There’s nothing quite like a warm stack of fluffy buttermilk pancakes to start your morning off right. This classic recipe makes soft, tender pancakes with just the right hint of sweetness and a slight tang from the buttermilk. Whether you’re preparing a cozy weekend brunch for your family or a special breakfast for yourself, these pancakes are sure to be a hit. Plus, they’re easy to whip up from scratch, making them perfect for any occasion—from lazy Sunday mornings to breakfast in bed.
These buttermilk pancakes are a breakfast staple that can be customized in so many ways. From adding fresh fruit like blueberries or bananas to sprinkling in chocolate chips or nuts, this versatile recipe is one you’ll come back to time and time again. The pancakes are perfect on their own, but they truly shine when paired with classic toppings like butter and maple syrup, or even something a bit more indulgent like whipped cream and berries. Imagine starting your day with the warm, inviting aroma of these pancakes wafting through your kitchen—it’s the kind of breakfast that turns an ordinary morning into something special.
Not only are these pancakes fluffy and delicious, but they’re also quick to make, requiring just a handful of pantry staples and a few easy steps. This recipe is perfect for beginner cooks looking to master the basics, as well as experienced chefs wanting a reliable go-to pancake recipe. Buttermilk helps create that classic pancake texture—light, airy, and with a subtle tang that balances the sweetness perfectly. Once you try these pancakes, they’re bound to become a regular part of your breakfast rotation.
Why You’ll Love This Recipe
- Fluffy Perfection: These pancakes are incredibly light and fluffy, with a soft, tender texture that melts in your mouth. The combination of baking powder and baking soda, activated by the acidity in the buttermilk, gives them a perfect rise.
- Easy and Quick: Made with simple ingredients you likely already have on hand, they come together in just a few minutes. You don’t need any special equipment—just a bowl, a whisk, and a skillet or griddle.
- Crowd-Pleaser: The slightly tangy buttermilk flavor balances beautifully with a hint of sweetness, making these pancakes loved by both kids and adults. Whether you’re feeding a large family or just a couple of people, this recipe can easily be scaled up or down.
- Versatile: Add your favorite mix-ins like blueberries, chocolate chips, or nuts to customize these pancakes to your taste. You can even experiment with different extracts like almond or lemon for a unique twist on the classic flavor.
- Perfect for Any Occasion: From everyday breakfasts to special holiday brunches, these pancakes fit any occasion. They are easy enough for busy mornings yet special enough to serve when you have guests.
Ingredients
- All-Purpose Flour: 2 cups
- Baking Powder: 2 teaspoons (for lift and fluffiness)
- Baking Soda: 1 teaspoon (adds the perfect amount of tang when combined with buttermilk)
- Salt: 1/2 teaspoon (balances the sweetness and enhances the flavors)
- Sugar: 3 tablespoons (adds a hint of sweetness without overpowering)
- Buttermilk: 2 cups (adds tanginess and makes the pancakes tender)
- Eggs: 2 large eggs (for structure and richness)
- Unsalted Butter: 1/4 cup, melted (adds richness and helps keep the pancakes moist)
- Vanilla Extract: 1 teaspoon (for a delightful flavor boost)
Optional Mix-Ins
- Blueberries: Fresh or frozen (add a burst of fruity flavor and natural sweetness)
- Chocolate Chips: A perfect option for those who love a touch of sweetness
- Chopped Nuts: For a bit of crunch and a nutty flavor
- Banana Slices: For added natural sweetness and a tropical twist
- Lemon Zest: For a bright, citrusy flavor that pairs beautifully with blueberries
Instructions
- Preheat Your Griddle: Preheat a non-stick griddle or skillet over medium heat. If you’re using an electric griddle, set it to 350°F (175°C). Preheating ensures that your pancakes cook evenly and achieve that beautiful golden-brown color.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This helps evenly distribute the leavening agents and ensures that your pancakes rise evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth. The buttermilk gives the batter its signature tangy flavor, while the eggs provide structure and the butter adds moisture.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients, and gently stir until just combined. pay attention not to overmix; there is no problem if there are a few lumps in the batter. Overmixing can lead to tough pancakes due to the development of gluten in the flour.
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Rest the Batter: Let the batter rest for about 5-10 minutes before cooking. This resting time allows the baking powder to fully activate and gives the gluten in the flour time to relax, resulting in lighter, fluffier pancakes.
