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.
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.
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!
What is the Secret to Good Pancakes?
Here are a few Pro Tips for you to have perfect homemade 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 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. 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. 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.
The Best Buttermilk Pancakes Recipe
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- 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
- Begin by melting your butter in a separate bowl and setting it aside to cool.
- Next in a large bowl, whisk flour, sugar, baking powder, and baking soda.
- In another medium bowl, or large measuring up, add the buttermilk, eggs, and vanilla extract. Whisk together until well-combined.
- 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.