This recipe for Buttermilk Pancakes gives you the tallest, fluffiest and tastiest pancakes ever. It’s easy to make a stack of buttery and light Southern Buttermilk Pancakes that the whole family will love.
Weight Watchers Points included.
If you’ve been making pancakes for your family and wondering why your homemade pancakes are turning out flat or lacking in flavor…..good news! I have the secret to making the best homemade buttermilk pancakes from scratch. This will change your pancake game for sure. #upyourpancakegame
Peeps, you have to use real Buttermilk. Buttermilk brings a tangy flavor to your pancakes and helps them get thick and fluffy. This Buttermilk Pancakes Recipe uses real buttermilk, but don’t worry, if you don’t have any on hand, you can easily make it yourself below!
Related Link : Buttermilk Waffles.
Making Buttermilk Pancakes from scratch does take a little longer to make than using a boxed premade mix, but the few extra minutes of effort totally pays off when you get a nice forkful of buttermilk flavored, fluffy, buttery pancakes. Take the few extra minutes to make this Homemade Buttermilk Pancakes recipe and trust me, you will not be disappointed.
Why You’ll Love Them
- Pancakes are a go-to breakfast staple, are fantastic for brunch, and a family favorite to have as breakfast for dinner (aka brinner).
- Made from scratch tastes sooooooo much better than premade mix.
- Kids and adults alike will rant and rave over these pancakes.
- Affordable to make and only uses pantry staple ingredients.
What Is Buttermilk?
Buttermilk is the secret to making amaaaaaaazing pancakes. It’s very popular in Southern recipes. And rightfully so because it takes everyday recipes up to a whole new level.
Buttermilk is a result of churning fresh butter. It is the leftover liquid from that process that then ferments into a thick, tangy cream. It is low in fat yet high in protein and is very useful in many recipes, like this buttermilk pancakes recipe.
Tools Needed
- A handy skillet.
- Multipurpose mixing bowls.
- Whisk.
- A turner.
- Measuring cups and teaspoons.
Soooo, ready to get started? Gather up your ingredients and I will show you just how easy it is to make these delicious buttermilk pancakes…..
Get the complete ingredients list and instructions from the recipe card below.
How To Make Buttermilk Pancakes
- In a bowl, beat the eggs with the buttermilk and vanilla extract. Set aside.
- In another bowl combine the flour, baking powder, baking soda, sugar and nutmeg.
- Slowly pour the wet ingredients into the dry ones, mixing well until everything is roughly incorporated. It’s okay to still have some lumps.
- Heat a large skillet over medium heat and brush with oil or butter. Pour around ¼ cup batter into the hot skillet and cook for 2 minutes or until small holes shape on the top (like bubbles popping). Flip and cook for 1 more minute or until done.
- Repeat the process with the remaining batter.
Recipe Tips
- If you’re making a big batch of them, keep the cooked pancakes warm by storing in the oven on a wire rack on a baking sheet for 5-10 minutes at 200F / 94C.
- Make sure you have butter or cooking spray on your skillet or griddle before cooking the pancakes to help them flip easier and not stick to the surface.
- It’s okay to have a few lumps in your batter, you don’t want to over mix the pancakes.
- Wait for the pancakes to start bubbling before flipping them. They won’t be ready to flip before they start to bubble.
- To help get fluffy pancakes, don’t be afraid to leave a few lumps in your batter and let the batter rest for 10 minutes before starting to cook them. I use this time to heat the griddle or skillet, set the table, etc.
- The trick to getting golden brown pancakes is cooking them on the right heat setting. Use low or medium on your griddle or skillet, never cook pancakes on high heat.
Pancake Topping Suggestions
Peeps, I’m sure you agree with me that pancakes go great with just about everything.
Other than the usual butter and syrup, here are some other toppings to try:
- Fruit : strawberries, blueberries, raspberries, bananas etc
- nut : chopped almonds, walnut, peanut butter, almond butter
- chocolate : chocolate ganache, chocolate chips
- Meat : crumbled bacon, ham, pancetta
Variations
- Vary the extracts: almond essence, orange essence or lemon extract.
