These are the BEST Buttermilk Pancakes! Super easy to make, and SO fluffy. These will be your new weekend brunch favorite.
I think I might just as well start turning this into a breakfast blog.
We had Pecan Pumpkin Waffles just two days ago.
And there’s Chocolate Chip Banana Whole Wheat Pancakes.
Or Blueberry Baked Oatmeal or, or, or…
As I just said, breakfast and brunch blog. All the way 🤷🏻♀️
The truth is, I LOVE breakfast. It’s probably my favorite meal of the day.
Coincidentally, I think breakfast is also the hardest meal of the day when you have little kids:
- everybody is HUNGRY in the morning
- if your littles are early-early risers (and/or you have one that’s a bad sleeper), you probably don’t feel like getting up an hour before them to get a nutritious breakfast on the table
- mornings are usually a time when at least one family member has to leave the house at some point, so that’s your factor of stress right there
Sounds exhausting just reading through this, right? I know.
So here’s what you need:
You need a few super-quick breakfasts you can throw together in a pinch. Things like my 10 Minute Cranberry Pumpkin Oatmeal.
You need a few breakfasts you can make the night before – things like Overnight Oats.
And then, you need a few breakfasts you can make in bulk and stick in the freezer for when you really, really need them.
And that’s where recipes like my best buttermilk pancakes come into play!
They are SO easy to make, and absolutely foolproof. AND you can make a double (or even triple) batch, portion them out and stick them in the freezer.
Now, pancakes reheat in the toaster. Or the microwave. Congratulations, you just made your own 1 minute frozen breakfast.
The best-best part, though? You can make them in so many ways, it’s actually amazing.
my best tips to make these fluffy pancakes:
- Don’t want to use white flour? That’s OK, I usually don’t either. Just for birthdays, and these photos just so happen to be the leftovers of my 4-year-old’s birthday pancakes. You can use half whole wheat, all whole wheat or all white for these pancakes – I have tried all versions multiple times, and they’re all delicious.
- Don’t have buttermilk? Just stir 1/2 teaspoon vinegar (white or apple cider is best) into the milk and let it sit on the counter for 5 minutes before using it. So easy!
- Don’t like cottage cheese? You can also use a thick Greek yogurt. Or canned pumpkin. Or mashed banana. These are SO versatile!
- DO NOT overmix! Really, this is THE most important thing when making pancakes. Lumps are ABSOLUTELY fine. I usually don’t stir more than 10-15 times when I make pancake batter. This is how you get the fluffiest pancakes!
now some faqs about these pecan pumpkin waffles:
Can you freeze these Pancakes?
Yes, absolutely! I freeze all kinds of pancakes all the time. It’s so convenient to have them on hand for quick breakfasts!
WHILE THIS RECIPE CAN BE FROZEN, PLEASE REMEMBER TO DO THE FOLLOWING:
- Wait for the pancakes to cool completely before freezing them (otherwise your freezer could heat up too much and affect the other frozen goods in there).
- Use a container or bag that is suitable for freezing.
- Label the bag or container with the contents, today’s date AND the use-by time (the pancakes can be frozen for up to 3 months).
- No need to defrost before reheating. You can microwave them, heat them in the oven OR pop them into the toaster until piping hot all the way through.
WHAT SIDES GO WELL WITH pancakes FOR BREAKFAST?
There are lots of things we like to eat with these easy buttermilk pancakes for breakfast:
- Greek yogurt with a little maple syrup stirred in
- Greek Yogurt Fruit Salad
- Turkey sausage
grab the printable recipe for my best buttermilk pancakes here:
- 2 cups flour (white, whole wheat or a mix of both all work)
- 1 tablespoon baking powder
- 2 tablespoons sugar (optional for lightly sweetened pancakes)
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup cottage cheese (or mashed bananas, Greek yogurt, canned pumpkin...)
- 2 large eggs
- 2 tablespoons oil
- Mix dry ingredients: Place all dry ingredients in a large bowl and mix well.
- Mix wet ingredients: Place all wet ingredients in a large measuring jug and whisk well.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients and mix until JUST combined. Do NOT overmix!
- Cook pancakes: Scoop a heaping 1/4 per pancake on a hot griddle (I use a large cookie scoop - so easy!). Cook until bubbles appear on the surface, flip and cook until done.
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