Recipe by BURYGOLD
"A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!"
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1 1/2 teaspoons
These have become my default pancakes. I made them again this morning. Use the old baker's tricks of letting your buttermilk, milk and eggs sit out for an hour before baking to get to room tempurature and you'll get increased fluff on these. And don't overmix. Be sure to leave small lumps of flour that break open when pouring out the mix on the griddle. I used blueberries today and they turned out great - coat any fruit you want to add in a bit of the flour mixture first and you'll find they don't all drop to the bottom. Great recipe. Thanks.
We made these pancakes last weekend. We were interested in trying them based on all the reviews, but they were disappointing. They weren't fluffy, they were thick and we were unimpressed. The extra sugar in the batter isn't necessary for buttermilk pancakes, but we like a lot of buttermilk flavor. We had been making Mom's Buttermilk Pancakes for months now. They're super easy to make and they're delicious!
It took a little tweaking and A LOT of time, but these did come out wonderful in the end. Like other reviewers, this made WAY more than the listed 12 five inch pancakes!! I could easily have fed my 5 family members with just 1/3 of the batter. The first batch I made (exactly as the recipe is written) weren't stellar. I found them to be heavy and strikingly like French Toast. (They DID make pretty good waffles as I had a TON of batter leftover.)
On my next batch (scaled down to 1/3) I added one extra teaspoon of sugar and one teaspoon of lemon juice. My trick for getting these nice and fluffy was to let the batter sit for a day or two in the refrigerator. The oxidation of the lemon juice and baking soda really caused the batter to swell with all those wonderful air bubbles that make a nice, tender and fluffy pancake. Making this on Sunday night and using it during the week has made this recipe a staple in my home. My family can't get enough of them!!
Yum! I was out of buttermilk so I put about 1 tsp of vinegar (or you can use lemon juice) in the one cup measuring cup and then filled with milk. By the time I was ready to mix the two together, I had "buttermilk". I scaled the recipe for "4" rather than "12" because I was alone but I barely ate half of them. I didn't even use a fork, I just poured the syrup on a plate and dipped! Piggy, don't you think? :) I am saving the rest for tomorrow and will just toast them in the toaster-oven. Can't wait!
These were delicious! They were so light and fluffy. The first time I made these I stirred the batter too much and they came out flat and slightly tough but the second time I barely mixed it and they turned out very tender and fluffy.
These were pretty good. Thank heaven for another reviewer's suggestion for using whole milk, because I only had 2 cups of buttermilk! I would, however, make one tiny suggestion: When adding all the wet ingredients together, make sure the butter has cooled somewhat, so as not to "cook" the eggs in the batter. You'll wind up with super lumpy pancake batter! You could also add the butter to the milk first, mix, then add the eggs, but DO NOT ADD THE BUTTER RIGHT OFF THE STOVE if you've already added the eggs! I also added some vanilla for extra flavor. Light, fluffy, and yummy!
I wish I could give this ten stars!! This is the best pancake recipe ever! I made the whole recipe, and froze the left overs, putting a square of waxed paper between each pancake. Then, just put them on a plate, zap in the microwave for 1 minute (for two pancakes), and you have a hot breakfast in no time! I'll never use a box mix again! Thank you!
My family just loves these pancakes! I always put alittle more milk in to thin the batter some. The only down side to these wonderful pancakes-- I can never seem to cook them fast enough for my boys!
You can successfully freeze unused buttermilk in the freezer. (milk too) Which is great, that way I always have buttermilk on hand.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Pancakes II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 67
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