Buttermilk Pancakes

by Alice Currah on January 10, 2012


Three words. Homemade buttermilk pancakes. As a recovering boxed pancake mix addict, I’ll be quite honest. I think boxed pancake mixes have a more consistent flavor and texture than many homemade pancake recipes I’ve tried and tested from magazines, cookbooks, and the internet. Time and time again I would experience such disappointment with these recipes that I preferred to use packaged mixes because I wanted certain results.

I’m not sure why I’ve never shared this recipe with you for perfect and fluffy pancakes because I’ve been making these for years. None the less, I’m sharing them with you now. Better late than never.

The recipe calls for mixing the batter using a blender. I have found through experience that smooth batter makes the best batter contrary to what others believe. I’m not here to debate someone regarding the merits of whisking by hand or using a blender. I’m just telling you that I have made pancakes at least a hundred times in the last couple years and using a blender gives me superior results.

If you don’t have buttermilk, you can substitute half milk and half sour cream -slightly different texture but super good. Enjoy!

Blend the wet ingredients first before adding the dry ingredients.

You want your batter to be completely lump free and absolutely smooth.


The batter should be as thick as honey.  Non-stick surfaces with the help of cooking spray work the best for cooking pancakes on the stove.  You want to make sure the pancake is slightly bubbly on top before flipping the pancake over to a perfectly golden brown surface.


Don’t forget the butter, glorious butter.

Buttermilk Pancakes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1¾ cup low fat buttermilk
  • 2 eggs
  • 4 tablespoons butter, melted
  • ½ teaspoon vanilla extract
  • 2 cups flour
  • 4 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons milk
Instructions
  1. Blend the buttermilk, eggs, butter, and vanilla in a blender at a medium – low speed until well combined.
  2. Slowly add the flour, sugar, baking powder, baking soda, and salt.
  3. Continue to blend until the batter is thick and smooth.
  4. Add the milk, 1 tablespoon at a time, until the batter is as thick as honey or cake mix batter
  5. Heat a non-stick frying pan on medium heat and coat it with non-stick spray.
  6. Pour ⅓ cup of the pancake batter onto the pan. Watch for the pancake to form bubbles on the surface and the griddle side of the pancake golden.
  7. Gently but quickly flip the pancake over and cook for 30 seconds or until golden.
  8. Spray non-stick spray between cooking new pancakes.
  9. Serve immediately with butter and maple syrup.
  10. If you don’t have a blender, all the ingredients can be whisked in a bowl until the batter is smooth.
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{ 54 comments… read them below or add one }

Lori @ RecipeGirl January 10, 2012 at 2:48 pm

Interesting w/ the blender method. All of my recipes call for a lumpy batter. Wonder why that makes a difference?

I’m hungry for pancakes now. They look beautiful!

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alice January 12, 2012 at 12:11 am

Hey Lori! :)

I’ve never understood pancake recipes calling for lumpy batter. When I used to follow this method, all I got were clumps and lumps of flour balls – no good. I think using a blender helps for distribution of everything. Once I started using the blender, I never went back to whisking by hand.

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Daniel Lee February 3, 2012 at 5:55 pm

The reason for a lumpy batter is not to over mix the pancake batter. When you over-mix it, it will make gluten which will eventually becomes rubbery pancakes. And also you will want to leave the air bubbles inside the batter for airy pancakes.

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modernworkinggirl January 10, 2012 at 3:06 pm

Yum. With blueberries and bananas please!

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Betsey January 10, 2012 at 3:33 pm

One of my favorite breakfast foods. We make a BIG batch and freeze them for lunches and dinners on the fly. I can’t wait to try this recipe!

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Susan January 10, 2012 at 3:48 pm

I can’t wait to try them. They look so delicious

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Chitra January 10, 2012 at 4:47 pm

These look yummy. Can you tell me if we can replace the sour cream with yogurt and still get the same results (incase you don’t have buttermilk). Thanks.

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alice January 12, 2012 at 12:09 am

Hi Chitra,
Yes, yogurt will work. Just make sure to cut it with milk.

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Joan January 10, 2012 at 4:50 pm

I am a pancake freak and am so excited to make these.

I am wondering what boxed pancake mixes you like because I have not found any that taste good enough to make again.

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alice January 12, 2012 at 12:09 am

Hi Joan,
I like Krusteaz, but once you go with a really good homemade mix, you don’t go back. Unless you’re camping. :)

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Ann P. January 10, 2012 at 6:45 pm

MERCY!!! my weakness is breakfast food <3 <3 these look like heaven!

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leslie January 10, 2012 at 9:54 pm

Buttermilk pancakes are the best. My go to recipe is from Joy of Cooking. I will have to give this one a try!

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monica January 27, 2012 at 1:19 am

For 20 years now my go-to pancake recipe is from Joy of Cooking. The whole family and all our overnight guests love it too. it. Can’t wait to try try this recipe, though. Maybe tomorrow as there is no school and I have buttermilk in the fridge. I bet everyone will love the addition of vanilla. I usually make a double or triple batch of pancakes on the weekend then save the leftover batter for an easy school morning breakfast before early morning swim practice.

