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.
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.
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.