Buttermilk Pancakes for the Whole Family

Double Batch Buttermilk Pancakes

Serves 8–12

Making buttermilk pancakes is not just easy, it’s incredibly fun—perfect for family mornings or lazy weekends! Pancakes are versatile, allowing for simple substitutions like spelt flour for a nuttier, heartier flavor or gluten-free blends for those with dietary restrictions. Using buttermilk is the secret to moist, fluffy pancakes. Its acidity reacts with baking soda and powder, creating a tender texture and irresistible taste. Whether you keep them classic or add your favorite berries or toppings, these pancakes are a guaranteed hit!

Ingredients:

  • 4 cups unbleached flour (Half the spelt flour can be substituted for the unbleached flour)

  • 2 tbsp sugar

  • 4 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 4 cups buttermilk

  • 4 large eggs

  • 1/2 cup melted butter (plus extra for greasing the pan)

  • 2 tsp vanilla extract (optional)

  • 1 cup berries (optional)

Instructions:

  1. Mix the Dry Ingredients:
    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  2. Combine the Wet Ingredients:
    In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract (if using).

  3. Make the Batter:
    Pour the wet ingredients into the dry ingredients. Stir gently until just combined — lumps are okay! Overmixing will make the pancakes less fluffy.

  4. Cook the Pancakes:
    Heat a nonstick skillet or griddle over medium heat and grease lightly with butter. Pour 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set (about 2 minutes). Flip and cook the other side until golden brown (1–2 minutes).

Serve with a dab of cold butter and Maple Syrup! (Or any other favored syrup)

Buttermilk Pancakes for the Whole Family

Buttermilk Pancakes for the Whole Family
Yield: 8-10
Author:
Making buttermilk pancakes is not just easy, it’s incredibly fun—perfect for family mornings or lazy weekends! Pancakes are versatile, allowing for simple substitutions like spelt flour for a nuttier, heartier flavor or gluten-free blends for those with dietary restrictions. Using buttermilk is the secret to moist, fluffy pancakes. Its acidity reacts with baking soda and powder, creating a tender texture and irresistible taste. Whether you keep them classic or add your favorite berries or toppings, these pancakes are a guaranteed hit!

Ingredients

  • 4 cups unbleached flour (Half the spelt flour can be substituted for the unbleached flour)
  • 2 tbsp sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 cups buttermilk
  • 4 large eggs
  • 1/2 cup melted butter (plus extra for greasing the pan)
  • 2 tsp vanilla extract (optional)
  • 1 cup berries (optional)

Instructions

  1. Mix the Dry Ingredients:
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Combine the Wet Ingredients:
  4. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract (if using).
  5. Make the Batter:
  6. Pour the wet ingredients into the dry ingredients. Stir gently until just combined — lumps are okay! Overmixing will make the pancakes less fluffy.
  7. Cook the Pancakes:
  8. Heat a nonstick skillet or griddle over medium heat and grease lightly with butter. Pour 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set (about 2 minutes). Flip and cook the other side until golden brown (1–2 minutes).
  9. Serve with a dab of cold butter and Maple Syrup! (Or any other favored syrup)