Buttermilk pancake recipe

If there's one breakfast that gets both of my kids out of bed without a single reminder, it's these buttermilk pancakes. They're thick, soft in the middle, golden on the outside, and they taste like a lazy Sunday morning should.

Jump to:

• Why You Will Like This Recipe
• Ingredients For The Best Buttermilk Pancakes
• Fluffy Buttermilk Pancakes Made From Scratch
• How To Make Buttermilk Pancakes Step By Step
• Storage And Reheating
• Tips And Variations For Buttermilk Pancakes
• Buttermilk Pancakes FAQ
• Recipes You May Like
• Conclusion

I started making these when Alex was about eight, back when our Manhattan kitchen was even smaller than it is now. I burned the first batch (honestly, who hasn't?), but by the third try, I had a stack that Donald called better than the diner down the street. That's high praise from a man who takes his pancakes seriously.

Here's the thing. Homemade buttermilk pancakes are so much easier than people think. You need one bowl for dry ingredients, one for wet, and about 30 minutes from start to finish. No fancy tools, no complicated steps. Just real ingredients and a hot griddle.

If your family loves pancake mornings as much as mine does, you might also want to try my fluffy banana pancakes next weekend. Sarah asks for those almost as often as she asks for these.

Why You Will Like This Recipe

• Ready in 30 minutes. Prep takes 20 minutes and each batch cooks in about 4 minutes, so breakfast comes together fast.
• Thick and fluffy every time. The buttermilk and baking soda work together to give you that tall, soft texture.
• Simple pantry ingredients. Flour, sugar, eggs, butter. Nothing you can't find at any grocery store.
• Kid approved. Alex and Sarah are my official taste testers, and this recipe passed with sticky, syrupy smiles.
• Makes a big batch. You'll get 14 to 16 pancakes, which is perfect for a family or for freezing extras.
• Works with any topping. Maple syrup, fresh berries, whipped cream. This batter plays nicely with everything.

Ingredients For The Best Buttermilk Pancakes

Here's everything you need for these homemade buttermilk pancakes. I've noted a few tips from my own kitchen along the way.

• 6 tablespoons (85g) unsalted butter, melted and slightly cooled, plus more for the griddle
• 2 and ¼ cups (281g) all purpose flour, spooned and leveled
• ⅓ cup (67g) granulated sugar
• 1 and ¼ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• 2 cups (480ml) buttermilk
• 1 teaspoon pure vanilla extract

A quick note on the flour. Spoon it into your measuring cup and level it off with a knife. I used to scoop straight from the bag, and my pancakes came out dense every single time. Lesson learned the hard way.

No buttermilk in the fridge? Stir 2 tablespoons of lemon juice or white vinegar into 2 cups of regular milk. Let it sit for 5 minutes and you're good to go.

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How To Make Buttermilk Pancakes Step By Step

Don't let the number of steps scare you. Most of this is just whisking. I'll walk you through it the same way I walked my mom through it over the phone last spring.

Get The Butter And Dry Ingredients Ready

1. Melt the 6 tablespoons of butter first. The microwave or the stovetop both work fine. Set it aside to cool a bit. You don't want it piping hot, or it'll cook the eggs when they meet.
2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined. A bowl with a pour spout makes your life easier here, but any big bowl works.

Mix The Batter

3. In another large bowl, whisk the eggs, buttermilk, and vanilla extract together. Then whisk in the melted butter.
4. Pour the wet ingredients into the dry ingredients and gently whisk them together. Stop when you no longer see dry patches of flour at the bottom of the bowl.
5. The batter will look thick and a little lumpy. That's exactly what you want! Overmixing is the number one reason pancakes turn out flat and chewy, so put the whisk down and step away.

Cook The Pancakes

6. Heat a griddle or large skillet over medium heat. Coat it generously with butter or nonstick spray.
7. Once it's hot, drop a heaping ¼ cup of batter onto the griddle. Cook until the edges look set and little holes appear around the border, about 2 minutes.
8. Flip and cook the other side for 1 to 2 more minutes until cooked through. Add more butter to the pan between batches if it starts looking dry.
9. Keep finished pancakes warm in a 200°F (93°C) oven while you cook the rest. Then serve them right away with your toppings of choice.

