Step away from the box! You’re better than that, I believe in you. My hunch is you don’t even know how easy homemade buttermilk pancakes are. The sad thing is the boxes at the grocery store have convinced us that it is hard. We see the box and think “oh boy if they are selling it as a mix this must be hard or take too much time…” Joke’s on us, we have been making overpriced mediocre pancakes for years now. Today we are saving some green and wowing our loved ones with a new skill. Homemade Buttermilk Pancakes from scratch!
First, the only “specialty” item you will need is buttermilk. If you don’t have buttermilk on hand and you were about to make some right now I will help you make substitution buttermilk. Yes, I’m serious you can make it from scratch too, just like your pancakes!
A quick substitution for homemade buttermilk is easy peasy lemon squeezy – lemons are involved. Ok, here we go. In a glass bowl or a pyrex measuring cup add one cup of milk. Next, add one tablespoon of lemon juice OR distilled vinegar to the milk, stir, and set aside for five to ten minutes.
History of Pancakes
But first a quick history on pancakes: Pancakes date way back to the Romans. They were made out of milk, flour, eggs, and spices. In the 15th century, Shakespeare enjoyed pancakes and often talked about them in his plays. Variations of pancakes are seen across many different cultures, the French enjoy crepes, in Finland, they make Pannukakku, in Russia Blinis are yeasted pancakes, usually made with buckwheat flour and served with sour cream, jam, honey, or caviar. In the US and Canada we make buttermilk pancakes and serve them with maple syrup… thank you Canada!Print
Homemade Buttermilk Pancakes
1.5 cups of Flour
1 teaspoon Salt
1/3 cup Sugar – granulated
1 teaspoon Baking Soda
1 tablespoon Baking Powder
3 cups of Buttermilk
2 ounces of Butter
1. Sift together dry ingredients into a large mixing bowl.
2. Whisk together all wet ingredients.
3. Add all the wet ingredients to the dry. Batter should be slightly lumpy.
4. Preheat a greddle or a pan to medium heat. Melt butter into the pan.
5. Drop the batter into the pan and cook the pancakes until several bubbles appear. Turn the pancakes and cook them until golden brown. Enjoy Hot!
No buttermilk? No problem! Let’s make our own. Measure out 3 cups of milk add 1 tablespoon of lemon juice or vinegar, and let rest for 5 min. Boom substitution buttermilk!