Homemade Buttermilk Pancakes

Homemade buttermilk pancakes will put a smile on even the grumpiest, none morning person. Fluffy, sweet, and buttery, is there a better breakfast then buttermilk pancakes?

My dad was the breakfast cook on the weekends for our family. We always had a big throw-down breakfast, and the traditional English breakfast was his specialty. But my favorite was the light and fluffy Buttermilk Pancakes. Slathered with melted butter and maple syrup, fresh berries, and served with crispy bacon or sausages! Yum.

Made from scratch homemade buttermilk pancakes are just as easy to make as the boxed pancake mix. And, are much better, lighter, fluffier, and more flavorful than the boxed stuff.

Ingredients in Homemade Buttermilk Pancakes

• All-Purpose Flour. I think all-purpose flour is the best for buttermilk pancakes. You can use whole wheat or even cake flour, however, all-purpose is traditional.
• Sugar. Regular granulated sugar, nothing fancy needed for this recipe.
• Baking Powder. I always buy fresh baking powder, at least once a year. Old baking powder won’t give you good results and can leave you pancakes thin, not fluffy.
• Baking Soda. Same as baking powder, always use fresh. If it’s been in the pantry a year, its time to buy some new stuff.
• Salt. I prefer to add my own salt to my buttermilk pancake recipe. Never use salted butter.
• Large Eggs, the fresher the eggs the fluffier the pancakes will be!
• Unsalted Butter, Melted. Yum, these pancakes are so buttery and delicious!
• Buttermilk. Buttermilk is slightly acidic. Similar to the way ‘shortening’ acts to prevent gluten from creating long tough strands, a slightly acidic batter will make baked goods moist and tender.
• Vegetable oil for skillet

Process for making pancakes:

1. Preheat oven to 300F, place a cast-iron skillet on medium-low heat, skillet needs at least 5-minutes to heat up before cooking
2. Sift together all dry ingredients and mix, create a well in the center
3. Beat the eggs well and mix with the buttermilk and melted butter
4. Pour the wet mixture into the dry ingredients and gently combine, careful not to over-mix
5. Add 1 tablespoon oil to the skillet on medium-low heat
6. Use either a ¼ cup or 1/3 cup measure, put the batter into the hot pan
7. Bubbles will form on the top of the pancake batter as it cooks, as the bubbles pop, the pancake is ready to turn when the batter doesn’t close the popped bubble, approximately 2 minutes on the first side
8. Flip the pancake and cook for 1-minute on the second side
9. Cut a tiny slit in the top / center of the pancake to see if the batter is wet, continue to cook until done.
10. Place the cooked pancake on a plate in the warm oven, repeat until all pancakes are cooked and ready to serve.

Homemade Buttermilk Recipe

Nothing worse than running out of buttermilk when your mouth is watering for homemade buttermilk pancakes. Here is a link to my Homemade Buttermilk Recipe.

Here is my recipe for Homemade Buttermilk Pancakes

Print Recipe

5 from 1 vote

Homemade Buttermilk Pancakes

Fluffy, Sweet, and buttery buttermilk pancakes from scratch

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

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Course: Breakfast

Cuisine: American

Keyword: Buttermilk Pancakes

Servings: 4 people

Calories: 450kcal

Equipment

• 1 10-inch Cast Iron Skillet

Ingredients

• 2 Cups all-purpose flour
• 3 Tablespoon Granulated Sugar
• 2 Teaspoons Baking Powder
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 2 Large Eggs
• 3 Tablespoons Unsalted Butter Melted
• 2 Cups Buttermilk

For the skillet

• Vegetable Oil

Instructions

• Preheat oven to 300F, place a cast-iron skillet on medium-low heat, skillet needs at least 5-minutes to heat up before cooking
• In a large bowl, Sift together all dry ingredients and mix, create a well in the center
• Beat the eggs well and mix with the buttermilk and melted butter
• Pour the wet mixture into the dry ingredients and gently combine, careful not to over-mix the flour

To Cook

• Add 1 tablespoon oil to the hot skillet (medium-low heat)
• Use either a ¼ cup or 1/3 cup measure, put the batter into the skillet. Ice cream scoops work great
• Bubbles will form on the top of the pancake batter as it cooks, as the bubbles pop, the pancake is ready to turn when the batter doesn’t close the popped bubble, approximately 2 minutes on the first side
• Flip the pancake and cook for 1-minute on the second side
• Cut a tiny slit in the top / center of the pancake to see if the batter is wet, continue to cook until done.
• To keep warm, place the cooked pancake on a warm plate inside the oven. Repeat until all pancakes are cooked and ready to serve

Nutrition Facts

Homemade Buttermilk Pancakes

Amount Per Serving (1 g)

Calories 450 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 129mg43%

Sodium 1021mg44%

Potassium 468mg13%

Carbohydrates 64g21%

Fiber 2g8%

Sugar 15g17%

Protein 14g28%

Vitamin A 595IU12%

Calcium 251mg25%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Thank you for visiting my Food Blog. I hope you like my recipe for Homemade buttermilk pancakes.  Please come back again soon! Bon appetit! Steven