They are the fluffiest pancakes out there.
Buttermilk makes them so high, light, and tender.
The edges are perfectly golden brown with a little crisp edge and then when topped with some butter and real maple syrup, a home run in our house.
What makes this basic recipe so special? For me it's buttermilk, it adds a soft texture smoothness, and loads of flavor!
You can add fruits on top or fold in the batter, add chocolate chips, berries, and flavored syrups, and turn them into the best buttermilk gourmet pancakes all homemade.
Most of these pantry staple ingredients are already in the house, all you really need to add is some fresh buttermilk to make these.
Breakfast, brunch, and even late-night Sunday dinners make these a perfect treat anytime.
There isn't a tastier pancake around.
I love using a gourmet kind of buttermilk to me it makes a difference instead of the substitute version of 1 tablespoon of vinegar to a cup of milk, it seems much richer and thick.
If you love buttermilk like we do try my homemade buttermilk pork sausage recipe with these pancakes, they're a perfect side dish!
Scroll down to get this simple recipe you will make time and time again!
Homemade is best!
The recipe is not only the best buttermilk pancakes you will ever make, but they're also so good you could eat them all by themselves with nothing on them.
Making them from scratch is easier than you think.
They whip up in less than five minutes and then cooking them for another 2 to 3 minutes is all they take.
Homemade Buttermilk
Although I prefer fresh dairy buttermilk which is considered gourmet, you can also make your own with simple ingredients.
I have even purchased canned powdered buttermilk, not the same as the thickly made buttermilk in the dairy section of your supermarket.
Here is how to make your own in a pinch if you would like it:
- 1 cup milk
- 1 tablespoon red wine vinegar or lemon juice.
- Let sit for 10 minutes, that's a substitute in a pinch.
When possible always use the store dairy gourmet-style buttermilk for best results in flavor.
Syrups and Toppings
I love to make fresh fruit toppings for these pancakes.
Just take your favorite fresh fruits and puree them in the food processor.
Spoon over the pancakes and top with some freshly whipped cream.
You can also fold any fruits into the batter after you mix all the ingredients.
I usually serve these for the family with pure maple syrup and butter, that's what my guys like on them.
Sometimes, the kids love them with chocolate chips in the batter, just fold them in last.
Lastly, you can use sugar-free syrups and products even in the batter or for the toppings.
Buttermilk
The buttermilk is a key ingredient because it's acidic.
The baking powder and baking soda are leavening agents when mixed with the acidic buttermilk, baking soda creates carbon dioxide gas, adding lift and aiding in the browning process.
You never want to use all baking soda as it leaves a metallic taste in your mouth, that's why you need both!
Lumps are ok!
New bakers, when making pancakes and muffins, lumps are good!
That is a characteristic of making a nice tender pancake or muffin.
Make sure you don't over-mix the batter!
Don't worry if they don't look perfect!
You can pour them from a spouted mixing bowl, large spoon or whatever you have.
I happen to use a gravy ladle or an ice cream scoop.
Don't worry if they are different shapes or sizes, they all taste the same!
I have even made these using metal cookie-cutter shapes for the kids!
The batter is perfect to make different shapes with on the griddle!
Make sure you heat the pan!
You will want to heat the pan to low to medium heat, these cook fast.
Just remember to test one before making the rest of your batter to ensure the heat is correctly cooking the pancakes to a nice brown top.
Cook one just to make sure!
Once you try making one pancake and it's golden brown when you flip it, then you know that griddle or pan is the perfect heat.
Keep an eye on them.
Remember to wait for the edges to set and bubbles to form before flipping.
I usually eat the first one myself when it's not the perfect color to serve everyone!
Ingredients you will need
- Dairy fresh buttermilk no substitutions
- flour
- eggs
- salt
- melted butter
- baking soda
- baking powder
- cooking spray
- pure maple syrup
- butter
Tips
- Use a good-grade store-bought buttermilk
- Cooking sprays flavored with butter are a good option for greasing
- Make sure you preheat the griddle
- Cook one pancake to make sure they cook evenly golden brown
- Make sure you wait for the bubbles on top to flip
- Don't over mix, the lumps are supposed to be in there
- You can substitute sugar-free products for syrup or use a puree with fresh fruits
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Keeping them warm
These buttermilk pancakes are best served right away.
If you make a large batch, place them on a cookie sheet in a single layer on parchment paper and put the oven on 200 degrees until they are all completed in cooking.
If you have leftovers, stack them between sheets of parchment and place in a resealable plastic bag in the freezer.
Pop them in the toaster when you want a quick breakfast!
Other Favorite Buttermilk Recipes
Strawberry Skillet Buttermilk Shortcake
Breakfast Homemade Buttermilk Sausages
Whole Wheat Blueberry Scones
Butter Pecan Loaf
Browned Butter Apple Cake
Fried Venison Steaks
Are You Ready To Try Them?
Hopefully, these step by step instructions on how to make the best buttermilk pancakes gave you the confidence!
I just love this recipe and they are simple and my go-to recipe.
Enjoy and hope your family loves them as much as we do.
Yield: 12
Best Buttermilk Pancakes
prep time: 5 Mcook time: 4 Mtotal time: 9 M
If you have never made homemade pancakes, this is the first recipe and last recipe you will ever make. These are light and fluffy, full of flavor and so easy to make with a few pantry ingredients.
ingredients:
- 1 1/3 cups flour
- 3 tablespoons of sugar
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of sea salt or kosher salt
- 2 large eggs
- 1 1/4 cups buttermilk
- 2 tablespoons of butter, melted
- optional: 1 teaspoon vanilla extract or another flavor you may like to add
- Cooking spray or use canola oil to grease the pan with
- Garnish Toppings:
- Real pure maple syrup
- butter
- any kinds of fruits sliced
- whipped cream
- favorite jams
instructions:
How to cook Best Buttermilk Pancakes
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Continue to use the whisk adding the eggs, buttermilk, and butter in a bowl stir into dry ingredients until just combined (some lumps will remain).
- Heat a griddle or large skillet over medium spray or brush with cooking oil.
- I use a gravy ladle for each pancake, or you can even use a small ice cream scoop for even sizes.
- Scoop up your batter and place it on the heated griddle or pan.
- Cook the pancakes until the bottoms are golden brown and small bubbles form on top, I have my stovetop set to number 4 and that takes around 2 minutes on each side.
- Flip the pancakes and cook until golden brown, about 2 minutes longer.
- Garnish with butter and maple syrup.
- Options: top with any kind of fresh fruit with melted coordinating jams and whipped cream instead of butter and syrup.
Calories
175
175
Fat (grams)
7
7
Sat. Fat (grams)
1.4
1.4
Carbs (grams)
22
22
Net carbs
22
22
Sodium (milligrams)
400
400
Cholesterol (grams)
44.7
44.7
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