World’s Tastiest Buttermilk Pancake Recipe

On the weekends, we like to do one big breakfast–sometimes it’s eggs and bacon and sausage, sometimes we make waffles, and other time I make delicious Homemade Buttermilk Pancakes. Do you have kids in your house that, like mine, LOVE themselves a good buttermilk pancake in the morning for breakfast? My babies love pancakes and I have a buttermilk pancake recipe that is always popular for breakfast time. It’s not too hard to make and the pancakes are thick and rich and filling, so you don’t need too many. Because nothing tastes quite as good as homemade, using delicious fresh buttermilk to make these delicious pancakes always makes for a better pancake! Today I wanted to share with you how to make the World’s Tastiest Buttermilk Pancake recipe!!

How to make Homemade Buttermilk Pancakes

How to make an easy Buttermilk Substitute

So if you don’t have the Cultured Buttermilk Powder or Fresh Buttermilk I mentioned above, have no fear! You can still make this with an easy Buttermilk Substitute!

Buttermilk Substitute Recipe (makes one cup of buttermilk):

• 1 cup milk
• 1 tablespoon freshly squeezed lemon juice or distilled white vinegar

1. Combine the milk or cream and acid of choice. Stir the milk or cream and lemon juice or vinegar together in a measuring cup.

2. Let stand 5 to 10 minutes. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk, but you will also not notice the curdled bits in your finished recipe.

3. Use this substitute (including curdled bits) as you would buttermilk in your recipe.

   

I think you’ll have some pleased little faces in the morning with these pancakes…especially if you add a few chocolate chips to the mixture for them specially. It’s even a fun thing to do with your kids in the morning! My kids LOVE to help me bake and cook.

The World’s Best Buttermilk Pancakes

Get the recipe for the World's Best Buttermilk Pancakes made with fresh buttermilk.

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Course Breakfast

Cuisine American

Ingredients

  

Dry Ingredients

• 2 cups flour
• 2 tbsp granulated sugar
• 4 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

Wet Ingredients

• 2 cups buttermik
• 4 tbsp melted butter
• 1 tsp vanilla extract
• 2 eggs beaten

Instructions

 

• Mix the dry ingredients together in a bowl and set aside.
• In another bowl, mix the wet ingredients together.
• Mix the wet ingredients into the dry ones and mix gently just enough to combine the two. Don't over mix or your pancakes won't be light and fluffy.
• Heat a non stick skillet over medium heat and spray with cooking spray.
• Cook like you would any other pancake, but NOTE that these are really thick pancakes, so only about 1/2 cup of batter or less per pancake is needed and be sure that it's cooked all the way through before serving (I say this from experience...these are THICK and should be cooked on low heat for a bit longer).
• Serve with butter and syrup and fresh fruit.

Keyword pancakes

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