We love homemade buttermilk pancakes in my house.
There were quite a few years that I didn’t make pancakes from scratch.
When I did try, they weren’t what you would expect buttermilk pancakes to taste like.
Every recipe I tried didn’t taste better than what I could get in a mix.
My from scratch pancakes always turned out too dry, or too thin, and they never had much flavor.
I kept trying new recipes and one thing I realized in all of my trial and errors is ingredients matter.
There is no substitution for real buttermilk when making pancakes. I’ve tried it with dry buttermilk powder, milk, milk mixed with lemon juice, heavy cream, and even a combination of milk and sour cream but nothing compared to real buttermilk. It makes a difference in the taste and texture.
After years of trial and error and buying pre-mixed pancake mix I finally put together a buttermilk pancake recipe that we love. They taste exactly how you want a buttermilk pancake to taste.
One Bowl Buttermilk Pancakes
Ingredients
- 2 cups of all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 2 eggs
- 2 cups (1 pint) buttermilk
- 1 teaspoon vanilla
- 3 tablespoons sugar or honey
- ½ stick melted butter
Instructions
I like to mix my pancakes in one bowl and I start by sifting all the dry ingredients together through a large mesh strainer.
Then I make a little divot in the middle of the flour mixture to add the wet ingredients.
Preheat your griddle over medium heat.
Ladle pancake mix onto a greased griddle.
Optional: add fresh blueberries, chocolate chips, or crumbled bacon pieces to each pancake.
Once bubbles form on the top and edges set, flip and cook until golden brown.
