buttermilk pancakes with blueberries

Buttermilk Pancakes

Breakfast Favorites, Pancakes & Waffles, Southern Breakfasts

You’ll skip the store-bought pancake mix once you start making these buttermilk pancakes from scratch. They are light, fluffy, and delightful.


Ah, the pancake. The quintessential breakfast food. Almost everyone has tried their hand at making a pancake or two, often using a store-bought mix. But if you have no mix on hand? No problem. You can just look in your kitchen cabinets for ingredients that you probably already have, and end up with an even tastier result.

Tips and Tricks for Perfect Buttermilk Pancakes

Buttermilk is the key, so don’t switch it out for regular milk. Using fresh pure buttermilk is going to give you the best result. But if you don’t have buttermilk, you probably do have ingredients to make a good substitution. Try one of these easy methods.

For a great batter, let the 2 eggs and 2.5 cups of buttermilk sit on your counter for about 30 minutes to reach room temperature before you begin. This is going to really give your pancakes extra fluffiness.

Ever end up with blue blueberry pancakes? That can happen when you stir the berries right into your batter in the mixing bowl. For add-ins, we’ll be immediately sprinkling them into the batter once it’s ladled on the griddle.

And finally, definitely do not overmix your batter – that will make your pancakes tough and leathery. So use your wooden spoon instead of an electric mixer. Leaving some small lumps in the batter is fine.

Making Extra Pancakes

If you make extra, you can certainly freeze them. Place a piece of wax paper between each pancake. Then when you’re ready to eat them, about 60 seconds (for two pancakes) in the microwave will do the trick.

If you simply end up with extra batter, this can be poured into a sealed container and stored in the fridge for up to a few days.

When you want to plan ahead for saving time, you can make a large quantity of the dry mix to store for future batches. Stir together your flour, sugar, baking powder, salt, and baking soda and seal it in an air-tight container. (Multiply the dry ingredient quantities by 2, 3, or more for however much you want to store.) This dry mix is the correct ratios to also be used in our Buttermilk Waffles recipe.

If you’re not sure what to do with the rest of your buttermilk, try one of our other recipes that use it!

Additions to Buttermilk Pancakes

Adding blueberries, butter, and maple syrup might be the most popular choice for pancakes, but there are many delicious options. Try one or more of these in your next batch!

Inside the pancake:

  • Blueberries
  • Strawberries
  • Blackberries
  • Raspberries
  • Chopped pecans or walnuts
  • Milk, dark, or white chocolate chips

On top of the pancake:

  • Strawberry or blueberry sauce
  • Peach compote or other fruit compote
  • Jam
  • Sliced bananas
  • Apple butter
  • Powdered sugar
  • Butter
  • Whipped cream
  • Nutella
  • Chocolate drizzle
  • Maple syrup
  • Table syrup

My favorite specialty dish for my pancakes is the pancake sausage sandwich. I place a warm breakfast sausage patty between two pancakes, or, add a link sausage to one pancake and fold it like a taco. Add a little drizzle of maple syrup. Simple and so yummy.

You can also make a full breakfast sandwich with a fried egg, cheese, and your favorite breakfast meat in between two of these fluffy pancakes!

Enjoy!

Making the Buttermilk Pancakes

Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 eggs
  • 2.5 cups buttermilk
  • 4 tbsp butter melted
  • canola oil for cooking

Directions

  1. In a large mixing bowl, stir together the flour, baking soda, baking powder, salt, and sugar until fully mixed.
  2. In a second bowl, beat together buttermilk, eggs, and melted butter
  3. Add a little canola oil to your griddle or skillet, and spread it around with a paper towel to coat the whole surface of your pan. Bring to Medium heat.
  4. Pour the buttermilk mixture into the flour mixture. Stir with a wooden spoon until it’s just blended together. (Don’t over stir!)
  5. Scoop the batter onto the griddle/skillet, using a 1/4 cup measuring cup for each pancake. (If adding berries or anything else into the pancakes, sprinkle on your berries immediately after you ladle the batter onto the griddle.)
  6. Let cook until bubbles begin to appear on the surface, and then flip carefully. (Don’t flip it too soon!) Both sides should be cooked till golden brown.

buttermilk pancakes with blueberries

Buttermilk Pancakes

You'll skip the store-bought pancake mix once you start making buttermilk pancakes from scratch. These are light, fluffy, and delightful.
No ratings yet
Course Breakfast, Brunch
Cuisine American, Southern
Servings 6
Calories 483 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 eggs
  • 2.5 cups buttermilk
  • 4 tbsp butter melted
  • canola oil for cooking

Instructions
 

  • In a large mixing bowl, stir together the flour, baking soda, baking powder, salt, and sugar until fully mixed.
  • In a second bowl, beat together buttermilk, eggs, and melted butter
  • Add a little canola oil to your griddle or skillet, and spread it around with a paper towel to coat the whole surface of your pan. Bring to Medium heat.
  • Pour the buttermilk mixture into the flour mixture. Stir with a wooden spoon until it's just blended together.
  • Scoop the batter onto the griddle/skillet, using a 1/4 cup measuring cup for each pancake. (If adding berries or anything else into the pancakes, sprinkle on your berries immediately after you ladle the batter onto the griddle.)
  • Let cook until bubbles begin to appear on the surface, and then flip. Both sides should be cooked till golden brown.

Notes

Makes about 16 pancakes.

Nutrition

Calories: 483kcalCarbohydrates: 41gProtein: 9gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 86mgSodium: 673mgPotassium: 270mgFiber: 1gSugar: 9gVitamin A: 477IUCalcium: 161mgIron: 2mg
Keyword buttermilk
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