Ages and ages ago (okay, it was 2010) I shared this Fluffy Buttermilk Pancakes Recipe. But gosh, the pictures were sad and well, the post seriously needed an update! So today, on National Pancake Day... I thought it would be the perfect time to share our Buttermilk Pancakes Recipe again.
(with better pictures, of course)
I used to be faithful to boxed pancake mix (and don't hesitate to use it still if I need to), but pancake mix is expensive and it takes so much for our family, that I decided at some point I needed to see if I could make them from scratch to save money.
I know I looked at and tried several recipes before finally landing on this. I can't remember where I got it, but after trying it once, I printed it out and saved it and we've used it faithfully ever since. The recipe makes a big batch, perfect for our big family, but if you need less, you might consider cutting it in half.
For us... we actually double it to make a really, really big batch. Because while pancakes are usually a breakfast food, more often than not, we make these for supper, then eat the leftovers for breakfast the next day (or several days)...
Yeah... that's a big stack of pancakes for a big family 😉
Anyway. One more awesome thing about this recipe? It's another one that my kids have mastered so when we have breakfast-supper (as they call it), they cook it! Yay for nights off from cooking! Between the kids and the husband cooking, I really only have to cook 2-3 nights a week!
What if you don't have buttermilk?
I've got great news for you! First, I have a post here explaining Everything You Ever Wanted to Know about Buttermilk. I also have a recipe here for how to make a buttermilk substitute, which comes in really handy if you don't keep it in your fridge!
Anywho... I have one little tip for ya about this recipe. I'm not sure why, but sometimes when we make it, the batter is painfully thicker than other times. Maybe it's different brands of buttermilk... maybe my kids can't measure?! haha! Either way, when that happens, I just add extra milk (or buttermilk) until I get a good consistency for pancakes!
What consistency is that? Well, we like to use a ladle to scoop the pancake batter onto the griddle and when I pour it out, I like it to actually pour and spread a little on it's own. Not so thick that it just plops... not so thin that it runs and loses it's shape. Does that help? No?? You'll figure it out!!
One last note for ya. I have in the past used all-purpose white flour, or whole wheat flour, or half & half. My family (including me) did not like the all wheat. They tolerated the half/half but honestly... we all really prefer white flour. However, if you use whole wheat flour regularly, I'm sure you'd love it in this recipe!
Are you ready for the Fluffy Buttermilk Pancakes Recipe? Here it is:Print
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