When it comes to brunch food, homemade buttermilk pancakes are at the top of my list! These are in my top three because they are golden brown, light, and super fluffy!
Pancakes are the perfect breakfast food, in my opinion. They are so easy and so versatile, and they’re always totally delicious. I’ve been making these homemade buttermilk pancakes for, pretty much, my whole adult life. They are so sinfully good, I can’t imaging going back to a boring-regular-old-pancake.
When our girls were little, I used to make pancakes for them every Saturday morning. It seemed to be the only time I had enough extra time in the mornings to cook them something hot, other than oatmeal. I eventually figured out that these homemade buttermilk pancakes froze really well, so I would make a giant batch on the weekend and freeze them in bags of two, so we could have warm pancakes any day we wanted to!
And speaking of buttermilk, did you know that using buttermilk in your pancake recipes will add a little extra tang to their flavor as well as some added tenderness to the pancake itself? Buttermilk has a higher acid content than regular milk, which is why it produces fluffier, lighter pancakes than regular milk does. The acid in buttermilk reacts with the baking soda and creates tiny bubbles, making the pancakes lighter. I’m pretty sure that’s what makes a pancake recipe stand out! I love how soft fluffy the pancakes are on the inside when I use a buttermilk recipe.
Don’t have buttermilk on hand? You can substitute with:
- Soured regular milk. I personally never have hanging around because of my bad milk phobia. It’s real.
- You can also sour your own milk by adding a small amount of acid to it, such as vinegar, apple cider vinegar, or even lemon juice. I do this one all the time. Just add the acid directly to the milk and let it sit for 5 minutes with the acid in it before adding to a recipe.
- And lastly, you can use thinned regular yogurt or sour cream. Just add some water to thin the consistency and use it in place of the buttermilk in any recipe.
The only bad thing about using buttermilk in your pancakes is that you’ll be hooked on the texture forever! Regular pancakes made with milk and baking soda have a much heavier, more dense texture to them and after eating homemade buttermilk pancakes, you won’t be able to go back!
- 2 cups flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 cups buttermilk
- 1/4 cup sour cream or Greek yogurt
- 2 large eggs
- 3 tablespoons unsalted butter, melted and cooled
To make the batter:
- In a small bowl, microwave butter until melted and set aside.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and sea salt together.
- In a smaller bowl, whisk the buttermilk, sour cream (or Greek yogurt), eggs, and melted butter together until smooth.
- Make a well in the center of the dry ingredients and pour wet ingredients into the dry.
- Gently stir batter until just combined (batter will be lumpy).
- Let batter sit for 10 minutes before making pancakes.
To make the pancakes:
- Preheat oven to 200 degrees and place an aluminum baking sheet inside the oven.
- Heat 1 TBS of butter in a nonstick 12 inch pan over medium heat.
- Using a 1/3 measuring cup, evenly scoop batter into the hot pan.
- Cook pancakes for 2-3 minutes per side, gently flip and cook another 1-2 minutes on the other side.
- Transfer pancakes to a wire rack in a 200 degree oven to keep warm. Cook remaining pancakes, replacing the buter as needed.
- Top with jam, nut butter, or syrup of choice and serve.
If you do not have buttermilk on hand, you can make your own by adding 2 TBS of plain white vinegar to the milk and letting it sit for 5 minutes prior to adding it to the pancakes.
Nutrition Information:Yield: 14 pancakes Serving Size: 1
Amount Per Serving: Calories: 133 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 38mg Sodium: 246mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 0g Sugar: 4g Sugar Alcohols: 0g Protein: 5g
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