homemade buttermilk pancakes

Ditch the box mix and never look back with the BEST Buttermilk Pancakes recipe! They&#039;re big and fluffy and the taste just can&#039;t be beat!

Buttermilk Pancakes

all-purpose flour

Tablespoons sugar

baking powder

baking soda

salt

buttermilk

eggs (, beaten)

Tablespoons butter

Tablespoons milk (,

Heat griddle to 350 degrees F (or heat a large skillet to medium). Grease with butter or non-stick cooking spray.

Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.

Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don&#039;t want to over-mix the batter.

Add milk, a little at a time until batter is still thick, but pourable.

Use a ¼ cup measuring cup to scoop batter and pour on hot griddle. Cook pancakes until bubbles appear on the surface, then flip once.

Serve warm with syrup!

https://content.jwplatform.com/videos/aMHHOA4r.mp4

Ditch the box mix and never look back with this easy Buttermilk Pancakes recipe! They’re big and fluffy and the taste just can’t be beat!

These are the most delicious buttermilk pancakes made from scratch! They are so light and fluffy and have a delicious buttery flavor.

Homemade Buttermilk Pancakes

all purpose flour

sugar

eggs, separated

buttermilk *

vanilla extract

unsalted butter, melted

Mix dry ingredients.

In a large bowl, whisk the salt, baking powder, baking soda, flour, and sugar. Set aside.

Mix wet ingredients.

In a medium size bowl add the egg yolks, buttermilk, vanilla extract, and melted butter. Mix to combine. I keep it simple and just use a fork and mix until the yolk is nice and broken up and combined with the other ingredients.

Beat egg whites.

In a small bowl beat the egg whites until soft peaks form. Set aside.

Combine.

Combine the wet ingredients with the dry ingredients. Mix for a few seconds (again, I just use a fork). When the flour and wet ingredients are partly combined fold in the fluffy egg whites. Don&#x27;t over mix. It&#x27;s fine to have small pieces of flour here and there. Let the pancake batter sit at room temperature for 10 mintues or so to rest. In the meantime, preheat a griddle or pan to cook the pancakes on.

Cook.

Using a 1/3 measuring cup, scoop the batter onto a buttered 300°F griddle. Cook on each side for approximately 2-3 minutes. Serve warm with butter and maple syrup drizzled over the top.&nbsp;

Truly the best ever!! Cut the recipe in half for just the two of us and it was perfect. This is what our grandmothers made before mixes hit the market. Delicious 😋

The best pancakes ever!!  Just the right sweetness and so fluffy.  It’s just my husband and I so made the entire recipe and will freeze and see how they reheat.  I’m expecting just fine.  So happy to have this recipe.  Thank you😊

I just made a batch of these for my family of 9 ... I must say By far the most AMAZING fluffiest pancakes I have had and I am often using online recipes 
 and they typically arent as easy as they say or that are hard to make or didnt come out right..but these are perfection!! thank you for this recipe I will be using it again in the near future

I have tried many buttermilk pancake recipes and this by far is the best ever. The folding of the egg whites is the difference. They are so light and fluffy. Made a few more the next day and they were almost better.  It's a keeper and worth the extra effort.

It's easily the best pancake recipe ever, off to make some now with sausages and eggs and maple syrup of course!

These are the best pancakes we have ever made and eaten.  I followed the directions exactly, including beating egg whites, and letting batter rest for a bit.  We added wild blueberries and they were outstanding.  Thanks for clear instructions.

Hi 
I just finished making and eating the buttermilk pancakes.  They are so fluffy and delicious. 
I will definitely share this recipe.  Next time I will add blueberries. 
Thanks for sharing !!
Dr. J

Wish I could give 10 stars! Made these this morning with chocolate chips and they’re the best pancake I’ve ever had! They are SO LIGHT and AIRY!

Alright, these are the best pancakes I’ve ever had the honor of making and eating. Not gonna lie, I didn’t whip the whites but I let the batter rest and rise for an hour and they were tall and perfect! Thank you thank you!! 

We made these buttermilk pancakes last weekend. You are right, they are amazing!! Fluffy, thick, and flavorful just like you said. We whipped the egg whites like you instructed and that made a big difference. This is my families new go-to pancake recipe! Book marking your website! 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1535475011/dx6ydyrbrjbbu2tncqzi.mp4

These homemade buttermilk pancakes are light, ultra fluffy, and full of the most amazing buttery flavor. Slather some butter, syrup, or fruit on top and you have the perfect breakfast!

