Buttermilk Pancakes Recipe
If you crave fluffy, golden perfection on a weekend morning, Buttermilk Pancakes are the answer to your breakfast dreams. This classic recipe creates pancakes that are soft inside with just the right crispness on the edges – exactly what you want stacked tall and drizzled with maple syrup. Whether it’s a slow brunch or a fun breakfast with family, you’ll love making and sharing these pancakes. Trust me, they’ll disappear in a flash!
Ingredients You’ll Need
What truly makes these Buttermilk Pancakes stand out is their simplicity—each ingredient matters. Every scoop, pour, and whisk transforms humble pantry staples into the dreamiest, cloud-like stack that everyone loves. Here’s what you’ll need, along with tips for perfect results:
- All-purpose flour: Gives the pancakes their structure and classic tender crumb. Spoon and level for accurate measuring!
- Granulated sugar: Just the right touch of sweetness without overpowering your toppings.
- Baking powder: Responsible for that wonderful, fluffy lift as they cook.
- Baking soda: Works with the buttermilk to bring even more lightness and softness to each bite.
- Salt: Enhances all the flavors – don’t skip this tiny but mighty ingredient.
- Buttermilk: The star for tang, tenderness and unbeatable moistness; its acidity ensures pillowy cakes.
- Large eggs: Bind everything together and add richness. Room temperature eggs blend more easily!
- Melted butter: Adds an irresistible buttery flavor and makes every bite deliciously moist.
- Vanilla extract: The subtle flavor boost that makes your Buttermilk Pancakes taste truly homemade.
How to Make Buttermilk Pancakes
Step 1: Whisk Together the Dry Ingredients
In a large mixing bowl, combine your flour, sugar, baking powder, baking soda, and salt. Give them a thorough whisk so that all the leavening and salt are evenly distributed. This way, every single pancake will rise up fluffy and seasoned just right, without any random salty or bitter pockets.
Step 2: Mix the Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. Take a moment to enjoy the creamy swirls as everything comes together! The melted butter should be slightly cooled so it doesn’t scramble the eggs, and bringing all your liquid ingredients to room temperature helps keep the batter smooth.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl of dry ingredients and gently stir together. Here’s the golden rule: don’t overmix! You want a slightly lumpy batter so your Buttermilk Pancakes will turn out light and airy. The less you mix, the better the texture.
Step 4: Let the Batter Rest
If you have a few minutes, let your batter sit for 5–10 minutes. This helps the flour hydrate and the leavening do its thing—resulting in extra high, fluffy pancakes. It’s a little step that delivers big results!
Step 5: Heat the Skillet or Griddle
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with a touch of butter or oil. You want the surface hot enough that a drop of water sizzles, but not so hot that the outsides burn before the insides cook through.
Step 6: Cook the Pancakes
Scoop ¼ cupfuls of batter onto your hot skillet for each pancake. Cook until you see bubbles forming on the surface and the edges start to set—this usually takes about 2–3 minutes. Flip gently and cook for another 1–2 minutes, until the second side is golden brown and you can’t resist the aroma.
Step 7: Serve Warm and Enjoy
Stack your Buttermilk Pancakes high while they’re still warm, then serve right away with your favorite toppings—or keep them cozy in a low oven while you finish the batch. Get ready for smiles all around!
How to Serve Buttermilk Pancakes
Garnishes
Dress up your Buttermilk Pancakes with all the classics: a pat of melting butter, a cascade of real maple syrup, or a handful of fresh berries for color and tartness. For extra decadence, try dusting with powdered sugar or adding a dollop of whipped cream right before serving.
Side Dishes
Balance your sweet stack with savory breakfast classics! Crispy bacon, sausage links, or buttery scrambled eggs make the perfect partners. If you want to keep it light, serve your pancakes with a fresh fruit salad or creamy Greek yogurt.
Creative Ways to Present
For a fun twist, turn your Buttermilk Pancakes into silver dollar minis for brunch platters, or layer them with fruit and yogurt in parfait glasses for an eye-catching, grab-and-go treat. On special occasions, try stacking cakes with a spread of lemon curd or chocolate hazelnut for a celebratory tower!
Make Ahead and Storage
Storing Leftovers
Store any leftover Buttermilk Pancakes in an airtight container in the fridge for up to 3 days. Place a sheet of parchment or wax paper between the pancakes to prevent them from sticking together.
Freezing
Buttermilk Pancakes freeze beautifully! Just arrange them in a single layer on a baking sheet, freeze until firm, then stack them in a freezer bag or container. They’ll keep their flavor and texture for up to two months.
Reheating
To bring your pancakes back to warm, fluffy life, reheat them in a toaster, toaster oven, or on a skillet over low heat. For batches, you can pop them in a 325°F oven for several minutes covered with foil so they don’t dry out.
FAQs
Can I make Buttermilk Pancakes without buttermilk?
Absolutely! You can substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes. It won’t be quite as tangy, but your pancakes will still turn out soft and fluffy.
Why are my pancakes not fluffy?
The secret is not overmixing the batter—stop when you still see a few lumps. Also, make sure your baking powder and baking soda are fresh. Letting the batter rest for a few minutes can really make a difference in texture.
Can I add mix-ins like blueberries or chocolate chips?
Of course! Scatter your favorite mix-ins over the pancakes right after pouring the batter in the skillet, then flip as usual for lovely, evenly distributed surprises in every bite.
Can I make Buttermilk Pancakes gluten-free?
Yes, you can swap the all-purpose flour for a 1:1 gluten-free flour blend. The pancakes might be slightly less fluffy, but will still taste amazing. Check that your other ingredients are gluten-free too!
How do I prevent my pancakes from sticking to the pan?
Always preheat your skillet and use a light coating of oil or butter. Nonstick pans work well, and avoid turning the pancakes until bubbles have appeared and the edges look set for the cleanest flip.
Final Thoughts
It’s hard not to fall in love with the nostalgia and pure deliciousness of homemade Buttermilk Pancakes. Make them once, and you’ll want to keep them in your breakfast rotation forever. Give this recipe a try and get ready for mornings that are a whole lot sweeter!
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Buttermilk Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
Start your day right with these fluffy and delicious Buttermilk Pancakes. Perfect for a classic breakfast, these pancakes are easy to make and a family favorite. Serve them warm with your favorite toppings for a satisfying morning treat.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2 cups buttermilk
- 2 large eggs
- ¼ cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
- Cook Pancakes: Heat a lightly greased skillet or griddle over medium heat. Pour ¼ cup of batter onto the hot surface for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the other side for another 1–2 minutes until golden brown.
- Serve: Serve warm with butter, syrup, or your favorite toppings.
Notes
- For extra fluffiness, let the batter rest for 5–10 minutes before cooking.
- You can substitute buttermilk by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar and letting it sit for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 190
- Sugar: 4g
- Sodium: 340mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
