Homemade Buttermilk Pancakes
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Make these homemade Buttermilk Pancakes this weekend and enjoy light, fluffy, tall and completely nostalgic pancakes! Serve them up maple syrup, strawberries, or fresh whipped cream.
If you're looking for more indulgent breakfast recipes, check out my Blueberry Waffles, Homemade Buttermilk Waffles, or my Coconut French Toast.
Table of Contents
You will love this recipe for homemade Buttermilk Pancakes. This easy recipe yields an amazing light and fluffy pancake, and the Organic Valley Buttermilk gives it a nostalgic flavor that only it can provide! This recipe for homemade Buttermilk Pancakes is the one I used for my DIY Pancake Mix. So, if you like this recipe, then be sure to check that out for an amazing holiday gift idea as it's the mix to make them!
If you don't have buttermilk, you can make your own Homemade Buttermilk easily with my Homemade Buttermilk recipe. But, even though it's so easy to make, I still love buying Organic Valley Buttermilk as it's just so good! I usually make my Buttermilk Waffles with the entire carton when I have some, as that's one of my favorite recipes!
I will definitely be making my Buttermilk Waffles and filling my freezer with them as waffles freeze so well (unlike pancakes!). So, if you are looking for a recipe that you can store leftovers, waffles are better than pancakes in that sense as they can easily be frozen and reheated in your toaster. But, if you don't have buttermilk on hand, you can easily make my Homemade Buttermilk recipe.
Why You'll Love This Recipe
Nostalgic: I love this recipe because it's so nostalgic! Using buttermilk in pancakes gives them that nostalgic taste.
Light & Fluffy: This recipe for Homemade Buttermilk Pancakes creates light and fluffy pancakes that are the perfect vessel for your favorite toppings like maple syrup, whipped cream, fresh fruit, and more.
Easy: This recipe is as simple one bowl recipe, meaning you can mix it all up in just one bowl with a whisk.
Ingredients
- All Purpose Flour: My favorite is Cairnspring Mills.
- Cane Sugar: I used Wholesome in this recipe.
- Baking Powder: This helps pancakes rise and become fluffy! I use aluminum free baking powder.
- Salt: Necessary for flavor!
- Vanilla Bean: I love using organic ground vanilla bean as it brings so much depth of flavor to recipes. If you don't have this, you can use vanilla extract in its place, but double the amount as vanilla extract is not as strong as vanilla bean.
- Cloves: I use organic ground cloves for just a hint of spice.
- Butter: I use Organic Valley Salted Butter.
- Buttermilk: Organic Valley Buttermilk is a great choice if you are buying it. If you don't have buttermilk, you can easily make your own with my Organic Buttermilk Recipe.
- Eggs: I use organic large eggs, Organic Valley are my fave.
- Olive Oil Cooking Spray: I use organic olive oil cooking spray because if you use butter, then it can brown sometimes when cooking.
Tools Needed
Cast Iron Skillet (use code MIMIBAKES for 10% off your order!)
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Step by Step Instructions
Step 1
In a large bowl, add the flour, cane sugar, baking powder, and sea salt and whisk together. Set aside.
Step 2
In a small saucepan, add the butter and melt completely. Remove from heat. Add the buttermilk, egg, and melted butter to the flour mixture and whisk to combine completely.
Step 3
In a large skillet over low to medium heat, grease it well with olive oil cooking spray. Use ā cup to drop the pancake batter into the skillet. Wait for the top of the pancake to start bubbling, about 1 to 2 minutes. Flip the pancake and cook until done, about another 1 to 2 minutes on the second side. Repeat until batter is gone.
Step 4
Serve immediately with maple sryup.
Tips
- Make sure that your griddle is hot, but not too hot. We like to use the water test ā once you think your skillet or griddle is good to go drop a drop of water on it. If it sizzles, then it's ready. If it doesn't sizzle, then it's not.
- Make sure to wait for pancakes to be ready to flip before you flip them. This is where I struggle, as I always want to check them or think I'm burning them. But, patience is key here. Pancakes are best when you cook them one time on each side, they don't brown or cook as much if you flip them over and over again.
- Clean your skillet or griddle in between pancakes. I use a paper towel and wipe out the skillet each time, then make sure it's greased again with a high heat oil.
Topping Ideas
- Maple Syrup
- Whipped Cream (and rainbow sprinkles)
- Fresh Fruit
- Caramel Sauce
- Chocolate Ganache Sauce
FAQ's
I always just say that buttermilk makes pancakes and waffles taste nostalgic. But really, it's science working per usual. The acidity in buttermilk can leave a tang in recipes. This is something that you wouldn't necessarily think you need in pancakes, but it really makes all the difference in combination with the other ingredients. And, if using baking soda in a pancake recipe, buttermilk reacts with baking soda. But, I always prefer to use baking powder in pancakes as I believe it provides a better more fluffy pancake. Just like with cake, I also think baking powder provides a better texture and crumb.
Yes, you can totally substitute milk for buttermilk in pancakes. The main thing you'll need to check if you do this is what type of leavening the recipe calls for. If the recipe calls for buttermilk and it also uses baking soda, then substituting milk won't work as that baking soda won't have anything to react with. But, if it calls for baking powder, then you'll be fine. Baking soda and baking powder are not interchangeable. You usually need to use more baking powder than you would baking soda, so subbing one for the other will not always work. Also, baking soda needs to have something to react with in order to work, so if you change ingredients that can also mess with your recipe.
Craving More?
Homemade Buttermilk Pancakes
Ingredients
- 191 grams all purpose flour
- 28 grams cane sugar
- 1 tablespoon baking powder
- Ā½ teaspoon ground vanilla bean
- ā teaspoon ground cloves
- Ā¼ teaspoon fine sea salt
- 113 grams salted butter (melted)
- 1 Ā½ cups buttermilk
- 1 large egg
- olive oil cooking spray
- strawberries (for serving)
- maple syrup (for serving)
Instructions
- In a large bowl, add the flour, cane sugar, baking powder, and sea salt and whisk together. Set aside.
- In a small saucepan, add the butter and melt completely. Remove from heat.
- Add the buttermilk, egg, and melted butter to the flour mixture and whisk to combine completely.
- In a large skillet over low to medium heat, grease it well with olive oil cooking spray. Use ā cup to drop the pancake batter into the skillet. Wait for the top of the pancake to start bubbling, about 1 to 2 minutes. Flip the pancake and cook until done, about another 1 to 2 minutes on the second side. Repeat until batter is gone.
- Serve immediately with maple syrup.
Video
Notes
Nutrition
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