The Best Buttermilk Pancakes
The Best Buttermilk Pancakes are fluffy, light, and packed with that tangy, rich flavor from real buttermilk. These pancakes come out perfectly golden every time, with a soft inside that…
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The Best Buttermilk Pancakes are fluffy, light, and packed with that tangy, rich flavor from real buttermilk. These pancakes come out perfectly golden every time, with a soft inside that just melts in your mouth. They’re the kind of pancakes that make weekend mornings feel extra special.
I love making these pancakes because the batter is simple to mix up, but the results always impress. The secret is really in the buttermilk—it gives the pancakes a tender crumb and a slight tang that balances beautifully with a drizzle of maple syrup or honey. I’ve tried plenty of pancake recipes, but this one keeps me coming back for more.
My favorite way to serve these pancakes is with fresh berries on top and a small pat of butter slowly melting into each stack. Sometimes I add a sprinkle of cinnamon or a handful of chocolate chips for an extra treat. No matter how you enjoy them, these pancakes make breakfast feel warm, cozy, and just right for sharing with family or friends.
Key Ingredients & Substitutions
Buttermilk: This is the heart of the recipe. Buttermilk adds a tangy flavor and helps make the pancakes light and fluffy. If you don’t have buttermilk, mix 1 tablespoon of white vinegar or lemon juice with enough milk to make 1 cup. Let it sit for 5 minutes before using.
Baking Powder & Baking Soda: Both are important for the rise. Baking soda reacts with the buttermilk’s acidity, creating bubbles that make the pancakes fluffy. Don’t skip either, or the texture might be dense.
Butter: Melted butter in the batter adds richness and a tender crumb. Plus, butter in the pan helps with browning. You can substitute with melted coconut oil or a neutral oil if you prefer.
Flour: All-purpose flour works best here for a balanced texture. For a whole wheat version, use half whole wheat and half all-purpose to keep the pancakes soft.
How Do You Get Pancakes Light and Fluffy Without Overmixing?
One of the biggest challenges is mixing the batter just right. Overmixing activates gluten, making pancakes tough. Here’s how to avoid that while still combining all ingredients well:
- Whisk dry ingredients separately, then wet ingredients in another bowl.
- Pour wet into dry, stirring gently with a spoon or spatula.
- Stop mixing as soon as you see no large pockets of flour; some lumps are okay.
- Let the batter sit for 5-10 minutes—it helps the baking powder and soda to activate fully.
- When cooking, wait until you see bubbles on the surface before flipping for even cooking and fluffiness.
Following these tips will help your pancakes come out tender and fluffy every time!
Equipment You’ll Need
- Non-stick skillet or griddle – perfect for even cooking and easy flipping without sticking.
- Mixing bowls – one for dry ingredients and one for wet, to keep things simple and clean.
- Whisk – helps combine ingredients smoothly without overmixing.
- Spatula – essential for flipping pancakes gently without breaking them.
- Measuring cups and spoons – to get the right amounts for perfect batter consistency.
Flavor Variations & Add-Ins
- Add blueberries or sliced bananas to the batter before cooking for a fresh fruity twist.
- Stir in a teaspoon of cinnamon or pumpkin pie spice to warm up the flavor, especially in cooler months.
- Mix in chocolate chips for a sweet treat that melts perfectly on warm pancakes.
- Try swapping buttermilk for plain yogurt mixed with a little milk for a tangy alternative.
The Best Buttermilk Pancakes
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted, plus extra for cooking and serving
- 1 teaspoon vanilla extract
- Maple syrup, for serving
- Fresh berries (such as raspberries and blueberries), for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter and around 15 minutes to cook the pancakes, making a total of about 25 minutes from start to finish. It’s quick enough for a cozy weekend breakfast!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
2. Combine Wet Ingredients:
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Make the Batter:
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Some lumps are okay—don’t overmix or the pancakes might turn out tough.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on top and edges look set, about 2–3 minutes.
Flip carefully and cook on the other side for 1–2 minutes until golden brown and cooked through.
5. Serve and Enjoy:
Stack the pancakes on a plate, add a pat of butter on top, drizzle with warm maple syrup, and garnish with fresh berries. Serve immediately for the best taste and texture!
Can I Use Regular Milk Instead of Buttermilk?
Yes! To mimic buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This helps give your pancakes that same tangy flavor and tender texture.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the toaster or warm them gently on a skillet over low heat to keep them fluffy.
Can I Make the Batter Ahead of Time?
You can prepare the batter a few hours ahead and keep it covered in the fridge. Just give it a gentle stir before cooking, but avoid letting it sit too long as the baking powder and soda lose some effectiveness.
What’s the Best Way to Flip Pancakes Without Breaking Them?
Wait until bubbles form on the surface and the edges look set. Use a thin, wide spatula to gently lift and flip. Flipping too early or aggressively can tear the pancakes.
