Grandmas Homemade Buttermilk Pancakes
Start off your morning with a plate full of these super delicious pancakes. They taste like good ole’ fashion grandmas homemade buttermilk pancakes. They are made from scratch and taste better then the box mix! Top with maple syrup and butter. Not sure which one to use? See my post on the difference between butter and margarine here.
Every year we have a family reunion in Missouri and one thing I always look forward to are the pancakes. There’s nothing like grandmas homemade buttermilk pancakes.
What’s makes these buttermilk pancakes better then regular pancakes, is the buttermilk. Buttermilk gives your recipes a little tang flavor and makes them taste rich and creamy.
Why Use Buttermilk
Buttermilk gives cakes a subtle tang flavor. Buttermilk has more acid then regular milk. When buttermilk comes in contact with baking soda, it produces carbon dioxide and lightens the dough, which adds a soft, rich, creamy quality to your cake or pancakes.
What Is Buttermilk
Buttermilk is what’s left from churning butter. It’s low fat and ferments into a think cream.
What Is The Difference Between Buttermilk and Milk
To make buttermilk, the fat is taken out of the milk to make butter. Buttermilk is lower in calories and fat and high in calcium, vitamin B12 and potassium compared to regular milk. One cup of buttermilk is 99 calories compared to regular milk that is 157 calories per cup.
Can You Use Buttermilk Instead of Milk
You can replace milk called for in a recipe with buttermilk, but you will need to change the baking soda and baking power amounts.
1 cup buttermilk = 2 teaspoons less baking powder and add 1/2 teaspoon of baking soda.
What Can You Make With Buttermilk
Buttermilk can be added to cakes, pancakes, biscuits, breads. Buttermilk tenderizes gluten, giving your breads and cakes a softer texture and more body. It also helps quick breads rise.
To give your batter an extra burst of buttermilk flavor prepare it the night before. Let it sit in the refrigerator overnight. Add a little buttermilk to it in the morning if needed.
When making pancakes, smear butter on top then stack them on an oven proof plate. Place in a warm oven until you are finished.
Top with warm maple syrup.
For dessert try my buttermilk strawberry cake with cream cheese frosting.
Try making your own homemade self-rising flour. I like to make a big batch and keep it in a large storage container.
You can find my Pancake Roundup here.
- 2 cups Original Bisquick™ mix
- 1 cup buttermilk
- 2 eggs
- 1/2 teaspoon vanilla
- In medium bowl stir all ingredients together until blended.
- Cover and place in refrigerator overnight.
- When you are ready to make them the next day, heat your griddle to 375 or skillet over medium heat.
- Grease with butter. Surface is ready when a few drops of butter sprinkled on it sizzle.
- Place two heaping tablespoons of batter on skillet.
- Cook until small bubbles start to form on top. Turn; cook until golden.
- Note: If you prefer thinner pancakes, add a little extra buttermilk.
Butter top of pancakes once they are right off the skillet and still hot. Top with warm Maple syrup.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 21Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 51mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 2g