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Home » Recipe Index » Breakfast » Buttermilk Pancakes
by Kara Cook 9 Comments
Buttermilk Pancakes . . . these soft and fluffy made from scratch pancakes are a wonderful way to start your morning.
I had a rather hectic day Wednesday, and by the time 5:00 rolled around, I was exhausted and had a headache. I was in no mood to make the meal I had planned for dinner. So I opted to make buttermilk pancakes.
My boys were thrilled because they love it when we have breakfast for dinner. My husband made scrambled eggs, and we had plenty of fruit to round out the meal.
I always make pancakes from scratch. I think my boys are growing up a little spoiled that way. (Sorry future wives.) As we were eating these, my oldest son asked, “Mom, how come your pancakes always way better than the ones at scout camp?” Love that kid!
I informed him that those pancakes are always made from pancake mix. And of course like most things, homemade is better than a mix any day. 🙂
This is the pancake recipe that I grew up with. It’s easy to make, and we love them. Just like my waffle recipe, the buttermilk is a key ingredient. Without it they just aren’t the same. You can make buttermilk with milk and lemon juice or vinegar, but the pancakes won’t be quite as tender and fluffy.
I usually serve these with my epicbuttermilk syrup, but sometimes I whip up a batch ofvanilla pudding sauce. It has much less sugar, and goes fabulously with the fresh strawberries.
Do you ever serve breakfast for dinner at your house? I’m not the only one, right?
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- Peanut Butter Waffles
- Waffles of Insane Greatness
BEST BUTTERMILK PANCAKES
Yield: 12 pancakes
Buttermilk Pancakes
Fluffy and tender pancakes made with fresh buttermilk.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Ingredients
- 2 eggs
- 2 cups buttermilk
- 1/4 cup milk
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Instructions
- Blend eggs, buttermilk, milk, oil, and vanilla in a large mixing bowl, preferably with a pourable spout.
- Whisk in dry ingredients just till moistened. Don't over mix or the pancakes will be tough. (It's OK if there are a few lumps.)
- Cook pancakes in a medium hot griddle. Serve hot with butter and syrup, or your choice of toppings.
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Nutrition Information:
Yield:
12Serving Size:
1
Amount Per Serving:Calories: 156Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 472mgCarbohydrates: 21gFiber: 1gSugar: 4gProtein: 5g
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Reader Interactions
Comments
Cheryl DavitzTeach your boys to make the pancakes! Then they will always be able to have the home made version and his future wife will thank you!
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- Megan
Made these for my husband today (without the pudding sauce) and they were delish!!
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- amanda
These look fabulous! I don’t think I’ve done breakfast for dinner (aside from tired nights where we eat cereal and bagels for dinner) ever! So I was super excited to try this recipe tomorrow, night — but now I want to wait for the pudding sauce! Also, it would be perfect for conference weekend! Love it! Thanks for sharing it!
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I’m giving into the kids pleas after reading this… breakfast for dinner again!
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Oh my! Those look ridiculously delicious! Pancakes for dinner is a must in our home!
Great blog; happy I found you!
Mary xo
Delightful BitefulsReply
- Bianca@Walnut Avenue
These look super and I can not wait for the Vanilla Pudding Sauce to go with it! Thank you for linking up to Foodie Friday – we hope to see you next week!!
Bianca
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- Jen T
Those look so yummy!
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- kellie
Yum! What’s the recipe for the vanilla pudding sauce? These would be perfect for conference weekend!
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- Kara
Don’t worry, I will be sharing it in the next few days. 🙂
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