Buttermilk Pancakes From Scratch
Buttermilk Pancakes From Scratch are fast, easy & delicious and the perfect choice to make for Mother’s Day breakfast. If you have never made pancakes from scratch, here’s your golden opportunity to impress your family! Make Buttermilk Pancakes From Scratch your go-to recipe to produce light, fluffy golden pancakes with a slight crispy edge that are better than any mix and just as quick and easy.
You may be thinking, but Laura, I can whip up pancakes from a mix by just adding water and they are fine. You would be right: they would just be fine…not GREAT! Why even buy pancake mix? Convenience. We have been convinced that a mix is faster, but that is not entirely true. Pancakes are fast no matter how you make them. Why save one or two minutes with a so-so mix when you could make AMAZING pancakes your family will talk about and request again and again?
To make Buttermilk Pancakes From Scratch, you need several ingredients you already have in your pantry: flour, sugar, baking powder, baking soda, salt, and vanilla. The other ingredients are eggs, butter, and buttermilk, plus butter or oil for greasing the skillet or griddle. Vanilla extract is not typically used in pancakes, but I promise you it will make a huge difference in the flavor. Along with buttermilk, these two ingredients together make these pancakes stand out from all others.
If you don’t have buttermilk, you can make your own, but I highly recommend buying buttermilk. It’s a fantastic flavor and moisture enhancer for baking cakes, biscuits, breads, or as a milk replacement in just about any baked item, plus salad dressings, fried chicken marinade, and more. It will not go to waste. If you need to make your own buttermilk, simply add one tablespoon of apple cider vinegar, regular vinegar, or lemon juice to a one cup liquid measuring cup. Fill the cup with milk to measure one cup. Let sit for a few minutes to let the acid do its magic.
I love making different pancake variations: chocolate chip, blueberry, strawberry. All of these are simple to make with this recipe. I will do another post soon for additional pancake flavors of pumpkin, banana, banana chocolate chip, apple cinnamon, and sourdough, which were all flavors my family loves. But until then, impress your mom by making these amazingly simple and delicious Buttermilk Pancakes From Scratch for Mother’s Day. Let me know what you think. Enjoy!
Buttermilk Pancakes From Scratch
Ingredients
- 2¼ cups all purpose flour
- ¼ cup sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter
- 2½ cups lowfat buttermilk
- butter or vegetable oil to brush on skillet or griddle
Instructions
- Warm oven to 200 degrees.
- To a large bowl, add flour, sugar, baking powder, baking soda, and kosher salt. Set aside.
- In medium bowl or 4 cup measuring cup, add eggs and vanilla.
- Whisk eggs and vanilla. Add melted butter.
- Add buttermilk to egg mixture. Whisk into dry ingredients just until most of the dry ingredients are moistened. Some lumps will remain and that is exactly what you want. Do not overmix!
- Let batter sit while you heat skillet or griddle to medium high or 375 degrees.
- Test skillet or griddle for proper temperature by dipping your fingers in water and flicking the water on the heated surface. The water drops should dance around when fully heated. Brush skillet or griddle with butter or oil.
- Use a ⅓ cup measuring cup to pour batter onto hot, greased skillet or griddle. Adjust measuring cup size to preferred pancake size.
- Cook on first side until edges appear dry with many bubbles on surface.
- Flip pancake and cook for about another minute or until underside appears golden brown. Gently lift the pancake edge to check for doneness.
- Transfer cooked pancakes to baking sheet and keep warm in the oven while you make remaining pancakes. Be sure to add more butter or oil to the skillet or griddle for each new batch.
- Meanwhile, warm your favorite syrup.
- Tiny, microwave safe pitchers are great for warming and serving syrup. They look rather elegant with little effort.
- Serve warm pancakes with butter and syrup or fruit and whipped cream.
NOTES
- Mix dry ingredients the night before and cover. Add remaining ingredients when ready to make pancakes.
- Make Chocolate Chip pancakes by adding a teaspoon of mini chocolate chips to the top of a freshly poured pancake prior to flipping.
- Make Blueberry or Strawberry pancakes by adding a sprinkling of fresh or frozen blueberries or chopped fresh strawberries to the top of a freshly poured pancake prior to flipping.
- Store pancakes covered in the refrigerator for up to five days. They reheat beautifully in the toaster.
Make Your Own Buttermilk
- Add one tablespoon apple cider vinegar, white vinegar, or lemon juice to a one cup liquid measuring cup. Fill remaining cup with milk to measure one cup. Let stand a few minutes for the acid to transform the milk into buttermilk.
