Even though I’ve posted plenty of pancake recipes, I’ve never posted a traditional buttermilk pancake recipe. My other favorite pancake recipe that I’ve posted with several variations is an oat flour buttermilk pancake, which is so delicious, but if you don’t happen to have oat flour or are unable to find it then these are another great option for your weekend breakfast (or dinner for that matter, we’re always having pancakes for dinner at my house).
Pancakes are one of my favorite comfort foods. Don’t they just remind you of being home and waking up to the scent of buttermilk pancakes and salty bacon sizzling over a hot griddle? For me this rarely happened growing up, usually only on the holidays and most often the pancakes began from a mix. That changed though once I realized my love for cooking, pancakes were one of the first things I learned how to make and I made them the way pancakes were meant to be made – from scratch. Once you make the switch from a box pancake mix to made from scratch pancakes you’ll never look back. They just don’t compare. Not to mention they are actually very easy to make, you just have to do a little bit more measuring and add a few more ingredients (vs. working with a mix), which adds only number of minutes prep in comparison. For this recipe, if you want thinner pancakes you can add a few more tablespoons of buttermilk or milk and spread them a bit thinner on the griddle. Enjoy!
- 2 Tbsp granulated sugar
- 2 Tbsp light-brown sugar
- 3 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 1/3 cups buttermilk
- 1/2 cup milk
- 1/2 cup sour cream
- 1/2 tsp vanilla extract
- 3 large eggs
- 1/4 cup salted butter, melted and cooled slightly, plus more for griddle
- Preheat an electric griddle to 350 degrees. In a mixing bowl whisk together granulated sugar and brown sugar until no clumps remain. Add in flour, baking powder, baking soda and salt and whisk 30 seconds, set aside.
- In a separate large mixing bowl, whisk together buttermilk, milk, sour cream, vanilla extract, eggs and melted butter until blended. While whisking pour in flour mixture and stir just until combined (batter should be slightly lumpy). Butter griddle if needed and ladle a lightly heaping 1/4 cup batter onto griddle and spread batter outward to form a circle. Allow to cook until golden on bottom, then flip and cook opposite side until golden. Serve warm with maple syrup or other topping of choice.
- Extras: You can add on fresh blueberries or raspberries just after pouring and spreading batter (I like to add about 8 blueberries per pancake), you can also add diced bananas, or you could add some cinnamon to the flour mixture for a cinnamon pancake.
- Recipe Source: Cooking Classy