cooking with ree

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Buttermilk Pancakes

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I love pancakes. I had a box mix that was my favorite growing up. I always used the same one for YEARS, and was perfectly happy with it. Right up until I was given this recipe for buttermilk pancakes. It changed my opinion of pancakes forever! I honestly had NO IDEA what I had been missing!

These pancakes are so easy to make! Sometimes I pre-measure the dry ingredients so all that is needed is to add the wet when ready to cook. The dry mix can be stored long term in a mason jar and vacuum sealed. You can even mix the batter right in the jar (use a wide-mouth quart jar).

Check out the jar sealer on my favorite things page!

Add-In’s

You can change things up by stirring in other ingredients. Here are a few ideas.

  • nuts, such as:
  • chocolate chips or chunks
  • white chocolate chips
  • peanut butter chips
  • fresh fruits, such as:
    • blueberries
    • blackberries
    • peaches
    • strawberries

Topping Ideas

Of course, what would warm, fluffy buttermilk pancakes be without fresh maple syrup? Sometimes, it is fun to change things up! Or maybe you are having a brunch pancake bar. Either way, here is a list of topping ideas.

  • maple syrup
  • fresh fruits such as:
    • strawberries
    • blackberries
    • blueberries
    • peaches, fresh or canned
  • nuts, such as:
  • warm peanut butter drizzle
  • hazelnut cream drizzle
  • spread peanut butter or hazelnut spread between pancakes
  • sweetened cream cheese glaze
  • powdered sugar
  • chocolate chips
  • chantilly cream (a lightly sweetened flavored whipping cream)
  • candied bacon pieces
  • crumbled bacon

Buttermilk Pancakes

Buttermilk Pancakes

  • Servings: 8-10
  • Difficulty: easy
  • Rating:
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Warm fluffy buttermilk pancakes are the perfect breakfast comfort food!

Ingredients

  • 2 eggs
  • 2 1/2 cups buttermilk
  • 1 teaspoon baking soda
  • 2 1/2 cups flour
  • 2 teaspoons sugar
  • 4 teaspoons melted butter or vegetable oil
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon vanilla

Directions

  1. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  2. Whisk to thoroughly mix.
  3. In another bowl, beat the egg.
  4. Make a well in the flour mixture and add all the wet ingredients to the dry.
  5. Stir to make sure all the flour streaks are combined, but do not over-mix. Lumps are fine!
  6. Let set for a few minutes while the skillet is pre-heating.
  7. Pre-heat flat skillet over medium low heat.
  8. Grease with just enough butter or oil to prevent sticking and allow the batter to cook on the fat.
  9. Drop/pour batter onto hot skillet to the size pancake you want.
  10. Allow the batter to bubble, then flip. (should take 2-3 minutes)
  11. Cook an additional 2 min to make sure it is cooked through.
  12. Remove to cooling rack; serve warm drizzled with syrup or topped with fruit.

The full recipe makes a LOT of pancakes. If you have leftovers, they can be frozen for an easy meal later. Flash freeze them individually, then layer them with parchment between each pancake and vacuum seal in a freezer safe bag. Reheat individual pancakes in the microwave OR in the toaster.

Use fresh buttermilk if possible. I like to keep a dry buttermilk replacer on hand. It isn’t exactly the same but it is pretty close. You can also do a buttermilk substitution using the suggestions below!

credit: buttermilk substitution ideas from The Pioneer Woman website:

10 Best Buttermilk Substitutes – How to Make Buttermilk Substitute

Ree Oxford
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