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Aunt Ruth’s Buttermilk Pancakes (Family Recipe)

These family recipe buttermilk pancakes have stood the test of time – light and fluffy, simple and delicious, weekend brunch is calling!  These pancakes are vegetarian, and can be made gluten free with a GF baking mix. Add fruit and drizzle on real maple syrup for a weekend treat.

I come from a line of really incredible cooks, and love compiling and recreating as many family recipes as I can. These family recipe buttermilk pancakes come from my Aunt Ruth and were one of her signatures. Thanks so much to Mike for the recipe!! Skip the pancake mix, and make these simple mouthwatering pancakes for your next weekend breakfast or brunch. This family favorite recipe will have everyone reaching for seconds!
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These Family Recipe Buttermilk Pancakes Are:

  • Fluffy
  • Airy
  • Light
  • Flavorful
  • Not-too-sweet
  • Ready in about 15 minutes
  • Great to serve as a brunch entree or for a pancake bar

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.

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What’s In These Family Buttermilk Pancakes?

Aunt Ruth’s recipe calls for 3/4 teaspoon salt, but I cut ours back to 1/4 teaspoon. We try to minimize our sodium intake whereever possible, and to me, it didn’t make a difference for these pancakes. They were still super delicious with the lower salt amount, so we will go with that in the future. 🙂
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How Do I Make These Family Favorite Brunch Buttermilk Pancakes?

  1. Mix all ingredients in a bowl, stir well to ensure there are no lumps in the batter. Grease a large frying pan or griddle.
  2. 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.
  3. Stack, drizzle with maple syrup, and serve with fresh fruit!
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Make These Pancakes with Buttermilk Powder!

I feel like buttermilk is a super old-school ingredient. It’s not used too much in contemporary recipes that I’ve seen – aside from pancakes and batter for frying. That being said, if you don’t have fresh buttermilk on hand, powdered buttermilk is an amazing substitute! It gives these pancakes a delicious je ne sais quoa that regular pancakes don’t have.  Sweet and savory, the buttermilk is the perfect touch.
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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 healthy 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 healthy whole ingredients you can cook delicious recipes without a trip to the store!

Other Simple and Easy Brunch Recipes You’ll Love

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Get the Same Ingredients I Use For My Pantry Staple Buttermilk Powder Pancake Recipe:

As always, if you make this classic buttermilk pancake recipe be sure to leave me a comment, rate this recipe, and tag @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Oat Milk Pancakes (Vegan, Dairy Free, Egg Free)

These vegan oat milk pancakes are light and fluffy, and are so amazing with pure maple syrup drizzled over them and served with fresh fruit. Gluten free option in the recipe below!
5 from 1 vote
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Course Breakfast
Cuisine American
Servings 14 pancakes

Ingredients
  

  • 2 1/2 cups flour or a gluten-free baking mix if you are GF
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 3/4 tablespoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 cups oat 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!
Keyword Breakfast Recipes With Oat Milk, Can I Bake With Oat Milk, Cooking with Oat milk, Oat Milk Pancakes Recipe, Recipes that use Oat Milk, Vegan Oat Milk Pancakes
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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