Buttermilk Pancakes Recipe

This old fashioned Buttermilk Pancakes Recipe is straight from my mom’s recipe box. Made from scratch and using buttermilk, this classic stack rises higher and has a subtle tang. They’re tender, rich and fluffy when cooked to a golden brown.  Start your day off great, just like Mom wanted. 

I grew up with Mom making these delicious pancakes on the weekend. She used buttermilk, because she said the buttermilk interacted with the baking soda, which allowed them to rise higher. She was right, too. The acid in the buttermilk mixes with the baking soda to give them extra height. Mom was so smart. 

A couple hints for your Buttermilk Pancakes Recipe

This is an easy recipe, but with a couple tricks.

First, for best results, you want to make it in order. In other words, resist the urge to throw it all together and stir. I’ll explain as we go.  

Second, I use a stand mixer for this, but it can also be made by hand using a whisk. A spoon won’t cut it, the shortening needs to be beat or whisked into tiny bits.

Lastly, the heat needs to be medium-high. You want them to cook quickly and you’ll need the heat for that. 

Ok, let’s get started.

Following the buttermilk pancakes recipe.

Start by mixing together most of the dry ingredients in a medium bowl. I say, “most,” because you intentionally want to mix the baking soda separately. So for the dry ingredients, mix the flour, sugar, baking powder, and salt. Set them aside while you get the rest together.

In a large mixing bowl, beat the eggs. Once the eggs are a consistent color, add the buttermilk and baking soda. Let these mix together thoroughly.

Then, mix in the dry ingredients, then the shortening. 

Mix only until well blended. In other words, don’t over mix. The batter should be slightly lumpy.

Time to cook up these pancakes.

Preheat your skillet or non-stick pan to medium-high. 

Flash back; Mom would run her fingers under the tap water and fling a few drops onto the heated pan. If the drops stayed there, but didn’t dance, the pan wasn’t hot enough. If the drops evaporated right away, it was too hot. The perfect temperature was when the drops danced for just a second or two, then she knew it was just right. 

I’m not sure there’s any science to that, but I do it every time I make this buttermilk pancakes recipe, if for no other reason than it reminds me of Mom. 

Also, I use an electric skillet for my pancakes set on about 375°.

How do I know when to turn them over?

When you first pour the batter into approx. 5″ circles, nothing happens.

After a short time, however, (1 – 2 minutes) little bubbles start to come to the top and burst. Watch these bubbles and when there’s a lot of them, it’s time to turn the pancakes over.

I wish I could be more specific, as in giving you an exact time, but everyone’s temperature is different. It’s really all about the bubbles. You can peak under one side by lifting it gently with the spatula, but try not to bother them while they cook if you can help it. 

Once you’ve flipped them over, they finish cooking pretty fast. Again, hard to tell you an exact time, (approx. 1 minute more), but you can peak and look for a medium golden brown color. Too dark is over cooked, too light is under cooked. 

Don’t worry, you’ve got this and they’re going to be great. 

I eat mine one way, and one way only; smothered it melting butter with real maple syrup. So delicious and a meal in itself. 

More breakfast recipes:

I love breakfast in the morning, for lunch, for dinner, and for brunch. As a snack? Absolutely. 

Here are some other great breakfast recipes:

• Bacon Cheese Spinach Quiche
• Bacon Hash Brown Casserole
• Apple Spice Muffins
• Molasses Crinkle Scones
• Chocolate Chip Raspberry Coffee Cake

And for breakfast dessert, French Toast Cupcakes. 

Follow me on Pinterest and post a picture of your pancakes. I hope you enjoy this recipe as I’ve enjoyed it all my years.

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