These classic and delicious pancakes are light, crisp, and fluffy with a hint of buttery sweetness!
My grandmother would fill our plates with her delicious homemade pancakes and we anxiously slathered butter and syrup on them as our mouths watered for the first bite. She stood over her stove, with her hand sewn silk gown, and would continue selflessly flipping pancakes on her Trinidadian tawa, serving us endlessly with love until our “bellies were happy”.
Tools Needed
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk or wooden spoon
- Griddle, skillet, or tawa
- Spatula
- Serving platter or plate
Ingredients for Homemade Buttermilk Pancakes
Flour – Use all-purpose flower for this recipe. There is no need for self rising since the recipe is from scratch and contains baking powder and baking soda.Baking Powder: this ingredient helps the pancakes to rise. Any baking powder will do, since this recipe contains so little baking powder, you will not taste it. However, if you want to take extra precaution in eliminating the flavor of baking powder, opt for aluminum-free.Baking Soda: Baking soda helps the pancakes to spread. Any brand will do but I always use Arm and Hammer.Salt: I prefer sea salt to balance out the flavor of the pancakes.Sugar: granulated sugar is used to lend a bit of sweetness to these golden, crisp, fluffy and delicious pancakes.Vanilla extract: Vanilla adds a very pleasant aroma to the pancakes and helps to enhance the flavor.Eggs: eggs add fluffiness to your pancakes, however not absolutely necessary, though recommended. If omitting the eggs, add about 2-3 tablespoons more of Whole milk in order to thin the batter.Butter: Need I say more! This ingredient adds a nice buttery taste to the pancakes and helps the batter brown evenly. Depending on your preference you can add salted or unsalted butter.Buttermilk: The star of the show, this ingredient gives these pancakes that classic buttermilk pancake flavor and taste!Whole milk: helps to add a bit of richness and thin the batter. You can use all buttermilk if you desire, however, I HIGHLY recommend using the whole milk as well.
How To Make Homemade Buttermilk Pancakes
Place :Start by placing your dry ingredients into a mixing bowl ( Flower, baking powder, baking soda, sugar, and salt) and mix with a whisk or mixing spoon.
Add: Add your wet ingredients to the dry ingredients (buttermilk, milk, melted butter, beaten eggs*, and vanilla) and mix until just about all of the lumps are gone.
Heat: Heat your skillet on medium high heat and add about 1 tablespoon and ½ tablespoon of cooking oil into the skillet.
Add: Add your soaked sea moss, frozen fruit, softened dates, water, and sea salt (optional) to a super high-speed blender such as a Vitamix blender.
- Cook: Add about 1/4 to half a cup of batter to the pan depending on how big you want your pancakes. Repeat this step for as many pancakes that will fit on your griddle or skillet, making sure each pancake sits at least 2 inches apart.
- Flip: When the pancakes begin to fluff and sizzle, begin to form bubbles on top, lose it’s shine, and is golden brown on the bottom they are ready to flip.
- Cook: Add about 1/4 to half a cup of batter to the pan depending on how big you want your pancakes. Repeat this step for as many pancakes that will fit on your griddle or skillet, making sure each pancake sits at least 2 inches apart.
- Remove :Continue cooking until golden brown on the bottom.Remove from skillet, plate, and serve.
- Enjoy!
Storing Your Pancakes
- If there are any left! We never get the chance to store these delicious pancake, BUT if you just so happen to have any left over, you will want to wrap tightly with saran wrap and place in a large zip lock bag.
- Pancakes can be stored in the fridge for about 2-3 days or in the freezer for up to 3 months.
Tips
- Be Sure to pre-heat your skillet on medium high heat BEFORE adding batter to your pan.
- Use butter and oil to cook your pancakes to achieve that classing golden crispy edge and extra buttery taste
- Do not rush and flip your pancakes too early. Wait until they are golden brown on the bottom, the sides begin to dry and bubbles begin to form on the surface.
Serving Suggestions
- Serve all by themselves with butter and syrup
- Serve with other breakfast classics such as eggs and breakfast meats of choice.
- Serve alongside a themed breakfast such as the one below!
The BEST Homemade Buttermilk Pancakes!
Ingredients
- 2 C all- purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- ¼ cup sugar
- 1-2 tsp vanilla extract
- 2 eggs beaten*
- 3 T melted butter (may use salted or unsalted; your preference)
- 2 C buttermilk
- ½ C Whole milk** (plus 2-3 tablespoons depending on how thick or thin you prefer your pancakes)
- Butter for frying; optional***
- Oil for frying; optional
Instructions
- Start by adding your dry ingredients into a mixing bowl ( Flower, baking powder, baking soda, sugar, and salt) and mix with a whisk or mixing spoon.
- Add your wet ingredients to the dry ingredients (buttermilk, milk, melted butter, beaten eggs*, and vanilla) and mix until just about all of the lumps are gone.
- Heat your skillet on medium high heat and add about 1 tablespoon and ½ tablespoon of cooking oil into the skillet.
- Add about 1/4 to half a cup of batter to the pan depending on how big you want your pancakes. Repeat this step for as many pancakes that will fit on your griddle or skillet, making sure each pancake sits atleast 2 inches apart.
- When the pancakes begin to fluff and sizzle, begin to form bubbles on top, lose it's shine, and is golden brown on the bottom they are ready to flip.
- Continue cooking until golden brown on the bottom.
- Remove from skillet, plate, and serve.
- Enjoy!
Notes
That’s it! Your pancakes are ready to eat! Let me know how this recipe worked for you and any adjustments you’ve made below!
Notes:
- You can add up 2 tablespoons for this recipe but just note that the more vanilla you add the darker the pancakes will come out. My grandmother added more vanilla which I feel made her pancakes more unique.
- * The eggs make the pancakes more fluffy, But if you want to omit them then they will still turn out fine.
- **You can substitute the whole for more buttermilk if you desire, however, I HIGHLY recommend using the whole milk as well.
- ***You can use cooking spray instead of oil, but if you want those nice crispy edges and buttery pancake flavor then use butter and oil instead.
Step by step with pictures
Step 1&2
Start by adding your dry ingredients into a mixing bowl ( Flower, baking powder, baking soda, sugar, and salt) and mix with a whisk or mixing spoon.
Step 3 & 4
Add your wet ingredients to the dry ingredients (buttermilk, milk, melted butter, beaten eggs*, and vanilla) and mix until just about all of the lumps are gone.
Step 5 & 6
Heat your skillet on medium high heat and add about 1 tablespoon and ½ tablespoon of cooking oil into the skillet. Add about 1/4 to half a cup of batter to the pen depending on how big you want your pancakes. Repeat this step for as many pancakes that will fit on your griddle or skillet, making sure each pancake sits at least 2 inches apart. When the pancakes begin to fluff and sizzle, begin to form bubbles on top, lose it’s shine, and is golden brown on the bottom they are ready to flip.
Step 7
Continue cooking until golden brown on the bottom. Remove from skillet, plate, and serve.
Step 8
Enjoy!
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