If you read my previous posts you know that we made our own butter the other day and when you make from scratch butter you will get buttermilk! Well I didn’t want that oh so good fresh buttermilk to go to waste so today I made up a batch of from scratch buttermilk pancakes! They were SO easy to make. Best part about making these is I can make them when I have time and they freeze up so well, so when we are ready to eat them just heat em’ up in the oven, microwave or griddle! I will be sure to make a post on how I froze these as well and tag it HERE.
First you will want to gather all your ingredients.
I used my kitchen aide mixer with the whisk attachment to whip these up but you can use a bowl and hand whisk too.
Mix up the dry ingredients into the larger of your 2 bowls (or mixer bowl if using kitchen aide) until combined.
Then in your medium bowl whisk together the wet ingredients.
Now while the mixer is on low speed slowly pour in the combined wet ingredients in with the dry ingredients. Mix until combined, but do not over mix, the batter should be slightly lumpy.
Heat up your griddle or pan with a little spray or wiping of the vegetable oil. Then pour 1/4 a cup of the batter into the pan/griddle. Cook on medium heat.
Wait until the batter starts to bubble and a some of the bubbles start to pop.
Flip carefully using a spatula and cook until the edges are golden brown.
Keep repeating this step until all your batter is used. This recipe makes about 12 pancakes. Serve warm with butter (see my from scratch butter recipe HERE) and maple syrup OR freeze them until your ready to eat! You can be creative and and top with berries or other toppings of your choice too! Easy right?!
Let me know what you think!!
Easy From Scratch Buttermilk Pancakes
Equipment
- 1 Griddle or Pan
- 1 Spatula
- 1 Large Bowl
- 1 Medium Bowl
- 1 Wisk
Ingredients
- 2 cups Flour
- 1/8 cup Sugar or 2 TBS
- 1 tsp Baking Soda
- 1 tsp Salt
- 1/2 tsp Baking Powder
- 2 Eggs
- 2 cups Buttermilk
- 1 tsp Vegetable Oil
Instructions
- In a large bowl, whisk flour, sugar, baking soda, salt, and baking powder together.
- In a different bowl, whisk eggs and buttermilk until combined.
- Pour wet ingredients into dry ingredients and gently stir. Note that Batter will be lumpy. Don't over mix.
- Rub some of the oil over griddle or pan to coat to prevent sticking. Heat the pan and oil over medium heat.
- Let batter rest for about 5 minutes while griddle/ pan is heating up, add ¼ cup batter onto prepared griddle or pan.
- Flip pancakes over when the tops are covered with bubbles and some have started to pop.
- Serve hot plain or with butter and maple syrup OR Freeze to enjoy later!
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