Buttermilk pancakes

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Buttermilk pancakes

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Buttermilk pancakes

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Give up the box mix and never look back with BEST Buttermilk pancakes recipe! They are big and fluffy and the taste just can’t be surpassed!

Do you like breakfast Try my blueberry coffee cake, classic french toast or strawberry crepe!


Why these are the BEST pancakes:

  • Composition of the pantry – You probably already have everything you need and you can easily make your own buttermilk if you don’t have it on hand.
  • Ready soon – Only 5 minutes to prepare!
  • Delicious – No one can resist a stack of light, buttery and fluffy pancakes! Especially on top of our homemade syrup!

How to make buttermilk pancakes:

Mix the solids. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.

Add the wet ingredients. Add buttermilk, eggs and melted butter and mix until the wet and dry ingredients are mixed. You don’t want to mix the dough.

Add milk, a little at a time, until the dough is still thick but pourable.

Bake pancakes. Use a ¼ cup measuring cup to collect the dough and pour on a hot rack. Bake the pancakes until bubbles appear on the surface, then turn once.

Serve WITH THE BEST homemade syrup!

Tips for the perfect pancakes:

  • Use buttermilk. Buttermilk is a key component of these pancakes and I urge you to buy the real offer! It is thicker, creamier, cheaper and tastes much better. Be sure to shake the container before measuring the buttermilk and adding it to the dough.
  • Do not mix the dough. Resist the desire to mix the pancake batter until it is completely even. It’s okay if it’s slightly chunky with stripes of flour. If you mix too much dough, it will create gluten in the flour and your pancakes will become chewy instead of fluffy.
  • Do not pat pancakes. Another wish you may have to resist is putting it down while baking pancakes with a sliding spatula. Do not do this, otherwise you will “twist” the air pockets to help make the pancakes light and fluffy.
  • Do not turn more than once. Wait for the small bubbles to rise to the surface of the pancakes, and then it is ready to fold. Just turn it ONCE and cook on the other side until done. It won’t take long.

Storage and freezing instructions:

Shop: Store the remaining pancakes in the refrigerator for 2-3 days. Preheat for a few seconds in the microwave or toaster.

Freeze: After baking homemade buttermilk pancakes, place them in a single layer on a large baking sheet and place in the freezer. Allow them to solidify for about 30 minutes, then place them in a freezer in a safe container or bag and freeze for up to 3 months. Lightning helps prevent them from sticking to each other.

Recipe variations:

Blueberry pancakes: Pour the pancake batter onto a hot rack and sprinkle with blueberries before turning over to bake on the other side.

Chocolate pancakes: Pour the pancake batter onto a hot baking sheet and sprinkle over the chocolate pieces before turning to the other side to cook.

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Recipe

  • Heat the grill to 350 degrees F (or heat a large pan over medium). Lubricate with butter or a non-stick cooking spray.

  • In a large bowl, combine the solids: flour, sugar, baking powder, baking soda, salt.

  • Add buttermilk, eggs and melted butter and mix until the wet and dry ingredients are mixed. You don’t want to mix the dough.

  • Add the milk, little by little, until the dough is still thick but pourable.

  • Use a ¼ cup measuring cup to collect the dough and pour on a hot rack. Bake the pancakes until bubbles appear on the surface, then turn once.

  • Serve warm with syrup!

Storage instructions: Store the remaining pancakes in the refrigerator for 2-3 days. Preheat for a few seconds in the microwave or toaster.Freezing instructions: After baking homemade buttermilk pancakes, place them in a single layer on a large baking sheet and place in the freezer. Allow them to solidify for about 30 minutes, then place them in a freezer in a safe container or bag and freeze for up to 3 months. Lightning helps prevent them from sticking to each other.Variations:
  • Blueberry pancakes: Pour the pancake batter onto a hot baking sheet and sprinkle with blueberries before turning to the other side to bake.Chocolate pancakes: Pour the pancake batter onto a hot baking sheet and sprinkle over the chocolate pieces before turning to the other side to cook.

Calories: 137kcalCarbohydrates: 20gLightning: 4gFat: 4gSaturated fats: 2gCholesterol: 37mgSodium: 246mgPotassium: 152mgSugar: 4gVitamin A: 165IUCalcium: 83mgIron: 1.2mg

Did you make this recipe?

Mark @TastesBetterFromScratch on Instagram #TastesBetterFromScratch!

Have you tried this recipe ?!

Rate and comment below! I would love to hear your experiences.

*I shared this recipe originally in June 2017. Updated March 2020 and August 2021.

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