Our classic buttermilk pancakes recipe is sure to satisfy your appetite and win the hearts of all who taste it. With just a few simple ingredients, fluffy homemade pancakes are ready in no time at all.
Just as fast as a box mix using ingredients from your pantry.
Whether you’re hosting brunch with friends or just serving up something special for yourself, this buttermilk pancake recipe makes the perfect foundation: light, tender and flavorful.
With just one bite, you’ll see why these buttery, fluffy stacks are a breakfast hit. Fall in love with breakfast again.
Table of contents
What are Buttermilk Pancakes Made of?
Pancakes are a little indulgent and those weekend mornings when you have the time, it is so worth it. Making these homemade stacks first thing in the morning with the slightly crispy edges topped with your favorites like melty butter, maple syrup, fresh fruit, whipping cream, jam, or other homemade fruit syrup is a perfect breakfast.
Simple ingredients like all-purpose flour, sugar, baking powder, baking soda, buttermilk, eggs, vanilla extract, and melted butter. With recipes this simple, there isn’t a need for the box pancake mix.
Buttermilk pancakes are a versatile canvas for a variety of flavor combinations, ranging from classic to creative. Here are some ideas: Before we get going on this recipe, we have a combinations for you, Easy S’mores Pancakes, or Blueberry Lemon Pancakes. How about Berry Bliss? Just add fresh berries such as strawberries, blueberries, or raspberries to your pancake batter for bursts of juicy sweetness. For a savory option, mix shredded cheese, cooked bacon or ham, and finely chopped herbs (such as chives or parsley) into the pancake batter. How fun!
Why is Buttermilk Better for Pancakes?
There’s a reason buttermilk is so often used in pancakes. According to Bon Appetit, the acid in the buttermilk works with the baking soda for extra height. It also helps to break down strands of gluten, leading to a fine and tender crumb. Additionally, it adds a subtle tang that heightens the taste.
Are pancakes better with buttermilk?
Yes, most definitely. Buttermilk is the secret ingredient to light, airy, and fluffy pancakes. The acidity of the buttermilk combines with the leavening agents to make them super soft and fluffy. Further, the subtle tang gives the short stacks a delicious taste!
The Best Buttermilk Pancakes Recipe
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Kitchen Essentials
Ingredients
- 2 Cups All-Purpose Flour
- 3 Tablespoons Sugar
- 2 Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- 2 ¼ Cups Buttermilk
- 2 Large Eggs lightly beaten at room temperature
- 1 Teaspoon Vanilla Extract or lemon juice
- 4 Tablespoons Butter melted and cooled
Instructions
- Begin by melting your butter in a separate bowl and setting it aside to cool.4 Tablespoons Butter
- Next in a large bowl, whisk flour, sugar, baking powder, and baking soda.2 Cups All-Purpose Flour, 3 Tablespoons Sugar, 2 Teaspoons Baking Powder, ½ Teaspoon Baking Soda
- In another medium bowl, or large measuring up, add the buttermilk, eggs, and vanilla extract. Whisk together until well-combined.2 ¼ Cups Buttermilk, 2 Large Eggs, 1 Teaspoon Vanilla Extract
- Add the melted butter to the buttermilk mixture and mix to combine. Pro Tip. Make sure that all the ingredients are at room temperature. If the ingredients are too cold, the butter will separate when combined.
- Then add the wet ingredients to the flour mixture. Stir to just combined. Don’t worry if there are small lumps or a few streaks of flour in the batter. If you overmix, the pancakes will become chewy and flat.
- Spray a non-stick large skillet, cast iron skillet, or electric griddle with a light coating of cooking spray oil or lightly brush with canola oil. Preheat on a medium heat.
- Working in batches, scoop about ¼ cup to ½ cp of the pancake batter into the pan. If using the griddle, you can cook a few at a time in a single layer. This is great when feeding a crowd.
- Allow pancake to cook until edges begin to appear golden-brown and the bubbles in batter are bursting and not refilling with batter. About 2 to 3 minutes. Using a spatula, slip the pancake and continue coming a few more minutes.
- Repeat until all batter is used. I recommend spraying or brushing the pan with oil between each batch of pancakes.