We love ours with a big spoonful of blackberry compote and a swirl of stabilized whipped cream. Sarah goes straight for the maple syrup, no surprises there.

Storage And Reheating

Got leftovers? Lucky you. Let the pancakes cool completely first, because trapped steam makes them soggy.

Store them in an airtight container in the refrigerator for up to 5 days. I put a small piece of parchment between each one so they don't stick together.

For longer storage, freeze them flat on a baking sheet, then move them to a freezer bag. They'll keep for about 2 months, and honestly, they taste just as good.

To reheat, pop them in the toaster for crispy edges or warm them in a 350°F oven for about 5 minutes. The microwave works too, but the texture gets a little soft. Donald swears the toaster method is the only way.

Tips And Variations For Buttermilk Pancakes

After making these more times than I can count, here's what I've learned in my own kitchen.

• Don't overmix the batter. Lumps are your friend. Ever wonder why diner pancakes are so fluffy? Gentle mixing is a big part of the secret.
• Let the griddle get properly hot. Test it with a drop of water. If it sizzles and dances, you're ready.
• Add mix ins after pouring. Sprinkle blueberries or chocolate chips onto each pancake once the batter hits the pan. They spread more evenly that way.
• Try a cinnamon twist. Add ½ teaspoon of cinnamon to the dry ingredients. It smells amazing, kind of like my caramel apple cinnamon rolls baking on a Saturday.
• Watch your heat. If the first pancake browns too fast, turn the burner down a notch. The first one is always a test pancake in our house, and Alex claims it as his fee for setting the table.
• Make it a brunch spread. These pair so well with my moist cottage cheese banana bread when we have friends over.

Buttermilk Pancakes FAQ

Why Are My Buttermilk Pancakes Not Light And Fluffy?

Nine times out of ten, it's overmixed batter. Stirring too much builds gluten, and gluten makes pancakes tough and flat. Mix just until the flour disappears. Old baking powder or baking soda can also be the problem, so check those dates. I once used baking powder that had been in my cabinet since Alex was in kindergarten. Never again.

Can I Make Buttermilk Pancake Batter Ahead Of Time?

I don't recommend it. The baking powder and baking soda start working the moment they meet the buttermilk, so batter made the night before loses its lift. Instead, mix your dry ingredients in one container and your wet ingredients in another the night before. In the morning, combine them and you're cooking in minutes.

What Can I Use Instead Of Buttermilk In Buttermilk Pancakes?

The easiest swap is homemade soured milk. Add 2 tablespoons of lemon juice or white vinegar to 2 cups of whole milk, stir, and wait 5 minutes. Plain yogurt thinned with a little milk works too. I've tested both on hectic school mornings, and the pancakes came out great either way.

How Do I Store And Reheat Leftover Buttermilk Pancakes?

Cool them completely, then refrigerate in an airtight container for up to 5 days or freeze for up to 2 months. Reheat in the toaster or a 350°F oven for the best texture. The toaster gives you slightly crisp edges, which my whole family fights over.

Recipes You May Like

If these buttermilk pancakes hit the spot, here are a few more breakfast recipes my family keeps coming back to:

• Perfectly fluffy French toast to brighten your breakfast is my go to when I have a loaf of bread going stale. Same cozy weekend feeling, totally different flavor.
• Gooey overnight French toast casserole does the hard work while you sleep. Perfect for holidays or houseguests.
• Homemade cinnamon rolls with cream cheese frosting are what Sarah requests for birthday breakfasts. Sweet, soft, and worth every minute.

Conclusion

There you have it, friends. Fluffy, golden buttermilk pancakes made completely from scratch in about 30 minutes. Whisk the dry ingredients, whisk the wet, combine them gently, and cook on a hot buttered griddle. That's really all there is to it.

This recipe has earned a permanent spot in our weekend routine, and I truly hope it finds a spot in yours. There's something about a warm stack of pancakes that gets everyone to the table at the same time, phones down, actually talking. That's the whole reason I cook.

Give these a try this weekend and let me know how they turn out for you! And don't forget to save this recipe to Pinterest so it's ready for your next pancake morning.