Buttermilk Pancakes Recipe

Fluffy Buttermilk Pancakes Recipe (Easy & Classic)

Introduction

This Buttermilk Pancakes recipe is the kind of breakfast that makes mornings feel special. Simple ingredients. Significant, soft, cloud-like results. No fuss, no fancy tricks. Just honest pancakes that taste like home.

I’ve been cooking and testing recipes for over 10 years, chasing flavor without chasing complexity. Early in my journey, I overmixed, overthought, and overflipped every pancake. I burned a few. Maybe more than a few. But along the way I learned what really matters: gentle batter, steady heat, and a little patience.

Now this is my go-to method. It’s quick. It’s reliable. And yes—anyone can make it.

Why You’ll Love This Recipe

These pancakes are tender, tall, and lightly tangy from real buttermilk. They cook fast, so breakfast doesn’t drag on. The batter comes together in one bowl with minimal effort. Kids love them, adults crave them, and leftovers (if you have any) reheat beautifully. Basically, they make everyone very happy before 9 a.m.

Ingredients You’ll Need For Buttermilk Pancakes Recipe

• 2 cups all-purpose flour (can sub half with whole wheat)
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk (or milk + 1 tbsp lemon juice rested 5 min)
• 2 large eggs
• 1/4 cup melted butter (or neutral oil)
• 1 teaspoon vanilla extract
• Extra butter or oil for the pan

Equipment Needed

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Nonstick skillet or griddle
• Spatula
• Ladle or 1/3-cup measure

How Do You Make Buttermilk Pancakes? (Step-by-Step)

1. Mix the dry ingredients.
   Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. Whisk the wet ingredients.
   In another bowl, beat buttermilk, eggs, melted butter, and vanilla until smooth.
3. Combine gently.
   Pour wet ingredients into dry. Stir just until combined. A few lumps are perfect. Do not overmix.
4. Heat the pan.
   Warm a skillet or griddle over medium heat. Add a small pat of butter and let it sizzle.
5. Pour the batter.
   Use about 1/3 cup per pancake. Leave space between each one.
6. Watch for bubbles.
   When bubbles form on top and edges look set (about 2–3 minutes), flip.
7. Cook the second side.
   Cook 1–2 minutes until golden brown and cooked through.
8. Keep warm.
   Transfer to a plate or low oven (200°F/90°C) while you finish the rest.

Common Mistakes to Avoid

1. Overmixing the batter.
   It makes pancakes tough. Lumps are your friends.
2. Cold pan.
   If the first pancake is pale, your heat is too low.
3. Too much heat.
   Dark outside, raw inside? Turn it down.
4. Pressing the pancake with a spatula.
   You’ll squeeze out the fluff.
5. Skipping the rest time.
   Letting the batter sit 2–3 minutes improves texture.

Serving Suggestions

Serve these pancakes stacked high with butter and warm maple syrup. Add fresh berries, sliced bananas, or a dollop of whipped cream. For a savory twist, pair them with crispy bacon or scrambled eggs. A hot cup of coffee or tea makes the moment even better.

Storage & Reheating Instructions

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze with parchment between layers for up to 2 months. Reheat in a toaster, skillet, or 350°F/175°C oven for a few minutes until warm. Avoid the microwave if you want crisp edges.

Nutrition Information For Buttermilk Pancakes Recipe

Final Thoughts

These buttermilk pancakes are simple, cozy, and endlessly dependable. They’ve survived busy mornings, sleepy cooks, and even my early cooking blunders. Grab a whisk and give them a try—you’ll taste the difference.

Frequently Asked Questions