Easy Buttermilk Pancakes

Recipe by Jonathan Brasil
Not Yet Reviewed

These easy buttermilk pancakes are incredibly light and fluffy — and you don’t even need fresh buttermilk to make them. Our Buttermilk Biscuit Flour Blend contains real buttermilk powder, which means that you get the advantages of buttermilk (tang, tenderness, lightness) without the limited shelf life. We found that adding a little bit of acidity in the form of vinegar or lemon juice gives the pancakes the extra boost they need to puff up proudly in the pan.

Prep
10 mins
Total
20 mins
Yield
eight 4" pancakes
Easy Buttermilk Pancakes topped with maple syrup on a plate with fresh fruit - select to zoom
Easy Buttermilk Pancakes topped with maple syrup on a plate with fresh fruit - select to zoom
Easy Buttermilk Pancakes stacked high on a plate with fresh fruit - select to zoom
Easy Buttermilk Pancakes stacked up on a fork - select to zoom

Instructions

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  1. In a medium bowl, whisk the milk, vinegar or lemon juice, egg, oil or melted butter, and sugar until foamy. Add the flour, whisking until blended; a few small lumps are OK. 

  2. Set the batter aside to rest for 5 minutes. Meanwhile, heat a large skillet over medium heat, or set an electric griddle to 350°F. When ready, a drop of water dribbled onto the surface will bounce across it. Lightly grease the skillet or griddle with vegetable oil or nonstick spray. 

  3. Using a scone and muffin scoop or 1/4-cup measuring cup, scoop portions of batter onto the hot surface. Cook the pancakes until bubbles begin to form and pop on the surface, about 2 minutes. Flip and continue cooking on the second side until golden brown, about 1 minute more. Remove from the griddle and serve the easy buttermilk pancakes immediately. 

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