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Powdered Buttermilk Pancakes Recipe

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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.

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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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
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What’s In These Family Buttermilk Pancakes?

Be sure to visit 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.
 
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 wherever 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. 🙂
 

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!

Powdered Buttermilk Recipes

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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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)

Apple Berry Crumble Oatmeal (Vegan, Gluten Free)

 
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Powdered Buttermilk Pancakes

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
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Breakfast
Cuisine American
Servings 14 pancakes
Calories 118 kcal

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 to make 1 cup 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

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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5 from 4 votes (2 ratings without comment)

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