My Family’s Favorite Buttermilk Pancakes Recipe
Do you pour your pancake mix out of a box, and then stir in some milk and eggs? That’s how I did it for many years.
I just didn’t know any better.
Then, while in college, a friend intervened and rescued my life from what promised to be a very unsatisfying flapjack destiny. I was introduced to homemade buttermilk pancakes. Why in the world did I ever think they could only be enjoyed when ordered from a restaurant’s plastic slip-covered menu?!
These Buttermilk Pancakes are the best homemade pancakes around, overwhelmingly approved by every member of my family (plus lots of extended family members and friends!). They rise up light and fluffy, bake up golden brown, and are perfectly moist and tender. But the best part is the flavor. They taste like they came straight from Heaven’s diner. The buttermilk lends a little tang, while butter adds a hint of richness. And if you detect a bit of cinnamon warmth…yep, that’s in there, too. Shaking cinnamon into most every baked good is a trait I inherited from Mom, and one I’m happy to claim.
If you adore a good pancake and haven’t ventured out of the “pancakes from a box” method yet, I beg you to give this recipe a try. I’m willing to bet that you’ll give up your old ways after just one bite, and that you’ll never buy another pre-mix again.
My money’s on the table. I want to hear from you!
- 1.5 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1 cup buttermilk
- 2 large eggs, beaten
- 1/4 cup unsalted butter, melted, plus more for brushing the heated griddle
- 2 teaspoons pure vanilla extract
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add buttermilk, eggs, butter, and vanilla, and fold to combine. The batter should not be completely smooth. It should appear a bit lumpy. Let batter sit while you preheat an electric griddle to 300° F, or place a cast-iron skillet over medium heat.
- Once griddle is heated, spread a 1/2 tablespoon of butter around the surface. Using a 1/4-cup measuring cup (I like my pancakes on the smaller side...easier to flip, easier to have "just one more"!), pour the batter in pools, leaving an inch or two of space between each pancake.
- When the pancakes have noticeable bubbles on the surface and are golden brown on the underside, about 3 to 4 minutes, flip them. Cook until they are lofty and golden, another minute or 2.
- Serve warm with additional butter and maple syrup. We also like to serve pancakes with whipped cream and fresh fruit.
from a farmgirl's dabbles
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 389Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 126mgSodium: 870mgCarbohydrates: 53gFiber: 1gSugar: 16gProtein: 10g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.