Homemade buttermilk pancakes are simple to make, using ingredients most of you will have at home. Combine the flour and other dry ingredients with buttermilk, eggs and vanilla extract to add just a touch of sweetness. Preparation is minimal and the pancakes can be cooked and on the table in just 20 minutes, ready to serve with your favorite toppings. These also freeze great for later.
HOMEMADE BUTTERMILK PANCAKES
My oldest son Will loves to wake up on a weekend and make us pancakes.
I love that he enjoys cooking and breakfasts foods are among his favorite thing to make.
One of our breakfast or brunch treats is a batch of these freshly cooked Homemade Buttermilk Pancakes. They are the perfect buttermilk pancakes for a lazy weekend morning.
We like to serve them warm from the pan with a variety of sweet or savory toppings.
These are so light and fluffy and just perfect for those quick breakfasts or brunch.
You can add a dollop of Greek yogurt or a with a drizzle of honey or warm maple syrup and scatter over some chopped walnuts or fresh berries over the pancakes.
When it comes to pancakes I always make a double or triple batch and freeze some for later.
WHY YOU WILL LOVE THESE HOMEMADE BUTTERMILK PANCAKES:
EASY TO MAKE: Pancake batter is easy to prepare and can be whipped up in minutes. You can even prep it ahead of time and have it in the fridge for later in the day when you are ready to make the pancakes.
SIMPLE INGREDIENTS: This recipe uses simple ingredients, most of you will have in your fridge or pantry at your house.
SWEET OR SAVORY: Pancakes are versatile and you can serve them with a variety or sweet or savory toppings. Try adding fruit like strawberries, bananas, peans, chocolate chips, honey or syrup or whipped cream.
WHAT INGREDIENTS ARE IN HOMEMADE PANCAKES?
BAKING POWDER AND BAKING SODA
HOW DO YOU MAKE BUTTERMILK PANCAKES?
ADD WET INGREDIENTS: Add buttermilk and beat the pancake mix for about 2 minutes with an electric mixer.
Add egg and vanilla and mix everything for about 1 -2 minutes or until the mix is combined but there are still small lumps.
COOK THE PANCAKES: Spray a pan or electric griddle with cooking spray or use olive oil and pour the batter on a hot griddle to make about 3.5-inch sized pancakes.
Cook one side until the edges begin to appear cooked and you see small bubbles in the pancake that begin to burst.
Flip the pancake and cook for 3-4 more minutes or until the pancake is golden brown on the top of the pancake.
SERVE THE PANCAKES: Serve hot with maple syrup, powdered sugar or whipped cream, garnish with your favorite fruits.
WAYS TO MODIFY THIS FLUFFY BUTTERMILK PANCAKE RECIPE
BUTTERMILK: I have used buttermilk in these pancakes as the acid in the buttermilk helps activate the baking soda, helping the pancakes rise. If you don’t have buttermilk you can use whole milk which is a good substitute.
SPICES: Add ground spices to the pancake batter, try ground cinnamon, ginger or nutmeg, or spice blends like apple pie and pumpkin spice.
NUTS: Stir some chopped nuts like almonds or pecans through the pancake batter.
FRESH FRUIT: Some of my favorite mix-ins in pancakes are fruit. Try adding blueberries, bananas, diced apricot or peaches.
DRIED FRUIT: You can also add dried fruit to the pancake butter like raisins, sultanas or cranberries.
CITRUS: Add lemon zest and poppy seeds to the batter for a zesty, textured pancake. You also can add a tablespoon of lemon juice for extra citrus flavor.
PROTEIN: You can add protein poweder or Greek yogurt for extra protein in your pancakes. I would add 2-3 tbsps. of either of those.
SUGAR: You can swap brown sugar for regular sugar.
TIPS AND NOTES FOR HOMEMADE BUTTERMILK PANCAKES
COOKING PANCAKES: Make sure to preheat the griddle or cooking surface over medium heat. You can test if it’s ready by sprinkling a few drops of water – they should sizzle and evaporate.
Pancakes cook really quickly, so don’t walk away from the pan otherwise you risk the pancakes burning. Also don’t overcrowd the pan or griddle and cook the pancakes in batches, this makes it a lot easier to flip the pancakes over.
NON-STICK SURFACE: To ensure the pancakes don’t stick use a non-stick griddle or make sure to use cooking spray or butter.
DON’T OVER MIX: You don’t want to over mix the batter. When the batter is slightly lumpy it will help ensure you don’t have tough pancakes.
PORTIONS: Use a measuring cup to make sure you use the same amount of batter so the pancakes are similar sizing when you cook them.
COOK TIME: Once the pancakes starts to bubble on the surface and the ends start to look set it is time to flip the pancake. Once you flip the pancake you will continue to cook them until the top becomes golden and the pancake is set.
LEFTOVERS: Although best enjoyed freshly cooked, leftover buttermilk pancakes can be stored easily in an airtight container on the counter top for 2-3 days. Warm up in the oven or microwave.
FREEZE: Buttermilk pancakes freeze really well. Allow to cool completely then store in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating in a warm oven or the microwave.
OTHER BREAKFASTS RECIPES YOU MIGHT LIKE:
- 1 1/2 cup all purpose flour
- 1 tablespoon. sugar
- 2 teaspoons. baking powder
- 1/2 teaspoon. baking soda
- 1/2 teaspoon. salt
- 2 cup buttermilk
- 2 egg, lightly beaten
- 2 teaspoons vanilla extract
- Dash of cinnamon, optional
- Powdered sugar for garnish
- Berries for garnish
- In a medium sized bowl stir flour, sugar, baking powder baking soda and salt until mixed well.
- Add buttermilk and beat the batter for about 2 minutes with an electric mixer. Add egg and vanilla and mix everything for about 1 -2 minutes or until smooth.
- Spray a pan or griddle with cooking spray or use olive oil and pour in batter to make about 3.5-inch sized pancakes.
- Cook one side until the edges begin to appear cooked and you see small bubbles in the pancake that begin to burst.
- Flip the pancake and cook for 3-4 more minutes or until the pancake is golden brown.
- Serve hot with maple syrup, powdered sugar or whipped cream, and berries.
- Store in an air tight container in the fridge for up to 3 days or you can freeze for up to 3 months.