- When each one is done, transfer to a baking sheet rimmed with a fitted wire rack and place in an oven preheated to warm or 175 degrees Fahrenheit.
- Serve warm topped with a pat of butter and maple syrup or your favorite topping.
Your Own Private Notes
Notes
Make Your Own Buttermilk
Oh no, you need buttermilk for the recipe, but you ran out. No worries. Just add 1 tablespoon of lemon juice to regular milk. Stir and let sit a few minutes. You will notice the milk texture change. It is ready to add to your recipe. Another option is to keep dried buttermilk in the pantry. When needed, just mix ¼ dried buttermilk powder mixed with 1 cup of water or milk. That way, you are ready to make homemade buttermilk pancakes any morning.Nutrition
What is the Secret to Good Fluffy Buttermilk Pancakes?
Here are a few Pro Tips for you to have perfect homemade fluffiest pancakes right at home.
Make sure that your ingredients are fresh. If you baking powder is old or expired, you’ll end up with flat pancakes rather than light and fluffy ones.
Whisk the dry ingredients together. It is important to fully incorporate the leavening agents with the flour. Whisking the flour mixture ahead of time also breaks up any lumps, which cuts down on the mixing time when adding the wet ingredients.
Don’t overmix the batter. Less mixing equals more fluffiness when adding the wet ingredients. Just mix in a large bowl using a whisk. If you’ve whisked your dry ingredients before adding the wet, you should be able to gently bring the two together with a few deft swirls of your spoon. Resting the batter will take cake of any small lumps.
Let the batter rest. Make the batter and let it rest 5 to 30 minutes before cooking. This allows more fo the lumps to dissolve and the flour to soak up more of the liquid.
Add oil between batches. Adding a light coating of oil between batches assures that the batter will not stick to the pan. I recommend using oil rather than butter for frying as the butter will eventually burn in the pan affecting the taste. Additionally, remove any burned buts between batches.
Know when to turn the pancakes. You can tell your buttermilk pancakes are ready to flip when the edges begin to look set and the bubbles in the batter begin to burst. At this point you should easily be able to flip a spatula underneath to gently lift up an edge and take a peek. Look for a golden brown color.
Make Your Own Buttermilk
Oh no, you need buttermilk for the recipe, but you ran out. No worries. Pro Tip. Just add 1 tablespoon of lemon juice to regular milk. Stir and let sit a few minutes. You will notice the milk texture change. It is ready to add to your recipe.
Another option is to keep dried buttermilk in the pantry. When needed, just mix ¼ dried buttermilk powder mixed with 1 cup of water or milk. That way, you are ready to make homemade buttermilk pancakes any morning.
Make Your Own Pancake Syrup
As any home cook knows, a stack of pancakes has nearly endless possibilities when it comes to topping them off with a delicious syrup. When it comes to topping pancakes, everyone has their personal preference.
You can top your stacks with pure maple syrup, bottled pancake syrup, jam, fruit, karo syrup, or how about your own homemade syrup. See how easy it is.
Unleavened Versions of American Pancakes
Crepes are thin and delicate French-style thin pancakes that are irresistible. A crepe is like a thin pancake and the batter itself resembles a pancake batter that is on the thin side. Therefore, when cooked, it spreads out in the pan creating a large circular, paper thin shape. It cooked up rather quickly too.
Often it is served wrapped, rolled, folded, or stacked with sweet or savory fillings and toppings. It is so versatile and can be served for breakfast, lunch, dinner, or just dessert.
Make Homemade Waffles using Pancake Batter
Along with the perfect pancakes, you can use this same batter to make your own homemade waffles. Just add the batter to a preheated prepared waffle iron and cook until done. Repeat in batches until all the batter is used.
How to Make Waffles With Buttermilk Pancake Batter?
You can make waffles using pancake batter, but there are a few key differences between pancake batter and waffle batter that you should keep in mind to ensure your waffles turn out well. Here’s how to do it:
- Thicker Batter: Waffle batter is typically thicker than pancake batter. To adapt pancake batter for waffles, you may need to add some extra flour to thicken it. Start by adding small amounts of flour at a time until you achieve the desired waffle batter consistency.
