Goldie’s Best Buttermilk Pancakes

The best homemade buttermilk pancake recipe! This is the only pancake recipe you will ever need. Tender texture, light and fluffy, and these buttermilk pancakes will melt in your mouth!

BEST BUTTERMILK PANCAKES

I am pretty sure I grew up on a steady diet of pancakes.

I strongly believe that pancakes are a necessity on the weekends! My kids look forward to their Saturday or Sunday morning homemade pancakes.

But one thing is for sure….not all pancakes are created equal. Maybe you’ve eaten hockey pucks before that were supposed to resemble pancakes. Pancakes just taste better from scratch.

What ingredients are in Buttermilk Pancakes?

The best buttermilk pancakes are made with fresh buttermilk, eggs, a touch of sugar, butter, flour, and baking powder. It’s the ratio that counts and buttermilk is the big difference maker in the best buttermilk pancakes ever. These homemade buttermilk pancakes just melt in your mouth!

• All-Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Sugar
• Eggs
• Buttermilk
• Melted Butter

A pancake has to be fluffy yet tender. That’s not an easy feat. You don’t want it to be so thick and cakey that you think you are eating a piece of bread. A soft and tender pancake is made by using a higher ratio of buttermilk to flour. Buttermilk is a saint in the baking world!

A mix of baking powder and baking soda gives the buttermilk pancakes a nice rise. The melted butter gives it flavor and you can even eat these plain because they are that good.

Placing a pat on warm butter on a skillet before pouring the pancake batter onto the pan, gives the pancake a buttery crust. It is so heavenly! This is the skillet that we use because it fits 6-8 pancakes on it at once so it takes less time —

How to know when pancakes are done cooking:

The key to perfectly cooked pancakes is to look for visual cues:

1. Bubbles: When bubbles appear on the surface and the edges look set, it’s time to flip.
2. Golden Brown: Both sides should be a beautiful golden brown color.
3. Spring Back: Gently press the center of the pancake – it should spring back, indicating it’s fully cooked.
4. Temperature: Make sure to not cook the pancakes on too high of temperature or the outsides will burn before the pancakes are fully cooked in the center.

Toppings Ideas for Buttermilk Pancakes:

Top with your favorite toppings like freshly homemade sweetened whipped cream and berries. You can also top these buttermilk pancakes with fresh bananas, walnuts, and homemade caramel buttermilk syrup.

1. Maple Syrup: A classic choice that complements the sweetness of the pancakes. Use 100% real maple syrup or the classic Mrs. Butterworth’s syrup.
2. Fresh Berries: Add a burst of freshness with strawberries, blueberries, or raspberries.
3. Bananas: Top the buttermilk pancakes with fresh bananas, walnuts, and buttermilk syrup.
4. Whipped Cream: A dollop of whipped cream adds a luxurious touch. You can use the spray whipped cream or make homemade whipped cream.
5. Chocolate Chips or Nuts: For those with a sweet tooth, sprinkle some chocolate chips or chopped nuts on top.
6. Spread: For a decadent pancake, spread chocolate hazelnut Nutella spread or Biscoff cookie butter on the pancakes.

I hope your family and friends love this buttermilk pancake recipe as much as we do!

More Pancake Recipes:

Sweet Cream Ricotta Pancakes

Lemon Ricotta Pancakes

Chocolate Chip Pancakes

Healthy Banana Oatmeal Pancakes

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Goldie’s Best Buttermilk Pancakes

By: Melissa Stadler, Modern Honey Fluffy, soft, and tender buttermilk pancakes. A family favorite! Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 16

Equipment

• presto electric griddle
• wolf electric griddle
• mixing bowl set
• measuring cups and spoons
• turner
• whisk

Ingredients

• 3 cups Flour
• 1 Tablespoon Baking Powder
• 1 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/3 cup Sugar
• 3 Eggs
• 4 cups Buttermilk (may use up to 4 1/2 cups of buttermilk if you want thinner pancakes)
• 6 Tablespoons Butter melted

Instructions

1. In a large bowl, combine flour, baking powder, baking soda, salt and sugar, and stir until combined. Add eggs, buttermilk, and melted butter and whisk to combine. The batter should have some lumps. Embrace the pancake batter lumps.
2. Heat skillet over medium-low heat. Test for readiness by sprinkling some water on a pan and if it spatters off the griddle, it’s hot enough.
3. Coat with butter or spray with non-stick cooking spray.
4. Using a 1/2 cup, pour pancake batter onto pan.
5. When bubbles appear on top of the pancake, flip to cook the other side. Watch carefully as pancakes can brown quickly. Keep it at a lower heat to ensure that the inside gets cooked through without the outside getting too brown. Serve warm.
6. Top with strawberries, bananas, berries, whipped cream, and real maple syrup.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: BreakfastCuisine: AmericanServings: 16
Keyword: buttermilk pancakes

We serve these every single Valentine’s Day with a big glass of Strawberry milk….because calories don’t count on holidays. I made up that rule. Just go with it. Happy Sunday, my friends! xo https://www.modernhoney.com/5-ways-to-make-valentines-day-special-for-kids/

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