Buttermilk pancakes, easily made from scratch, to enjoy on any morning ending in y!! These pancakes are so easy to make, there’s no need to wait until the weekend to whip them up! All you need are a few pantry staples and buttermilk and a bowl. Well a pan too (because you gotta cook em).
It may just be me, but boxed buttermilk pancake mix has a weird smell and aftertaste to it. Maybe it’s just the dry buttermilk they probably put in it…but from scratch and homemade will always taste better. Hands down. And these pancakes are SIMPLE to make!
Buttermilk pancakes are a blank canvas for add-in’s as well. I doubled this recipe recently and made pancakes to order for Ethan’s 13th birthday sleepover party breakfast! Each boy got to choose what kind of chocolate chip they wanted in their pancakes and what type of syrup the wanted. I would pour a cup of batter into the pan and then add whichever chip they chose.
So there are some benefits to having a mom who blogs…I have a whole container full of different types of chips (peanut butter, butterscotch, chocolate, white chocolate, rainbow, espresso, etc) as well as a whole container of different dessert sauces and syrups (caramel, chocolate, regular pancake syrup, maple syrup). So yeah. Add whatever kind of chip you want. Or just eat them plain! They are great either way!!
Buttermilk Pancakes
Print RecipeIngredients
- 1/4 cup oil (I used canola oil)
- 1/4 cup white granulated sugar
- 1 tablespoon brown sugar
- 2 egg yolks
- 1 tablespoon vanilla extract
- 2 cups buttermilk
- 1/4 teaspoon ground nutmeg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
Instructions
In a large bowl, whisk together the oil, white sugar, brown sugar, eggs, vanilla extract and buttermilk. Whisk until ingredients are fully incorporated. Using a rubber scraper, stir in the nutmeg, flour, baking powder, baking soda and salt.
Place a large skillet on the stovetop and heat over medium heat. Add one cup of batter into the pan. Once you see multiple bubbles form on the surface of the pancake, use a spatula to flip the pancake over. Cook until light brown on the bottom and batter is cooked in the middle. Continue process with remaining batter.
Serve warm with butter and maple syrup if desired.
Notes
Extra pancakes can be stored at room temperature in an air tight container and reheated in the microwave for 30-seconds.
XOXO,
Kelly
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5 Comments
Katherine | Love In My Oven
February 18, 2020 at 1:08 PMI’m a bit of a pancake snob, Kelly and I only eat buttermilk pancakes, haha! These look absolutely perfect!
Kelly
February 19, 2020 at 9:38 AMThanks Katherine!! I wish I made pancakes more often…they really are so easy to make! And yes….they definitely need buttermilk! XOXO
Laura
February 19, 2020 at 1:25 PMThere’s nothing in the world like homemade buttermilk pancakes, Kelly! I’d have loved to come to that kind of birthday party when I was a kid! I’ve been thinking of making breakfast for dinner lately, now I have the perfect pancake recipe – these look so fluffy and tender and delicious, I can’t resist!
The Baking ChocolaTess
February 20, 2020 at 8:10 AMPancakes are one of my weaknesses. Totally the best! Pinning! xo
Maria Doss
February 21, 2020 at 9:29 PMYou can not go wrong with the classics. Buttermilk pancakes are so warm and comforting on a Sunday morning. These look so tender from the addition of oil instead of butter!