Breakfast & Brunch > Pancakes & Waffles > Classic Pancakes > Buttermilk Pancakes Recipe

The Best Fluffy Buttermilk Pancakes

Enjoy the quintessential breakfast treat with our easy-to-follow recipe for fluffy buttermilk pancakes. These pancakes are light, airy, and have a delightful tang that will tantalize your taste buds. Perfect for a weekend brunch or a special weekday breakfast.

Prep Time
5 minutes
Cook Time
15 minutes
Servings
6-8 pancakes
Ingredients
  • 1 1/2 cups All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1 tablespoon Granulated sugar
  • 1 1/2 cups Buttermilk
  • 1 Large egg
  • 3 tablespoons Melted butter
  • 1 teaspoon Vanilla extract

Getting Started

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. This ensures that the leavening agents are evenly distributed, leading to fluffier pancakes.

Combining Wet Ingredients

In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Buttermilk adds a characteristic tang and contributes to the pancake's tenderness.

Mixing the Batter

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing develops the gluten in the flour, resulting in tougher pancakes.

Cooking the Pancakes

Heat a lightly oiled griddle or frying pan over medium heat. For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.

Serving Suggestions

Serve immediately with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or chocolate chips. Enjoy these fluffy buttermilk pancakes while they're warm!

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FAQ

  • Can I use regular milk instead of buttermilk?

    Yes, you can substitute regular milk, but the pancakes won't have the same tangy flavor and tender texture. To mimic buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes before using.
  • How do I keep the pancakes warm while cooking the rest?

    Place the cooked pancakes on a baking sheet in a warm oven (about 200°F or 93°C) until ready to serve.
  • Can I freeze leftover pancakes?

    Yes, let the pancakes cool completely, then place them in a single layer on a baking sheet and freeze for about 30 minutes. Once frozen, transfer them to a freezer bag or container for longer storage. Reheat in a toaster or microwave.