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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. 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 and simple,try my homemade, from scratch basic pancake recipe. Those have no tanginess to them whatsoever!
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.
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.
- Want fluffy pancakes? Follow these pancake tips!
- 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.
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
Buttermilk Pancakes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Total Time
- 20 minutes
- Course
- Breakfast
- Cuisine
- American
- Servings
- 16
- Calories
- 117
- Author
- Karlynn Johnston
Ingredients
- 2 cups of flour
- 2 1/2 tablespoons of granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon 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
- 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. Let the batter sit for 5-10 minutes.
- 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
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Karen says
I’ve found a decent substitute for buttermilk in a pinch is 1/4 cup sour cream or plain yogurt and 3/4 cup of milk, you get the tang that reacts just right with your leavening agents and the thickness is almost exactly the same. Being Ukrainian, we always have sour cream in the house, lol.
April says
Great tangy buttermilk pancakes, thanks for the recipe!