Buttermilk Pancakes

There’s something timeless about a stack of warm, fluffy buttermilk pancakes. Whether it’s a lazy Sunday brunch, or a weekday breakfast made special, panckaes have a way of gathering people around the table. This recipe is a family favorite. I have been making this same recipe from scratch for years. As declared by my family these buttermilk pancakes are the worlds best! No one can even come close to how fluffy, moist, and tender these pancakes are, and the best thing is they can be whipped up in minutes, no need to leave the comforts of your home!

Why I love these pancakes so much

Made with simple pantry staples and real buttermilk, these pancakes are soft, tender, and lightly crisp around the edges (thank you butter). The tang of the buttermilk adds that classic flavor and a beautiful rise that no box mix can compare to. These pancakes also lend themselves perfectly to add-ins like chocolate chips which are my families favorite, also blue berries. Honestly, you cannot go wrong with this recipe. It will make a pancake lover out of everyone! And they are so easy you will never be tempted to buy the boxed version again!

Gather these ingredients

Step-by-Step Instructions

1. Mix dry ingredients togehter in a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Combine wet ingredients together: in a separate bowl mix measure out buttermilk, add eggs, and vanilla and whisk until light and fluffy. Melt butter in a separate microwave safe bowl.
3. Bring it all together: Gently mix the wet ingredients into the dry, then add the melted butter. Stir to combine. A few small lumps are ok-try not to over mix!
4. Heat your griddle or pan. Just before adding pancake batter to the pan add butter in each spot you will place a pancake.
5. Pour about 1/4 cup of batter on to the griddle per pancake. Cook until bubbles form on top and the edges look set, then flip. Cook until golden brown on both sides.
6. Serve hot: stack ’em high and drissle with warm maple syrup and add our favorite toppings.

Tips for the best Buttermilk Pancakes

• Don’t over mix. A few lumps in your batter help keep the pancakes tender. Just make sure there are not any dry pockets of ingredients. Lumps are fine though.
• Use real buttermilk for the best flavor and rise-no substitutes beat the real thing.
• Rest the batter for 10 minutes befroe cooking. This gives the gluten time to relax and the baking soda time to activate.
• Keep pancakes warm in a 200 degree oven on a baking sheet while you finish cooking all the pancakes.

Variations

• Chocolate chip pancakes are our favorite – I’ve found the best chocolate chips for pancakes are semi-sweet mini chocolate chips. Place your pancake batter on the griddle/pan sprinkle generously with mini chocolate chips, then with your spatula gently poke them in to the batter.  The reason for this is if you don’t poke the chocolate chips into the batter right away,  covering them up with a little bit of batter, when you flip the pancake the chips burn and you have a burnt chocolate chip pancake.  Also the mini chocolate chips melt into the pancake allowing for the tender moist texture of the pancake to shine through without a big lump of (burnt) chocolate chip in every bite.
• Blueberry Buttermilk Pancakes – Add 1/2 cup of fresh or frozen blueberries to the batter before cooking. You can also add a few on to the pancakes as you cook them on the griddle if you prefer more berries.
• Lemon Ricotta – fold 1/2 cup ricotta cheese and 1 teaspoon lemon zest into the batter for a fresh, creamy twist.
• Whole Wheat Buttermilk Pancakes – swap half the all-purposeflour for while wheat flour for a nutty, hearty version.

Make-ahead & Freezing Instructions

These buttermilk pancakes freeze beautifully! Let them cool completely on cookie cooling racks, then layer between sheets of parchment paper and freeze in a resealable bag. Reheat in the toaster or microwave for a quick and cozy breakfast any day of the week!

A couple of things about this pancake batter and how to make the perfect pancake.  1. It’s thick.  It’s ok if it seems a little lumpy.  It should not spread easily on the griddle,  it should need a little nudge from your spatula to get it moving into a round shape.  2. How to know when to flip? When the edges are looking dryish (that’s a word) and bubbles are starting to pop through the surface, then flip. Not before.  3. Never, ever flatten a pancake with the  back of your spatula!  This a pancake not a grilled cheese sandwich!

Sigh, MMMMmmm there you have it the worlds best buttermilk pancake!  Are you drooling? I am. Tender, buttery, moist, these pancakes will most certainly get your family around the table! Pancakes have always been a favorite aound our famly table – something about them invites conversation, laughter, and that cozy weekend feeling. This buttermilk pancake recipe isone I’ve made for years, tweaking and perfecting. Now it’s yours to share.

Whether you’re serving them for brunch with friends or a weeknight “breakfast for dinner”, I hope these pacakes become part of your own meltime memories.

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If you try this recipe let me know in the comments or tag me on Instagram @Eat2gather. Leave a five star review in the recipe card below. Thanks for being here! XO, Sheila