Craving rich, fluffy pancakes with more flavor than regular ones? This recipe is for you!
When I was a preteen, my mom taught me how to make buttermilk pancakes. She explained to me the magic that happens when buttermilk mixes with baking soda. The acid in buttermilk reacts with it to form tiny bubbles that cause the batter to expand, leading to fluffier pancakes. They also naturally taste more buttery than plain pancakes, and this is why I quickly fell in love with them after first learning how to craft them.
With a subtly tangy flavor and a pillowy soft texture, buttermilk pancakes are sure to become a staple in any household—especially if your family enjoys a sweet and sticky brunch. Bedazzle your stack of pancakes with maple syrup, fresh fruit, and any other of your favorite toppings, and you have a decadent breakfast that can satisfy everyone. I like to pair these sweet and tangy buttermilk pancakes with a savory side like turkey sausage or High-Protein Scrambled Eggs With Cottage Cheese, but the way you serve it is up to you. This brilliant brunch treat gives you and your loved ones the opportunity to get creative in the kitchen, while learning a bit about culinary chemistry. Have fun!
What if I don’t have buttermilk?
No buttermilk? No problem! For every one cup of buttermilk in this recipe, replace it with one cup of regular milk mixed with one tablespoon of white vinegar or lemon juice. Let this mixture sit for 5-10 minutes to thicken, and then use it to make pancakes that have a similarly tangy taste and fluffy texture.
How do I store leftovers?
Let your buttermilk pancakes cool to room temperature, and then transfer them to an airtight container. Refrigerate for 2-3 days, or use a freezer-safe container and freeze them for up to 6 months, with parchment paper between each piece to prevent sticking. Let them thaw in the fridge overnight before reheating them on the stove or in a toaster oven for about 5 minutes, until they’re completely warm.
Similar recipes to try
If you don’t have buttermilk, or would prefer to keep it out of the picture—but you still want your pancakes to be extra flavorful—then try some classic Blueberry Pancakes. They have a nice juicy “pop” to them that you might just fall in love with, like I did! There’s also the much flatter and even sweeter Swedish Pancakes, the love of which runs in my family. If you want to make your brunch one-of-a-kind, then craft those and see how your loved ones like them.
On the flip side, if you’re craving a savory morning meal, then I suggest Easy Keto Baked Eggs, Spicy Sausage And Pepper Breakfast Hash, or the meal-prep-friendly Keto Breakfast Burrito Quiche. All of these are ideal for anyone who wants to cut back on sugar, while still crafting a unique and yummy brunch. Oh, and don’t forget a nice glass of Keto Chocolate Milk to wash it all down!
Buttermilk Pancake Recipe
Ingredients
- 2 cups all-purpose flour
- 3 1/2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/4 cups buttermilk
- 1 1/4 teaspoons vanilla extract
- 2 large eggs at room temperature
- 1/4 cup unsalted butter melted and cooled
- Desired toppings for serving
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the buttermilk, vanilla, eggs, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir just until combined. Lumps are okay.
- Heat a lightly oiled skillet or griddle over medium-low heat. Pour about 1/3 cup of batter per pancake.
- Cook until bubbles form on top and edges set, then flip and cook until golden brown. Serve warm with your favorite toppings.
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