Forget store-bought pancake mix! These buttermilk pancakes are so much better! Light, fluffy, and simple to make—simply top with butter, maple syrup, or your favorite fruit preserves, and you’re done!
Do people truly scroll past a pancake recipe? I hope not, since this dish is a winner! And if you’re thinking, “Oh, the store-bought mix is so much easier,” I beg to disagree! All you need is a bowl, a few ingredients, and the skill to mix everything together!
Most folks know I take my morning recipes very seriously! It’s my favorite type of meal. And when it comes to pancakes, I’ll give you a little secret: buttermilk. It’s all about buttermilk.
Why buttermilk?
Okay, let’s speak about buttermilk for a second, since, as I previously stated, it plays a vital part! Buttermilk will give richness and depth to these pancakes. It’s what makes them softer than usual, and who wouldn’t want the softest pancakes? It will also help you get those perfectly golden pancakes with a little of bounce!
Not only that, but the acid in buttermilk activates the baking soda and baking powder for added height! It also breaks down gluten strands, resulting in delicate pancakes.
Ingredient Notes
- All-Purpose Flour
- Quantity: 2 cups
- Granulated Sugar
- Quantity: 2 tablespoons
- Baking Powder
- Quantity: 2 teaspoons
- Baking Soda
- Quantity: 1 teaspoon
- Salt
- Quantity: 1/2 teaspoon
Wet Ingredients:
- Buttermilk
- Quantity: 2 cups
- Large Eggs
- Quantity: 2
- Unsalted Butter (melted)
- Quantity: 4 tablespoons (1/2 stick)
Optional Ingredients:
- Vanilla Extract
- Quantity: 1 teaspoon
- Blueberries, Chocolate Chips, or Other Add-ins
- Quantity: To taste
How To Make Buttermilk Pancakes
1. Prepare the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. Prepare the Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract (if using) until smooth.
3. Combine wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy. Do not overmix.
4. Preheat the Griddle or Skillet
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
5. Cook the Pancakes
Pour 1/4 cup of batter onto the skillet for each pancake. If using add-ins like blueberries or chocolate chips, sprinkle them onto the batter immediately. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes.
Serve the pancakes warm with your choice of toppings, such as maple syrup, fresh fruit, whipped cream, or powdered sugar.
Tips
- Use genuine buttermilk, not a milk and vinegar substitute. While it is possible to do so, as previously said, genuine buttermilk is the key to the ideal pancake.
- To distribute pancakes, use a 1/3 cup measuring cup or a cookie scoop. This is critical for producing consistent pancakes.
- Don’t flip until bubbles start to explode.
Do not overmix your mixture; this will result in harsh, rubbery pancakes.
Leftovers
These buttermilk pancakes may be stored in an airtight container or refrigerated for up to two days. However, keep in mind that if the pancakes rest for too long, they may get mushy.
Freezer
To freeze the pancakes, layer them with a piece of wax paper between each one. Wrap them firmly in aluminum foil and store them in a freezer bag. When properly kept, these pancakes will keep for 1–2 months in the freezer.
Best Buttermilk Pancakes
Ingredients
- All-Purpose Flour: 2 cups
- Granulated Sugar:2 tablespoons
- Baking Powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
Wet Ingredients:
- Buttermilk: 2 cups
- Large Eggs: 2
- Unsalted Butter melted: 4 tablespoons (1/2 stick)
Optional Ingredients:
- Vanilla Extract: 1 teaspoon
- Blueberries Chocolate Chips, or Other Add-ins: To taste
Instructions
Prepare the Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Prepare the Wet Ingredients
- In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract (if using) until smooth.
Combine wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy. Do not overmix.
Preheat the Griddle or Skillet
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
Cook the Pancakes
- Pour 1/4 cup of batter onto the skillet for each pancake. If using add-ins like blueberries or chocolate chips, sprinkle them onto the batter immediately. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes.
Serve the pancakes warm with your choice of toppings, such as maple syrup, fresh fruit, whipped cream, or powdered sugar.
Notes
- Use genuine buttermilk, not a milk and vinegar substitute. While it is possible to do so, as previously said, genuine buttermilk is the key to the ideal pancake.
- Use a 1/3 cup measuring cup or a cookie scoop to distribute pancakes. This is critical for producing consistent pancakes.
- Don’t flip until bubbles start to explode.
- Do not overmix your batter, since it will result in tough, rubbery pancakes.
- These pancakes may be stored in an airtight container or refrigerated for up to two days. However, remember that if the pancakes rest too long, they may get mushy.
- To freeze the pancakes, layer them with a piece of wax paper between each one. Wrap them firmly in aluminum foil and store them in a freezer bag. When properly kept, these pancakes will stay 1 – 2 months in the freezer.
