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.
For specifics on the recipe use the table of contents to click on sections of the recipe.
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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.
Ingredient List
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- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- salt
- buttermilk
- unsalted butter
- vanilla extract
- egg
- cooking oil: canola or vegetable oil
Equipment
- x
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Make a well in the dry ingredients and then add the buttermilk.
- Whisk in melted butter, vanilla extract, and egg.
- Stir together, mixing from the middle to incorporate the wet ingredients first. Stir until no large lumps remain.
- Scoop ⅓ cup of pancake batter into a hot skillet and use the bottom of a measuring cup or spoon to smooth in a circular pattern
- Cook until many air bubbles appear on the surface of the pancake, 2-3 minutes
- Flip pancake and cook an additional 2-3 minutes to finish cooking.
- Keep pancakes warm on a plate by setting oven on the lowest setting while preparing remaining batter.
Eileen's Tips for Success
- Do not over mix the batter. A few lumps are okay.
- For the fluffiest pancakes, let pancake batter sit for 30 minutes to blend the flavors.
- Use a griddle or cast iron skillet 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
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- se 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.
Make ahead, storage, and freezer tips
Storage - Leftover Buttermilk Pancakes can be kept in the refrigerator in a covered airtight container for 2-3 days.
Freezer - 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.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
