Old Fashioned Raw Buttermilk Pancakes

Sharing is caring!

Old-Fashioned Raw Buttermilk Pancakes: A Decade of Perfecting a Classic Recipe

Welcome to an exploration of one of my most cherished recipes: Old-Fashioned Raw Buttermilk Pancakes. This journey began over a decade ago when I first stepped into the role of a homemaker. Back then, I relied on boxed pancake mixes, a quick-fix solution as I was still learning how to cook American food. However, as I embraced the art of cooking from scratch, I discovered the joys of creating something truly homemade and wholesome, like raw buttermilk pancakes. If you’ve ever wondered how to make raw buttermilk pancakes, you’re in the right place.

My Journey from Box Mix to Scratch Cooking

Initially, I used milk in my pancake recipes, but with the addition of a dairy cow to our family, I transitioned to raw buttermilk. This change was transformative. Raw buttermilk pancakes have a delightful tang and a tender, fluffy texture that far surpasses their milk-based counterparts. Over the years, I’ve refined this recipe, turning it into a cornerstone of my scratch-cooking repertoire.

Ingredients for Raw Buttermilk Pancakes

• 3 cups all-purpose flour
• 2 tablespoons baking powder
• 2 tablespoons white sugar
• ½ teaspoon salt (or more, to taste)
• 2.5 cups raw buttermilk
• 6 tablespoons butter, melted
• 2 eggs

Step-by-Step Instructions

1. The Foundation: Understanding Your Ingredients
   Each ingredient in this recipe plays an integral role. Flour provides the base structure, baking powder ensures the pancakes rise, and sugar adds a touch of sweetness. Salt enhances all these flavors, while raw buttermilk provides moisture and a subtle tanginess that is essential for raw buttermilk pancakes. Melted butter and eggs add richness and bind the ingredients together.
2. Combining the Dry Ingredients:
   Start by whisking together the flour, baking powder, sugar, and salt in a large bowl. This step ensures that your pancakes will be light and evenly textured.
3. Creating the Batter:
   Add your melted butter and butter milk. This will temper the butter so the eggs wont cook. Add the eggs. Stir until just combined, being careful not to overmix. A few lumps are perfectly normal and will cook out on the skillet, making perfect raw buttermilk pancakes.
4. Cooking the Pancakes:
   Heat a cast iron skillet or griddle over medium heat, greasing it lightly with butter or avocado oil. Pour approximately ¼ to ⅓ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip and cook on the other side until golden brown, about 1-2 minutes more.
5. Serving Suggestions:
   Serve your raw buttermilk pancakes warm, topped with butter and maple syrup. Alternatively, add a sprinkle of powdered sugar or fresh fruit for a burst of flavor.

Tips for Customization and Mastery

• Experiment with Flavors and Add-Ins:
  You can personalize these pancakes by adding vanilla extract, cinnamon, or even a handful of chocolate chips or fresh berries. These small tweaks can make the recipe your own.
• Practice Makes Perfect:
  Keep making these raw buttermilk pancakes until you perfect the process. Each attempt will teach you something new, whether it’s adjusting the heat of your skillet or the consistency of your batter.
• Adaptability:
  If you don’t have buttermilk, whole milk can be used as a substitute, though the flavor and texture will be slightly different. I use raw buttermilk as that’s what I have on hand. This flexibility makes it easy to adapt the recipe to what you have on hand.

Embrace the Learning Process

This Old-Fashioned Raw Buttermilk Pancake recipe is not just about creating a meal—it’s about embracing the process of learning and improving your cooking skills. With each batch, you’ll gain confidence and finesse in the kitchen. Remember, the key to mastering these raw buttermilk pancakes is persistence and a willingness to learn from each experience. Enjoy the journey, and soon you’ll be flipping pancakes with ease and delight. Happy cooking! 🥞✨

Print Recipe

Raw Buttermilk Pancakes

Servings: 12 pancakes

Ingredients

• 3 cups all-purpose flour
• 2 tablespoons baking powder
• 2 tablespoons white sugar
• ½ teaspoon salt or more, to taste
• 2.5 cups raw buttermilk
• 6 tablespoons butter melted
• 2 eggs

Instructions

• Start by whisking together the flour, baking powder, sugar, and salt in a large bowl. This step ensures that your pancakes will be light and evenly textured.
• Creating the Batter:
• Add your melted butter and butter milk. This will temper the butter so the eggs wont cook. Add the eggs. Stir until just combined, being careful not to overmix. A few lumps are perfectly normal and will cook out on the skillet, making perfect buttermilk pancakes.
• Cooking the Pancakes:
• Heat a cast iron skillet or griddle over medium heat, greasing it lightly with butter or avocado oil. Pour approximately ¼ to ⅓ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip and cook on the other side until golden brown, about 1-2 minutes more.
• Serving Suggestions:
• Serve your raw buttermilk pancakes warm, topped with butter and maple syrup. Alternatively, add a sprinkle of powdered sugar or fresh fruit for a burst of flavor.

Want to learn more about me? click here