The Best Buttermilk Pancakes
The Best Buttermilk Pancakes are fluffy, tender, and full of that perfect hint of tang from the buttermilk. Each bite melts in your mouth, making these pancakes a breakfast classic…
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The Best Buttermilk Pancakes are fluffy, tender, and full of that perfect hint of tang from the buttermilk. Each bite melts in your mouth, making these pancakes a breakfast classic that’s hard to beat. They have a golden-brown crust with a soft, light center that just begs for maple syrup and a pat of butter on top.
I love making these pancakes on a slow weekend morning because the smell of them cooking fills the whole house with warmth and comfort. One little trick I’ve found is to let the batter rest for a few minutes before cooking; it really helps them come out extra fluffy and gives the flavors a chance to blend beautifully. Plus, the buttermilk gives them a richness that keeps everyone coming back for more.
My favorite way to serve these is with fresh fruit on the side, like blueberries or sliced bananas, and a drizzle of maple syrup. Sometimes I add a sprinkle of powdered sugar or a handful of chopped nuts for a little crunch. These pancakes always bring people together around the table for a relaxed, happy breakfast that feels like a little celebration any day of the week.
Key Ingredients & Substitutions
Buttermilk: This is the star of the recipe, providing tender texture and a slight tang. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Flour: All-purpose flour works best for fluffy pancakes. For gluten-free, use a 1-to-1 gluten-free baking flour blend.
Baking Powder & Baking Soda: Both are essential for lift. Don’t skip either, as baking soda reacts with the buttermilk for extra fluff.
Butter: Melted butter adds richness and flavor. You can substitute with vegetable oil, but butter gives a nicer flavor.
Eggs: They help bind and add structure. Use large eggs for the best balance of moisture and rise.
How Do You Get Pancakes Fluffy and Not Tough?
Mixing and resting your batter is key. Here’s how:
- Whisk dry and wet ingredients separately first, then combine gently. Don’t overmix — lumps are fine.
- Let the batter sit for 5 minutes. This allows the flour to hydrate and the leavening to start working.
- Cook pancakes on medium heat, so the outside browns without burning before the inside cooks.
- Look for bubbles on the surface and edges setting before flipping the pancake.
Following these tips helps your pancakes turn out soft, thick, and tender every time.
Equipment You’ll Need
- Nonstick skillet or griddle – cooks pancakes evenly and makes flipping easy without sticking.
- Mixing bowls – one for dry ingredients and one for wet; keeps mixing simple and tidy.
- Whisk – helps blend ingredients smoothly and avoid lumps in the batter.
- Measuring cups and spoons – accuracy here makes sure your pancakes rise just right.
- Spatula – a thin, flexible one helps flip pancakes gently without breaking them.
Flavor Variations & Add-Ins
- Add blueberries or chocolate chips to the batter for a sweet, melty surprise inside each pancake.
- Mix in a teaspoon of cinnamon or zest of lemon to give a fresh, aromatic twist.
- Swap some of the buttermilk for plain yogurt for even thicker pancakes with a tangy note.
- Top cooked pancakes with nut butter and sliced bananas for a protein boost and creamy texture.
The Best Buttermilk Pancakes
Ingredients You’ll Need:
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 ½ cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted (plus extra for cooking and serving)
- 1 teaspoon vanilla extract (optional)
To Serve:
- Maple syrup
- Fresh berries (such as raspberries and blueberries)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare your batter, plus 15 to 20 minutes to cook all the pancakes, depending on your batch size. Letting your batter rest for 5 minutes helps make the pancakes extra fluffy.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures everything is evenly combined for great pancakes.
2. Combine Wet Ingredients:
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract (if using) until fully mixed.
3. Make the Batter:
Pour the wet ingredients into the dry ingredients and gently stir just until combined. It’s okay if the batter is a little lumpy – overmixing can make pancakes tough. Let the batter rest for about 5 minutes to help it thicken and become fluffy.
4. Heat Your Cooking Surface:
Warm a nonstick skillet or griddle over medium heat. Add a little butter to grease the surface, making sure your pancakes don’t stick and develop a beautiful golden crust.
5. Cook the Pancakes:
Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set, roughly 2 to 3 minutes.
Flip carefully with a spatula and cook the other side until golden brown and cooked through, about 1 to 2 minutes more.
6. Serve Warm and Enjoy:
Stack your pancakes on a plate, place a pat of butter on top, and pour on warm maple syrup. Serve with fresh raspberries and blueberries for a fresh, colorful touch.
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 and let it sit for 5 minutes before using. This gives the tang and acidity needed for fluffy pancakes.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through.
Can I Freeze These Pancakes?
Absolutely! Let pancakes cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Reheat from frozen in a toaster or microwave.
What’s the Best Way to Keep Pancakes Warm While Cooking?
Place cooked pancakes on a baking sheet in a single layer and keep them warm in an oven set to 200°F (93°C) while you finish cooking the rest.
