Best Buttermilk Pancakes Recipe

Introduction

Fluffy, tender, and utterly delicious, these buttermilk pancakes are a classic breakfast favorite. Easy to make and perfect for any morning, they bring a touch of comfort to your table with every bite.

Ingredients

• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups flour (sifted)
• 2 tablespoons sugar
• 2 eggs (slightly whisked)
• 2 cups buttermilk
• 2 tablespoons unsalted butter (melted)

Instructions

1. Step 1: Preheat a griddle to medium heat.
2. Step 2: In a medium bowl, whisk together the salt, baking powder, baking soda, flour, and sugar.
3. Step 3: In a separate bowl, whisk together the eggs and buttermilk.
4. Step 4: Using a wooden spoon, make a well in the center of the dry ingredients.
5. Step 5: Pour in the wet ingredients and stir until almost completely combined.
6. Step 6: Once the flour is nearly incorporated, add the melted butter and gently fold together.
7. Step 7: Be careful not to overmix — a few streaks of flour remaining is okay to keep pancakes light and fluffy.
8. Step 8: Butter the griddle and scoop 1/3 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
9. Step 9: Serve immediately with your favorite toppings.

Tips & Variations

• For extra fluffiness, make sure your baking powder and baking soda are fresh.
• Substitute whole wheat flour for half the flour for a nuttier flavor and added fiber.
• Add a teaspoon of vanilla extract or a pinch of cinnamon to the batter for extra warmth and aroma.
• Use a non-stick pan if you don’t have a griddle, and avoid pressing down on the pancakes while cooking to keep them airy.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster or microwave briefly until hot. For longer storage, freeze pancakes separated by parchment paper in a freezer bag for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but since regular milk lacks acidity, add 1 tablespoon of lemon juice or vinegar to 2 cups of milk and let it sit for 5 minutes to mimic buttermilk’s tang.

Why are my pancakes flat?

Flat pancakes often result from overmixing the batter, which develops gluten and makes them tough. Mix just until the ingredients come together, leaving some lumps for the best rise.

Best Buttermilk Pancakes Recipe

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★★★★★

4.7 from 139 reviews

Fluffy and tender buttermilk pancakes made from scratch with a perfect blend of leavening agents and rich buttermilk, cooked on a griddle for a golden-brown finish. These classic breakfast pancakes are easy to prepare and ideal for a comforting morning meal.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 10–12 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 teaspoon Salt
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 2 Cups Flour (sifted)
• 2 Tablespoons Sugar

Wet Ingredients

• 2 Eggs (slightly whisked)
• 2 Cups Buttermilk
• 2 Tablespoons Butter (unsalted and melted)

Instructions

1. Preheat Griddle: Preheat a griddle to medium heat to ensure even cooking and golden pancake surfaces.
2. Mix Dry Ingredients: In a medium bowl, whisk together the salt, baking powder, baking soda, flour, and sugar until well combined.
3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs and buttermilk to combine thoroughly.
4. Combine Ingredients: Using a wooden spoon, create a well in the center of the dry ingredients and pour in the wet ingredients. Stir the mixture until it is almost fully combined, leaving some streaks of flour.
5. Add Butter: Add the melted butter to the batter and gently fold it in to incorporate without overmixing.
6. Avoid Overmixing: Be careful not to mix too much as this will make the pancakes flat and tough; a few streaks of flour remaining is ideal.
7. Prepare Griddle: Butter the griddle lightly to prevent sticking and to add flavor.
8. Cook Pancakes: Scoop about 1/3 cup of batter onto the griddle. Cook until bubbles begin to form on the surface, then flip the pancake and cook until the other side is golden brown.
9. Serve: Serve the pancakes immediately while warm for best taste and texture.

Notes

• Use fresh buttermilk for the best flavor and tenderness.
• Do not overmix the batter to keep pancakes fluffy.
• If you don’t have a griddle, a non-stick skillet can be used instead.
• Butter keeps the pancakes from sticking and adds a rich flavor to the crust.
• Serve with maple syrup, fresh fruits, or your favorite toppings.

Keywords: buttermilk pancakes, fluffy pancakes, breakfast recipe, easy pancakes, classic pancakes