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.
- 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
- Blend the buttermilk, eggs, butter, and vanilla in a blender at a medium - low speed until well combined.
- Slowly add the flour, sugar, baking powder, baking soda, and salt.
- Continue to blend until the batter is thick and smooth.
- Add the milk, 1 tablespoon at a time, until the batter is as thick as honey or cake mix batter
- Heat a non-stick frying pan on medium heat and coat it with non-stick spray.
- 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.
- Gently but quickly flip the pancake over and cook for 30 seconds or until golden.
- Spray non-stick spray between cooking new pancakes.
- Serve immediately with butter and maple syrup.
- If you don't have a blender, all the ingredients can be whisked in a bowl until the batter is smooth.
Melanie says
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!!
Abby says
Beautiful photos! I’m so glad I stumbled upon your website. Can’t wait to see more 🙂
Living The Sweet Life says
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?
Living The Sweet Life says
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?
alice says
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.
alice says
Hi Chitra,
Yes, yogurt will work. Just make sure to cut it with milk.
alice says
Hi Joan,
I like Krusteaz, but once you go with a really good homemade mix, you don’t go back. Unless you’re camping. 🙂
alice says
Wendi – Hahahahaha.
alice says
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.
alice says
Hi Tj’s Mom: I love the consistency and flavor of Krusteaz. 🙂
Tj's Mom says
Care to share your favorite boxed mix??? We’ve been through a few ourselves!
Jaime {sophistimom} says
These look so golden and delicious, Alice. So perfect.
Rocky Mountain Woman says
I could eat that whole stack right now! And I just had lunch!!!!
Michael Smith says
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.
Corinna says
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.
Wendi @ Bon Appetit Hon says
I can testify that this recipe makes divine pancakes. It pushes the limit of my ancient blender but it’s worth it.
Ramya says
Wow, loved them. They look yummy!! Shall try them soon..
leslie says
Buttermilk pancakes are the best. My go to recipe is from Joy of Cooking. I will have to give this one a try!
Ann P. says
MERCY!!! my weakness is breakfast food <3 <3 these look like heaven!
Susan says
I can’t wait to try them. They look so delicious
modernworkinggirl says
Yum. With blueberries and bananas please!
Lori @ RecipeGirl says
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!
Joan says
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.
Chitra says
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.
Betsey says
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!