I am embarrassed to say I lived most of my life making boxed pancake mixes. One day I had to make pancakes and realized I was 86 pancake mix. Thirty minutes later, I realized I will only make homemade pancakes.
All You Need for Buttermilk Pancakes
Dry Ingredients Flour, baking powder, baking soda, salt and sugar simply whisked together before you add your wet ingredents.
Wet Ingredients In a microwave safe bowl, heat the butter for 30 seconds or until melted. Once the butter is sligthly cooled, whisk in the eggs and buttermilk. Whisk in the dry ingredients until combined. Small clumps are totally fine.
Toppings Chocolate Chips, blueberries, bananas.. the possibilities are endless.
Griddle Griddles make the best pancakes. It is a fact. We have a gas stovetop, so we use a stove top griddle and it works wonderfully! Using an electric griddle brings me back to the good ol days at the lake. If you are fortunate enough to have one built in to your cooking range, congratulations, that is my dream! Cook the pancakes on a preheated griddle at 350F or medium heat.
Don’t Have a Griddle If you don’t have a griddle, use a large non-stick skillet. You will want to preheat it on medium-low for a few minutes to get even heat. You will most likely have to adjust the heat during cooktime.
Oiling the Griddle To oil the griddle, You can also use Pam cooking spray, or you can brush it with oil. Personally, I like to pour a little vegetable oil into a small bowl, then, using a pastry brush or paper towel, dip it in the oil and spread and thin layer of oil on the griddle or pan.
A Few Pancake Pointers
Make Ahead This makes a lot of pancakes, so I usually have some remaining which is always good. Once they are completely cooled, divide each individual pancake with small sheets of parchment or wax paper or place each in a small freezer ziplock. Place them all in a large air tight ziplock or container. Try to take out most of the air when you close the ziplock and place them in the freezer. To heat, remove the pancake from the bag and place on a microwave safe with a paper towel over top and microwave for 50 seconds or until hot. Alternatively, bake the pancakes at 350F for 6-8 minutes.
What to Serve with Your Pancakes Serve with softened butter and maple syrup. If you are feeling fancy, top with fresh berries and whipped cream.
Pairings Coffee, Mimosas or a Bloody Mary with scrambled eggs, fresh fruit and bacon is all you need for the perfect breakfast.
If you like this recipe, try our White Chocolate Almond Scones, Jammy Oat Bars, Banana Bread, Chocolate Peanut Butter Banana Bread, or Pumpkin Bread with Apple Cider Glaze!
Recipe
Buttermilk Pancakes
Buttermilk Pancakes are light, fluffy and the perfect breakfast on a saturday morning. They are easier to put together than you think!
Ingredients
- 2 Cups All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/4 cup Granulated Sugar
- 2 Eggs
- 3 cups Buttermilk
- 4 Tbsp Unsalted Butter, melted
- 2 T Oil or Pam Spray for the griddle
- 1 cup Blueberries, Chocolate Chips or Sliced Bananas, optional.
- Softened Butter and Maple Syrup for serving
Directions
- Step 1 Preheat griddle or nonstick pan to 350F or medium heat.
- Step 2 Whisk together the dry ingredients in a medium bowl. Add the eggs, buttermilk and melted butter and whisk until combined. Small lumps are good, they will create fluffier pancakes.
- Step 3 With pam spray, a pastry brush or a paper towel dipped in oil, lightly oil your griddle or non stick pan and pour 1/2 cup portions on the griddle with 2 inches between each pancake. If you want to top them with blueberries, bananas or chocolate chips, this is your time.
- Step 4 Once the pancakes have bubbles throughout and the edges are set, about 2 minutes, flip and cook for another 2 minutes or until golden brown and cooked through.
- Step 5 Keep the finished pancakes on a heatproof plate in a warm place. Repeat with the remaining batter.
- Step 6 Serve the pancakes with softened butter, maple syrup, and fresh fruit or whipped cream.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
