Buttermilk Pancakes
on Jun 11, 2024, Updated Jun 27, 2024
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I’m convinced that a homemade buttermilk pancake is the most satisfying and nostalgic breakfast out there. My simple recipe takes only 20 minutes to prepare but creates the fluffiest and butteriest diner-style buttermilk pancakes!
Making a special breakfast doesn’t have to be hard or time consuming. These classic buttermilk pancakes are fluffy, tender, sweet, and super nostalgic! All you’ll need to get started are a few common ingredients and 45 minutes of your time.
Serve these pancakes with some butter and syrup or jazz them up with fresh fruit, toasted nuts, whipped cream, peanut butter, and chocolate syrup! These fluffy buttermilk pancakes are the perfect weekend treat or the star of your next birthday brunch. They’re simple, but oh so sweet and buttery!
Table of Contents
Why You’ll Love This Recipe
- Is a quick and easy one-bowl breakfast.
- Freezes really well! Make a double batch and have breakfast ready for the week ahead.
- Tastes just like the fluffy buttermilk pancakes from your favorite diner.
- Is tasty when topped with just butter and syrup or your favorite fancy pancake toppings!
Recipe Ingredients
- Buttermilk—Adds a subtle tang and reacts with the baking powder to make these pancakes extra fluffy.
- All-Purpose Flour—Or your favorite whole wheat or gluten-free flour blend.
- Eggs—Bind all the other ingredients together.
- Granulated Sugar—A small amount will perfectly sweeten this dish.
- Butter—Melted. Adds rich flavor and helps to keep your pancakes from sticking to the pan.
- Baking Powder—The key to making fluffy and spongy pancakes!
- Vanilla Extract—Just a splash will give your finished buttermilk pancakes a comforting homemade flavor.
See the recipe card for full information on ingredients and quantities.
How to Make the Best Buttermilk Pancakes
Step #1. Using a whisk, thoroughly combine the melted butter, eggs, and granulated sugar. Add the buttermilk and vanilla and continue whisking until the mixture is smooth and homogenous.
Step #2. Gently fold in the all-purpose flour and baking powder.
Step #3. Mix until no large clumps of flour remain.
Step #4. Cook the batter ¼ cup at a time in a well-greased skillet. Cook until both sides of each pancake are golden brown. Top with butter and maple syrup and enjoy!
Recipe FAQs
To keep your pancakes as fluffy as possible, I recommend only flipping them once. The more times you flip your pancake, the more air you’ll knock out of it. Additionally, resist the urge to smoosh the pancake down with a spatula!
Using buttermilk instead of regular milk in pancakes makes them fluffier! This is because the natural acidity in the buttermilk reacts with the baking powder to form lots of air bubbles in the batter. Additionally, it adds a subtle tanginess that balances nicely against the granulated sugar and vanilla.
Some believe that letting your pancake batter rest at room temperature for 30 minutes prior to cooking allows the flour to absorb more of the moisture. In turn, this will create pancakes that are fluffier than normal. If you have extra time, you can let your buttermilk pancake batter rest, but I find that this extra step doesn’t change the texture of the finished pancakes enough to make it worth it.
How to Serve and Store Fluffy Buttermilk Pancakes
I like to eat these easy buttermilk pancakes the classic way—topped with some softened butter and maple syrup. However, you can get really creative with how you garnish these tender and fluffy pancakes! Try drizzling on a homemade berry compote, chocolate sauce or peanut butter hot fudge, toss on some chocolate chips or chopped nuts, or finish your dish off with some freshly whipped cream.
One of my favorite things about these buttermilk pancakes is that they freeze really well! I allow the pancakes to cool slightly before I stack a few inside of a Ziplock bag and store them in the freezer for up to 3 months. You can warm your leftover pancakes from frozen or allow them to thaw in the fridge overnight. When I’m ready to enjoy these buttermilk pancakes again, I’ll toss them in the microwave for 40 seconds or until warmed through. They make for a quick breakfast or fun after-school snack.
Alternatively, you can store your leftover pancakes in an airtight container in the fridge for up to 1 week. Reheat in the microwave or in a well-greased pan on the stovetop.
Expert Tips
- Overmixing your batter will cause too much gluten to form and will result in dense and overly chewy pancakes. I always make sure that I stop mixing the batter when there are still some small lumps left.
- I find that this buttermilk pancake batter thickens as it sits. If your batter ever gets too thick to pour, you can thin it out with an extra tablespoon or two of buttermilk.
- Out of buttermilk? You can make a comparable buttermilk substitute by combining 2 tablespoons of white vinegar with 2 cups of cow’s milk.
More Pancake Recipes To Consider
Breakfast Recipes
Banana Pancakes
Breakfast Recipes
Buckwheat Pancakes
Breakfast Recipes
Blueberry Pancakes
Breakfast Recipes
Banana Oatmeal Pancakes
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Buttermilk Pancakes
Ingredients
- 4 tablespoons melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- 2 cups buttermilk
- 1 teaspoon baking powder
- 2 cups all-purpose flour
Instructions
- In a large mixing bowl, whisk together the melted butter, eggs, and sugar.
- Whisk in the buttermilk and vanilla until the mixture is homogeneous.
- Add the baking powder and flour. Gently whisk in the dry ingredients until no more pockets of dry ingredients remain in the pancake batter.
- Add 1/4 cup of batter at a time to a nonstick pan or skillet over medium heat. Cook your pancakes for about 1 ½ minutes per side, or until golden brown.
- Serve and enjoy!
Notes
- You can store your leftover pancakes in the fridge for up to a week. Reheat 2 pancakes for 30 seconds in the microwave.
- Freeze your pancakes for up to 3 months. Reheat 2 frozen pancakes for 45-60 seconds.
- The vanilla draws out the sweetness of the pancakes to give them a nice, well-rounded flavor.
- Be careful not to add too much baking powder. While this is the key ingredient in fluffing up your pancakes, too much will thicken them too much and prevent them from cooking all the way.
- You can make your own buttermilk by combining 2 cups of whole milk, one tablespoon of lemon juice, and one tablespoon of vinegar. Give the mixture a quick stir and it is ready to go.
- I like to use salted butter but you can also use unsalted butter with 1/4 teaspoon of salt added to the batter.
- After you flip your pancake, avoid pressing down on it so that your pancakes stay nice and fluffy.
