Have you ever tried buttermilk pancakes? Pancakes are a breakfast staple in America. I grew up eating them with my family every weekend, sometimes adding chocolate chips, bananas, or blueberries, sometimes serving them topped with peanut butter, sometimes cooking them in the shape of Mickey Mouse. When I was little, we used a simple, ready-made mix (just add water!), but then a friend shared their grandma’s buttermilk pancake recipe that completely changed my life, and my view of what pancakes could be. After making them countless times, I’ve tweaked and refined the recipe a bit. Now, I can confidently say that these are the fluffiest, best buttermilk pancakes you’ll ever eat. I hope they bring you as much joy as they bring me!
Buttermilk Substitutes – What To Use Instead
Not all American pancakes are created equal. The key ingredient here is buttermilk – don’t just use regular milk, it doesn’t taste the same! Buttermilk goes by many different names around the world. In Denmark, use “kærnemælk.” In Norway, use “skumma kulturmelk.” In France, use “lait ribot.” In Italy, use “latticello.” (And if you can’t find any at your local grocery store, you can always make your own buttermilk substitution at home. Add a tablespoon of white vinegar (or lemon juice) per cup of milk. Let it sit for about 10 minutes, until the milk begins to curdle.) I prefer using a cast-iron skillet when making these pancakes (I love the buttery, crispy edge it gives them), but any skillet will do.
- 3 cups (390 g) flour
- 2 ½ tsp baking soda
- 2 ½ tsp baking powder
- 2 tsp salt
- 1 liter of buttermilk
- 3 eggs
- 75 g butter (melted)
- Whisk dry ingredients together in a large bowl.
- Add buttermilk, eggs, and melted butter. Mix together.
- Heat a large skillet over medium-high heat.
- Grease the skillet with a good amount of butter. (Don’t be shy!)
- Ladle in ½ cup batter per pancake.
- Flip when you see bubbles form around the edges of the pancake. Continue cooking until both sides are golden brown.
- Stack ’em up! Serve with butter and maple syrup.
This is a big batch of pancake batter that will easily serve 4-6. Feel free to cut the recipe in half, or keep the batter in the fridge for a few days and make fresh pancakes every morning.
Did you try our buttermilk pancake recipe? Leave a comment below and let us know how it went, or share a photo and tag us on Instagram!
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