Buttermilk Pancakes
Let Me Tell Ya About These Buttermilk Pancakes…
You ever wake up on a lazy Saturday and think, “Why am I still making boxed pancakes when life is so short?” That’s honestly how I stumbled onto these buttermilk pancakes—well, it was more like I ran out of the boxed mix one day and needed a plan B before my kids staged a breakfast mutiny. I remember the first try: batter splattered everywhere, a dog trying to eat a rogue blueberry, and me swearing I’d just make toast next weekend. But (as is usually the case) my stubbornness paid off. These days, this pancake recipe pretty much owns any weekend breakfast at my house—which is saying something, since my family has the patience of a squirrel.
Why You’ll Love This Pancake Mess
I make this whenever I want to feel like one of those ridiculous breakfast-in-bed people on Instagram, or if my houseguests are under the impression I’m fancy (boy, are they wrong). My family goes absolutely mad for these pancakes because they come out fluffy every time and soak up maple syrup just right. Plus, I’ll be honest—sometimes I don’t even bother with buttermilk and just use milk with a squeeze of lemon (it almost always works, though once it curdled and I pretended it was intentional). If you like pancakes that aren’t so sweet you get a toothache but still taste like a treat, these are the ones. Also, I no longer wake up in a cold sweat thinking about lumps in my batter, so that’s a win.
Ingredients (and the Odd Swap)
- 2 cups (about 250g, if you want to be precise) all-purpose flour (whole wheat works in a pinch, but don’t blame me if it’s a bit dense)
- 2 tablespoons sugar (you could leave this out; I won’t tell)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda (I hear some folks use self-rising flour, but I never remember to buy it)
- 1/2 teaspoon salt
- 2 cups buttermilk (or milk + a tablespoon of lemon juice or white vinegar—my granny swore by the real deal but I say go lazy)
- 2 large eggs
- 2 tablespoons melted butter (sometimes I use oil if I can’t find the butter behind the broccoli in the fridge…)
- Butter or oil for frying
So, Here’s What You Do (Don’t Freak Out If It Looks Odd)
- Grab a big bowl (that old chipped one you love). Add flour, sugar, baking powder, baking soda, and salt. Give it a stir. I usually do this with a fork and call it ‘whisked’—no one can tell.
- In another bowl (I just rinse out my Pyrex measuring cup, it’s fine), whisk together the buttermilk, eggs, and melted butter. Don’t overthink it, just swirl it around until it looks mostly mixed.
- Pour the wet ingredients into the dry stuff. Stir gently—this is not the Olympics, a few lumps are totally normal. Actually, I find it works better if I barely mix it at all. Don’t worry if it looks like bad oatmeal at this point.
- Let the batter hang out for 5-10 minutes, unless you’re really hungry (I am, so I rarely wait more than two songs on the radio). This supposedly lets it get fluffier.
- Heat a griddle or big frying pan on medium heat and grease with butter or oil. Don’t skimp—stuck pancakes are a Monday mood.
- Scoop batter by the quarter-cup onto the hot pan. That’s about the size of a small ladle, or half a teacup if you like playing fast and loose with measurements. Don’t overcrowd the pan unless you want pancake chaos.
- Wait for bubbles to pop and edges to look just a bit dry—maybe 2 minutes. Flip carefully (or not, if you like wonky shapes) and cook for another minute or so.
- This is where I sneak a taste. Just to, you know, be sure it’s ready.
Hard-Earned Notes (That I Wish Someone Told Me)
- If the batter seems too thick, toss in a dash more milk. Too runny? Whoops, just let it sit like 5 more minutes, it’ll thicken up (or add a tablespoon of flour and hope for the best).
- Sometimes I get distracted and make the first pancake too brown—just call it the chef’s pancake and eat it yourself. Problem solved.
Variations I’ve Actually Messed With
- Blueberries or choc chips tossed in? Yes please, but don’t overdo it or they slide everywhere and burn. Ask me how I know.
- Banana slices on top—pretty good, but made the flip a nightmare. I probably wouldn’t do that again unless I want to test my spatula skills.
- I once tried folding in cinnamon and orange zest—surprisingly tasty, smelled like Christmas. Could be overwhelming, maybe use less zest next time.
Tools & ‘You Don’t Need That’ Tips
You’ll want a decent non-stick pan or a well-seasoned skillet. But, honestly, I’ve made these in a slightly warped old pan and they turned out fine. A spatula is nice—the type that doesn’t melt if you leave it on the heat (lesson learned; say hi to your local shop for me). And if you don’t have a whisk, use a fork; works just as well in a pinch.
How I Store Them (But They Disappear Fast)
Okay, so these will keep in an airtight container in the fridge for about 2 days. Stack ‘em with a bit of parchment so they don’t glue themselves together. You can freeze them too: I’ve wrapped extras in cling film and tossed them in the freezer, they reheat pretty well. Though honestly, in my house it never lasts more than a day! (The pancakes, not the cling film—that disappears into the drawer and gets lost for months.)
How I Serve ‘Em (And the Props My Kids Give Me)
We do the classics—a big pat of salty butter and real maple syrup (not the fake stuff, unless you’re eight years old in which case it’s fine). Sometimes I’ll pile fresh berries on top, or if it’s a celebration breakfast toss on some whipped cream and a sprinkle of cocoa. My kids once tried them with peanut butter and honestly, it wasn’t half bad, but I’m not giving up syrup for it.
A Few Pro Tips (a.k.a. What Not to Mess Up)
- Let the batter rest! I once rushed the batter straight to the pan, and they turned out kinda tough. Learn form my mistakes, mate.
- Don’t fiddle with them before flipping—pancakes need their beauty sleep on side one.
- If you run out of buttermilk, don’t panic—milk with lemon juice is your friend.
FAQ: The Stuff I’m Actually Asked About
- Can I make it vegan? — I’ve swapped out eggs and used oat milk plus a dash of baking powder, and it mostly worked! Not as fluffy, but not bad either.
- Why do my pancakes taste eggy? — Could be the eggs are a bit old or too big. Try smaller ones or a touch more flour. Or maybe you just don’t like eggs, in which case… try waffles?
- How do I avoid burning them? — Turn the heat down! Seriously. I get impatient too, but medium (max) is right—even if it feels your pan is taking forever.
- Do I really need buttermilk? — Nah, but it does taste just a bit tangier. Milk works in a pinch, or check out this tutorial for homemade buttermilk I found.
- Can I double this? — Oh, absolutely, though your arms might get a workout. I sometimes use this Smitten Kitchen recipe for crowd sizes, which is a bit less messy for multiples.
Oh, one last thing (and this is sort of off-topic): If your smoke alarm starts beeping during pancake day, it’s not a sign you’re a bad cook. It’s a sign you need to open a window. I speak from experience.
If you want to experiment even more, this Serious Eats pancake article dives deep into all the sciencey bits (not that you need it, yours will be tasty enough).
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
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1In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
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2In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
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3Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; some lumps are okay.
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4Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
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5Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden and cooked through.
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6Serve warm with your favorite toppings such as maple syrup, fresh berries, or whipped cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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