, vanilla, melted butter and set aside. Do not mix the wet and dry ingredients together until just before you are ready to start cooking the pancakes.
- Heat your grill and once it’s hot, add your wet ingredients to your dry ingredients and stir with a whisk or wooden spoon, leaving a few small lumps in the batter is perfect.
- Make the pancakes, using a scoop (I like a 1/3 cup measuring cup) or ladle, scoop out your desired amount of batter and drop it onto your buttered and hot griddle. Let it cook, undisturbed until it is bubbly on top and golden brown on the bottom, then flip and cook the other side. Repeat until all of the batter is used.
Buttermilk Pancakes
Equipment
- 1 griddle or large frying pan
Ingredients
- 3 cups all-purpose flour
- 3 Tbsp granulated sugar
- 3 tsp baking powder
- 1½ tsp baking soda
- ¾ tsp fine salt
- 3 cups buttermilk
- ½ cup whole milk or half and half (for a richer pancake) *you can use a lower fat milk if you like
- 3 lg eggs
- ⅓ cup butter, melted
- 1 tsp Vanilla extract
Instructions
- In a large bowl, combine 3 cups all-purpose flour, 3 Tbsp granulated sugar, 3 tsp baking powder, 1½ tsp baking soda and ¾ tsp fine salt. Whisk together and set aside.
- In a separate bowl, combine 3 cups buttermilk, ½ cup whole milk or half and half, 3 lg eggs, melted butter and vanilla. Whisk to combine.
- Heat your grill to medium and once it is hot (test with a splash of water-it should "bounce"), combine the wet and dry ingredients. Whisk until mostly smooth, a few small lumps are fine.
- Grease the griddle with extra butter
- Using a 1/3-1/2 cup measure or ladle of your choice, pour batter onto the buttered griddle, filling it up with as many pancakes as will fit. Once bubbles form over the top (1-2 minutes) and the bottom is golden brown, flip and cook the second side for an additional minute. Set aside or in a warm oven while you cook the remaining pancakes.
- Serve with your favorite pancake toppings and Enjoy!
Notes
There is nothing in this recipe that you don’t likely have at home already, except maybe buttermilk, which is so easy to make and takes only a few extra minutes. So do yourself and your family a big favor and make your own buttermilk pancakes. I swear you will not regret it.
Storing your pancakes:
This is a large recipe, but trust me when I say, there will not be many left over if you are feeding more than 2 people. And if you do happen to have leftovers, they will last for two or three days in the refrigerator in a ziploc bag or wrapped in plastic wrap. Alternatively, you can wrap them individually or in portion sizes and place them in your freezer for a quick breakfast. They will last up to 3 months, but lose their flavor if you keep them frozen much longer than that. They rarely last that long in my household and if they do, it’s because i forgot I had them in the freezer, or something got put in front of them because if they are visible, they soon become invisible….aka GONE!
How to Serve your buttermilk pancakes:
I love a good pancake slathered in butter and REAL maple syrup. I am a bit of a purist when it comes to pancakes. But my family loves to eat pancakes so many different ways. They all love a traditional stack with butter and syrup, but they also love fruit compotes, fresh berries, powdered sugar, whipped cream, chocolate syrup, hazelnut spread, chocolate chips……the list goes on. Bottom line, serve them however you like them. But here are a few of our favorite ways:
- Butter and Syrup: where I live Maple Syrup is very common, but I know it is not for everyone, so buy yourself whatever syrup you love. My daughter is in Uni in the UK and Maple syrup is just not a thing there. It is common for people to eat their pancakes with golden corn syrup-each to their own I say, but oh what they are missing is almost a crime.
- Fresh fruit: You can add fresh berries (especially blueberries) directly into your pancake as it is cooking. Once you pour your batter on the griddle, wait a couple seconds then drop as many berries as you feel appropriate, into the pancake. Once the bubbles form on the top, flip the pancake as you normally would. This way you don’t lose the integrity of the berries. If you are using large berries like blackberries (or brambles), you can cut them in half before you add them. I recommend doing this, as otherwise the bottom side of the pancake may not touch the griddle, leading to an undercooked pancake. Top your pancake with a few extra fresh berries for a finishing touch.
- Fresh fruit Compote: If you are thinking ahead, combine some fresh fruit with some sugar and a little bit of lemon juice in a pot and cook it until it becomes a thick compote. Add some on top of your pancakes and top with a little whipped cream….yum!
- Spreads: My family likes Nutella on their pancakes sometimes, but you can spread almost anything you like on toast onto your pancake. Peanut butter, honey, jam…..
However you like to eat them is the perfect way. Enjoy!!