These homemade buttermilk pancakes are fluffy, buttery, and have the most tender texture in the middle. Buttermilk adds a lovely tangy flavor to the pancakes. If you do not have access to buttermilk, don’t worry, we have provided a note in the recipe sharing how to make buttermilk at home. Jump to the Buttermilk Pancakes Recipe or read on to see our tips for making them
For our recipe below, we call for 1 1/4 to 1 1/2 cups of buttermilk. That means that you will need to mix the following:
- 1 1/2 cups milk (dairy or non-dairy)
- 1 1/2 tablespoons white vinegar or lemon juice
Tips for mixing pancake batter
We’ve talked about mixing pancake batter a few times on the blog (see our
whole wheat pancakes or these
everyday pancakes). It’s really important not to over mix your batter. Over mixing can make the pancakes flat and heavy when cooked.
YOU WILL NEED
3 tablespoons unsalted butter, plus more for skillet
1 1/2 cups (195 grams) all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea or table salt
1 1/4 to 1 1/2 cups (295 ml to 354 ml) buttermilk, see notes for substitute
2 large eggs
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