Do you love waking up to the smells of breakfast cooking in the kitchen? I do, especially if someone is making it for me. While that doesn’t happen too often for me, it does happen on occasion. One of my favorite go-to recipes is this buttermilk pancakes recipe.
Waking up in the morning to the perfect buttermilk pancakes can make your day or even your weekend. While I love to cook in the kitchen, sometimes I don’t have the time to cook breakfast during the weekday mornings. That’s why this pancakes recipe is a favorite to make on the weekends.
All in 4 quick steps and under 15 minutes!
You have to admit, it’s fun to wake up on a Saturday to the smell of delicious pancakes and bacon wafting through the house.
When I was younger I looked forward to the weekend. Just like myself, my mother worked during the week and my dad was often deployed with his military service. On most Saturday’s I could usually count on some amazing smell coming from the kitchen. These pancakes were always on the top of my list, and I bet they will soon be one of your favorites as well.
How to Make the Perfect Buttermilk Pancakes
You won’t find this recipe in a “chain” restaurant. These are just down-home delicious pancakes. Serve them with your favorite fruit stacked and topped with syrup, or roll them up with your favorite fruits and skip the syrup altogether. These are just as amazing plain as they are when they are all “dressed” up.
What do I need to make buttermilk pancakes?
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- salt
- buttermilk
- egg
- fractionated coconut oil (or butter, you can substitute at a 1:1 ratio)
- coconut oil for skillet
One of my favorite parts of this recipe is the quick time it takes to make. In just 15 minutes from start to finish, you can have breakfast on the table. When you have a family of 6, that is just plain AMAZING.
Step by Step Instructions to Make Buttermilk Pancakes
1. Mix and then whisk together all of the powdered ingredients this recipe calls for. (Flour, sugar, baking powder, baking soda, and salt) in a medium bowl and then set aside.
2. Mix together all of your liquid ingredients (buttermilk, egg, and coconut oil) into a small bowl. Slowly mix together your buttermilk and flour mixture and whisk well as you go. Don’t just dump and mix! You want to mix this together slowly so that you get a good batch going.
TIP: I like to use my cupcake batter dispenser to pour the perfect sized and proportioned pancakes. Call me type A, but I have this weird need to try and make them all the same size. It’s also less messy than a scoop!
3. Heat your skillet to medium heat and add the coconut oil. Pour the pancake mixture onto the heated skillet and allow it to “cook perfect”. You know when you can flip the pancakes when the sides are no longer bubbling and are starting to lightly brown. Then flip the pancake and allow to cook for another 2 minutes until perfectly cooked on both sides.
4. Take your fully cooked and delicious perfect buttermilk pancakes and cover with fruit and syrup, or even wrap them with fruit and skip the syrup.
What’s your favorite breakfast to make? Looking for more pancake recipes? We have a list of over 50 different styles of homemade pancakes. If you are looking for something a little healthier you can check out our list of healthy Whole30 breakfast ideas.
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Perfect Buttermilk Pancakes Recipe
Ingredients
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups buttermilk
- 1 egg
- ¼ cup of fractionated coconut oil or butter, you can substitute at a 1:1 ratio
- coconut oil for skillet
Instructions
- Mix and then whisk together all of the powdered ingredients this recipe calls for. (Flour, sugar, baking powder, baking soda, and salt) in a medium bowl and then set aside.
- Mix together all of your liquid ingredients (buttermilk, egg, and coconut oil) into a small bowl. Slowly mix together your buttermilk and flour mixture and whisk well as you go. Don't just dump and mix! You want to mix this together slowly so that you get a good batch going.
- TIP: I like to use my cupcake batter dispenser to pour the perfect sized and proportioned pancakes. Call me type A, but I have this weird need to try and make them all the same size. It's also less messier than a scoop!
- Heat your skillet to medium heat and add the coconut oil. Pour the pancake mixture onto the heated skillet and allow it to "cook perfect". You know when you can flip the pancakes when the sides are no longer bubbling and are starting to lightly brown. Then flip the pancake and allow to cook for another 2 minutes until perfectly cooked on both sides.
Nutrition
Avery Debelak says
June 1, 2018 at 12:22This is a great breakfast idea!