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Ramya January 10, 2012 at 11:31 pm

Wow, loved them. They look yummy!! Shall try them soon..

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Wendi @ Bon Appetit Hon January 11, 2012 at 8:25 am

I can testify that this recipe makes divine pancakes. It pushes the limit of my ancient blender but it’s worth it.

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alice January 12, 2012 at 12:07 am

Wendi – Hahahahaha.

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Corinna January 11, 2012 at 12:08 pm

One of our household weaknesses..pancakes. Can’t wait to try your recipe. Quick question. What kind of cookware do you use or suggest owning / buying? My stainless steel set from my MIL just doesn’t do the trick.

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alice January 12, 2012 at 12:07 am

Hi Corinna,
For pancakes it’s best to use a non-stick pan. Buy the best one you can within your budget. I have a Le Cresuset non-stick pan I absolutely love.

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Michael Smith January 11, 2012 at 12:37 pm

You always take the best pictures of your food! I too have always been told that “lumpy” is best…looking forward to trying this one.
Best homemade recipe I have used is the one from Joy of Cooking…my Aunts swear by it and I now do too.

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Jaime {sophistimom} January 11, 2012 at 2:27 pm

These look so golden and delicious, Alice. So perfect.

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Rocky Mountain Woman January 11, 2012 at 4:47 pm

I could eat that whole stack right now! And I just had lunch!!!!

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Living The Sweet Life January 11, 2012 at 10:57 pm

Pancakes make me the happiest girl, in the world!! I love how you blended the batter, pretty cool – - I’ll have to give that a try. I’ve only ever whisked my batter and left a couple lumps. Did you find the texture different?

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Living The Sweet Life January 11, 2012 at 10:57 pm

Pancakes make me the happiest girl, in the world!! I love how you blended the batter, pretty cool – – I’ll have to give that a try. I’ve only ever whisked my batter and left a couple lumps. Did you find the texture different?

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Tj's Mom January 11, 2012 at 11:23 pm

Care to share your favorite boxed mix??? We’ve been through a few ourselves!

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alice January 12, 2012 at 12:04 am

Hi Tj’s Mom: I love the consistency and flavor of Krusteaz. :)

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Abby January 15, 2012 at 10:08 am

Beautiful photos! I’m so glad I stumbled upon your website. Can’t wait to see more :)

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Melanie January 19, 2012 at 5:48 am

I made these yesterday, they were an absolute hit!! Loved them, so light and fluffy and scrumptious and divine! With lots of butter and maple syrup…. Yum! Thank you for this great recipe!!

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Pennie Azran January 21, 2012 at 1:38 pm

Being a reformed bisquick mix pancake maker myself, I’ve recently been toying with many versions of the buttermilk variety. Yours will be next on my playlist! These look delish and love the addition of vanilla…also, thanks for the buttermilk substitution suggestion!

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Sonia January 26, 2012 at 9:41 pm

I make pancakes from scratch on the weekends and have tried various recipes with mixed results too. For school mornings I use a mix and it isn’t bad – but I have been pondering per-mixing my own minus wet ingredients for super busy mornings that would be a little better than the mixes. I am not sure this would help though as it seems the wet ingredients are what take pancakes to the next level, the honey or buttermilk or sour cream.

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Amanda January 29, 2012 at 3:52 pm

Made these this morning and they were fabulous! Nice and fluffy, just the way I like pancakes. I did have to add a little more milk to get my blender to incorporate everything, it it turned out fine.

Also, I added some vanilla powder to the dry ingredients and it just made them sweet enough that I barely needed syrup. Topped them with the tiniest bit of caramel syrup instead. So delicious.

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alice February 2, 2012 at 2:54 am

Amanda,
Caramel syrup sounds great! I’ve never used vanilla powder – now you have me curious!

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Cookin' Canuck January 30, 2012 at 1:42 pm

I suddenly have an overwhelming hankering for pancakes. These look so fluffy and tender, Alice. I have never used a blender for my pancake batter and now am wondering why!

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Jeff @ Cheese-Burger.net February 1, 2012 at 12:35 am

I have to agree with you. Using a blender to mix batter produces better results.

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Maria Karolemeas February 6, 2012 at 1:48 pm

Hi Alice,I really admire you !THANKS FOR THE GREAT RECIPES!Can you help me out with the buttermilk because they dont sell it here in Greece,what else can I use ?

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Amiee February 22, 2012 at 6:22 pm

These were amazing! But I see that you used a dry measure to pour what appears to be the buttermilk.. do you always use them interchangeably? I always use different types of measuring cups for liquid and dry, so I was just wondering.

