Buttermilk Pancake Recipe
There’s something absolutely magical about waking up to a tall stack of fluffy pancakes, golden at the edges, rich with butter, and dripping in syrup. This Buttermilk Pancake Recipe is the key to achieving breakfast bliss—each bite is a perfect balance of slight tang from the buttermilk, a touch of sweetness, and irresistible tenderness. Whether you’re making these for a leisurely weekend breakfast or turning an ordinary morning into a celebration, this is the only recipe you’ll ever need for classic pancakes done right.
Ingredients You’ll Need
Let’s talk about the simple pantry staples that come together to create these irresistible pancakes. Each ingredient serves a purpose—contributing to the flavor, softness, and golden color that make the Buttermilk Pancake Recipe unforgettable.
- Flour: The backbone of the batter, giving the pancakes their structure and softness. Use all-purpose for classic results.
- Sugar: A touch adds subtle sweetness and encourages golden browning for picturesque pancakes.
- Baking Soda: Reacts with acidic ingredients to create extra fluffiness and lift.
- Baking Powder: Works alongside baking soda for a double-hit of leavening that ensures your pancakes rise beautifully.
- Salt: Balances flavors and boosts all the subtle notes you want to taste.
- Eggs: Bind everything together and add tenderness, richness, and a gorgeous golden hue.
- Milk or Buttermilk: Buttermilk is traditional and adds lovely tang, but regular milk works in a pinch.
- Vanilla: Infuses warmth and depth, setting your pancakes apart from anything boxed or bland.
- Melted Butter: Adds richness and moisture, making each bite silky and flavorful.
How to Make Buttermilk Pancake Recipe
Step 1: Combine the Dry Ingredients
Start by grabbing a large mixing bowl and sifting together the flour, sugar, baking soda, baking powder, and salt. Whisk well to make sure everything’s evenly distributed—this is the first step in ensuring every pancake is equally delicious and fluffy.
Step 2: Add the Wet Ingredients
Now’s the time to invite those eggs, your milk or buttermilk, vanilla, and melted butter to the party. If you’re using buttermilk, you’ll get a signature tang and extra fluff. Gently mix the wet ingredients into the dry, stirring just until combined—lumps are not only okay, but actually encouraged for this Buttermilk Pancake Recipe. Overmixing will deflate your pancakes, so a gentle hand is key!
Step 3: Cook the Pancakes
Preheat a nonstick skillet or griddle over medium heat and add a small pat of butter. Once it sizzles, pour about 1/4 cup of batter per pancake onto the hot surface. Cook until you see bubbles forming on the surface and the edges look set, then flip and cook until the other side is beautifully golden brown. This usually takes about 2–3 minutes per side, depending on your pan and heat.
Step 4: Serve and Enjoy!
Transfer the pancakes to a warm plate (you can keep them cozy in a low oven if you’re making a big batch) and serve immediately with your favorite toppings. The real magic of this Buttermilk Pancake Recipe is how it welcomes everything from maple syrup to fresh berries and cloud-like whipped cream. Dig in and savor every bite!
How to Serve Buttermilk Pancake Recipe
Garnishes
The simplest touches are often the best: a generous pat of butter melting into the stack, a cascade of warm maple syrup, or a scatter of fresh berries. For something a bit extra, dust with powdered sugar or dollop on a swirl of whipped cream—either way, the pancakes will practically glow on your table.
Side Dishes
Round out your breakfast spread by pairing the pancakes with crispy bacon, savory breakfast sausage, or a bowl of lightly sweetened yogurt. A colorful fruit salad adds a bright, juicy contrast that balances the comforting richness of the pancakes.
Creative Ways to Present
Think outside the stack! Try serving these pancakes as charming minis for a brunch buffet, or layer them with fruit compote and cream cheese for a pancake “cake.” You can even use cookie cutters for fun shapes—kids go wild for heart-shaped or star-studded bites at special occasions.
Make Ahead and Storage
Storing Leftovers
If you end up with extra pancakes (lucky you!), let them cool completely, then stack with sheets of wax or parchment paper in between. Store them in an airtight container in the fridge for up to three days. They make quick, cheerful breakfasts on busy mornings!
Freezing
Buttermilk pancakes freeze beautifully. Lay cooled pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep for up to two months. Just grab, reheat, and enjoy a taste of weekend comfort anytime.
Reheating
To revive that fresh-off-the-griddle taste, reheat pancakes in the toaster (perfect for crispy edges!) or microwave them in short bursts until warm. For large batches, arrange pancakes on a baking sheet, cover loosely with foil, and heat in a 350°F oven for about 10 minutes.
FAQs
Can I make the Buttermilk Pancake Recipe without buttermilk?
Absolutely! If you don’t have buttermilk, simply use regular milk, or make a quick substitute by adding a tablespoon of lemon juice or vinegar to your milk and letting it sit for five minutes before using.
Why do my pancakes turn out flat instead of fluffy?
Flat pancakes usually mean the batter was overmixed or the leavening wasn’t fresh. For the best results, stir the batter gently and use fresh baking powder and baking soda so you get that signature lift.
How do I know when it’s time to flip the pancakes?
Watch for bubbles forming on the surface and edges that look set and dry—this is your cue to flip. If you flip too soon, you might lose some of that fluffy texture!
Can I add mix-ins to this Buttermilk Pancake Recipe?
Definitely! Chocolate chips, blueberries, or even chopped nuts are delicious additions. Just sprinkle them over each pancake after you pour the batter into the pan rather than stirring them into the main bowl, so they don’t sink to the bottom.
Is this recipe suitable for making pancakes ahead of time?
Yes! These pancakes are perfect for making in advance. Store them as described above and reheat when ready to serve—they’ll stay soft, flavorful, and just as inviting as the day you made them.
Final Thoughts
Homemade pancakes somehow make any morning extra special, and this Buttermilk Pancake Recipe is sure to be a keeper in your kitchen. Take a little time to whip up a batch and let the comforting aroma and melt-in-your-mouth texture brighten your day. Give it a go, and you might just discover your new favorite breakfast tradition!
Print
Buttermilk Pancake Recipe
- Total Time: 25 minutes
- Yield: Makes about 12 pancakes 1x
- Diet: Vegetarian
Description
A classic and simple buttermilk pancake recipe that results in fluffy and delicious pancakes. These pancakes are perfect for a leisurely breakfast or brunch with the family.
Ingredients
Dry Ingredients:
- 2 cups flour
- 2 tbsp sugar
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 2 eggs
- 1 1/2 cups milk or buttermilk
- 1 1/2 tsp vanilla
- 1 1/2 tbsp melted butter
Instructions
- Dry Ingredients: Mix all dry ingredients together. Set aside.
- Wet Ingredients: Once ready to cook pancakes, add the rest of the wet ingredients.
- Cooking: Cook until you have buttery golden delicious pancakes.
- Serving: Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: buttermilk pancakes, pancake recipe, breakfast
