Rich Buttermilk Pancakes

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Our Buttermilk Pancakes are light and fluffy made with our very own Grace Harbor Farms fresh buttermilk that gives them a robust flavor profile. Buttermilk pancakes from scratch are so easy to whip together for a weekend morning meal, and they deliver a filling, nutritious breakfast. The recipe is simple and straightforward, making it a quick breakfast that everyone will love.

There are endless options for how you can top and enjoy your buttermilk pancakes. Make up a small batch of fresh raspberry sauce, a blueberry and maple syrup sauce, or our strawberry rhubarb sauce to pour over your hot cakes; or enjoy them with the traditional toppings of butter and maple syrup.

We are sharing our best tips and tricks for how to make the best buttermilk pancakes that are fluffy, evenly cooked, and loaded with flavor.

Grace Harbor Farms is a local dairy that uses milk from both Jersey and Guernsey cows. We know great things about Grace Harbor Farms and their Guernsey milk products. We’ve sampled their milks, kefir, yogurt and buttermilk; and used the products in many of our recipes.

Why do you put buttermilk in pancakes?

Most standard pancake recipes will use milk, but buttermilk has become a staple ingredient for many bakers to include in their pancakes. The reason buttermilk works so well in pancakes is because, similar to milk, the lactic acid found in buttermilk will aid in activating the baking soda leading to a stronger rise.

Buttermilk also helps break down the gluten that develops from the flour during the mixing process, which leads to a finer, more tender crumb. The flavor is also noticeably stronger when buttermilk is used, because it introduces a slight tang that balances the sweetness of pancakes.

How do I make fluffy pancakes?

Fluffy, tender, and airy pancakes are a result of a few different techniques that are very important to follow.

• Scratch made batter is always superior to boxed mixes. You won’t ever beat fresh, high quality ingredients coming together to make delicious, fluffy pancakes. Boxed mixes are often full of low quality ingredients, additives and stabilizers that reduce the quality of your pancakes.
• Make sure your ingredients are fresh and high quality. Eggs, milk or cream, butter, and baking soda or baking powder will all yield stronger flavor and a better crumb if they are fresh and of good quality, Even flour will deteriorate over time, so be sure you aren’t using expired or low quality ingredients to make your pancakes.
• Pancake batter needs only to be mixed until the ingredients are combined. Over mixing will result in flat, dense pancakes because the gluten will become over developed, and the air will be beaten out of the batter.
• Allow the batter a chance to rest before you begin baking your pancakes. Resting the batter gives the milk, buttermilk, or cream a chance to break down the strong fibers of gluten that form. This will make the pancakes fluffier, softer, and lighter in texture.
• Flip pancakes when you begin to see small bubbles forming on the surface of the batter. Once they are flipped, allow them to cook until steam begins to escape from under the edges. Your pancakes should be beautifully cooked at this point.
• Never use the spatula to squish down your pancakes while it is cooking. This will result in a denser crumb and can prevent the interior from cooking properly because the heat cannot travel through as easily.

Why do restaurant pancakes taste better than homemade pancakes?

Believe it or not, the griddle is another extremely important factor in the flavor and quality of bake. Cooking pancakes on a griddle or skillet that is not intended for such delicate cakes, ones that are ridged or thin and cook at high temperatures, will result in unevenly cooked or even burnt pancakes.

In order to get perfect buttermilk pancakes that are evenly cooked and fluffy, you need to prioritize a good quality griddle that is in good condition. The griddle should not be warped, as this result definitely lead to hot spots and evenly cooked cakes.

It needs to be oiled with a high heat stable cooking oil that won’t burn, like avocado oil or coconut oil. Butter can be used, but it tends to burn very quickly which will affect the flavor of your pancakes.

Non stick pans will be the easiest to work with and flip the pancakes on, but these can leach toxic matter into your food, so bear that in mind. A well seasoned cast iron skillet is always a strong contender, and a heavy bottomed stainless steel skillet will conduct heat evenly and ensure a thorough bake.

Is a griddle or skillet better for cooking pancakes?

This comes down to personal preference more than anything. Nowadays there are electric, temperature controlled griddles that are most often used to cook things like pancakes. This helps you by reducing the chances of burning your pancakes, and they are non stick as well which is easier for flipping.

The bottom line is, reach for which ever one you are most comfortable working with. Be sure it’s in good working condition, and keep an eye on your cakes while they are cooking.

How can I top my buttermilk pancakes?

Pancakes are a quintessential American breakfast, and you can get very versatile in how you enjoy them. Toppings range from sweet dessert like sauces to simple fruits and whipped cream. Here are some of our favorite ideas for how to enjoy your pancakes.

• Keep it traditional with butter maple syrup, fresh berries, and whipped cream
• Add a light dusting of powdered sugar
• Drizzle with our homemade caramel sauce and add diced walnuts, pecans, or peanuts
• Enjoy with some crumbled candied bacon for a sweet and salty mix
• Pour over a homemade fruit reduction sauce
• Whip up a bananas fosters sauce
• Spiced apple or pumpkin pancakes are always a favorite
• Sprinkle with a churro blend
• Spread some peanut butter instead of butter

How to make Buttermilk Pancakes

I hope you can find Grace Harbor Farms in a store near you. They distribute through most of Western Washington. This recipe will work with any buttermilk, so whatever brand you use, try and find one that is locally sourced. 

• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, beat together buttermilk, milk, eggs and melted butter.
• Keep the two mixtures separate until you are ready to cook.
• Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!
• Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend.
• Stir until it’s just blended together.
• Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

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Recipe source: AllRecipes.com