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Rosemary February 29, 2012 at 3:34 pm

I never really got the pancake hype, I’ve always been a waffle kinda girl. Then I tried your recipe……hands down the BEST pancakes I’ve ever eaten. I made them one night to test the recipe and they looked so perfect I couldn’t resist. They were light and fluffy and not to sweet. They cooked up perfectly, with a perfect golden color, they looked like little sand dollars!
I used a vita mix blender and they came out a little runny so I had to add maybe a quarter cup of flour. Thank you, thank you, thank you, for giving me my new go to breakfast recipe!

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Jay May 7, 2012 at 5:42 pm

Buttermilk pancakes are a staple in our house. I’ve been making buttermilk pancakes for Sunday breakfast for a good 50 plus years. My recipe is quite similar to yours, with mine using 2 cups flour, 2 cups buttermilk, 2 tablespoons sugar, 1/2 cup milk. I’ve never used vanilla but just might give that a go this coming Sunday!

No offence, but I’m not fond of pancake batter mixed with a mixer or blender, as they cook up too thin. I always leave a few lumps in my batter as I like that the lumps act the same as lumps in muffin batter. lumps help the rise in muffins, lumps help the rise in pancakes. I’ve always used a simple whisk for mixing my batter & can’t say I’ve ever had a problem with clumps & lumps of flour dough. Knock on wood!

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Heather @ InHerChucks June 2, 2012 at 3:42 am

It’s official…we’re hooked on your buttermilks pancakes! Thanks for sharing…and thanks for the inspiration :) http://inherchucks.com/2012/06/02/buttermilk-pancakes/

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Amanda August 29, 2012 at 11:08 am

LOVE this recipe. I do add a squeeze of lemon to the mix just to give it a little less cake flavor. I’ve been making these for months now and everyone loves them. I’ve added blueberries, bananas, jimmies, peaches and chocolate chips and it is still perfect. Thanks for creating a recipe that takes box mixes out of my life!

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Beth August 31, 2012 at 5:35 pm

I can’t wait to try these I’m sure it will make more than my husband and I can eat.Do you think that they can be frozen?I would love to have thede on hand for a quick meal!!

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Beth August 31, 2012 at 5:38 pm

Can these be frozen? I would love to keep some on hand for a quick meal!

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Crissy October 14, 2012 at 7:01 pm

Love, love, loved this recipe!! I consider myself a pancake conasuirre and feel the same way about boxed mixes. I don’t like most breakfast chain pancakes like Dennys… ick! I’ll only be using box mixes now when I don’t have all the ingredients for this recipe. My hubs loved them too. Next time I’m going to add a little more vanilla and cinnamon.

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amee December 27, 2012 at 10:01 am

Found this recipe in a google search. We had these Christmas morning and I made them silver dollar style and instagramed them immediately!….they were yummy. Thanks for sharing.

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Sheila January 27, 2013 at 12:45 pm

Made them this morning for the first time…easy,fast & delicious. Thanks for sharing!!

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End February 5, 2013 at 1:40 pm

I’m a busy mom so I tried making the batter for these pancakes the night before and adding a little milk to thin the batter in the morning. They were still great. Light, fluffy and tast even though I only used 2 tablespoons of sugar and put lemon juice in milk to thicken since I didn’t have buttermilk. I’ll definitely do these again.

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Megan February 25, 2013 at 4:30 am

Hi,Buttermilk can be made cheaply by adding 1 Tablespoon on Distilled white vinegar to a cup of milk.
I google substitute anything I can’t buy readily.
I use a blender, take care not to over whisk.
Lovely pancakes:)

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laurie April 8, 2013 at 9:26 am

Excellent and the blender makes it easy. I used half whole wheat pastry flour and half AP and no one was the wiser;) Glad to have found your blog this morning!

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Mutsa July 3, 2013 at 6:10 am

Making these right now and they’re turning out really great! Thanks for the recipe :)

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sherry August 31, 2013 at 12:29 pm

I just made this recipe for pancakes and I swear they are the best I have ever made, they are so light and fluffy and the taste is out of this world. This will be the only recipe for pancakes I will ever use. Thank you- Thank you for sharing. Wonderful!!!!

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Aurora September 26, 2013 at 12:54 pm

Can’t wait to try these. Can I use Bisquick instead of flour with same ingredients?

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sonya November 23, 2013 at 3:12 pm

I made these today, they were perfectly delicious! I doubled the recipe and added extra vanilla, YUM! I too love using my blender for pancakes, have done it for years! Besides a more consistent texture, it is less of a mess and less clean up by using a blender. Thank you for a wonderful recipe!

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Laura December 28, 2013 at 7:46 pm

Thank you so much for this amazing recipe.. it is now a sunday breakfast regular.. My boyfriend raves over them.. They really are the best pancakes I’ve ever made :-)

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The Hickeys February 15, 2014 at 10:19 am

Wow! We just ate too many of these heavenly fluffy cloud like pancakes. Noway can a box mix come close to this recipe. 5 stars !

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Tammy July 20, 2014 at 12:47 pm

Best pancake recipe ever. I have made a lot of pancakes in my life and this recipe makes perfect pancakes every time!

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