Is there any better way to spend a Sunday morning than curled up with a plate of homemade buttermilk pancakes?

Unless you’re adding reruns of The Gummi Bears to that equation, the only possible answer is “no.”  

(And good luck getting that theme song out of your head for the next 48 hours.)

But I’m fussy about my pancakes (not to mention my cartoons), especially after perfecting this recipe over the last 10 years. It’s the only one I make anymore, and the same one I used when I had a baking business.

They were top sellers back then, and that’s pretty much because they’re the most awesome pancakes ever.

I adapted them from an old Martha White cookbook, and as with most things I make, they’re as versatile as your imagination. I’ve made them with white flour & whole-grain flours, and I’ve added oat bran, wheat germ, chia/flax meal & even whey protein and they always hold up.

As much as I enjoy white flour in some treats, I don’t care for it in my pancakes. They’re not as satisfying, and I like the lighter, nuttier flavor of whole spelt flour.  It’s an awesome alternative to whole wheat flour (even whole wheat pastry flour), which can have a strong & sometimes bitter flavor that  can overwhelm baked goods.

I’ve also discovered – over the course of testing more pancake recipes than one human being should ever dare try  – that you can easily mix up flavors by replacing up to half of the buttermilk with your juice of choice.

For example, I’ve added half orange juice for either orange cream or cranberry orange pancakes (with some craisins or chopped fresh cranberries added). I’ve also added half carrot juice along with some shredded carrots, raisins, chopped walnuts & a teaspoon of cinnamon for a “carrot cake” pancake.

I’ll caution you that replacing anymore than half of the buttermilk with juice leaves you with tougher results. So if you go that route, I’d definitely stick with less than one cup of juice.

And finally, if you fly solo, or if there are only two of you, I have halved & even quartered this recipe with no problems.

Without further adieu, get ready to level up your pancake game with these tasty mofo’s.

Bomb-ass Buttermilk Pancakes

• 1 3/4 cups flour (I use a combination of 1 1/4 cups whole spelt flour & 1/2 cup oat flour, but you can use whatever flour you prefer)
• 1/4 cup oat bran and/or wheat germ (I usually combine the two to reach 1/4 cup)
• 2 tablespoons sugar (or sugar substitute, if you prefer)
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons salt
• 2 teaspoons egg replacer (I use homemade, or you could use Ener-G)
• 2 to 2 1/2 cups buttermilk
• 1/4 cup oil (I usually use sunflower, safflower, walnut or canola)
• Optional: 1 to 2 tablespoons chia/flax meal

In a medium bowl, combine your dry ingredients, then add your buttermilk & oil. I typically add the buttermilk at the lower measurement end first, then add more if I can tell the batter is too thick.

Mix all ingredients until well-combined & let sit for 3 to 5 minutes while the pan heats. Note that if you use egg replacer and/or chia-flax meal, the batter will thicken as it sits.  So if it seems thick now, it will probably thicken even more while it sits. In that case, you can add extra buttermilk (or regular milk) to thin it out. But it’s all personal preference in how thick (or thin) you like your pancakes.

Because I like my pancakes on the thicker side of thin, I usually shimmy the pan a bit when I add the batter to make sure that the pancakes spread out.

Cook over medium heat, approximately 2 minutes per side (give or take).  This full recipe makes 10 to 12 pancakes, depending upon how large you make them.

For a more authentic “diner” flavor, cook in a cast-iron skillet with a bit of butter to develop lightly browned, crispy edges & a rich flavor.

A few extra tips:

–Notes about flour: I use a combination of whole spelt flour, oat flour, oat bran & wheat germ to add some flavor, fiber & protein, but you can use whatever combination you enjoy most.You can also omit the oat bran and/or wheat germ in favor of 2 full cups of your preferred flour. If you use all-purpose flour, you may need to add a bit more buttermilk to your batter, as white flour absorbs more liquid than spelt flour.

Also, if you use oat flour, remember that it doesn’t contain gluten, so the pancakes can fall apart more easily. For that reason, I don’t recommend using only oat flour, but instead mixing it with another whole grain or all-purpose flour.

–For a gluten-free version: when I made gluten-free pancakes for my business, I used the following homemade blend, which can be subbed 1:1 in any recipe calling for whole grain or all-purpose flour. Keep in mind that it absorbs more liquid, so you’ll need to add additional milk.

I altered it from a version I found in Sweet Vegan, and it can easily be quadrupled (or more) so you can make more at a time. Though you only need 2 cups for these pancakes, this recipe blend makes 3 cups as written.

• 2 cups brown rice flour (or another favorite flour of choice)
• 2/3 cup potato starch
• 1/3 cup cornstarch
• 1 1/2 teaspoons xanthan gum

–Egg replacer: This recipe calls for egg replacer, which I prefer because it’s easy to use & doesn’t impart any “eggy” flavor in my pancakes. You can use the Ener-G brand, which you can find at most stores, or you can use this version that you can make at home. If you prefer to use real eggs, that’s fine – just be sure to adjust for less buttermilk to compensate for the extra liquid (likely around 1/4 to 1/2 cup less).

–For a vegan version: If you prefer a fully vegan version, you can also substitute a non-dairy milk of your choice. Just be sure to add white vinegar or lemon juice per the note below to create the lighter texture & tangier flavor of buttermilk.

–To make your own buttermilk: If you don’t have buttermilk on-hand, you have a couple of options. My preferred option is to mix approximately equal amounts of sour cream and milk. If that isn’t an option, you can add 2 to 3 teaspoons of white vinegar or lemon juice per one cup of milk. Because buttermilk is thicker than regular milk, be sure to cut back on the amount by about 1/4 to 1/2 cup, depending upon how thick you like your pancakes.

–Variations: To make gingerbread pancakes, increase sugar to 4 tablespoons (or 1/4 cup), and add 1 1/2  teaspoons ginger, 1 1/2 teaspoons cinnamon (I use Saigon), 1/2 teaspoon nutmeg & 1/8 teaspoon cloves.