Enjoy our Fluffy Buttermilk Pancakes. They are super light, like a cloud and airy. The key to the yumminess is the buttermilk. It really enhances the texture of the pancakes. I'm also sharing my expert tips to always have a perfect batter with the most mouthwatering results.
You will never want to even think about a box mix of pancake mix again.
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❤️ Why you'll love this recipe
- This recipe uses pantry staple ingredients to produce the fluffiest pancakes ever!
- A super easy recipe that new cooks in the kitchen will be able to make with delicious results!
Ingredients
- All-purpose flour
- Granulated white sugar
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Melted unsalted butter
- Vanilla extract
- Egg
- Cooking oil: canola or vegetable oil
Equipment
Instruction
Step 1: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Step 2: Make a well in the dry ingredients and then add the buttermilk.
Step 3: Whisk in melted butter, vanilla extract, and egg.
Step 4: Stir together, mixing from the middle to incorporate the wet ingredients first. Stir until no large lumps remain, but avoid overtaxing the batter.
Step 5: Ideally, allow the pancake batter to sit for 30 minutes before making your pancakes.
Step 6: Set a cast-iron skillet (or griddle) to medium-high heat and brush with cooking oil. Allow the oil to get hot, then reduce the heat to medium-low. Scoop ⅓ cup of pancake batter onto the skillet and use the bottom of a measuring cup or spoon to smooth down in a circular pattern.
Step 7: Cook until many air bubbles appear on the surface of the pancake, 2-3 minutes.
Step 8: then flip and cook an additional 2-3 minutes on the uncooked side.
Step 9: Place the finished pancakes on a plate and keep warm by setting in your oven on the lowest setting. (You can also preheat the oven and then turn it off and just allow them to sit in the warmed oven.)
Storage
Leftover Pancakes can be kept in the refrigerator in a covered airtight container for 2-3 days.
Freezer Instructions
Buttermilk pancakes are also very freezer-friendly. They can be frozen in freezer-safe bags or containers for up to 3 months.
To prepare them, place the pancakes in a single layer on a baking tray in the freezer for about 20 - 30 minutes to flash freeze the pancakes
Reheat frozen pancakes wrapped in foil, in the oven at 350°F until warmed through, 6-10 minutes.
Expert Tips
Expert Tip: Let the pancake batter sit for about 30 minutes to blend the flavors. This will ensure the fluffiest buttermilk pancakes.
Expert Tips
- Do not over mix the batter. A few lumps are okay.
- Use a griddle to make your pancakes. The thick cast iron allows the pancakes to get a nice brown crust and a fluffy interior.
- Don’t flip your pancakes too early. Let the pancake cook on one side. The top batter will develop bubbles as they are ready to flip.
Frequently Asked Questions
No buttermilk, no problem, for every one cup of buttermilk, mix 1 cup of milk with 1 Tablespoon of white vinegar or lemon juice. Let it sit for a few minutes.
Use about ⅓ cup of batter and pour it onto the griddle from one central spot which will be the middle of the pancake.
Do not move your hand around. You are sure to have perfectly round pancakes, every time.
When making pancakes, be sure to accurately measure your ingredients. Also, be sure to check the expiration date on your ingredients. Old baking soda won't adequately rise and you'll have flatter pancakes.
Variations
There should be a law, breakfast and brunch must involve pancakes. These tasty treats are a favorite of my family.
Use this recipe as your base and feel to add in your favorite extras such as chocolate chips or fresh fruit such as blueberries or strawberries!
Add a bit of cinnamon and diced apples for a great twist.
Similar recipes
Enjoy breakfast and brunch recipes, we do too! It is truly my favorite meal of the day. Our Double Chocolate Pancakes are a hit with everyone!
Try our sour cream blueberry waffles or strawberry waffles for some yumminess!
Serving Suggestions
Do not skimp and use pure maple syrup for a fabulous topping. Warm up the syrup in the microwave for an extra boost of yumminess. We like fresh fruit on top of our pancakes.
Looking for some great egg recipes, try our Instant Pot Egg Bites, Mini Quiche - 3 Ways, Spinach Mushroom Frittata, or our flavor packed Sausage Egg Casserole!
Our tasty light French toast is another favorite. As well as our stuffed French toast croissants!
If you love some tasty muffins on the breakfast table, Lemon Blueberry muffins are a great addition.
I love any comments or questions, please feel free to leave them below.
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Thank you for the continued support. I am forever grateful.
Eileen xo
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If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Best Buttermilk Pancakes
Equipment Needed:
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Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups buttermilk
- ¼ cup unsalted butter, melted Note 1
- 2 teaspoons pure vanilla extract
- 1 large egg
- ½ cup cooking oil or non-stick cooking spray Note 2
- blueberries, raspberries, strawberries, chocolate chips Note 3 optional
- maple syrup optional
Instructions
- In a large mixing bowl, combine the dry ingredients, flour, sugar, baking powder, baking soda, and salt.
- Make a well in the center of the dry ingredients. Add the buttermilk, melted butter, vanilla extract, and egg.
- Stir until no large clumps remain. Be careful not to over stir the batter. see Note 3
- The pancakes are at their best if the batter is left to rest at least 30 minutes before continuing with the recipe.
- Place the griddle or cast-iron skillet over medium-high heat. Add cooking oil or spray the pan with non-stick cooking spray.
- Let the griddle get hot, then reduce heat to medium-low.
- Spoon ⅓ cup of batter onto the skillet. Be sure to pour from a center point of the pancake to ensure a round pancake.
- Cook until small bubbles appear on the surface of the pancakes, about 2-3 minutes. Then, flip the pancake to cook the second side, another 2-3 minutes.
- Place the finished pancakes on a plate and keep warm in the oven. Put the oven on the lowest temperature setting.
- Serve with your favorite toppings or maple syrup.
Notes
- Let the pancake batter sit for about 30 minutes to let the flavors blend. This will ensure a nice and fluffy pancake with excellent consistency.
- Do not over mix the batter. A few lumps are okay.
- Use a griddle to make your pancakes. The thick cast iron allows the pancakes to get a nice brown crust and a fluffy interior.
- Don’t flip your pancakes too early. Let the pancake cook on one side. The top batter will develop bubbles as they are ready to flip.