- Leavening Agents: Pancake batter often contains a higher amount of baking powder to create a fluffier texture. When making waffles, you can reduce the amount of baking powder in your pancake batter to avoid waffles that rise too much and become overly fluffy. Waffle recipes also often call for a small amount of vegetable oil or melted butter to help with browning and crispiness.
- Preheat the Waffle Iron: Make sure your waffle iron is thoroughly preheated before adding the batter. This ensures that the waffles cook evenly and become crisp on the outside.
- Cooking Time: Waffles usually take a bit longer to cook than pancakes. Follow the manufacturer’s instructions for your waffle iron, but on average, waffles may take around 4-6 minutes to cook until they are golden brown.
- Non-Stick Spray: Even though your pancake batter may contain oil or butter, it’s a good idea to lightly grease your waffle iron with non-stick spray or a small amount of oil to prevent sticking.
- Filling the Waffle Iron: Pour the adapted pancake batter into the center of the preheated waffle iron. The amount of batter you use will depend on the size and design of your waffle iron. Typically, a ladleful or the amount that covers about 2/3 of the iron’s surface is a good starting point.
- Cooking Settings: Most waffle irons have different settings for adjusting the level of browning and crispiness. Adjust these settings based on your preference.
While you can make waffles using pancake batter, it’s essential to make these adjustments to get the texture and taste you desire. Keep in mind that waffle batter and pancake batter are formulated differently for a reason, so the results may not be exactly the same, but they can still be delicious in their own way.
Can You Freeze Buttermilk Pancakes?
Yes, you can freeze buttermilk pancakes, and it’s a convenient way to have homemade pancakes readily available for quick breakfasts. It’s a great recipe to make ahead and freeze without having to purchase ready made frozen food at the grocery store.
Here’s how to freeze and later reheat buttermilk pancakes:
Freezing Buttermilk Pancakes
- Cook and Cool: Start by cooking your buttermilk pancakes as you normally would. Let them cool completely at room temperature.
- Layer with Parchment Paper: Place a sheet of parchment paper or wax paper between each pancake to prevent them from sticking together when frozen. This makes it easier to separate and reheat individual pancakes.
- Stack or Arrange: You can stack the pancakes or lay them out in a single layer on a baking sheet, depending on the space you have available in your freezer.
- Wrap Securely: Wrap the stacked pancakes or the baking sheet tightly with plastic wrap or aluminum foil. If using a baking sheet, you can transfer them to a large freezer-safe bag after they are frozen solid.
- Label and Date: Don’t forget to label the package with the date so you can keep track of how long they’ve been in the freezer.
- Freeze: Place the wrapped pancakes in the freezer. Try to use them within 1-2 months for the best quality, although they can be safe to eat for a more extended period if stored properly.
Reheating Frozen Buttermilk Pancakes
- From Frozen: You can reheat frozen buttermilk pancakes directly from the freezer. No need to thaw them first.
- Toaster or Oven: The best way to reheat frozen pancakes is in a toaster or toaster oven. Place them in the toaster slots or on a baking sheet in the oven, and toast until they are heated through and crisp around the edges.
- Microwave: If you’re in a hurry, you can also use the microwave. Place a pancake on a microwave-safe plate and heat for 20-30 seconds or until warm. Be careful not to overheat, as this can make the pancakes soggy.
- Skillet: You can warm them in a skillet over medium-low heat, flipping occasionally until they’re heated through.
- Maintain Crispiness: If you prefer your pancakes to be as crispy as possible, a toaster or toaster oven is the best choice.
Once reheated, serve your buttermilk pancakes with your favorite toppings, and they should taste almost as good as freshly made.
How Much Buttermilk is Needed to Make Buttermilk Pancakes?
In general, if you want to make a batch of pancakes for 4 people, a general guideline is to use approximately 1 cup (240 milliliters) of buttermilk for a standard pancake recipe that serves 4 people.
The amount of buttermilk you need to make buttermilk pancakes depends on your specific pancake recipe and how many pancakes you intend to make.
The recipe below is for 8 people, an easy way to change the quantity and ingredient measurements is to adjust the servings to make more or less.
