I was working on a really fun holiday DIY gift with my friends at Organic Valley this past weekend. We’ll be sharing this soon, so stay tuned, as I promise you will love this for holiday gifting! But, in the meantime, I am sharing this Homemade Buttermilk Pancakes recipe.
I recently got some Organic Valley Buttermilk – it is my favorite! While you can make your own Homemade Buttermilk easily, I still love buying Organic Valley Buttermilk as it’s just so good! I usually make my Buttermilk Waffles with the entire carton when I have some, haha. But, Delaney loves pancakes so we made this Homemade Buttermilk Pancakes recipe this weekend and they are so good!
But, I will definitely be making my Buttermilk Waffles and filling my freezer with them. If you are looking for a recipe that you can store leftovers, waffles are better than pancakes in that sense as they can easily be frozen and reheated in your toaster.
And, back to the pancakes. These Homemade Buttermilk Pancakes are so light and fluffy. The buttermilk adds such a nostalgic flavor that you just can’t really explain – besides that it tastes like the best pancakes you’ve ever had. So, if you are wondering if buttermilk is necessary for this recipe – it totally is! If you don’t have buttermilk on hand, you can easily make your own Homemade Buttermilk as well.
Why does buttermilk make pancakes better?
I always just say that buttermilk makes pancakes and waffles taste nostalgic. But really, it’s science working per usual. The acidity in buttermilk can leave a tang in recipes. This is something that you wouldn’t necessarily think you need in pancakes, but it really makes all the difference in combination with the other ingredients.
Also, if you are using baking soda in a pancake recipe, buttermilk reacts with baking soda. But, I always prefer to use baking powder in pancakes as I believe it provides a better more fluffy pancake. Just like with cake, I also think baking powder provides a better texture and crumb.
Can you substitute milk for buttermilk in pancakes?
Yes, you can totally substitute milk for buttermilk in pancakes. My classic Homemade Pancakes recipe uses milk instead of buttermilk, so you could check that out if you don’t have buttermilk. Or you can use any pancake recipe and use milk instead of buttermilk.
The main thing you’ll need to check if you do this is what type of leavening the recipe calls for. If the recipe calls for buttermilk and it also uses baking soda, then substituting milk won’t work as that baking soda won’t have anything to react with. But, if it calls for baking powder, then you’ll be fine.
Remember, baking soda and baking powder are not interchangeable. You usually need to use more baking powder than you would baking soda, so subbing one for the other will not always work. Also, baking soda needs to have something to react with in order to work, so if you change ingredients that can also mess with your recipe.
What is the secret to good pancakes?
There are a couple secrets to good pancakes. The first is using quality organic ingredients. The better ingredients you use, the better your final pancakes will taste. You can taste the quality of your ingredients, and I list all the exact ingredients I use in this recipe below.
The second secret to pancakes is patience. This is where I have a difficult time. I’m a professional waffle maker and French toast – yes totally. But pancakes, I struggle sometimes and Delaney has to step in!
Make sure that your griddle is hot, but not too hot. We like to use the water test – once you think your skillet or griddle is good to go drop a drop of water on it. If it sizzles, then it’s ready. If it doesn’t sizzle, then it’s not.
Make sure to wait for pancakes to be ready to flip before you flip them. This is where I struggle, as I always want to check them or think I’m burning them, haha. But, patience is key here. Pancakes are best when you cook them one time on each side, they don’t brown or cook as much if you flip them over and over again.
Clean your skillet or griddle in between pancakes. I use a paper towel and wipe out the skillet each time, then make sure it’s greased again with a high heat oil.
Ingredients I used to make this recipe for Buttermilk Pancakes:
Costco Kirkland Organic Cane Sugar
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Homemade Buttermilk PancakesDifficulty: Easy
Homemade Buttermilk Pancakes are easy to make for an amazing nostalgic breakfast or brunch that the whole family will love.
1/2 cup (113 grams) Organic Valley Salted Butter, melted
191 grams (1 1/2 cups) organic all purpose flour
28 grams (2 tablespoons) organic cane sugar
1 tablespoon baking powder
1/2 teaspoon organic ground vanilla bean
1/8 teaspoon organic cloves
1/4 teaspoon fine sea salt
1 1/2 cups Organic Valley Buttermilk
organic canola oil cooking spray
Homemade Whipped Cream, for serving
organic raspberries, for serving
organic maple syrup, for serving
- In a small saucepan, add the butter and melt completely. Remove from heat.
- In a large bowl, add the flour, cane sugar, baking powder, and sea salt and whisk together. Add the egg and buttermilk and whisk to combine completely.
- Slowly add in the melted butter, whisking to combine completely.
- In a large skillet over low to medium heat, grease it well with canola oil cooking spray. Use 1/3 cup to drop the pancake batter into the skillet. Wait for the top of the pancake to start bubbling, about 1 to 2 minutes. Flip the pancake and cook until done, about another 1 to 2 minutes on the second side. Repeat until batter is gone.
- Serve immediately with homemade whipped cream and maple syrup.
- Gluten Free — Replace the all purpose flour with 191 grams (scant 1 1/4 cups) organic gluten free flour blend.
- High Altitude — Follow the recipe as noted.
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Make sure to check out my Maple Cranberry Scones recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!