Buttermilk pancakes are in a league of their own when it comes to the fluffiness factor and that sweet buttermilk tang that we all love. Thanks to the acidity of buttermilk and simple ingredients these fluffy, soft pancakes are easy to make and a family favourite.

Buttermilk pancakes also have that classic slightly sour buttermilk tang to them, so if you are looking for pancakes that are ALL sweet, try The BEST Homemade Pancakes From Scratch Recipe,  Those have no tanginess to them whatsoever!

Buttermilk Pancakes
Buttermilk Pancakes

How to Make Buttermilk Pancakes

  • Preheat your griddle to a medium high heat.
  • . In a large bowl, whisk your dry ingredients together.
  • Mix the lemon juice into the water, then add the water to the buttermilk.
  • Beat your eggs, then add them into the buttermilk mixture as well. Mix in the
    melted butter and stir until everything is combined.
  • Make a well in the dry ingredients and slowly pour the liquid ingredients in. Mix
    until just combined, making sure however that there are no lumps in the batter.
  • On a well greasedd griddle. pour then spread out the batter to make circle shapes.
    When the top of the cooking pancake is bubbled, the underside is a golden brown
    and the edges cooked, flip them over.

Sigh. My Rose is SO little in those photos! She has her Dimbo ( not a typo, she called him Dimbo) and those little mermaid pajamas…where does time fly?

Usually by the time I have opened my eyes first thing in the morning, had my coffee and can actually contemplate undertaking some cooking, my children are wild, starving beasts that have already foraged in the fridge for yogurt and fruit and now are staaaarving mommy, just staaarving.  <—- while I fully expect my kids to now make their own food, the “I’m staaarving” hasn’t changed one bit now that my kids are older!  However I am still inclined to make them buttermilk pancakes for a treat rather than letting them fend for themselves with PB and toast.

Buttermilk Pancakes with Syrup
Buttermilk Pancakes with Syrup

Karlynn’s Tips and Tricks for Buttermilk Pancakes

  • Let the Pancake Batter Sit for a While. The batter is actually better when it sits in the fridge for a while, all the components doing their reacting with each other in the little culinary dance that happens in kitchen science. So my fluffiest pancakes happened at the end of my cooking, proving the point that this batter needs to sit a while.
  • Shake the buttermilk before you use it. Yup, sometimes you forget and then you’re leaving the sour fatty part of the buttermilk stuck to the inside of the container!
  • Use a skillet on medium-high heat, closer to medium than high. Does that make sense? You need a heat that is closer to medium, but not high or you will burn those pancakes.
Buttermilk Pancakes with Syrup
Buttermilk Pancakes with Syrup

While you can make buttermilk at home technically by adding in a tsp of vinegar to a cup of regular milk, it never is the same result to be honest. Buttermilk from the carton is better, but you can definitely try the milk method if you don’t have any buttermilk. The buttermilk pancakes won’t be as rich and tangy but it’s better than nothing!

Serve these with my Homemade Brown Sugar Sauce for a really delicious combination!

Happy cooking!

Love,

Karlynn

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Buttermilk pancakes are in a league of their own when it comes to the fluffiness factor and that sweet buttermilk tang that we all love. #pancakes #buttermilk #breakfast #brunch #sweets #holidays #pancake #recipe #food #brownsugar #syrup

5 from 1 vote
Buttermilk Pancakes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
 Classic fluffy, tangy buttermilk pancakes that are super easy and fast to make! These pancakes are a beloved breakfast favourite for a reason! 
Course: Breakfast
Cuisine: American
Keyword: Buttermilk Pancakes
Servings: 16
Calories: 117 kcal
Author: Karlynn Johnston
Ingredients
  • 2 cups of flour
  • 2 1/2 tbsp of granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups of buttermilk
  • 1/4 cup of water with 2 tsp lemon juice added
  • 2 eggs
  • 1/4 cup of melted butter
Instructions
  1. Preheat your griddle to a medium high heat.

  2.  In a large bowl, whisk your dry ingredients together. 

  3. Mix the lemon juice into the water, then add the water to the buttermilk.

  4.  Beat your eggs, then add them into the buttermilk mixture as well. Mix in the melted butter and stir until everything is combined. 

  5. Make a well in the dry ingredients and slowly pour the liquid ingredients in. Mix until just combined, making sure however that there are no lumps in the batter. Let the batter sit for 5-10 minutes.

  6. On a well greased griddle. pour then spread out the batter to make circle shapes. When the top of the cooking pancake is bubbled, the underside is a golden brown and the edges cooked, flip them over. 

Serve with syrup or my Homemade Brown Sugar Sauce.
Recipe Notes

Nutritional values are not exact and will differ due to different product brands etc.

Nutrition Facts
Buttermilk Pancakes
Amount Per Serving (1 pancake)
Calories 117 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 31mg 10%
Sodium 216mg 9%
Potassium 131mg 4%
Total Carbohydrates 15g 5%
Sugars 3g
Protein 3g 6%
Vitamin A 3.4%
Vitamin C 1.8%
Calcium 6.8%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

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