If you’re searching for a breakfast classic that feels like a warm hug on a plate, you’re in the right place. This Buttermilk Pancakes Recipe is exactly what you need to start your morning with a fluffy stack of golden goodness. The perfect combination of light, tender texture and a subtle tang from the buttermilk makes these pancakes utterly irresistible. Trust me, once you try this recipe, it will become your go-to for cozy weekend mornings or anytime you want to treat yourself.
Ingredients You’ll Need
Creating memorable pancakes starts with simple but carefully chosen ingredients. Each element plays a vital role in bringing out the fluffy texture, sweet flavor, and delightful color that make this Buttermilk Pancakes Recipe shine.
- 2 cups all-purpose flour (240 grams): Acts as the sturdy base that gives structure and lightness when mixed just right.
- 2 tablespoons granulated sugar (25 grams): Adds a touch of sweetness to balance the tang in the batter perfectly.
- 1½ teaspoons baking powder (6 grams): Helps the pancakes rise beautifully for that airy texture.
- ½ teaspoon baking soda (3 grams): Reacts with the buttermilk to tenderize and fluff up every bite.
- ¼ teaspoon kosher salt: Enhances all the flavors without overpowering the sweetness.
- 2 cups buttermilk (454 grams): The star ingredient that gives the pancakes their signature tang and moist crumb.
- 1 large egg (50 grams, room temperature): Binds the ingredients and creates richness in the batter.
- 2 tablespoons unsalted butter (28 grams, melted and cooled): Adds a luscious mouthfeel and depth of flavor.
- 1 teaspoon pure vanilla extract (4 grams): Gives a warm, inviting aroma that elevates the pancake experience.
How to Make Buttermilk Pancakes Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl. This ensures even distribution of the rising agents and seasoning, setting the foundation for your fluffy pancakes.
Step 2: Whisk Wet Ingredients
In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth. The buttermilk’s tang combined with the vanilla creates a beautifully balanced flavor profile.
Step 3: Gently Fold Wet into Dry
Pour the wet ingredients into the dry mixture and fold gently with a spatula or wooden spoon, just until combined. Be careful not to overmix; a few lumps in the batter lead to tender pancakes. Then, let the batter rest for 15 minutes — this little pause helps it thicken and gives the leavening a head start for extra fluff.
Step 4: Preheat Your Cooking Surface
Place a large non-stick skillet or griddle over medium heat (about 350°F if using a thermometer). Even heat is essential to cook the pancakes evenly without burning.
Step 5: Cook the Pancakes
Lightly grease the surface with cooking spray or a small pat of butter. Use a ladle or ice cream scoop to pour ¼ to ½ cup of batter per pancake. Watch closely for bubbles forming on the top surface—this indicates they’re ready to flip.
Step 6: Flip and Finish Cooking
Flip the pancakes gently using a spatula and cook the other side until golden brown and cooked through. The wait is worth it when you see those perfect round edges and fluffy centers.
Step 7: Serve Warm and Enjoy
Remove each pancake to a warm plate and keep them cozy while you finish the batch. Now you have a stack of heaven ready to be devoured!
How to Serve Buttermilk Pancakes Recipe
Garnishes
Nothing delights quite like a tower of Buttermilk Pancakes topped with melting butter and a generous drizzle of maple syrup. Fresh berries, sliced bananas, or a sprinkle of powdered sugar can add vibrant color and a burst of freshness. For an indulgent twist, try a dollop of whipped cream or a scattering of chocolate chips.
Side Dishes
Round out your pancake feast with crispy bacon or savory sausage links for a perfect sweet-savory balance. A side of scrambled eggs or a simple fruit salad brightens the plate and makes your breakfast feel luxuriously complete without any fuss.
Creative Ways to Present
Turn your pancakes into mini stacks topped with yogurt and honey for a brunch-worthy presentation. Or layer them with layers of cream cheese frosting and fresh fruit to create a pancake cake for special occasions. This Buttermilk Pancakes Recipe is so versatile, it’s fun to experiment and make the morning meal uniquely yours.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pancakes in an airtight container in the refrigerator for up to three days. To prevent sogginess, separate layers with parchment paper or wax paper when stacking.
