Three simple words: homemade buttermilk pancakes. As someone who long relied on boxed pancake mixes, I’ll be honest — many homemade recipes I tried from magazines, cookbooks, and online left me disappointed. Boxed mixes often delivered more consistent flavor and texture than those recipes. After countless attempts to perfect homemade pancakes, I developed this recipe and have been making it for years. It consistently produces light, fluffy pancakes with reliable results.
If you don’t have buttermilk on hand, substitute equal parts milk and sour cream for a slightly different but still delicious texture. For best results, blend the wet ingredients first before adding the dry ingredients.
Aim for a completely lump-free, smooth batter for the best texture.
The batter should be as thick as honey. Non-stick pans and a light coating of cooking spray make stovetop pancake cooking easy. Wait until bubbles appear on the surface and the bottom edge looks golden before flipping to achieve an evenly browned pancake.
Don’t forget the butter — a pat on hot pancakes is essential.
| Buttermilk Pancakes |
- 1 3/4 cup low fat buttermilk
- 2 eggs
- 4 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 4 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons milk
- Combine buttermilk, eggs, melted butter, and vanilla in a blender and pulse on medium-low until smooth and combined.
- Add flour, sugar, baking powder, baking soda, and salt gradually while blending.
- Blend until the batter is thick and free of lumps.
- Add milk one tablespoon at a time until the batter reaches the consistency of honey or a thick cake batter.
- Heat a non-stick skillet over medium heat and lightly coat with non-stick spray.
- Pour about 1/3 cup batter per pancake onto the pan. Watch for bubbles to form on the surface and for the underside to turn golden.
- Flip gently and cook about 30 seconds more, until golden and cooked through.
- Reapply non-stick spray as needed between batches.
- Serve immediately with butter and maple syrup.
- If you don’t have a blender, whisk the ingredients by hand until the batter is smooth.