There is nothing quite as comforting and delicious as a stack of fluffy, golden pancakes on a slow weekend morning, and this Buttermilk Pancakes Recipe is my absolute go-to for creating that perfect breakfast treat. Each bite delivers a tender crumb with a hint of tang from the buttermilk that makes these pancakes irresistibly soft and full of flavor. Whether you’re cooking for a crowd or just craving a cozy solo brunch, these pancakes turn simple ingredients into a mouthwatering experience you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Buttermilk Pancakes Recipe lies in its simplicity: just a handful of pantry staples that work together to create pancakes with ideal texture, flavor, and a light golden hue. Each ingredient plays a crucial role, from the tenderizing buttermilk to the leavening agents that give these pancakes their delightful fluffiness.
- 2 cups all-purpose flour: The base that provides structure and a soft crumb for the pancakes.
- 2 teaspoons baking powder: Helps the pancakes rise and become fluffy without heaviness.
- 1/2 teaspoon baking soda: Reacts with the buttermilk to add extra lift and tenderness.
- 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
- 2 tablespoons granulated sugar: Adds a hint of sweetness and aids in browning.
- 2 cups buttermilk: Contributes to a tender, tangy flavor and tender texture like no other liquid can.
- 1 large egg: Binds ingredients and enriches the batter with moisture and body.
- 3 tablespoons melted butter (plus more for greasing): Adds richness and helps create a golden crust on the pancakes.
- 1 teaspoon vanilla extract (optional): Adds a subtle sweet aroma and depth of flavor that’s truly delightful.
How to Make Buttermilk Pancakes Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the flour, baking powder, baking soda, salt, and sugar in a large bowl. This ensures all your dry leavening agents are evenly distributed, which is key for consistent rising and an even crumb throughout your pancakes.
Step 2: Mix Wet Ingredients
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth and uniform. This combination brings moisture and richness, and the buttermilk’s acidity sets the stage for beautifully tender pancakes.
Step 3: Gently Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s important not to overmix the batter — small lumps are perfectly fine and help keep your pancakes tender. Overmixing can make them tough, which we definitely want to avoid!
Step 4: Prepare Your Cooking Surface
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter. The right temperature is crucial — too hot and your pancakes will burn on the outside while remaining raw inside; too low and they won’t brown properly. A buttery surface ensures a golden, satisfying crust.
Step 5: Scoop the Batter
Use about 1/4 cup of batter per pancake and pour it onto your preheated skillet. This portion size helps create pancakes that cook evenly and are easy to flip.
Step 6: Cook Until Bubbly and Golden
Cook the pancakes for 2 to 3 minutes until you see bubbles forming on the surface and the edges start to look set. Then, flip and cook for another 1 to 2 minutes on the other side until they’re golden brown. These visual cues are the best way to know your pancakes are perfectly cooked.
Step 7: Keep Warm Until Serving
Transfer the cooked pancakes to a warm oven set at 200°F to keep them warm while you finish the rest. This little step helps maintain their fluffy texture and keeps your whole batch ready to serve together.
How to Serve Buttermilk Pancakes Recipe
Garnishes
The most traditional choice is a pat of butter melting into the warm pancakes paired with a drizzle of pure maple syrup, but don’t be afraid to get creative. Fresh berries, sliced bananas, a dollop of whipped cream, or a sprinkle of powdered sugar can elevate your pancake experience to new heights with every bite.
Side Dishes
To round out your meal, consider pairing your pancakes with crispy bacon, sausage links, or scrambled eggs. These savory sides create a fantastic balance, making your breakfast both indulgent and satisfying without feeling heavy.
Creative Ways to Present
Stack your pancakes tall and top with colorful fruit compotes or nut butters for an inviting breakfast centerpiece. Alternatively, layer pancakes with cream cheese and berries for a decadent brunch variation. Presentation can be simple and beautiful, inviting everyone to dig right in.
Make Ahead and Storage
Storing Leftovers
If you happen to have some pancakes left over, store them in an airtight container in the refrigerator for up to 3 days. Place parchment paper between each pancake to prevent sticking and maintain their texture for a quick breakfast on busy mornings.
Freezing
Pancakes freeze wonderfully, which makes this Buttermilk Pancakes Recipe even more convenient. Cool the pancakes completely, then layer them between sheets of parchment paper in a freezer bag. They’ll keep fresh for up to 2 months, giving you easy access to homemade pancakes anytime.
Reheating
To enjoy your pancakes later, reheat them gently in the toaster or in a warm oven set around 300°F until hot and pliable again. Avoid the microwave if you can, as it tends to make pancakes rubbery instead of fluffy. This way, they retain their fresh-from-the-griddle appeal.
FAQs
Can I use regular milk instead of buttermilk?
While you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk, the unique tang and tenderizing effect of true buttermilk really make these pancakes special. Using straight milk may result in slightly less fluffy pancakes.
Why shouldn’t I overmix the batter?
Overmixing develops the gluten in the flour too much, which can make your pancakes chewy and tough. Lumpy batter keeps the texture light and tender, so a few lumps are perfectly normal and actually desirable.
How do I know when to flip the pancakes?
You’ll notice bubbles form on the batter’s surface and the edges start to look set or slightly dry. At this point, the bottom side will be nicely golden, so it’s time to flip for an even cook on the other side.
Can I make these pancakes gluten-free?
Yes, but you’ll want to use a gluten-free flour blend designed for baking to achieve similar texture. Make sure your baking powder and other ingredients are gluten-free as well.
What’s the best way to keep pancakes warm without drying them out?
Placing pancakes in a low oven (around 200°F) on a baking sheet or in a warm pan is perfect. This keeps them warm and moist without overcooking, ready to be served fresh all at once.
Final Thoughts
This Buttermilk Pancakes Recipe is truly a breakfast treasure that never fails to impress. I hope you give it a try soon — it’s one of those recipes that feels like a warm hug in every bite and brings people together to savor something wonderfully simple yet special. Happy cooking and even happier eating!
Print
Buttermilk Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Classic buttermilk pancakes that are fluffy and tender, perfect for a delicious breakfast or brunch. These pancakes are quick and simple to make with basic ingredients and come together with a smooth batter, cooked to golden perfection on a skillet.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 2 cups buttermilk
- 1 large egg
- 3 tablespoons melted butter (plus more for greasing)
- 1 teaspoon vanilla extract (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- Mix Wet Ingredients: In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. It’s important not to overmix; some lumps are fine to keep the pancakes light and fluffy.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter to prevent sticking.
- Cook Pancakes: Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes or until bubbles start to form on the surface and the edges are set.
- Flip Pancakes: Flip each pancake and cook for another 1-2 minutes on the other side until golden brown and fully cooked through.
- Keep Warm: Place cooked pancakes in a warm oven set at 200°F to keep them warm while you finish cooking the rest.
Notes
- Do not overmix the batter; lumps are okay for fluffy pancakes.
- You can substitute buttermilk with milk plus 1 tablespoon of vinegar or lemon juice to create a similar acidic effect.
- Keep cooked pancakes warm in a low oven to serve all at once.
- Feel free to add blueberries, chocolate chips, or nuts to the batter for variations.
