Powdered Buttermilk Pancakes Recipe

These 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?

See the recipe card below for full ingredient amounts and recipe instructions!

• Powdered Buttermilk: you can use fresh buttermilk or powdered buttermilk!  I don’t cook with buttermilk often, so I find that keeping a bag of 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
• 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?

Powdered Buttermilk Recipes

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

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Powdered Buttermilk Pancakes

Kelly Jensen

Use powdered buttermilk for light and fluffy pancakes that stand the test of time – from an old family recipe! This recipe with powdered buttermilk is simple and delicious, weekend brunch is calling!  

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Course Breakfast

Cuisine American

Servings 14 pancakes

Calories 118 kcal

Ingredients

  

1x2x3x

• 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 to make 1 cup using powdered buttermilk
• 1 cup regular milk

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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

Calories: 118kcalCarbohydrates: 24gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 334mgPotassium: 83mgFiber: 1gSugar: 6gVitamin A: 70IUVitamin C: 1mgCalcium: 95mgIron: 1mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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