Classic Buttermilk Pancakes

Put that boxed pancake mix back in the cabinet and level up your Saturday with this classic Buttermilk Pancakes recipe! Learning how to make pancakes from scratch is quite easy. And fluffy buttermilk pancakes are super delicious!

Classic Buttermilk Pancakes

I’ll be the first to admit, I used to rely on Bisquick or a Master Mix for any and all breakfast baked goods. Like I thought making pancakes with Bisquick was homemade pancakes. That is until I moved to Europe and suddenly boxed pancake mix wasn’t available for those Saturday morning pancake cravings.

So I did what I never thought possible and…made them from scratch. Which was when I realized you have everything you need to make amazing homemade pancakes (without the need of yet another box cluttering up your pantry). Today I’m showing you my favorite Saturday morning breakfast, Classic Buttermilk Pancakes!

Related Post – Sheet Pan Breakfast Pizza

To make buttermilk pancakes you’ll need:

• 2 cups all-purpose flour
• 3 Tbsp granulated sugar
• 2 tsp baking soda
• ½ tsp salt
• 2 cups buttermilk
• 2 large eggs
• 3 Tbsp unsalted butter

Kitchen tools you may find useful:

• Mixing bowl
• Rubber spatula
• Large saute pan
• Measuring cups and spoons

Here’s how to make homemade pancakes: 

1. Stir together flour, sugar, baking soda, and salt in a large bowl.
2. In a separate bowl whisk buttermilk, eggs, and melted butter.
3. Add buttermilk mixture to the dry ingredients, stirring until mostly combined (some lumps in the batter is okay, do not over stir).
4. Lightly grease a large saute pan and set over medium heat.
5. Spoon 1/4 cup portions of pancake batter into the pan, cooking until you see bubbles form on top and bottom is golden brown.
6. Flip and continue cooking until golden brown.
7. Set oven to 200 degrees F. Keep cooked pancakes warm by setting on an oven-safe baking sheet and placing in the oven.

You may be wondering, “why buttermilk in pancakes?” To which I would say, “because, MAGIC”. Buttermilk works wonders for making your pancakes fluffy and tender. The acidity in the buttermilk reacts with the baking soda to make them light and cakey (without having to add any baking powder).

You can use fresh or from-powder buttermilk (or even make your own buttermilk by combining 1 cup of cow’s milk with 1 tablespoon of lemon juice). Then it’s as simple as mixing everything together and cooking into golden, delicious pancakes!

More delicious pancake ideas

• Pineapple Pancakes with Coconut Syrup
• Fluffy Beer Pancakes (you read that right!)
• Flourless Banana Pancakes
• Rainbow Pancakes
• Apple Pancakes

Classic Buttermilk Pancakes

Put that boxed pancake mix back in the cabinet and level up your Saturday with this classic Buttermilk Pancake recipe! Fluffy, homemade pancakes that are easy to make and so delicious.

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Course: Breads, Breakfast

Cuisine: American

Servings: 12 pancakes

30 minutes mins

Calories: 151

Author: Amanda Davis

Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 3 Tbsp granulated sugar
• ▢ 2 tsp baking soda
• ▢ ½ tsp salt
• ▢ 2 cups buttermilk
• ▢ 2 large eggs
• ▢ 3 Tbsp unsalted butter melted

Instructions

• Stir together flour, sugar, baking soda, and salt in a large bowl. In a separate bowl whisk buttermilk, eggs, and melted butter.
• Add buttermilk mixture to the dry ingredients, stirring until mostly combined (some lumps in the batter is okay, do not overstir).
• Lightly grease a large saute pan and set over medium heat. Spoon 1/4 cup portions of pancake batter into the pan, cooking until you see bubbles form on top and bottom is golden brown. Flip and continue cooking until golden brown.
• Set oven to 200 degrees F. Keep cooked pancakes warm by setting on an oven-safe baking sheet and placing in the oven.

Nutrition

Serving: 1pancake | Calories: 151cal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 362mg | Potassium: 89mg | Sugar: 5g | Vitamin A: 205IU | Calcium: 55mg | Iron: 1.1mg

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