Mom's Buttermilk Pancakes

Mom's Buttermilk Pancakes are famous in our family!  Fluffy and delicious, they take me right back to my childhood.  Real simple ingredients, topped with butter and maple syrup and lots of fruit if you like. This old fashioned buttermilk pancake recipe is still a kid favorite!

Why We Love Them!

• Old Fashioned Buttermilk Pancake Recipe - My Mom's Buttermilk Pancakes are a classic for a reason! Light and delicious, the buttermilk gives you the acid that reacts with the baking soda for nice big fluffy pancakes! My kids love them as much as I used to, always with a side of fruit or a Smoothie.

• Pancakes from the 80's - My mom is a fabulous cook, and as follows, my childhood was delicious! Her Spaghetti alone makes her famous in our family, but moms buttermilk pancakes take me right back to the simple days of being a kid. I remember sleepovers at my cousin's house, and my Aunt making us Bisquick pancakes, topped with margarine (remember when people ate margarine?) and Aunt Jemima syrup. I actually loved those too! But, my mom never jumped on the margarine bandwagon, or the Bisquick one. Sleepovers at our house always ended with real buttermilk pancakes, a big pat of real butter and in those days probably not real maple syrup, although I know my mom has since upgraded to the real stuff from a tree! When I asked her where this magnificent buttermilk pancake recipe of hers came from, she admitted it was off the side of the buttermilk carton 40 years ago! Gotta love her for that!

• If you Love Pancakes, be sure to check out my Easy Protein Pancakes and my Weekday French Toast Bake!

Ingredients

• Buttermilk - Buttermilk gives you the classic flavor of these pancakes and provides the acid which reacts with the baking soda to make your pancakes light and fluffy.
• Eggs
• Sugar - Mom used 2 Tablespoons but I use a little less these days, maybe 1 Tablespoon since your maple syrup makes them plenty sweet.
• Baking Powder
• Baking Soda
• Salt
• Butter or Coconut Oil - melted
• Flour

Instructions

Step 1 - In a mixing bowl, add all your ingredients except the flour and whisk to combine. Then whisk in the flour until just combined but do not over mix. Batter can be a bit lumpy.

Step 2 - Preheat a griddle or non-stick skillet over medium heat, buttered or oiled if needed. Ladle the batter onto the hot griddle, and add fresh or frozen blueberries if you like. When bubbles start to appear, flip with a spatula and cook the second side. Serve with butter, maple syrup and fruit if you like.

Tips & Variations

• Storage - Store extra pancakes in an airtight container in the fridge for up to 2 days.  To freeze, lay pancakes on a sheet pan lined with parchment paper and place in the freezer.  When frozen, transfer to an airtight container or freezer bag and freeze up to 4 months.

• Buttermilk Protein Pancakes - I can't help always wanting to make a recipe a touch healthier. You can make these Almond Flour Buttermilk Pancakes by substituting some of the flour, maybe a half cup with almond flour. This increases the protein in the recipe and its overall nutrition. Oat flour buttermilk pancakes could be a similar substitution.

More Breakfast Favorites!