Sugar Spun Run

I’ve got breakfast covered today with these classic Buttermilk Pancakes — made completely from scratch! These pancakes are thick, fluffy and are so easy to make! Try them out for yourself and you’ll never be satisfied with pancakes out of a box again! One of the biggest benefits of being homeschooled growing up was that most mornings I could count on having my math problems interrupted by a giant stack of freshly cooked, completely from scratch, buttermilk pancakes.

The pancakes that my mom made were never, ever, from a box, and so I got a little bit spoiled, until Zach and I got married and he brought a box of pancake mix home from the grocery store. I didn’t think anything of it until I bit into my first “pancake” and couldn’t even finish my plate.

I’m pretty sure that box is still buried back in the pantry somewhere (over three years later), because it’s only been from-scratch buttermilk pancakes in our house since then. Honestly, the box mix is so unnecessary once you realize how simple pancakes are to make from scratch (and the improved taste is definitely worth the minimal extra effort!).

Today, I want to share my favorite recipe for easy buttermilk pancakes. They’re incredibly simple to make and I even have instructions on how to make them if you don’t actually have real buttermilk on hand. Room temperature ingredients are best! Do not over-mix your pancake batter — I can not overstate how important this is. The best way to make these pancakes is to thoroughly whisk your dry ingredients in one bowl and your liquid ones in another and then gently combine the two until just combined.

A few flour streaks remaining in the batter is actually a good thing! I recommend using a non-stick skillet, if you have one, just because they are so easy. If you don’t have one, a stainless or even cast iron pan will absolutely work, just be sure to spray or grease the pan between batches so they don’t stick.

Stay with a medium-low heat while cooking. I usually recommend doing a single test pancake first, just to make sure you have your heat right. Buttermilk pancakes are best served while still warm. Can I make buttermilk pancakes without buttermilk, Read on below for more information on how. What is the Purpose of Buttermilk in Pancakes, When combined with the baking soda, it gives the pancakes a nice lift, making them thick and fluffy.

The buttermilk also gives these pancakes a great flavor, a very subtle tang that’s typical of a classic buttermilk pancake! Can You Substitute Regular Milk for Buttermilk in Pancakes, Yes — IF you also have lemon juice or white vinegar on hand. Use my buttermilk substitute recipe and you’ll be good to go with regular milk!

This will react with the baking soda/baking powder the same way that buttermilk would, giving you fantastically fluffy buttermilk pancakes! Can I Add Blueberries/Chocolate Chips/Etc. Alright, I think that pretty much covers it! I hope you’ll try these out and let me know what you think! A great recipe for classic buttermilk pancakes!

Adapted from Cook's Illustrated. 1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined. 2. In a separate, medium-sized bowl, whisk together buttermilk,, eggs, and vanilla extract. 3. Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).

4. Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined -- do not overmix your pancake batter or it will be flat. Use a light hand when stirring, and a few flour streaks in the batter are fine. 5. Spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.

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