Best Buttermilk Pancakes
Fluffy, golden buttermilk pancakes with optional blueberries, perfect for a comforting breakfast or brunch that appeals to all ages and tastes.
Ingredients
Instructions
- If serving with bacon, reserve half a teaspoon of bacon drippings to grease the griddle.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, lightly beat the eggs and then stir in the buttermilk and melted butter.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined; do not overmix.
- If using blueberries, fold them into the batter gently.
- Heat a griddle or non-stick skillet over medium heat and lightly grease with the reserved butter or bacon drippings.
- Pour 1/4 cup of batter onto the griddle for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for an additional 2-3 minutes until golden brown and cooked through.
- Serve warm with syrup, butter, and additional toppings if desired.
Tips & Substitutions
For fluffier pancakes, let the batter rest for 5-10 minutes before cooking. If you don't have buttermilk, you can make a substitute by combining milk with a tablespoon of vinegar or lemon juice, letting it sit for a few minutes. For added flavor, consider folding in a handful of blueberries or chocolate chips into the batter.
Serving Suggestions
Serve these pancakes warm with maple syrup, fresh fruit, or a dollop of whipped cream. They pair beautifully with bacon or sausages for a classic breakfast. For a delightful twist, try them alongside Mock Baked Beans for a unique brunch spread.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave for a few seconds until warm. For best results, you can also reheat them on a skillet over low heat, which helps maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Best Buttermilk Pancakes contains roughly 444 calories, with 10g protein, 86g carbohydrates, and 8g fat. It is an excellent source of calcium (32% of the Daily Value), protein (20% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 2007mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. For lighter pancakes, consider using a mix of all-purpose and whole wheat flour.
What can I use if I don't have eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will help bind the ingredients while adding a subtle sweetness to your pancakes.
How do I know when pancakes are done cooking?
Pancakes are done when bubbles form on the surface and the edges look set. After flipping, they should be golden brown on both sides. Cooking times may vary depending on your griddle heat, so keep an eye on them!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).