This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to Recipe PrintThese powdered buttermilk pancakes have stood the test of time – light and fluffy, simple and delicious, weekend brunch is calling! Add fruit and drizzle on real maple syrup for a weekend treat.
Brett loves pancakes, so I was super excited to be able to make him one of my family’s classic recipes. And let me tell you, these were devoured in record time.
We served these with some fresh raspberries and some Canadian maple syrup. And they were absolutely perfect.
These Family Recipe Buttermilk Pancakes Are:
- Fluffy
- Airy
- Light
- Flavorful
- Not-too-sweet
- Ready in about 15 minutes
- Great to serve as a brunch entrée or for a pancake bar
What’s In These Family Buttermilk Pancakes?
I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
- Powdered Buttermilk: you can use fresh buttermilk or this powdered buttermilk that I found during the pandemic! I don’t cook with buttermilk often, so I find that keeping a bag of this buttermilk powder in the pantry for pancakes is much more cost effective than buying fresh buttermilk. Plus it lasts for months, so I never have to waste it.
- All Purpose Flour: I normally use King Arthur organic all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
- Sugar: I used a organic granulated sugar for these pancakes.
- Baking Powder: I use a no sodium baking powder to keep the amount of salt down in this dish. It’s a small change, but makes a huge difference!
- Baking Soda: I used normal baking soda from my pantry
- Pink Himalayan Sea Salt
- Milk of choice: I used shelf-stable almond milk to keep this a pantry-friendly recipe. I love the slight nuttiness and creaminess of almond milk, so this is usually my go-to almond milk for recipes. You can use whatever milk you would normally drink.
How Do I Make These Family Favorite Brunch Buttermilk Pancakes?
- Mix all ingredients in a bowl, stir well to ensure there are no lumps in the batter. Grease a large frying pan or griddle.
- Add 1/4 cup of batter to the pan for each pancake and cook over low heat. When little bubbles form around the pancakes (around 6 or 7 minutes on my stovetop), flip and cook for a few minutes on the second side until golden brown.
- Stack, drizzle with maple syrup, and serve with fresh fruit!
Powdered Buttermilk Recipes
One of the BEST Pantry Staple Pancake Recipes
These amazing family buttermilk pancakes recipe is a fantastic pantry-staple brunch! It uses almost all ingredients you would have in your dry pantry or cupboards. Keeping a well-stocked pantry makes it easy to come up with delicious and tasty meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!
Make This Gluten Free
Use a gluten free flour or verified gluten free baking mix to enjoy these pancakes without gluten!
Other Simple and Easy Brunch Recipes You’ll Love
Raw Honey Granola Recipe (Gluten Free, Refined Sugar Free)
Apple Pie Smoothie (Vegan, Gluten Free)
Farmhouse Blueberry Crumble Muffins (Vegan + GF Options)
Vegan Avocado Toast Options, 3 Delicious Ways! (Vegan, Gluten Free)
Share This Pantry Staple Buttermilk Powder Pancake Recipe
If you make this easy powder buttermilk pancakes recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
Let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration.
And follow over on Facebook, Instagram, YouTube & TikTok – I’d love to connect with you there!
Powdered Buttermilk Pancakes
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 3/4 tablespoon baking soda
- 1/4 teaspoon Sea Salt
- 1 cup buttermilk follow instructions on package if using powdered buttermilk
- 1 cup regular milk
Instructions
- Mix all ingredients in a bowl, stir well to ensure there are no lumps in the batter. Grease a large frying pan or griddle.
- Add 1/4 cup of batter to the pan for each pancake and cook over low heat. When little bubbles form around the pancakes (around 6 or 7 minutes on my stovetop), flip and cook for a few minutes on the second side until golden brown.
- Stack, drizzle with maple syrup, and serve with fresh fruit!
Nutrition
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
Pingback:Huckleberry Jam Recipe (Without Pectin)
Pingback:Black Bean Shakshuka Recipe
Pingback:Arugula Frittata with Zucchini Recipe (Vegetarian)
Pingback:Butternut Squash Frittata Recipe (Vegetarian, Gluten Free)
Pingback:Blueberry Cinnamon Muffins (Vegan, Egg Free) - The Herbeevore
Pingback:125 Vegan Pantry Staple Ingredients To Stock Up On with Recipes!
Pingback:125 Vegan Pantry Staple Ingredients To Stock Up On with Recipes!
Pingback:Apple Cinnamon Muffins with Applesauce (Vegan, Pantry Staple)
Pingback:Sheet Pan Egg & Hashbrowns Breakfast Recipe (Vegetarian, Gluten Free)
Thank you Aunt Ruth
Agreed! These are amazing!