If you’ve got an early morning sweet tooth, then this delicious light and fluffy Homemade Buttermilk Pancakes Recipe is just want you need!

Homemade Buttermilk Pancakes Recipe

sea salt

eggs

milk

unsalted butter + more for cooking

Preheat your griddle or pan to 350° or medium-low heat.

In a large bowl, mix together the flour, sugar, baking powder, and salt and set aside.

Next, in a separate large bowl, whisk together eggs, buttermilk, milk, and melted butter until combined, and then pour it into the bowl with the dry ingredients.

Very gently mix together the ingredients until just combined. Do not over-mix!  The batter should be a little runny and chunky.

Next, add 2 teaspoons of unsalted butter to a frying pan or griddle, and once melted ladle in some of the pancake batter, about ¾ cup.

Cook the pancake for 2 to 3 minutes and flip it over. You’ll know it’s ready to flip over once the air bubble on top begins to pop.

Once flipped, cook for a further 30 seconds to 1 minute. Repeat the process until all of the buttermilk pancake batter has been used up.

Serve with butter and maple syrup.

Delicious pancakes! Added a dash of cinnamon and a splash of 
vanilla extract to this recipe but it’s outstanding either way. Thank you Chef!

Such an easy recipe, and so delicious! Made them gf but came out perfectly!! Really fills that crave!

Light, fluffy, flavorful.  Best recipe I've found. Easy to follow.

since my husband became very ill a few months ago, all he wants are pancakes for breakfast.  I had never really make pancakes before ,so I was using a mix.  Then I tried Billy Parisi's recipe and the pancakes were delicious.  The recipe is very easy and exchanges can be made for various ingredients.  My husband is a happy man and I am still making these pancakes every morning.

I've continued to make these pancakes because now I get a craving for them.  I changed it up on the syrup and tried syrup from Canada that was aged in whiskey barrels and it doesn't disappoint!

These Pancakes are so delicious  ! I never order Pancakes when I go out for breakfast,  these are so much better, at home !

Absolutely delicious! We’re having breakfast for dinner again tonight, using this recipe!

We had these for brunch, and they are divine! We all love how light and fluffy these pancakes are. This will be our new go to recipe.  Thank you.

Easy to make and very fluffy. Excellent Breakfast.

Fantastic recipe thank you. I only use this recipe now.m

Just a twist - I added a cup of pumpkin puree and a tablespoon of pumpkin pie spice with a touch extra of cinnamon &amp; nutmeg and it made an amazing pumpkin pancake! Making more tomorrow. Great recipe that’s easily adaptable. Thanks Chef

https://www.youtube.com/watch?v=m-l9-HYHAXs

If you’ve got an early morning sweet tooth, then this delicious light and fluffy Homemade Buttermilk Pancakes Recipe is just want you need!

This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.


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Ingredients for this Recipe:

• 3 cups Bob’s Red Mill Organic All-Purpose Flour
• ¼ cup sugar
• 1 ½ tablespoons baking powder
• pinch of sea salt
• 3 large eggs
• 2 ¼ cups buttermilk
• 1 cup whole milk
• ¼ cup melted unsalted butter + more for cooking

Makes 10 large pancakes

Prep Time: 5 minutes

Cook Time: 20 minutes

Procedures:

1. Preheat your griddle or pan to 350° or medium-low heat.
2. In a large bowl mix together the flour, sugar, baking powder and salt and set aside.
3. Next, in a separate large bowl whisk together eggs, buttermilk, milk and melted butter until combined and then pour it into the bowl with the dry ingredients.
4. Very gently mix together the ingredients until just combined.  Do not over mix!  The batter should be a little runny and chunky.
5. Next, add 2 teaspoons of unsalted butter to a frying pan or griddle and once melted ladle in some of the pancake batter, about ¾ cup.
6. Cook the pancake for 2 to 3 minutes and flip it over.  You’ll know it’s ready to flip over once the air bubble on top begin to pop.
7. Once flipped cook for a further :30 seconds.  Repeat the process until all of the buttermilk pancake batter has been used up.
8. Serve with butter and maple syrup!

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Top 3 homemade buttermilk pancakes recipes from across the web

The most viewed homemade buttermilk pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Buttermilk Pancakes

Homemade Buttermilk Pancakes

Homemade Buttermilk Pancakes Recipe

The most viewed homemade buttermilk pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine