Breakfast

The Best Buttermilk Pancakes

The Best Buttermilk Pancakes | Krollskorner.com
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The BEST Buttermilk Pancakes recipe to add to your breakfast rotation! 

There really is nothing better than a classic buttermilk pancake.

Fluffy.

Pillowy.

Soft.

Buttery.

Mmmm…

Ingredients in Classic Buttermilk Pancakes (Only 8 ingredients!)

  • Flour
  • Sugar
  • Baking Powder
  • Salt
  • Eggs
  • Buttermilk
  • Vegetable Oil
  • Vanilla Extract

How to make Classic Buttermilk Pancakes

In a medium bowl, mix together the flour, sugar, baking powder and salt.

In a separate bowl, mix all liquid ingredients: egg yolks, buttermilk, oil and vanilla extract. (Do not put the egg whites in, just the yolks. You will be the whites and then fold them in!)

Take the liquid ingredients and slowly mix it into the dry ingredients, being sure not to over mix. Let this mixture sit for 5-10 minutes on the counter while you beat the egg whites.

During that 5 minutes, use a hand beater or KitchenAid mixer to beat the eggs whites to a soft peak. Fold in the egg whites into the batter that has been sitting.

Place a griddle over medium heat, spray with non stick spray. Once griddle is warm enough, begin to scoop your pancakes onto it in the size you prefer. Flip once bubbles have covered at least half of the pancake. Remove pancakes and repeat until batter is gone. You may need to reapply pan with more non-stick spray.

I love to enjoy these with butter, blueberries and maple syrup!

How to keep pancakes warm

I like to keep them in the oven at 200 degrees F on an oven safe plate or baking sheet until ready to serve!

How to freeze pancakes

I love doing this for busy mornings when you want pancakes, but don’t have the time to whip them up!

Place your buttermilk the pancakes on a parchment paper-lined baking sheet. Place the baking sheet in the freezer for at least 1 hour, or until fully frozen. Once the pancakes are completely frozen, you can remove them from the baking sheet and place them inside your freezer-safe bag or container.

When you are ready to enjoy, place in your toaster or in the microwave!

More pancake recipes you might like:

Lemon Soufflé Pancakes with Blueberry Syrup

 

 

The Best Buttermilk Pancakes | Krollskorner.com

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The Best Buttermilk Pancakes

Course: Breakfast
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 20 small pancakes

Fluffy, simple and will cure your pancakes cravings!

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Ingredients

Dry

  • 2 cups All-Purpose flour
  • 3 Tbsp. white sugar
  • 3 tsp. baking powder
  • 1/2 tsp. salt

Liquid

  • 2 large eggs separate whites and yolk
  • 3 cups buttermilk
  • 1/4 cup vegetable oil
  • 1/2 tsp. vanilla extract

Instructions

  1. In a medium bowl, mix all dry ingredients: flour, sugar, baking powder and salt. In a separate bowl, mix all liquid ingredients: egg yolks, buttermilk, oil and vanilla extract. (Do not put the egg whites in, just the yolks. You will be the whites and then fold them in!)

    Take the liquid ingredients and slowly mix it into the dry ingredients, being sure not to over mix. Let this mixture sit for 5-10 minutes on the counter while you beat the egg whites.

  2. During that 5 minutes, use a hand beater or KitchenAid mixer to beat the eggs whites to a soft peak. Fold in the egg whites into the batter that has been sitting.

  3. Place a griddle over medium heat, spray with non stick spray. Once griddle is warm enough, begin to scoop your pancakes onto it in the size you prefer. Flip once bubbles have covered at least half of the pancake. Remove pancakes and repeat until batter is gone. You may need to reapply pan with more non-stick spray.

  4. Enjoy with syrup, butter, peanut butter, fresh berries...or whatever you enjoy pancakes with the most! Enjoy!

 

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

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