D.J. is the Breakfast King, especially since I am not a morning person! One of his specialities are his buttermilk pancakes. They are sweet, light and fluffy and they melt in your mouth as soon as you bite into them – by far the best pancakes I have ever had. If you don’t have buttermilk, don’t fret.
You can make your own buttermilk by using plain milk and lemon juice or vinegar. Scroll down to learn more.
We’ve doubled, tripled and even quadrupled and even halved this recipe and it works every time. This is also a great recipe to make with your kids. The buttermilk is like a science experiment and kids can help with every step of the recipe.
3 cups all-purpose flour
3 tbsp white sugar
3 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3 cups buttermilk … scroll down to learn how to make buttermilk
1/2 cup whole milk
3 tsp vanilla extract
1/3 cup melted butter
In a large bowl mix flour, sugar, baking powder, baking soda and salt.
In a separate bowl, mix buttermilk, milk, eggs, vanilla and melted butter.
Mix the dry ingredients into wet ingredients until smooth and let the batter rest 10 minutes.
Preheat a large skillet or griddle to medium/low heat.
Spray the skillet or griddle with nonstick spray. Spoon batter onto the griddle and cook for 2-3 minutes per side until brown. I like to use a squeeze bottle to make my pancakes. It makes for less mess and better control on the size of your pancakes.
Serve pancakes hot with butter and maple syrup.
How To Make Buttermilk with Whole Milk and Lemon Juice
1 tbsp lemon juice (or vinegar)
Add lemon juice to the bottom of a liquid measuring cup. Add enough milk to fill to the 1 cup line.
Stir and let sit 5 to 10 minutes.
Voila. You made buttermilk!