• Chef Michelle

Buttermilk Pancakes

Over the years I have tried several "made from scratch" pancake recipes and never have I found one that resembled the box mix I grew up on. Well, not until now! I have made this recipe a few times and to my surprise they are better - yes, I said BETTER! - than the box. They are simple to mix and have a light and fluffy texture. Did I mention they freeze well? They definitely do! I go ahead and prep the whole recipe then freeze the leftovers for a quick pancake breakfast anytime.

Give them a try. I promise, you will ditch the box and never look back!

Buttermilk Pancake Recipe | Yield: approx. (20) 4" pancakes


  • 2 cups (240g) All-purpose Flour

  • 2 teaspoons (10g) Baking Powder

  • 1 teaspoon (6g) Baking Soda

  • 1/2 teaspoon (3g) Salt

  • 2 tablespoon (30g) Granulated Sugar

  • 2 cups (480g) Buttermilk

  • 2 large (100g) Eggs

  • 1 teaspoon (5g) Vanilla Bean Paste

Preparation Steps:

Step 1:

Whisk the dry ingredients together in a large bowl, then in a separate bowl whisk together the wet ingredients.

Step 2:

Add wet mixture into the dry mixture and whisk together until combines. (Do not overmix!)

Step 3:

Spray griddle with cooking spay and heat to medium-high heat (250°)

Step 4:

Spoon approximately 1/4 cup batter onto griddle for each pancake

Step 5:

Flip over once small bubbles appear on surface and continue cooking until golden brown

#recipe #breakfast #pancakes #buttermilk

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