Buttermilk pancakes from scratch are unrivaled in delicious flavor. Easy to make and great for breakfast or a dinner treat.
When we were kids and dad would go on weekend fishing trips with his buddies mom would make pancakes for dinner. We loved it! We didn’t know it was her way of making a super simple meal so she could enjoy less time in the kitchen while making all us kids ecstatic.
When my own kids were little I carried on the tradition of pancakes for dinner with this buttermilk pancakes recipe. It not only was a special treat for them but it brought back great childhood memories for m.
Let’s get started on our Buttermilk Pancakes from scratch!
Start with your favorite mixing bowl.
Mine is a well used Pyrex bowl from the early 80s.
I have some stoneware bowls that are lovely but I just like the weight of this one, not too clunky.
First beat the eggs with a fork or whisk until fluffy; stir in remaining ingredients just until blended, it will be a bit lumpy but that is good.
If the batter is too thick add a 1/4 cup of milk.
Grease heated griddle or pan.
(To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right)
We like our pancakes large but you can make them any size you like. Most recipes say 4 inches round.
Pour batter onto griddle and swirl center outward to spread the batter, this recipe tends to run thick.
Let it cook until you see bubbles emerge and start bursting.
The edges should begin to dry and brown (with a cast iron griddle you have to keep watch as it can brown the pancakes faster than the center can cook)
A stainless steel or non-stick surface is a bit easier to regulate.
Flip them over to cook the other side.
They will rise as they cook into fluffy, golden brown goodness.
Stack on plate and slather with butter.
I like to dip my pancakes in the syrup as opposed to pouring it on top of them so I serve the syrup in a dish on the side.
I wanted to take a beauty shot of a mile high pile of delicious buttery pancakes but I was more interested in tucking in and savoring them while they were still hot.
So a quick photo of my plate is all I was able to get.
- 2 eggs
- 1 cup buttermilk
- 1 cup all purpose flour
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Beat eggs until fluffy; beat in remaining ingredients until just barely smooth. For thinner pancakes, stir in ¼ cup milk. Grease heated pan or griddle. (test griddle with a few sprinkles of water, if they skitter around, heat is just right.)
- Pour batter onto griddle with large spoon or ladle. Swirl around center of pancake with back of spoon or ladle to spread thick batter evenly. Cook until pancake bubbles and gets dryish around edges. Flip over and cook other side until golden brown. Stack on plate and eat.
Just a quick note, my batter may look much yellower than what you see in your bowl. I use my fresh eggs from my own chickens and they have a darker yellow or orange yolk than store bought and it turns the batter a golden yellow.
Want another pancake recipe to try, check out this one over at Hoosier Homemade
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Shea Marshall says
LOL! We can imagine that mile high pile – go enjoy your pancakes! They look fabulous! I haven’t made homemade pancakes in decades (always use a biscuit mix) but this post inspires me to give it a try. Thanks for sharing your Saturday morning with us! 🙂
Pamela says
You may never go back to the mix, and this is really not any more work than a mix. But the flavor is divine! Bon Appetit. Yeah, mine never get to be mile high, they get snapped up too fast as the come off the griddle.
Linda Southworth says
How did you know I am making pancakes for Easter morning? I am going to try your recipe! I have a Southern Living recipe that is very similar but uses oil instead of butter. Yep, going the butter route and just love how thick these look. I could honestly eat one right now. Your timing was perfect! Happy Easter!
Pamela says
I hope they turn out perfect for you! The original recipe said ‘oil or melted butter’ and I have always opted for the butter. Adding just that bit of extra buttery goodness puts it over the top.
Linda Southworth says
Just a quick note to say , “Thank you Pamela!”. Our pancakes were divine this morning. We all loved the bonus flavor the extra egg gives and of course the light, fluffy, thick, scrumptious pancake. None left and we were all searching for more.
Pamela says
Thank you for letting me know. I am so happy they turned out for you. If you are like me you will never go back to baking mix pancakes. Another up side to the extra egg is more protein. 😉
Kim says
I printed your pancake recipe – looks delicious. Can’t wait to try them! I love your site. Found you at Met Monday. I think I’ll look around at your artwork before moving on. I love your hydrangea paintings, and your stair risers are looking great! 🙂
Blessings!
Kim
Pamela says
Welcome Kim, enjoy your visit here. I certainly enjoy sharing and am so glad others like what I create. The pancakes are a keeper recipe. Love, love them!
Kim says
Hi, Pamela. I made your wonderful pancakes and love them! I’m blogging and bragging about them in this morning’s post. Of course, I’m providing a link for readers to come here for your technique and recipe. I hope you have a wonderful day! 🙂
Pamela says
I look forward to seeing it! Now you have made me hungry for pancakes. I wonder if I have buttermilk?? Hmm, better go look. I am so glad you enjoyed them. Much better than a mix, aren’t they.
Kim says
Pamela, here’s the link to my brag about your pancakes. http://bit.ly/1itDdDO
Blessings!