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!
Buttermilk Pancakes
Does anyone actually scroll past a pancake recipe? I’m hoping not, because this recipe is a winner! And in case 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 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. 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 kickstart 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.
Ingredient Notes
- 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 – Salt is what’s going to give flavor to the pancakes.
- 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
- 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.
- Prepare skillet: Preheat a large nonstick skillet or griddle over medium-heat. Spray with cooking spray or brush with melted butter.
- Make pancakes: Pour 1/3 cup of batter (use a measuring cup!) onto the hot skillet and cook the pancake for 1.5 – 2 minutes on each side or until golden brown. Transfer the pancake to a plate and repeat with remaining batter.
- Serve: To keep pancakes warm between making, you can transfer them to a preheated oven of 200 F degrees. When finished, serve with butter and maple syrup!
FAQs & Expert Tips
FAQs
The acid in buttermilk kickstarts the baking soda in action to give the pancakes extra height. It also helps to break down strands of gluten, leading to a fine and tender crumb.
You can, regular milk will work. Use cup for cup. Just remember that your pancakes won’t be as fluffy as if using buttermilk.
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.
Tips
- 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.
- Use 1/3 cup measuring cup or a cookie scoop as a pancake dispenser. This is crucial to making uniform pancakes.
- Don’t flip until you see bubbles beginning to pop.
- Don’t overmix your batter, as it will result in tough, rubbery pancakes.
Leftovers
You can store these buttermilk 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.
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Best Buttermilk Pancakes
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup sugar granulated
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups buttermilk
- 1 large egg
- 2 tbsp butter unsalted, melted
Instructions
- 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.
- Prepare skillet: Preheat a large nonstick skillet or griddle over medium-heat. Spray with cooking spray or brush with melted butter.
- Make pancakes: Pour ⅓ cup of batter (use a measuring cup!) onto the hot skillet and cook the pancake for 1.5 – 2 minutes on each side or until golden brown. Transfer the pancake to a plate and repeat with remaining batter.
- Serve: To keep pancakes warm between making, you can transfer them to a preheated oven of 200°F. When finished, serve with butter and maple syrup!
Recipe Notes
- 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.
- Use 1/3 cup measuring cup or a cookie scoop as a pancake dispenser. This is crucial to making uniform pancakes.
- Don’t flip until you see bubbles beginning to pop.
- Don’t overmix your batter, as it will result in tough, rubbery pancakes.
- 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!
- 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.
This really is the best pancake recipe ever, I won’t be using any other one!!!
So glad you like it!
I love pancakes and this is the best!
Amazing! So glad you love this recipe!
I Have been making a very similar recipe to this without the sugar for years. It is the best! Thanks for all your wonderful recipes.
We’re so glad you enjoyed it and all our other recipes too!
can this be adapted to use as waffle batter?
Thanks
I have used it as waffle batter before, the waffles just won’t be as crispy, but they’re great otherwise.
For a bit of crunch, I substitute 25% of the flour for yellow cornmeal.
That’s a great idea!
Simple yet so delicious! Just the perfect sweetness, which is not sweet. First time I tried your recipe, on to your next one. Thank you!
All I can say is . . . WOW! I’ve spent years and years trying to find the best box buttermilk pancake mix as a base that I would always “doctor” a little to improve, but they seemed to be getting harder and harder to find, so I decided to look online to find a scratch recipe and I certainly hit the jackpot with this one. The only alterations I made to the recipe was a lot less sugar (I don’t care for sweet tasting pancakes by themselves–that’s what the syrup is for), only about 2 tablespoons for a batch of 12 pancakes, and I added about a teaspoon of vanilla extract. These pancakes were incredibly light and fluffy–spongey describes them best–but with some substance too. And the taste was truly amazing, just as good, if not better, than I’ve had in the finest restaurants. This is now my go-to pancake recipe. Try it and you’ll never use a box mix again!
Thank you for your rave review, David! We’re so happy to hear you love this recipe.
These are incredible. I followed the recipe exactly as written and was amazed at how light, fluffy, and flavorful they were. Using the cast iron skillet gave them a nice crispiness, too.
So light and fluffy. Delicious!
Another hit for Jo! You never disappoint your followers!
I’ve made the pancakes twice now in the last few days and we agree that these are the only ones we will make from now on. They are quick and easy to make and so tasty. Thanks again for sharing your recipes.
Happy New Year to all.
Happy New Year! So glad you enjoyed them!
Try also adding a dollop of sour cream! Makes them smoother and moister.