The Best Buttermilk Pancakes

Great homemade buttermilk pancakes are the stuff early morning breakfast dreams are made of. And let me tell you these are The Best Buttermilk Pancakes you will find!

Now don’t believe for one minute my childhood wasn’t filled with good ‘ol box mix pancakes topped with far too much butter and pancake syrup. I take that back. I was a weird child (well still am) who hated sticky things, so the amount of syrup was usually contained to a small dollop on the top pancake.

But these my friend… These glorious fluffy and light pancakes are everything you imagine the best buttermilk pancake would be.

And! They are beyond simple. With just a few extra steps and the addition of the secret ingredient (buttermilk) you have a quick and simple breakfast your crew will be craving to wake up to every lazy Saturday morning. Trust me don’t make them unless you are ready to hear “can you make those buttermilk pancakes again?” over and over.

They have such amazing flavor and can hold their own or can become the base of a great pancake bar. Add bowls of fruit, nuts, chocolate chips, whipped cream, granola, bacon, sausage, butter, maple syrup, cinnamon, peanut butter, honey, or Nutella. My God…. Bring on the Nutella! It’s your family’s way to build their own breakfast out of the best buttermilk pancakes.

Don’t think your group can eat 12 pancakes in one sitting? No worries as this recipe keeps well in the fridge or freezer and can easily be reheated for breakfast at a later time.

Your family will love you for taking a step on the wild side and trying these buttermilk pancakes from scratch.

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The Best Buttermilk Pancakes

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 3 minutes

Total Time 8 minutes

Servings 12 Pancakes

Author My Farmhouse Table

Ingredients

• 2 cups flour
• 3 Tbsp sugar
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 cups buttermilk
• 1 egg, slightly beaten
• 1/4 cup butter, melted

Instructions

1. In a bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

2.  In a second bowl, combine the wet ingredients: buttermilk, egg, and butter. Add the wet ingredients to the dry ingredients. Stir until just combined. Once there are no more visible streaks of flour, stop. 
3. Heat a non-stick skillet over medium-low heat. Using a 1/3 cup measuring cup scoop batter into the skillet. Cook the pancake for about 90 seconds on the first side. (Our local pancake man always says it’s time to flip when the top is covered in little bubbles). Flip and cook another 60-90 seconds on the second side. 
4. Remove to a plate and keep going through the rest of the batter.