This is what breakfast is all about!! I’ve been making buttermilk pancakes from scratch for about 15 years (several times each month) so hopefully by now I’ve gotten things figured out. It was one of the first things I learned how to cook when I was a teenager. I was raised in a home where we always used pancake mix. Even on holidays. Yikes. So when I learned how to make homemade buttermilk pancakes from scratch it was pretty much life changing. I guess we just didn’t know what we were missing out on until we tried the real deal. And now I’ll never look back, it’s homemade pancakes for life.
Homemade pancakes are just too easy and there’s just no comparison. Buttermilk pancakes are one of the all-time best comfort foods! Serve them up with scrambled eggs, a few slices of bacon, fresh fruit and orange juice and your day is set to be golden. Can’t go wrong after a start like that, right :)? It also makes a nice meal at near the end of the day for dinner too, we have pancakes for dinner quite often and no one is ever complaining about that. These are a family favorite! Sometimes I’ll serve them with buttermilk syrup, sometimes with maple syrup and our other favorite option is with homemade blueberry syrup and whipped cream. Oh so delicious!
This is my preferred ingredient ratio for buttermilk pancakes. Most all buttermilk pancake recipes call for the same ingredients just a little more or less of something. Some use a little milk or sour cream in place of buttermilk, which I used to do but why add it if you don’t need to measure out one more ingredient. These pancakes are perfectly soft and fluffy and you most definitely will want at least two so plan accordingly.
I’ve listed several ways to cook the pancakes, there are benefits to each. Cast iron gives such a nice crisp golden edge (but it can be a little temperamental and more tricky to work with), a skillet seems to cook them the most even, and an electric griddle can fit a bunch and doesn’t use up the stove-top space. Try out each and see what is your favorite or use what you have. For another option feel free to dot fresh blueberries onto pancakes after ladling the batter onto the griddle.
Recipe and photos updated. Originally shared July 2013.
Yield: About 13 pancakes
- 2 cups (10oz) all-purpose flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 large eggs
- 2 1/2 cups buttermilk*
- 4 Tbsp unsalted butter , diced into 1 Tbsp pieces and melted
- Vegetable oil or butter for griddle
- Maple syrup , for serving
If using a cast iron griddle to cook pancakes preheat it over a gas stove to about medium heat (larger burner medium, smaller burner medium-high, adjust as needed when cooking pancakes). If using an electric griddle to cook pancakes preheat it to 375 degrees. If using skillets you'll want to have at least two (8 - 12 inch works fine but you can only fit one pancake in an 8-inch and 2 in a 12-inch at a time). Skillet will only need to preheat for a minute or two, so wait to warm them until batter is almost ready.
In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds, create a well in center of mixture. Set aside.
In a separate large mixing bowl, whisk together eggs. Pour in buttermilk and and melted butter and whisk to blend (butter may separate and that's fine). Pour buttermilk mixture into flour mixture and whisk just until combined (batter should be rather lumpy. Don't over-mix or pancakes won't be fluffy). Grease griddle with oil or butter right before adding batter (if using cast iron use vegetable oil) and ladle about a slightly heaping 1/3 cup batter at a time into griddle. Allow to cook until golden on bottom, then flip and cook opposite side until golden. Serve warm with maple syrup.
*For slightly thicker pancakes you can decrease to 2 1/4 cups.