- Cook the Pancakes: Lightly grease the preheated griddle with a small amount of butter or cooking spray. Spoon approximately 1/4 cup of batter onto the griddle for each pancake. Let it cook for 2-3 minutes until bubbles appear on the surface and the edges start to firm up. Flip the pancake and continue cooking for 1-2 minutes more, until it’s golden brown.
- Adjust the heat as needed to avoid burning the pancakes before they are cooked through.
- Serve: Stack the pancakes on a plate and serve warm with your favorite toppings—whether it’s classic maple syrup, fresh berries, whipped cream, or a sprinkle of powdered sugar. For an extra special touch, warm the maple syrup before pouring it over the pancakes.
Expert Tips
- Don’t Overmix the Batter: It’s important to mix the batter just until the ingredients are combined. A few lumps are okay! Overmixing can make the pancakes dense rather than fluffy, as it causes too much gluten to develop.
- Rest the Batter: Letting the batter rest for about 5 minutes before cooking allows the baking powder to activate, resulting in fluffier pancakes. This step also helps hydrate the flour and allows any bubbles formed to settle, giving you a lighter texture.
- Preheat Properly: Make sure your griddle or skillet is fully preheated before adding the batter. This helps the pancakes cook evenly and develop that lovely golden color without burning.
- Use Room Temperature Ingredients: Room temperature eggs and buttermilk help the ingredients blend more smoothly and result in lighter, fluffier pancakes. Cold ingredients can cause the melted butter to solidify, leading to an uneven batter.
- Test with a Small Pancake: If you’re unsure if your skillet is hot enough, test with a small pancake first. If it browns too quickly, lower the heat. If it takes too long, increase the heat slightly.
- Keep Pancakes Warm: To keep pancakes warm while you cook the rest, place them on a baking sheet in a low oven (around 200°F or 95°C). This ensures they stay warm without drying out.
Topping Ideas
- Classic Maple Syrup: A timeless choice that pairs perfectly with the tangy buttermilk flavor.
- Fresh Berries: Strawberries, blueberries, or raspberries add a fresh burst of flavor and a pop of color.
- Whipped Cream: For an indulgent treat, add a dollop of whipped cream. You can even flavor the whipped cream with a bit of vanilla or cinnamon.
- Nut Butter: Peanut butter or almond butter is great for extra protein and a nutty twist. Drizzle it on top or spread it between pancake layers.
- Chocolate Sauce: For a dessert-like breakfast, drizzle with chocolate sauce. Add a few chocolate chips on top for an extra sweet kick.
- Sliced Bananas and Honey: For a naturally sweet and healthy option, top your pancakes with banana slices and a drizzle of honey.
Storing + Reheating
- To Store: Allow leftover pancakes to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Keeping them airtight ensures they don’t dry out.
- To Reheat: Reheat pancakes in the microwave for 20-30 seconds, or place them in a toaster for a crispier texture. Toaster reheating helps maintain a nice exterior texture.
- To Freeze: Place cooled pancakes on a baking sheet and freeze for 1 hour. Once frozen, take them to a freezer-safe bag or container for 2 to 3 months. Reheat in a toaster or microwave. Freezing them individually first prevents them from sticking together, making it easier to grab just a few at a time.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320 kcal
- Carbohydrates: 45g
- Protein: 8g
- Fat: 12g
- Saturated Fat: 6g
- Sodium: 600mg
- Fiber: 1g
- Sugar: 8g
- Calcium: 150mg
- Iron: 2mg
FAQs
- Can I make these pancakes without buttermilk?
- Yes, if you don’t have buttermilk, you can make a substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5-10 minutes before using. The acidity will mimic the tanginess of buttermilk, giving similar results.
- Can I make the batter ahead of time?
- It’s best to use the batter immediately for the fluffiest pancakes. You can refrigerate it for up to one day. Just give it a gentle stir before cooking, but keep in mind the texture may be slightly less airy.
- How do I know when to flip the pancakes?
- Flip the pancakes when bubbles form on the surface and the edges look set. This usually takes about 2-3 minutes. If the pancake feels like it’s sticking, let it cook a bit longer before flipping.
- Can I make these gluten-free?
- Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 substitute for best results. You may also need to adjust the amount of buttermilk slightly depending on the blend used.
- Can I add mix-ins directly to the batter?
- Absolutely! You can fold in blueberries, chocolate chips, or nuts directly into the batter just before cooking for a delicious twist. Make sure not to add too many mix-ins, as this can make the pancakes harder to cook evenly.