The Best Buttermilk Pancakes

Forget the store bought pancake mix! These classic Buttermilk Pancakes are so much better! Light, fluffy and super simple – just top them with a bit of butter, maple syrup or your favorite fruit preserves and you’re good to go!

Does anyone actually scroll passed a pancake recipe? I’m hoping not, because this recipe is a winner! And incase you’re thinking “oh but the store bought mix is so much easier” – I beg to differ! All you need is a bowl, a handful of ingredients and the ability to mix it all together!

Most people know I take my breakfast recipes pretty seriously! It’s my favorite kind of food! And when it comes to pancakes, I’ll tell you a little secret – buttermilk. It’s all about the buttermilk. Why you ask – let me tell you!

Why Buttermilk?

Okay let us talk buttermilk for a second – because like I said it plays a pretty important role! Buttermilk is going to add complexity and depth to these pancakes and any pancake you make in the future! It’s what makes them softer than usual – and who doesn’t want the softest of pancakes? It will also help to achieve those perfectly golden pancakes with a little bit of bounce!

Not only that but the acid in buttermilk is what helps kickstarts the baking soda and baking powder into action for extra height! It also breaks down strands of gluten, which is why our pancakes are nice and tender.

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Flour – All purpose flour works great!
• Leavening agents – Baking soda and baking powder.
• Sugar – White granulated sugar
• Eggs – 1 large egg is all you need!
• Salt – Can you really cook without it?
• Buttermilk – You can use regular milk if you like but you’re going to want to trust me on the buttermilk!
• Butter – Unsalted and melted.

How To Make Buttermilk Pancakes

1. Combine ingredients: In a bowl, mix together the flour, sugar, baking soda, baking powder, and salt. In another bowl combing the the buttermilk, egg and melted butter. Add the buttermilk mixture to the flour mixture and mix together using a hand mixer for about 30 seconds, until combined, it’s ok if there are lumps. Do not overmix. Let the batter rest for about 5 minutes.
2. Prepare skillet: Preheat a large nonstick skillet or griddle over medium-heat. Spray with cooking spray or brush with melted butter.
3. Make pancakes: Pour 1/3 cup of batter (use a measuring cup!) onto the hot skillet and cook the pancake for 1 1/2 – 2 minutes on each side or until golden brown. Transfer the pancake to a plate and repeat with remaining batter.
4. Serve: To keep pancakes warm between making, you can transfer them to a preheated oven of 200 F degrees. Then when finished, serve with butter and maple syrup!

Some tips

1. Use real buttermilk not a milk + vinegar substitute. While, yes, you could do that, real buttermilk is the secret to the perfect pancake, as explained above.
2. Use 1/3 cup measuring cup or a cookie scoop as a pancake dispenser. This is crucial to making uniform pancakes.
3. Don’t flip until you see bubbles beginning to pop.
4. Don’t overmix your batter, as it will result in tough, rubbery pancakes.

Does Pancake Batter Need To Rest?

Yes, for best results it’s best to rest your batter for at least 5 minutes to help relax the gluten so that your pancakes are nice and fluffy.

Leftovers

You can store these pancakes in an airtight container or up to 2 days in the fridge. Keep in mind though – the pancakes will get soggy if they sit around for too long!

Freezer

To freeze these pancakes, place a piece of wax paper between each pancake and stack them together. Wrap them tightly with aluminum foil and place into a freezer bag. Properly stored these pancakes will last 1 – 2 months in the freezer.

More Must Try Breakfast Recipes:

• Lemon Buttermilk Scones with Lemon Glaze
• Spinach Ricotta Brunch Bake
• Vegan Tofu Breakfast Burritos
• French Toast
• Peaches and Cream Strudel
• Sausage Potato Breakfast Casserole
• Easy Quiche Recipe
• Breakfast Egg Muffins