We’re pancake fans here.  I was raised as a pancake fan so this isn’t a new thing.  As a kid, my dad made pancakes of some variety at least two Sundays a month.  We eat pancakes for dinner.  We eat leftover pancakes for lunch.  Heck, I’ve toasted them in the toaster and made peanut butter and jelly pancake sandwiches because sometimes maple syrup just doesn’t cut it.  So when I came across this recipe, you could imagine my excitement.

Admittedly, I haven’t made pancakes a whole lot since these banana sour cream pancakes last year but I’ve really been looking for a great buttermilk recipe.  I always seem to have leftover buttermilk in the house (who doesn’t?) so I’ve decided that from now on, this will be my go-to recipe not only to use up the buttermilk, as if these pancakes should be a last-resort recipe, but as my favorite pancake recipe.  Joy the Baker made these pancakes well over a year and I simply couldn’t pass on them – seriously, how could you pass after looking at Joy’s photos??  They turned out perfectly fluffy and so tasty and I’m so much more in love with the tangy flavor the buttermilk imparts after this recipe.  We split this recipe in half, adding blueberries to one half and sliced bananas and mini chocolate chips to the other half…Sunday morning heaven!

Buttermilk Pancakes

source: adapted from Joy the Baker

  • 2 eggs
  • 2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 4 tablespoons butter, melted and cooled
  • ½ teaspoons vanilla extract
  • 1/2 – 3/4 cup mini chocolate chips
  • 1 medium banana
  • 1 cup fresh blueberries, rinsed and dried
  • oil or cooking spray (for cooking)
  1. Preheat oven to 200 degrees F and set aside a heat-proof plate.
  2. In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until mostly smooth but with a few lumps remaining. Split the batter in half and pour one half into another bowl. Fold in chocolate chips and bananas to the batter in one bowl and fold the blueberries into the other. Let batter set for a few minutes.
  3. Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, if or when the drops start to dance its hot enough.
  4. Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat-proof plate in the oven until ready to serve.