Buttermilk Pancakes

Why You’ll Love This Recipe

There are plenty of reasons why these buttermilk pancakes stand out. First, the buttermilk creates the ideal fluffy texture—light, tender, and perfectly airy. The tangy flavor complements the sweetness of your syrup and toppings. The recipe is simple to make and requires only basic ingredients that you likely already have in your kitchen. Not to mention, these pancakes are perfect for a family breakfast or special occasion, as they come together quickly and easily. Finally, this recipe is customizable; feel free to add chocolate chips, blueberries, or even nuts to suit your taste!

Ingredients

• 1 1/2 cups all-purpose flour

• 3 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 tablespoon sugar

• 1 1/4 cups buttermilk

• 1 large egg

• 2 tablespoons melted butter

• 1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.

3. Pour the wet ingredients into the dry ingredients and gently stir to combine. Be careful not to overmix; a few lumps are fine.

4. Heat a griddle or nonstick skillet over medium heat and lightly grease with butter or cooking spray.

5. Pour about 1/4 cup of batter onto the hot griddle for each pancake.

6. Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes.

7. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.

8. Remove the pancakes from the griddle and keep warm while you cook the remaining pancakes.

9. Serve immediately with your favorite toppings, such as syrup, fruit, or whipped cream.

Servings and Timing

• Servings: 4 servings (approximately 8 pancakes)

• Prep Time: 5 minutes

• Cook Time: 10-12 minutes

• Total Time: 15-18 minutes

Variations

• Blueberry Pancakes: Add 1/2 cup of fresh or frozen blueberries to the batter for a burst of fruity flavor.

• Chocolate Chip Pancakes: Stir in 1/4 cup of chocolate chips to make these pancakes even sweeter.

• Banana Pancakes: Mash 1 ripe banana and mix it into the batter for a delicious twist on the classic.

• Vegan Pancakes: Replace the buttermilk with a non-dairy milk (such as almond or oat milk) and use a flax egg in place of the regular egg.

• Whole Wheat Pancakes: Use whole wheat flour instead of all-purpose flour for a healthier, heartier version.

Storage/Reheating

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 2-3 days.

• Freezing: To freeze, place pancakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the pancakes to a freezer-safe bag or container for up to 1 month.

• Reheating: Reheat pancakes in a toaster or on a skillet over medium heat for a few minutes until heated through. You can also microwave them for 30-45 seconds, though they may lose a bit of their crispness.

FAQs

1. Can I use regular milk instead of buttermilk for this recipe?

Yes, you can substitute regular milk with a tablespoon of vinegar or lemon juice to create a makeshift buttermilk. Add the acid to the milk and let it sit for about 5 minutes before using.

2. Can I make the pancake batter ahead of time?

Yes, you can prepare the pancake batter ahead of time and store it in the fridge for up to 24 hours. Just give it a quick stir before using, as it may thicken up in the fridge.

3. How do I make my pancakes extra fluffy?

Be sure not to overmix the batter. Lumps are fine, and overmixing can result in dense pancakes. Additionally, using fresh baking powder and baking soda will help the pancakes rise properly.

4. What’s the best way to keep pancakes warm?

To keep pancakes warm, place them in a single layer on a baking sheet and cover with foil. You can also place them in a warm oven (around 200°F) to keep them heated without overcooking.

5. Can I use a non-stick pan instead of a griddle?

Yes, a non-stick pan works just fine for cooking pancakes. Just be sure to preheat the pan and lightly grease it to prevent sticking.

6. Can I use a gluten-free flour blend for this recipe?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, though you may need to adjust the amount of liquid for the right batter consistency.

7. How can I make pancakes without eggs?

To make eggless pancakes, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or mashed banana for added moisture.

8. How can I tell when my pancakes are done cooking?

Pancakes are ready to flip when small bubbles form on the surface, and the edges start to look set. Once flipped, they should be golden brown on both sides.

9. Can I make these pancakes in advance for a crowd?

Yes, you can make the pancakes in advance and keep them warm in the oven. Alternatively, you can freeze them and reheat them when ready to serve.

10. How do I make my pancakes extra crispy on the outside?

To get crispy pancakes, you can increase the heat slightly while cooking, making sure the griddle or pan is well-oiled. Just be careful not to burn them.

Conclusion

Buttermilk pancakes are a timeless breakfast treat that’s both delicious and easy to make. The tanginess from the buttermilk, combined with the fluffy texture, creates the perfect balance. With simple ingredients, you can have a stack of golden, mouthwatering pancakes in no time. Plus, the recipe is highly customizable, allowing you to add your favorite flavors and toppings. Whether enjoyed as-is or enhanced with extras, this pancake recipe is sure to become a go-to in your breakfast rotation.