Delicious Buttermilk Pancakes
Fluffy buttermilk pancakes with a hint of sweet and salty, speckled with juicy blueberries—perfect for brunch crowds or a cozy family breakfast.
Ingredients
Instructions
- Combine flour, baking powder, sugar, salt, and baking soda in a bowl.
- In a separate bowl whisk eggs, melted shortening, and buttermilk until blended.
- Add the wet mixture to the dry ingredients, stirring just until moistened; leave some lumps.
- Fold in blueberries if using.
- Heat an ungreased griddle over medium heat and pour batter to form pancakes.
- Cook until bubbles form on the surface, then flip and cook the other side until golden.
- Serve warm with your favorite toppings.
Tips & Substitutions
For fluffier pancakes, let the batter rest for about 5-10 minutes before cooking. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar. For a healthier twist, consider replacing half of the flour with whole wheat flour. If desired, try adding a pinch of cinnamon or nutmeg for extra flavor.
Serving Suggestions
Serve these pancakes warm with maple syrup, fresh fruit, or whipped cream for a delightful breakfast. They pair beautifully with a side of crispy bacon or sausage for a savory touch. For a unique twist, try them with a dollop of yogurt and a sprinkle of granola. You can also browse more American recipes for creative breakfast ideas.
Storage & Reheating
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or microwave until warmed through. For longer storage, freeze pancakes separated by parchment paper in a freezer-safe bag for up to 2 months. Reheat directly from frozen on a skillet or in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Delicious Buttermilk Pancakes contains roughly 447 calories, with 13g protein, 80g carbohydrates, and 8g fat. It is an excellent source of calcium (30% of the Daily Value), protein (26% of the Daily Value), and iron (21% of the Daily Value), and a good source of vitamin A and vitamin D. Note that it is relatively high in sodium, at 2581mg per serving (112% 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 make the pancake batter ahead of time?
Yes, you can prepare the pancake batter a few hours in advance and store it in the refrigerator. However, for the best texture, it's recommended to use the batter within 2 hours of making it, as the baking powder may lose its effectiveness over time.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for each egg. This will maintain moisture and help bind the ingredients together while adding a slight sweetness.
How can I make these pancakes gluten-free?
To make gluten-free pancakes, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Additionally, ensure that all other ingredients, such as baking powder and buttermilk, are certified gluten-free to avoid any cross-contamination.
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).