Best recipe for Buttermilk Pancakes - Light & Fluffy

Buttermilk For Pancakes Recipe

   Homey and comforting, this fluffy pancakes recipe is sure to please your family and makes your breakfast more interesting to start your day. Buttermilk makes pancakes lighter, but you can achieve a similar effect using the homemade buttermilk option. 

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Recipe For Buttermilk Pancakes

   Serve these easy pancakes with butter and maple syrup, fresh fruit, or your favorite jam or jelly. For kid-size pancakes, use 2 tablespoons of batter per pancake.

What does buttermilk do in pancakes?

   There's a reason buttermilk is so frequently used in pancakes. The acid in the buttermilk kick starts the baking soda into action for extra height. It also helps to break down strands of gluten, leading to a fine and tender crumb.

What's the difference between buttermilk pancakes and regular pancakes?

   It may sound self-explanatory, but the main difference between regular pancakes and buttermilk pancakes is the buttermilk! Most regular pancake recipes call for regular milk, while buttermilk pancakes call for buttermilk instead.

Can I use milk instead of buttermilk for pancakes?

   Milk can be substituted with buttermilk for more tang and tenderness. In that case, reduce the amount of baking powder to 1 teaspoon and add 1/4 teaspoon baking soda. Substitute 1 cup milk with 1 cup buttermilk.

Is Buttermilk good to lose weight?

   Benefits of drinking buttermilk include can help detox and rinse out your body, makes for a good alternative at dinner, makes for a healthier substitute for traditional milk, perfect for those with high cholesterol, helps to lose weight, a great tool to battle dehydration, can heal skin damage in various ways, can help reduce blood pressure, can help those who suffer from insomnia and is a healthier beverage to partake in.

INGREDIENTS: Makes 4 large pancakes  Cooking time: 20 minutes

1 cup Carol's Sorghum Blend 

2 tablespoons sugar I teaspoon baking powder 

1/2 teaspoon baking soda

1/4 teaspoon salt 

1/4 teaspoon xanthan gum

1/2 cup buttermilk or Homemade Buttermilk, well shaken, or more as needed 

2 tablespoons unsalted butter or buttery spread, melted, or canola oil 
1 large egg (doesn't need a lot of eggs)

1 tsp pure vanilla extract 

Additional butter, buttery spread, or canola oil, for frying 


1. In a medium bowl or large measuring cup, sift together the sorghum blend, sugar, baking powder, baking soda, salt, and xanthan gum. 

2. Gradually whisk in the buttermilk, butter, egg, and vanilla until very smooth. Let the batter stand 5 minutes and then adjust the consistency, with additional buttermilk, if needed.

3. In a large nonstick (gray. not black) skillet, heat the butter over medium-high heat until hot but not smoking. Pour 1 /4 cup batter onto the skillet and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn and cook until browned on the other side, about 1 to 2 minutes more. Serve immediately.



   Rice milk or potato milk will not thicken, so reduce the amount of rice or potato-based buttermilk in recipes by 25 percent. Be sure to shake and whisk the buttermilk to mix it well before measuring because the solids tend to settle at the bottom, making the first few cups thinner and the final few cups thicker. 

1 tablespoon apple cider vinegar or fresh lemon juice 
1 cup milk of choice 

   Put the vinegar in a measuring cup. Whisk in enough milk to equal I cup. Let stand 10 minutes to thicken slightly. Refrigerate the unused portion, tightly covered, for up to 1 week 



1 ½ Cups sorghum flour

1 ½ Cups potato starch or cornstarch 

1 Cup tapioca flour

Whisk the ingredients together until well blended. Store, tightly covered, in a dark, dry place for up to 3 months. 

You may refrigerate or freeze the mixture, but bring to room temperature before using. You may double or triple the recipe.


Let the pancake batter stand 5 minutes before frying the pancakes. This gives the liquid and dry ingredients time to meld and reaches the proper consistency. 

Always start with a smaller amount of milk. If the batter looks too thick, add another 2 to 3 tablespoons milk to reach the desired consistency. The batter should be thick enough to spread only slightly when it hits the hot griddle, yet not so thick that it doesn't spread at all. If it spreads very rapidly, add more sorghum blend I tablespoon at a time.

Browning time will vary with the ingredients in your pancake batter, but generally, the pancakes are ready to be turned when bubbles start to appear on the surface of the batter. You can also determine if the underside is browned enough to turn by gently lifting the pancake with a spatula and taking a peek. Frying a "test pancake is always a good idea to see if the skillet heat and the pancake batter are correctly calibrated.

If you make this delicious recipe, snap a photo and leave a comment  — We love to see your creations.

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