A stack of buttermilk pancakes from scratch with a big bite taken out by a fork. Ditch the box mix and never look back with the BEST Buttermilk Pancakes recipe!
They’re big and fluffy and the taste just can’t be beat! Try my Blueberry Coffee Cake, Classic French Toast, or Strawberry Crepes! No one can resist a stack of light, buttery, and fluffy buttermilk pancakes! Especially with our homemade syrup on top! How to make Buttermilk Pancakes: Combine dry ingredients.
Mix flour, sugar, baking powder, baking soda, and salt in large bowl. Flour, sugar, baking powder, baking soda and salt in a mixing bowl. Buttermilk, eggs and melted butter added to a mixing bowl with dry pancake ingredients. Buttermilk pancake batter in a mixing bowl with a whisk. Two process photos of pancake batter being poured on a hot skillet, and bubbles forming on the pancake showing it’s ready to flip. Tips for Perfect Pancakes: Use buttermilk. Buttermilk is a key ingredient in these pancakes and I would strongly urge you to buy the real deal!
It’s thicker, creamier, inexpensive, and will taste so much better. Be sure to shake the container before measuring the buttermilk and adding it to the batter. Resist the urge to mix the pancake batter until it’s completely smooth. 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. Another urge you may need to resist is using your flipping spatula to pat down on the pancakes while they cook. 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. A large stack of buttermilk pancakes with syrup being poured over the top. To Freeze: After cooking homemade buttermilk 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. Recipe Variations: Blueberry Pancakes: Pour pancake batter on hot griddle and sprinkle with blueberries, before flipping to cook on the other side. Chocolate Chip Pancakes: Pour pancake batter on hot griddle and sprinkle with chocolate chips, before flipping to cook on the other side. Buttermilk Pancakes Ditch the box mix and never look back with the BEST Buttermilk Pancakes recipe!
They’re big and fluffy and the taste just can’t be beat! 925 1 12 1zm0 2a9 9 0 100 18 9 9 0 000-18zm0 3a1 1 0 01. 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.