meal — kid-approved

Classic Buttermilk Pancakes

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prep time 10 minutes
cook time 10 minutes
yield nine 4" pancakes

Overview

You could spend your whole life searching for the fluffiest pancakes ever, or you could try these. It usually takes a lot of trial and error to find that sweet spot for your Sunday stack, but with this classic recipe for buttermilk pancakes, you can say goodbye to the guesswork. Made with just a few pantry staples and a cup of buttermilk (the secret to an extra tender bite), these pancakes are soft and light enough to practically melt in your mouth, but can still stand up to a few glugs of maple syrup and a handful of fresh berries.

BY:MINT + MALLOW

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk (see notes)
  • 1 large Nellie’s Free Range Egg
  • 1 tablespoon Nellie’s Free Range Unsalted Butter, melted
  • Butter, maple syrup, or fresh berries, for topping (optional)

Directions

  • In a medium-sized bowl, whisk together all dry ingredients until well combined.
  • Add buttermilk, egg, and melted butter stirring with a fork or whisk until just combined with no big lumps of dry ingredients (overmixing will lead to denser pancakes).
  • Allow batter to sit for 5 minutes to thicken slightly while preheating your pan or griddle to medium heat.
  • Lightly grease your pan/griddle and pour a scant 1/4 cup of batter onto the surface for each pancake, spreading the batter out as needed (making about a 4” pancake).
  • Cook pancakes 1-2 minutes on each side until golden-brown, flipping only once when the edges look set and the tops start to bubble and lose their shine.
  • Repeat with all remaining batter.
  • Serve warm topped with butter, maple syrup, or fresh berries!

Nellie’s Notes:

Don't have any buttermilk? Just make some! Before mixing up the batter, combine 1 cup of regular milk with one tablespoon of lemon juice. Stir them together and allow the milk to sit on the counter and sour for about 10 minutes, then continue with the recipe as written.

Do you have an extra festive occasion coming up that requires extra festive pancakes? Add 1 teaspoon vanilla extract and 3 tablespoons rainbow stick spinkles to make vanilla confetti pancakes that will help any breakfast feel like a celebration!

Cooking for a crowd? You can double or triple this recipe to keep your pancake stack growing and feed as many people as you like.

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Comments Reviews

Angelique—December 15, 2020

Will this recipe work with mixing bananas into the batter?

Nellie's

Hi Angelique, we haven't tried this with bananas specifically. We have had success with add ins such as nuts, and blueberries though. It might depend on how ripe the bananas you are using are. if they haven't turned brown or mushy yet, you might be able to get away with dicing into little chunks, however an overripe banana may weight down the batter preventing the pancakes from rising to their fluffy potential. If you're looking for ways to use up some ripe bananas, we'd recommend searching "banana" in the search bar on our website for some of our top banana recipes!

LuzPedraza—August 29, 2020

Thank is Loo k good.

Nellie's

And they taste delicious as well! We hope these are as big of a hit in your household as they are in ours.

Regine Baptiste—August 28, 2020

Thanks for this recipe. Can the recipe be adjusted to make waffles as well? Or is this just a pancake recipe?

Nellie's

We haven't made waffles with this recipe yet but you certainly could give it a try! We recommend adding a couple Tablespoons of oil (vegetable oil will do) to the batter before cooking. Hope you enjoy!

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Classic Buttermilk Pancakes

Overview

You could spend your whole life searching for the fluffiest pancakes ever, or you could try these. It usually takes a lot of trial and error to find that sweet spot for your Sunday stack, but with this classic recipe for buttermilk pancakes, you can say goodbye to the guesswork. Made with just a few pantry staples and a cup of buttermilk (the secret to an extra tender bite), these pancakes are soft and light enough to practically melt in your mouth, but can still stand up to a few glugs of maple syrup and a handful of fresh berries.

BY:MINT + MALLOW

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk (see notes)
  • 1 large Nellie’s Free Range Egg
  • 1 tablespoon Nellie’s Free Range Unsalted Butter, melted
  • Butter, maple syrup, or fresh berries, for topping (optional)

Directions

  • In a medium-sized bowl, whisk together all dry ingredients until well combined.
  • Add buttermilk, egg, and melted butter stirring with a fork or whisk until just combined with no big lumps of dry ingredients (overmixing will lead to denser pancakes).
  • Allow batter to sit for 5 minutes to thicken slightly while preheating your pan or griddle to medium heat.
  • Lightly grease your pan/griddle and pour a scant 1/4 cup of batter onto the surface for each pancake, spreading the batter out as needed (making about a 4” pancake).
  • Cook pancakes 1-2 minutes on each side until golden-brown, flipping only once when the edges look set and the tops start to bubble and lose their shine.
  • Repeat with all remaining batter.
  • Serve warm topped with butter, maple syrup, or fresh berries!

Nellie’s Notes:

Don't have any buttermilk? Just make some! Before mixing up the batter, combine 1 cup of regular milk with one tablespoon of lemon juice. Stir them together and allow the milk to sit on the counter and sour for about 10 minutes, then continue with the recipe as written.

Do you have an extra festive occasion coming up that requires extra festive pancakes? Add 1 teaspoon vanilla extract and 3 tablespoons rainbow stick spinkles to make vanilla confetti pancakes that will help any breakfast feel like a celebration!

Cooking for a crowd? You can double or triple this recipe to keep your pancake stack growing and feed as many people as you like.