Homemade buttermilk pancakes bring back so many memories for me. They were a Sunday morning tradition in our home when I was young.
While we were getting ready for church my Dad would make his dinner platter size pancakes. We loved them. His recipe has long been lost, but the memory of his homemade buttermilk pancakes has not. This pancake recipe is as close to what I remember as I can get, just a bit smaller in size.
Homemade Buttermilk Pancakes
Ingredients: Makes around approximately 6, 4 to 5 inch pancakes.
- 1 cup all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 4 tbsp. powdered buttermilk
- 1 large egg, slightly beaten
- 1 cup water (plus additional if necessary for thinning)
- Canola oil
Heat an electric griddle to 375°F. Warm a platter for serving.
Using a large mixing bowl, mix the flour, baking soda, salt, and powdered buttermilk until combined. Add the egg and water to the dry ingredients and mix until the batter is smooth. Note: The batter will thicken as it stands. If that happens, you may thin the batter to the desired consistency by adding additional water 1 tablespoon at a time.
Test the griddle for the proper temperature by sprinkling drops of water on the surface. It’s hot enough when the drops of water scatter or dance over the surface of the griddle. Using a pastry brush or an oil coated paper towel, coat the hot griddle with canola oil. Working in small batches, fill a 1/4 cup with batter and pour onto the griddle, cook the pancakes for 1 minute on each side, or until they’re golden brown. Place the pancakes on the pre-warmed platter for serving.
Notes: This homemade buttermilk pancakes recipe can easily be doubled. The first few never look as pretty as the rest, not to worry, they taste just as good. Wipe the griddle between each batch and lightly oil as needed. The batter can be made up to 3 days in advance. Make sure to keep it covered and chilled until you’re ready for use. Make sure to bring the batter up to room temperature prior to cooking. You can use fresh buttermilk if you desire. We prefer the powdered buttermilk, found in the baking section of your grocery store, for its ease of use and ready availability. You can use a large skillet in place of an electric griddle. We prefer an electric griddle because it provides very consistent heat.
My husband is now the pancake maker. It’s so much fun, watching him work with the batter to make the pancakes just so. The truth is it’s really not that hard and these homemade buttermilk pancakes are so much better than the store bought mixes. The next time you want homemade buttermilk pancakes give this a try. Trust me, you’ll never buy another packaged pancake mix again.
Time to eat…