This is the only buttermilk pancake recipe you’ll ever need. Promise. They’re incredibly fluffy, a little sweet and the most satisfying. I love to add chocolate to mine but they’d be great with blueberries or strawberries or even peanut butter chips. You can’t go wrong!
Key Ingredients
What makes these pancakes fluffy is the combination of buttermilk and baking soda. If you don’t have buttermilk, add 2 tablespoons of either white vinegar or lemon juice to two cups of milk. Let it sit for about 10 minutes or until it starts to thicken. The other key to fluffy pancakes is not over-mixing the batter. Only stir until the batter just starts to come together. It should be really lumpy! If you over-mix your pancakes will be sad, flat and tough. Not exactly what we’re aiming for!
Buttermilk Pancake vs. Milk
Using buttermilk (or a DIY buttermilk) helps to make your pancakes fluffier and more tender and moist. Basically all the things you’re hoping for in a pancake. If you’ve never tried making pancakes with buttermilk – make the swap! It’s so worth it. There is a very slight tang to the pancakes from the buttermilk. I think it makes them taste even better!
Pancake Enhancements
For Blueberry or Strawberry Pancake: Increase the sugar to 1/3 cup and mash 1/4 cup of blueberries and stir in to batter. Sprinkle with blueberries when your pour your batter into your pan.
For a Sugar Cookie Pancake: Increase sugar to 1/3 cup and swap almond extract for vanilla extract.
For a Double Chocolate Pancake: Decrease flour to 1.5 cups and add 1/2 cup of cocoa powder and 2 tablespoons of dutch processed cocoa powder. Top with chocolate wafers or chips when you pour your batter into the pan.
Best Buttermilk Pancakes
Equipment
- Non-stick griddle
- Spatula
- Large bowl
- Small bowl
- 1/3 cup measuring scoop
Ingredients
- 2 eggs
- 2 cups buttermilk
- 1 tsp vanilla extract
- 2 tbsp salted butter melted
- ¼ cup granulated sugar
- 2 cups all-purpose flour
- 2 tsp baking soda
- ¼ cup semi-sweet baking wafers or chocolate chips
Instructions
- Pre-heat your griddle over low heat
- In a large bowl, whisk together eggs, buttermilk, vanilla extract, melted butter and sugar
- In a small bowl, combine flour and baking soda – whisk together
- Pour the flour mixture into the wet ingredients. Stir until the batter has just started to come together. The batter will be lumpy
- Using a 1/3 cup measuring scoop, scoop out the batter on to your pre-heated griddle. Sprinkle with chocolate wafers or chips
- When bubbles start to appear on the pancake, flip the pancake and cook for another 2 or so minutes on the other side
[…] gets so much of it’s moisture from the zucchini as well as from the buttermilk. Speaking of buttermilk – you can totally make your own if you don’t have any on hand. All you need is a little […]