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.
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.
- 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.
- 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!
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.
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.
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.
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!
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!
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!
- 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
- 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.
- 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.