- Add aromatics: you can add things like cinnamon, ground cardamom or citrus zest into the pancake batter.
- Vary the milk: swap in regular milk or a plant-based milk of your choice.
- Sweeten it up: you can add sugar, maple syrup, honey, caramel, caramel coconut or chocolate sauce, etc. into the homemade pancake batter.
FAQ
Why Does Buttermilk Make Pancakes Fluffy?
This Buttermilk Pancake Recipe makes fluffier, taller pancakes than those made with regular milk. The acidity in the buttermilk reacts with the baking soda, breaking down the gluten and causes them to be fluffier and taller than pancakes made with plain milk.
How Do You Flip A Pancake Without Messing It Up?
The trick to being able to flip the pancake without having a mess is to use just your wrist when flipping. Don’t use your whole arm, that’s what creates a floppy mess.
What If I Don’t Have Buttermilk?
Even though I think these pancakes are the most delicious with actual buttermilk, I know sometimes we run out. So, for the times you don’t have any buttermilk to use, try making your own.
Here’s my recipe to make a fail-proof homemade buttermilk substitute.
Meal Prep And Prep Ahead
Guys, give yourself permission to cook up a double or triple batch of these tasty Southern Homemade Buttermilk Pancakes, just don’t eat them all at once. And store the leftovers in the fridge or freezer until you’re in need of them.
Prep Ahead – If you’re looking to prep the ingredients on the same day or the night before, you can mix the dry ingredients (from step 2) together ahead of time and store in a container.
I do NOT recommend adding the wet ingredients (from step 3) as this will activate the baking soda and that should not be done until you’re ready to make the pancakes.
Freeze – Follow the handy tips below on how to freeze the already made pancakes.
- Let the pancakes cool down and then transfer into these very handy Ziploc freezer bags.
- Squeeze out all the extra air and seal the bags.
- Label the bags and then lay them flat in the freezer.
- Store your Southern pancakes in the freezer for 3 months.
Thaw – Remove from the freezer the night before needed and let it thaw in the fridge. You may want to heat in the oven at 200F/94C for 5-10 mins to warm them up or toss in the toaster.
Meal Prep – This Buttermilk Pancakes recipe can be doubled or tripled and be made ahead of time and frozen until needed.
Serving Suggestions
More Breakfast Recipes
Weight Watchers Points
There are 4 Blue Plan SmartPoints in one serving.
Thank you for reading my Buttermilk Pancakes recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.
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Homemade Buttermilk Pancakes
Ingredients
- 1 ¾ Cup (224 grams) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon sugar
- Pinch of nutmeg
- 1 ½ Cup (360 milliliter) buttermilk
- 2 Eggs
- 1 teaspoon vanilla extract
Instructions
- In a bowl, beat the eggs with the buttermilk and vanilla extract. Set aside.
- In another bowl combine the flour, baking powder, baking soda, sugar and nutmeg.
- Slowly pour the wet ingredients into the dry ones, mixing well until everything is roughly incorporated. It’s okay to still have some lumps.
- Heat a large skillet over medium heat and brush with oil or butter. Pour around ¼ cup batter into the hot skillet and cook for 2 minutes or until small holes shape on the top (like bubbles popping). Flip and cook for 1 more minute or until done.
- Repeat the process with the remaining batter.
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Notes
- If you’re making a big batch of them, keep the cooked pancakes warm by storing in the oven on a wire rack on a baking sheet for 5-10 minutes at 200F / 94C.
- Make sure you have butter or cooking spray on your skillet or griddle before cooking the pancakes to help them flip easier and not stick to the surface.
- It’s okay to have a few lumps in your batter, you don’t want to over mix the pancakes.
- Wait for the pancakes to start bubbling before flipping them. They won’t be ready to flip before they start to bubble.
- To help get fluffy pancakes, don’t be afraid to leave a few lumps in your batter and let the batter rest for 10 minutes before starting to cook them. I use this time to heat the griddle or skillet, set the table, etc.
- The trick to getting golden brown pancakes is cooking them on the right heat setting. Use low or medium on your griddle or skillet, never cook pancakes on high.
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