Buttermilk Pancakes
11 Comments
Posted: 01/06/23
Updated: 09/13/24
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Perfectly light and fluffy Buttermilk Pancakes are easy to make! They have a hint of creamy buttermilk that balances out the sweetness of the pancakes. This is a fail-proof pancake recipe that’s simple to make and the pancakes turn out fluffy and delicious every time.
How about a stack of fluffy homemade buttermilk pancakes for the weekend? Sound good? Sounds good to me and I have the best pancake recipe for you to try.
Buttermilk pancakes are such a classic and everyone needs a fail-proof recipe up their sleeve for all the weekend breakfasts. Add some scrambled eggs and bacon for a cozy Saturday morning breakfast!
What Does Buttermilk Do To Pancakes?
Buttermilk does all kinds of great things to pancakes!
- First, it gives the pancakes a tangy flavor that balances out all of the sweetness.
- Buttermilk is acidic and activates the baking soda creating a lot of lift while they cook so you get light and fluffy pancakes. Baking soda needs acid to work properly and so the buttermilk works better than regular milk.
- It’s also a natural tenderizer and softens the gluten in the flour creating a tender crumb. Soft, fluffy and light – that’s the way you want your pancakes to be!
Ingredients for Buttermilk Pancakes
- All-purpose flour – We have not tested with different flours.
- Baking powder – For fluffiness and lift in the pancakes.
- Baking soda – When this combines with the buttermilk it gives the pancakes a nice lift to make them thick and fluffy.
- Salt
- Granulated sugar – Balances out the tang from the buttermilk.
- Buttermilk – If you don’t have buttermilk you can make it at home, learn how to make buttermilk here! It also gives the pancakes a subtle tang. It’s key to these yummy pancakes and other favorites like buttermilk brownies.
- Eggs – Ideally room temperature so it’s easily combined into the batter.
- Vanilla – Add just a little bit of flavor!
How to Make Buttermilk Pancakes
Start by whisking all of the dry ingredients together.
Add all of the wet ingredients and whisk just long enough to combine. Your batter will have some lumps and that’s okay! You don’t want to overmix the batter otherwise your pancakes won’t have a light texture. The key is to not to overwork the gluten in the flour.
Let the batter rest for at least 15 minutes. This will give the dry ingredients a chance to fully absorb the wet ingredients. It will also allow the gluten in the flour to relax, which will help create a light and fluffy texture.
I prefer to use a griddle, but a large skillet will work, too. Just make sure you use a non-stick one.
You will need some butter or vegetable oil to cook your pancakes. I prefer oil because it gives the pancakes a lightly crispy exterior. Heat the butter or oil in the skillet over medium-high heat.
I use a 1/3 cup measuring cup to scoop the batter. That way all of the pancakes are the same size. Pour the batter onto the hot skillet and cook it until small bubbles start to appear on the surface of the batter.
Flip the pancake over and cook it on the other side and cook it until golden brown on the other side.
Serve these tender, fluffy buttermilk pancakes with butter and warm maple syrup.
Buttermilk Pancake Recipe FAQs!
What If I Don’t Have Any Buttermilk On Hand?
You don’t have to run out to the store if you don’t have any on hand! You can make your own and I wrote a whole post about how to make your own buttermilk! Homemade buttermilk tends to be runnier to watch the consistency of the batter as you add it. You might not need all of it.
How should I keep pancakes warm?
Warm the oven to 225 degrees Fahrenheit. Place a baking rack on top of a sheet pan and just place the pancakes on it so they stay toasty warm until I’m ready to serve them.
Why are my Buttermilk pancakes flat or not fluffy?
Usually this is caused by over-mixing the pancake batter. When combining your batter gently fold it together with spatula or spoon until just combined. A few flour streaks is a good thing! Don’t overmix. I can not stress this enough.
Does pancake batter need to rest?
Yes! If you don’t let it rest for 15 minutes like the recipe states the first few pancakes will turn out thin or flat. Letting your batter rest lets the ingredients combine and gives you that thick fluffy pancake of your dreams. So, take the time to let them rest, it’s worth it!
