Mossy Life

Buttermilk Pancakes

Fluffy buttermilk pancakes with vanilla. Simple, reliable, and noticeably better when made with real cultured buttermilk and homemade butter. Add blueberries if you want.

Ingredients

Makes 4 servings (12-16 pancakes):

• 2 cups (250g) all-purpose flour
• 3 tablespoons sugar
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1¼ teaspoons kosher salt
• 2½ cups (600ml) buttermilk - ideally real cultured buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, melted - use homemade cultured butter
• 1 teaspoon vanilla extract
• 1-2 cups fresh or frozen blueberries (optional)
• Vegetable oil, canola oil, or coconut oil for the pan

Equipment

• Large bowl
• Whisk
• Griddle or large skillet
• ¼ cup measuring cup or ladle

The Process

Step 1: Mix Dry Ingredients

1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl

Step 2: Mix Wet Ingredients

1. In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract

Step 3: Combine

1. Pour wet ingredients into dry ingredients
2. Stir gently until just combined - some lumps are fine
3. Don't overmix or the pancakes will be tough
4. Let batter rest for 5 minutes while you heat the griddle

Step 4: Cook

1. Heat griddle or skillet over medium heat
2. Lightly oil the surface
3. Pour ¼ cup batter per pancake
4. If using blueberries, drop 6-8 berries onto each pancake right after pouring
5. Cook until bubbles form on the surface and edges look set (2-3 minutes)
6. Flip and cook another 1-2 minutes until golden brown

Temperature check: If the first pancake browns too quickly or burns, lower the heat. If it doesn't brown enough, raise it. Medium heat usually works best.

Blueberry Notes

Fresh blueberries work great. Frozen blueberries also work but can make the pancakes slightly purple-ish (which is fine). If using frozen, don't thaw them first - just drop them onto the batter frozen.

Don't stir blueberries into the batter - they'll turn everything purple and break apart. Just drop them onto each pancake individually after you pour it.

Why Real Buttermilk and Butter Matter

Like the biscuits, these are better with real cultured buttermilk from butter-making. The extra fat content and complex tang make a noticeable difference. The cultured butter adds depth that store butter doesn't have.

Store-bought ingredients work fine - they just won't be quite as good.

Storage

• Refrigerator: 3-4 days in an airtight container
• Freezer: Up to 2 months (stack with parchment paper between each pancake)

Reheating: Microwave for 30 seconds, or toast in a toaster for crispy edges.