A light and fluffy recipe for buttermilk pancakes made with fresh eggs, buttermilk, and melted butter. Serve for breakfast or brunch. Buttermilk in the recipe makes a moist, light pancake. That’s also the secret to a great tasting pancake.
If the thought of one more frozen pancake from a box makes your nose wrinkle, you will be surprised at how easy these buttermilk pancakes are to make from scratch. Even if you feel your cooking skills could improve, give this recipe a try the next weekend you have a morning free with your family.
One of the keys to a great pancake is starting with a solid recipe. Buttermilk is one of the ingredients that help to make pancakes light an fluffy. In the recipe below, melted butter gives it a rich taste that may be missing from other recipes you have tried.
Another key to making a great pancake is frying them on the first side just until bubbles appear and the edges begin to set. Flip them as soon as you can get the spatula under the pancake. All it takes is a bit of practice and you will be turning out great pancakes.
As far as whether you need to double this recipe; figure about two pancakes per person for most people, three to four per person if you have some hungry guys in the house.
Top them with your choice of maple, blueberry, or apple cinnamon flavored syrups, a dollop of whipped cream, and perhaps a dash of ground cinnamon on top. Serve with sausage or bacon on the side and a glass of your favorite fruit juice. Pancakes are filling, so no need to make too much more to complete this meal.
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Buttermilk Pancakes Recipe
- 2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3 eggs
- 2 cups fresh buttermilk
- 2 Tablespoons melted butter
- In a medium mixing bowl, sift dry ingredients together.
- Add eggs and buttermilk; stir until well blended.
- Ladle batter on hot griddle or frying pan and fry for a few minutes until bubbles start to form on top.
- Flip as soon as you see the edges start to set and can get the rubber spatula underneath. Brown on the other side.
- Repeat until batter is used up.
- Serve with butter, maple syrup, strawberry jam, or whipped cream