Serving Suggestions
A slab of butter and a drizzle of maple syrup is all this buttermilk pancake recipe needs, but if you are looking to make them extra fancy here are some ideas!
A dallop of homemade whipped cream is always delicious. We also like to top them with our homemade strawberry sauce or blueberry sauce.
Another option is some mix-ins to the pancake batter. Great options are blueberries and/or chocolate chips!
This is one of our favorite ways to celebrate the weekend – there’s nothing better than a big family breakfast on a Saturday. I hope you give these a try soon – I think you will love them!
More Classic Breakfast Recipes!
There’s no shortage of breakfast recipes around here – you have to give these a try, too!
- Light and fluffy French toast is a quick and easy breakfast that the entire family will request again and again.
- Egg in a hole is one of our favorite ways to have toast and eggs all in one dish.
- If you have been looking for a waffle recipe that is fluffy and delicious these are it. Top them with strawberries, blueberries, syrup and whipped cream for the ultimate breakfast.
- Tater tot breakfast casserole is so quick and easy, perfect for those busy mornings or when you are hosting company. Plus, it’s always fun to eat tots!
- Johnny Cakes are cornmeal pancakes that are easy to make and so delicious!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Buttermilk Pancakes
Light, fluffy pancakes made with buttermilk. Make a stack of them for breakfast today.
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 tbsp granulated sugar
- 2 cups buttermilk
- 2 large eggs lightly beaten
- 2 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
- Whisk in the buttermilk, eggs and vanilla extract. Do not over mix – there will still be some lumps in the batter.
- Let your batter rest for 15 minutes.
- In a large skillet over medium high heat, add butter or oil (vegetable oil preferred). Once the skillet is hot, add ⅓ cup cup of batter to make each pancake.
- When small bubbles appear on the surface of your pancake, flip it over (about 3 – 4 minutes). Each side should be cooked to golden brown.
Tips
- You will need some butter or vegetable oil to cook your pancakes. I prefer oil because it gives the pancakes a lightly crispy exterior. Heat the butter or oil in the skillet over medium-high heat.
Nutrition Information
Calories: 126kcal (6%), Carbohydrates: 21g (7%), Protein: 4g (8%), Fat: 2g (3%), Saturated Fat: 1g (6%), Cholesterol: 32mg (11%), Sodium: 242mg (11%), Potassium: 171mg (5%), Fiber: 1g (4%), Sugar: 5g (6%), Vitamin A: 106IU (2%), Calcium: 89mg (9%), Iron: 1mg (6%)
Adrienne says
My family loves these pancakes and I make them whenever I have some buttermilk to use up. They are super light and tender and especially delicious topped with fruit and syrup.
Brooke Kill says
I’m so happy to hear that Adrienne!
Milisa says
I just made these for Sunday morning breakfast and they were so good. The family declared that they were the best ever. I added about 1/3 cup of milk – I just scooped the flour and it was probably a little too much with the buttermilk. We will be using this as our go-to pancake recipe from now on.
Courtney says
Yay! That makes us happy to hear the whole family loved these pancakes! Thank you for sharing!
Linda says
I just made the batter and ready to cook my hotcakes! What I did is I put in a bowl all dry ingred. except flour , put in the buttermilk, vanilla , 2 unbeaten eggs milk lightly and I set timer 10 min. Then after 10 min. I added the flour and mixed lightly to mix egg into the batter and flour. Set timer for 10 min. I am going to add blueberries to the last half of batter and enjoy!…….
linda says
by the eggs it should read mix not milk
Julie says
I’m glad you enjoyed these, Linda! Thanks for the rating and review!
Beth says
Oh great – I just finished breakfast and now I need this pancakes!! Guess what we are having for lunch 😉
Julie says
Breakfast for lunch, breakfast for supper, they’re delicious whenever you have them! I hope you enjoy them!
Linda says
I love using buttermilk in my waffles so when I saw this pancake recipe I just had to give it a try. These are def some of the best pancakes I’ve made. It gives the same lift and lightness to the pancakes as it does to my waffles. This is one breakfast that I’ll make again and again.
Julie says
I’m so glad to hear that! Thanks for the review!