The BEST Buttermilk Pancake Recipe EVER!

The Best Buttermilk Pancake Recipe Ever

“This is the best buttermilk pancake recipe ever! Make these fluffy pancakes for Saturday brunch this weekend.”

– Jessa Marie

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This is the best buttermilk pancake recipe ever! Or at least the best I’ve ever made. I promise you the title is not an exaggeration. It was a long road to get to this point, but I kid you not these pancakes taste like FALL! I know it’s still summer, but that’s the only way I know how to describe them.

All the wonderful scents of the season that make you feel warm and cozy. Think apple cider, pumpkin spice, and cinnamon in a pancake. I don’t know about you, but I’ve always felt like fall was the best season – sweater weather, combat boots, and warm drinks. All my favourite things.

So let’s get started on how I arrived at this magical fall tasting pancake. I have made a lot of pancakes in my short lifetime from sweet to savoury, and I used to focus mainly on the toppings and less on the pancake base.

But lately, I’ve been experimenting a lot more with different spices in my baking and cooking, and thought to myself, why can’t the pancake batter be the main character in my breakfast story?

So I spiced things up this morning (pun intended) and added more than just eggs, flour, sugar, and buttermilk, and the results were life changing. Here are some tips, I picked up during my pancake crusades over the years.

Buttermilk Pancake Tips

  1. If you don’t have buttermilk, it’s not the end of the world. All you need is regular milk and white vinegar or lemon juice. The formula is 1 cup of buttermilk = 1 cup milk + 1 tbsp white vinegar (or lemon juice).

  2. If you want your pancakes to be thicker, pour half a ladle’s worth of batter into your pan and let it cook for a minute or two first to maintain its shape. Once you feel like it won’t spread anymore (i.e. the edges are firm), slowly pour a little batter at a time on top of your pancake. Make sure you keep it in the centre, and don’t pour too much or else it will overflow. Your pancake should rise higher now because of the first initial rise and this second layer of batter.

  3. Toppings are important! Chop some fruit. Add some chocolate chips. Sprinkle that icing sugar. And don’t forget the maple syrup!

The Best Buttermilk Pancake Recipe

Cook Time: 45 min – 1 hour
Serves: 4

Pancake Ingredients

Recipe Steps

  1. Gather all your ingredients. If you don’t have buttermilk, see Tip #1 before continuing.
  2. Mix all dry ingredients in a bowl. Everything from flour to cloves inclusive.
  3. Lightly beat eggs and vanilla in a large bowl.
  4. Add a third of the dry ingredients and a third of the buttermilk into the large bowl and mix well. Continue to do this until batter is completely mixed.
  5. Leave batter to rest for 10-15 minutes while you preheat your frying pan to medium. Grease pan with butter for cooking. See Tip #2 if you want thicker pancakes.
  6. Once the pan is evenly heated, scoop half a ladle’s worth of pancake batter into the pan. Allow it to cook for 1-3 minutes or until the edges begin to firm or the middle starts to bubble before flipping with a spatula.
  7. Flip and cook other side for 1-2 minutes. You should see the pancake start to rise off the pan. Remove from pan and set aside on a plate. Repeat steps 6 and 7 for the rest of the batter.
  8. Garnish with fruit, powdered sugar, and maple syrup. Eat up!

The Best Buttermilk Pancake Recipe Ever

The Best Buttermilk Pancake Recipe

Jessa Marie
This is the BEST Buttermilk Pancake Recipe EVER! These pancakes literally taste like the fall season.
Prep Time 15 mins
Cook Time 30 mins
Course Breakfast
Cuisine American
Servings 4
Calories 393 kcal

Equipment

  • frying pan

Ingredients
  

  • 1 1/2 cups buttermilk see tips section if you don’t have buttermilk
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 2 large eggs
  • 1.5 tsp vanilla extract
  • 2 tbsp of butter for cooking

Instructions
 

  • Gather all your ingredients. If you don’t have buttermilk, see Tip #1 before continuing.
  • Mix all dry ingredients in a bowl. Everything from flour to cloves inclusive.
  • Lightly beat eggs and vanilla in a large bowl.
  • Add a third of the dry ingredients and a third of the buttermilk into the large bowl and mix well. Continue to do this until batter is completely mixed.
  • Leave batter to rest for 10-15 minutes while you preheat your frying pan to medium. Grease pan with butter for cooking. See Tip #2 if you want thicker pancakes.
  • Once the pan is evenly heated, scoop half a ladle’s worth of pancake batter into the pan. Allow it to cook for 1-3 minutes or until the edges begin to firm or the middle starts to bubble before flipping with a spatula.
  • Flip and cook other side for 1-2 minutes. You should see the pancake start to rise off the pan. Remove from pan and set aside on a plate. Repeat steps 6 and 7 for the rest of the batter.
  • Garnish with fruit, powdered sugar, and maple syrup. Eat up!
Keyword Buttermilk Pancakes, Fall, Spices

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