Buttermilk Pancake Batter
Submitted by statwoman
Basic buttermilk pancake batter whipped up in a blender with just 7 ingredients. Makes 5 cups of fluffy, tangy batter for a crowd-sized breakfast in 10 minutes.
YIELD
5 cupsPREP
10 minCOOK
0 minREADY
10 minPancakes from scratch shouldn’t require a recipe book and 20 bowls. This batter goes straight into the blender.
Liquids first, dry ingredients on top, a quick blitz, and you’ve got 5 cups of fluffy buttermilk pancake batter ready to hit the griddle.
The buttermilk reacts with baking soda to create those signature airy bubbles, while just a tablespoon of sugar adds the faintest sweetness without making them dessert.
Sour milk works just as well if you’re out of buttermilk.
Kitchen Tips
- Don’t over-blend. A few small lumps are your friend. Over-mixed batter makes flat, rubbery pancakes.
- If the batter seems thick, add buttermilk a splash at a time until it pours easily off a ladle.
- Let the batter rest 5 minutes before cooking. The baking soda activates more fully and you’ll get fluffier results.
- Cook on medium heat and flip when bubbles form on the surface and the edges look set.
Ingredients
Directions
Use a processor or blender.
Put liquid ingredients in first.
Add dry ingredients and blend or process until mixed.
If too thick add a little more buttermilk or sour milk.
Use for pancakes!
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