If you’ve ever dreamed of starting your weekend with a stack of fluffy, golden goodness, these Buttermilk Pancakes are the ultimate breakfast treat. Each pancake is tender, light, and unmistakably rich in flavor thanks to the magic of real buttermilk. This recipe captures everything we love about the classic American griddle cake: a warm, inviting aroma, a slightly tangy taste, and melt-in-your-mouth texture that’ll brighten any morning. Get ready to fall in love with pancakes all over again, whether you’re fueling a crowd or savoring a quiet moment with coffee and syrup.
Ingredients You’ll Need
The beauty of these Buttermilk Pancakes lies in the simple, humble ingredients that come together to create something spectacular. Every item on this list is there for a reason, contributing to that fluffy crumb, irresistible flavor, and perfect golden color.
- All-purpose flour: Provides the structure for your pancakes and keeps them tender and light.
- Granulated sugar: Just the right amount of sweetness to balance the tang of the buttermilk.
- Baking powder: Gives your pancakes extra lift for that signature fluffiness.
- Baking soda: Reacts beautifully with the buttermilk, adding even more rise and a touch of tenderness.
- Salt: Enhances every other flavor and keeps the pancakes from tasting flat.
- Buttermilk: The star of the show, bringing creaminess, tang, and those hallmark fluffy pockets.
- Large eggs: Bind everything together while adding richness.
- Melted butter: Lends a buttery depth throughout the pancake (plus, who doesn’t love more butter?).
- Vanilla extract: Rounds out the batter with a subtle hint of warmth and sweetness.
How to Make Buttermilk Pancakes
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. This step not only ensures everything is combined evenly, but it also helps break up any lumps, leading to extra-tender Buttermilk Pancakes.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and fully blended. This mixture is key for enriching the batter and infusing each bite with that classic, tangy flavor.
Step 3: Bring It All Together
Pour the wet mixture into the bowl with your dry ingredients. Stir gently—just until you see a shaggy, lumpy batter with a few streaks of flour. Over-mixing is the enemy of fluffy pancakes, so don’t worry about a perfectly smooth batter!
Step 4: Heat Your Skillet or Griddle
Place a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. You’re looking for a surface hot enough that a drop of water sizzles, but not so hot it scorches the pancakes.
Step 5: Cook to Fluffy Perfection
Scoop about 1/4 cup of batter for each pancake onto your hot surface. Let them cook until bubbles start forming on the surface and the edges begin to set—about 2–3 minutes. Flip and cook for another 1–2 minutes until both sides are golden brown. Adjust the heat as needed to keep that lovely golden color.
How to Serve Buttermilk Pancakes
Garnishes
Let your Buttermilk Pancakes shine with a pat of creamy butter and a drizzle of real maple syrup. For a burst of freshness, scatter on a handful of berries or dust with powdered sugar. A dollop of whipped cream or a splash of flavored syrup can turn breakfast into a decadent treat.
Side Dishes
Balance your stack of pancakes with savory sides like crispy bacon, breakfast sausage, or scrambled eggs. A simple fruit salad or a cup of tangy yogurt makes for a lighter, well-rounded breakfast spread that will leave everyone satisfied.
Creative Ways to Present
Try piling the Buttermilk Pancakes high for an eye-catching brunch centerpiece, or serve them mini-style for a playful pancake bar with all sorts of toppings. Roll fresh pancakes around sweet cream cheese, or layer them with fruit preserves for a breakfast that feels just a little bit fancy.
Make Ahead and Storage
Storing Leftovers
If you have extra pancakes, let them cool completely, then layer them between sheets of parchment or wax paper. Store them in an airtight container in the refrigerator for up to 3 days. They’ll keep their soft, fluffy texture, ready for another quick breakfast.
Freezing
Buttermilk Pancakes are exceptionally freezer-friendly! Arrange cooled pancakes in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top freezer bag. They’ll stay fresh for up to 2 months, making it easy to enjoy homemade pancakes anytime.
Reheating
To reheat, pop pancakes in the toaster for crispy edges or microwave them in short bursts, stacked lightly between paper towels. For larger quantities, warm them on a baking sheet in a 325°F oven for about 10 minutes—perfect for bringing back that just-cooked taste.
FAQs
Can I substitute regular milk for buttermilk?
You can, but your Buttermilk Pancakes won’t have that signature tangy flavor or the same fluffy rise. If you’re out of buttermilk, mix milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a quick substitute.
Why do my pancakes end up flat or tough?
This usually happens if the batter is overmixed or the skillet is too hot. Gently stir until just combined, and watch your cooking temperature for golden, fluffy results every time.
How do I keep pancakes warm while cooking batches?
Keep finished pancakes on a baking sheet in a 200°F (95°C) oven while you finish the rest. This helps everyone enjoy their Buttermilk Pancakes warm, soft, and ready for syrup.
Can I add mix-ins like chocolate chips or fruit?
Absolutely! Sprinkle chocolate chips, blueberries, or diced bananas onto the pancakes right after you pour the batter into the skillet. It’s a fun way to make each stack special.
Are these pancakes vegetarian?
Yes—they contain no meat or animal fat, so they’re perfect for a vegetarian breakfast. Just check your specific buttermilk and butter brands if you’re being extra careful about ingredients.
Final Thoughts
If you’re looking for a breakfast that’s as warm and comforting as a lazy weekend morning, these Buttermilk Pancakes always deliver. Give this recipe a try and see how quickly it becomes a favorite in your kitchen—I promise, your mornings will never be the same!
Print
Buttermilk Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
Learn how to make classic Buttermilk Pancakes that are light, fluffy, and delicious. Perfect for a cozy breakfast or brunch!
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 flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until combined.
- Combine Mixtures: Pour wet ingredients into dry ingredients, stir gently until just combined.
- Cook Pancakes: Heat a greased skillet, pour ¼ cup batter for each pancake, cook until bubbles form, flip and cook until golden brown.
- Serve: Enjoy warm with desired toppings.
Notes
- For extra fluffiness, let batter rest for 5–10 minutes before cooking.
- Substitute buttermilk with 2 cups milk + 2 tbsp lemon juice or vinegar; let 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
