These pancakes are fantastic! Crisp on the outside and fluffy and soft on the inside. They are super easy to whip up and are a great canvas for fresh blueberries, chocolate chips, or even just butter and maple syrup. Thanks to Krysta for the recipe! Although I can’t wait to try it with homemade buttermilk, they are delicious with store-bought buttermilk as well (and pretty great with plain old milk and lemon juice, too).
Updated to add: If you are able to make these with homemade buttermilk (see link above) I really cannot recommend it highly enough. They really become something extra special-crisp on the outside with a light, melt-in-your-mouth texture on the inside.
Best Buttermilk Pancakesmakes 4 cups batter, prep 10 min, cook varies-about 40 min, adapted from evil chef mom
- 2 cups flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 1/2 cups buttermilk
- 2 eggs
- 2 tbsp oil
- melted butter or oil for frying
- 1 cup blueberries, chocolate chips, or other mix-in
- Combine dry ingredients in a bowl: flour, sugar, baking powder, baking soda, and salt.
- In a 4 cup measuring glass, combine liquid ingredients: buttermilk, eggs, and oil. Stir to combine.
- Stir wet ingredients into dry, mixing well.
- Heat a large, heavy skillet or griddle over medium heat. It is always better to go too low than too high with pancakes.
- Once hot, brush the surface of the griddle with melted butter or oil. Pour 1/4 cup of pancake batter over greased spot.
- Add a few blueberries or chocolate chips to the wet pancake and cook until the edges are set and bubbles form on the surface of the pancake.
- Flip pancake and cook the other side until golden brown.
- You can keep stacked pancakes warm in a low oven until ready to serve.