Freezing
Freeze leftover pancakes in a single layer on a baking sheet until solid, then transfer them to a freezer bag. They freeze beautifully and can be stored for up to two months, making mornings even easier when time is tight.
Reheating
Reheat pancakes in a toaster or toaster oven for a crisp edge and warm center. You can also microwave them briefly, but be careful not to overdo it, or they might turn rubbery. A quick warm-up brings back that just-cooked flavor you love.
FAQs
Can I substitute regular milk for buttermilk in this recipe?
You can, but to mimic the tang and acidity of buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes before using. This helps activate the baking soda and preserves the pancake’s fluffiness.
Why do the pancakes need to rest before cooking?
Resting the batter allows the flour to fully hydrate and the leavening agents to begin working, resulting in a thicker batter and lighter, fluffier pancakes once cooked.
How do I know when to flip the pancakes?
Wait until bubbles form and pop on the surface, and the edges start to look set before flipping. This ensures the bottom is cooked and the pancakes won’t tear when flipped.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup and contains xanthan gum or a similar binder for the best results.
What’s the best way to keep pancakes warm while cooking the batch?
Place cooked pancakes on a baking sheet in a preheated oven at 200°F to keep them warm without drying out while you finish cooking the rest.
Final Thoughts
There’s something genuinely magical about mastering this Buttermilk Pancakes Recipe. It’s simple enough for beginners yet rewarding enough to keep making again and again. Whether it’s a special weekend breakfast or a treat for yourself any day, these pancakes promise smiles and satisfied appetites with every bite. So grab your ingredients, whip up a batch, and enjoy the comfort that only homemade pancakes can bring!
Print
Buttermilk Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 10 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Fluffy and tender buttermilk pancakes made from scratch, perfect for a hearty and delicious breakfast. This easy-to-follow recipe uses simple ingredients like buttermilk, flour, and eggs to create soft pancakes with a slight tang and golden brown crust.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 2 tablespoons granulated sugar (25 grams)
- 1½ teaspoons baking powder (6 grams)
- ½ teaspoon baking soda (3 grams)
- ¼ teaspoon kosher salt
Wet Ingredients
- 2 cups buttermilk (454 grams)
- 1 large egg (50 grams, room temperature)
- 2 tablespoons unsalted butter (28 grams, melted and cooled (¼ stick))
- 1 teaspoon pure vanilla extract (4 grams)
Instructions
- Mix dry ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, and kosher salt, stirring to evenly distribute all the leavening agents and seasoning throughout the flour.
- Mix wet ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until fully combined and smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients, then gently stir with a wooden spoon or rubber spatula until just blended. Be careful not to overmix to avoid tough pancakes. Let the batter rest for 15 minutes to hydrate the flour and enhance fluffiness.
- Preheat skillet or griddle: Set a large non-stick skillet over medium heat or heat a griddle to 350°F (175°C). Ensure it is evenly heated before cooking to promote even browning.
- Cook pancakes: Lightly spray the cooking surface with cooking spray. Using a ladle or ice cream scoop, pour about ¼ to ½ cup of batter for each pancake onto the skillet or griddle. Cook for 1-2 minutes until bubbles form and the edges look set.
- Flip and finish cooking: Using a spatula, carefully flip each pancake and cook for another 1-2 minutes until the bottom is golden brown and the pancake is cooked through.
- Serve: Transfer the cooked pancakes to a plate. Repeat the process with the remaining batter. Serve warm with your favorite toppings like maple syrup, fresh fruit, or butter.
Notes
- Resting the batter for 15 minutes is important to ensure fluffy pancakes as it helps the flour absorb the liquid properly.
- Using room temperature eggs helps the batter mix more evenly.
- Adjust the heat as needed to prevent burning; medium heat works best for golden pancakes.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 2 cups of milk and letting it sit for 5 minutes.
- Use a non-stick skillet or well-seasoned griddle for the best results and easy flipping.
