Fluffy Homemade Buttermilk Pancakes are such a favorite breakfast at my house! The kids absolutely love them – they like eating them with peanut butter and syrup. I prefer lots of butter and maple syrup, but either way is delicious! One daughter recently discovered the joy of sliced strawberries and whipped cream on pancakes! I have to admit that way is pretty tasty.
Homemade Buttermilk Pancakes
These are so easy, it’s no wonder that America loves breakfast for dinner! My 10-year-old daughter thought it was great when she realized that pancakes are so easy to make that she could do it all alone. I gave her permission to make them any day, any time. For the next several weeks we had pancakes a LOT! Haha!
First, place all ingredients into a bowl, then stir well with a whisk. That is really all there is to it! I mean, it’s barely a “recipe”, except the ingredients, of course. But even the ingredients can be changed a bit without too much trouble. There’s no need to mix wet ingredients separate from the dry ingredients, or any such thing. Dump everything together and stir. The one exception is add-ins like blueberries. If you are adding those, stir them in gently at the end.
How to fry pancakes
Preheat your griddle or frying pan to medium-high. If you are using an electric skillet, set the temperature to 350. I love my Presto electric skillet for pancakes, I have used the same one for 23 years! This is not a sponsored post, but I will add an affiliate link to my favorite skillet on Amazon! (I earn a few pennies for every purchase you make through my links.)
A cast iron griddle or any flat skillet works fine. Skillets with sides are difficult, but they work too, just fry one or two at a time and it will be fine. Use what you have!
When the skillet is hot, spray with non-stick spray and pour pancake batter onto skillet in 1/4 cup amounts. TIP: I measured the capacity of my soup ladle and it holds just over 1/4 cup, so I like to use that for dipping pancake batter, because the handle is long enough to not fall into the batter and get all sticky!
Let the pancakes cook for 1-2 minutes, until they have bubbles all over the top that are starting to pop. At that point, flip the pancakes and fry another 1-2 minutes.
How to flip pancakes
Flipping pancakes is not difficult, but to get proficient at it you will need some practice. Start with using a very thin metal spatula, if you have one. I like this one:
Then you will use your wrist to flip it quickly, not your whole arm. You want to be confident and quick, not too slow and careful. You will make some mistakes but over time you will get better! If your spatula gets sticky, take time to wash and dry it. Messy gunk on the spatula will prevent it from sliding smoothly under the pancake. You want it clean and smooth.
When the pancakes are finished frying, stack them on a warmed plate that has a paper towel on it. The paper towel soaks up the condensation so the bottom pancake doesn’t get soggy! You can turn on the oven to the lowest setting (usually 170F) to keep the pancakes warm. I usually warm the oven then turn it off and set the plate inside.
How to make blueberry pancakes
I love blueberry pancakes! They are so easy to make, too. Just make this recipe, then add 3/4 cup of blueberries to the batter, stir gently, and fry. If you use frozen blueberries, you need to let them thaw and drain the juice before adding to the batter. If you use frozen blueberries straight from the freezer, they will thaw as the pancakes cook, and the juice will run out and make them unpleasant.
Other Add-ins for buttermilk pancakes
You can also try other add-ins like chopped pecans, shredded coconut, or sliced bananas. Sliced strawberries, fresh raspberries, or other berries is very tasty!
How to freeze Homemade Buttermilk Pancakes
I like to make extra pancakes and freeze them for days when you are too busy to cook breakfast. You can let them cool and stack them between sheets of parchment paper, or even plastic wrap. Place them into a ziplock bag and store them in the freezer up to 6 weeks. To that, place them in the toaster or airfryer till they are hot.
What to serve with pancakes
I always have a freezer full of venison, so I make this venison breakfast sausage quite often. You can use deer, elk, antelope, or even bear meat to make this sausage. The recipe uses one pound of ground venison, and simple spices from the pantry.
Another great way to get protein is this delicious creamy scrambled egg recipe. Think you don’t need a recipe for eggs? You might not, but you may also learn something new about cooking eggs!
How to make pancakes.
- 2 cups flour
- 2 eggs
- 2 cups buttermilk see notes for substitute
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 Tablespoon sugar optional
- ¾ teaspoon salt
- ¼ cup vegetable oil
- Place all ingredients in bowl. Mix will with whisk or electric mixer.
- Use a 1/4 cup measuring cup to pour onto hot griddle or frying pan.
- Fry till there are bubbles all over pancake, and the bubbles are starting to pop - about 1-2 minutes.
- Flip to other side and fry for another 1-2 minutes, or till golden brown on bottom.
- Stack on a plate and cover with towel to keep warm. Serve with butter and maple syrup!
Pour 2 Tablespoons vinegar into a 2-cup measuring cup. Fill with milk. Stir gently for 1 minute, and use as directed. This works perfectly! For Blueberry pancakes:
Add 3/4 cup of blueberries just before frying and stir gently. Other delicious add-ins:
3/4 cup of sliced bananas or pumpkin puree.
1/2 cup of chocolate chips, pecans, or shredded coconut.