Red, White & Buttermilk Pancakes

I have quite a few pancake recipes on the blog, but I didn’t realize until recently that I didn’t have my signature buttermilk pancake batter on here – which truly was a crime, and a crime that changes with these Red, White and Buttermilk Pancakes. And yes, they should technically be called “red, white and blueberry” since these are packed with cherries and blueberries, but let’s just let my pun live, okay?

What makes this the best buttermilk pancake batter

I’ve tested countless pancake batters, but what I’ve realized is that they can range all over the place in how cakey, egg-y, dense, sweet and crispy they are. And that makes a lot of difference! For me I’ve realized I need:

1. The batter to be thick enough to hold all of my fillings, I don’t want any berries falling through a batter that’s too thin.
2. I don’t want it to taste too egg-y, this can happen when the egg ratio is off, and believe me it’s not pretty.
3. I need crispy edges, this happens when there is the right ratio of butter, sugar, flour and butter in your skillet.
4. I like lacey tops, this means the batter has the proper balance of buttermilk acid and sugar.
5. They need to be fluffy, but not dense or too tall. This is achieved through the right level of hydration and gluten development. So mix the batter, but not too much!

So believe me, these buttermilk pancakes have been tested to create the perfect homestyle, no-fuss batter. We had to go through a few revisions to get here!

The ingredients you will need for these buttermilk pancakes

This recipe is small, so feel free to double these ingredients as you need. I only start with this amount because I’ve found it’s the perfect batch for two people. But if you want more, make more by all means!

• 1 egg – For structure. But again, not too many eggs! We don’t want it tasting like a scramble up in here.
• Unsalted butter (melted) – Melted butter is mixed into the batter, but we also use some later for griddling. Both achieve the ideal pancake.
• Buttermilk – The real star. Tangy, tenderizing, and essential. It might not make the batter taste acidic, but the tender element is something you’ll definitely notice.
• Sugar – Just enough to make the flavor pop. I like my pancakes sweet inside and sweet from the fillings.
• All-purpose flour – Nothing fancy. But feel free to use whole wheat if you are feeling fancy.
• Kosher salt + baking soda – Because even pancakes need balance and lift. Just note that if you are using Diamond Crystal kosher salt, use the called amount. If you are using Morton’s, use half of what I call for.
• Blueberries + sweet cherries – Your “red” and “blue.” If you don’t have both, don’t stress. You can do one or the other!

How to prepare the pancake batter

What I like about this batter is that it is a one-bowl wonder. In a big bowl, whisk together the egg, melted butter, and buttermilk. Then whisk in the sugar, flour, salt, and baking soda. You want a smooth, pourable batter with no big lumps. Whisk vigorously, but as soon as it is smooth, stop. You don’t want to make the batter tough!

Fold in the fruit, or chocolate chips, or whatever!

Rinse the blueberries, pit and halve the cherries (unless they’re already small), and fold them gently into the batter. The more fruit, the merrier.

You can also swap in whatever fillings you’d like. While fruit is in the name, it’s not a mandate.

Pro tip: You could also swirl in a spoonful of jam if you’re feeling extra.

Now, it’s griddle time.

Heat up your skillet over medium heat and add half tablespoon of butter—just enough to coat the pan. Scoop in the batter (about ⅓ cup per pancake) and cook 2 minutes per side, or until golden and puffed. You can do two pancakes at a time, which means you’ll only be at the stove for around 15 minutes.

Repeat, buttering the pan as needed, until you’ve got a stack that looks like it came from a diner, with all those crispy edges.

Serve however you like

Personally? I go classic: warm maple syrup, soft butter, maybe a dollop of Greek yogurt if I’m feeling virtuous. But honestly, we love these with minimal toppings, or going all out. Pancake toppings are deeply personal, so choose what works best for you.

Tip: I do suggest trying a “naked” pancake first so you can understand its sweetness and flavor, that will guide your topping choices (or lack thereof!)

Substitutions you can you make in this pancake recipe

No buttermilk? A mix of whole milk + a tablespoon of lemon juice or vinegar works in a pinch, though the flavor won’t be quite the same. I’d suggest using 1 cup whole milk + 1/4 cup greek yogurt as a good sub, too.

Gluten-free? Swap in your favorite 1:1 gluten-free flour blend. I like King Arthur Baking.

No granulated sugar? Turbinado sugar stays in its crystals, but getting a sugar crystal pocket in your pancake can be a real treat. Otherwise, use brown sugar when you’re in a pinch.

Want to use a different flour? Whole wheat flour or pastry flour are also great subs for all-purpose! I’d stray away from flours with higher protein content, like bread flours etc.

What other fruits can you use in these buttermilk pancakes?

Pancake fillings are a case study in mix-and-match. I like to swap the following for the blueberries and cherries:

• Banana (sliced into medallions)
• Raspberries
• Sliced apricot
• Halved blackberries
• Gooseberries
• Red or white currants

Just make sure NOT to surpass 12 ounces of fillings, after you cross that mark, the batter tends to get weighed down.

And that’s it for these Red, White, and Buttermilk Pancakes!

If you make them, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3