How to Make Classic Buttermilk Pancakes

January 3, 2025

Fluffy, golden, and oh-so-irresistible—classic buttermilk pancakes are a breakfast dream! This recipe is your ticket to stacking up pillowy perfection with just the right tang of buttermilk. Trust me, your morning's about to be flipping fantastic. Let’s whip these up together!

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Is there anything better than waking up to the smell of sizzling, golden pancakes wafting through the air? Classic buttermilk pancakes have a magic all their own—comforting and nostalgic with every fluffy bite. They're the stuff of lazy Sunday mornings, family brunches, or even breakfast-for-dinner splurges (my absolute favorite!). Whether you’re an experienced pancake flipper or a first-time batter whisker, this recipe promises stacks of joy. So, grab your spatula—it’s time to breakfast like a pro.

How to Make Classic Buttermilk Pancakes Recipe

What sets these buttermilk pancakes apart is their tangy, tender fluff! Buttermilk is the superstar here, lending its acidity to create a beautifully soft texture while balancing the sweetness of the syrup bound to drizzle over the top. Adding a touch of melted butter into the batter helps achieve that luxurious moist crumb we're all obsessed with, while a pinch of vanilla enhances the flavor just right. And here's the kicker—these pancakes aren’t just about the ingredients; they’re about the technique. A quick whisk (not over-mixing!) and a hot, greased griddle are the secrets to fluffy pancake perfection. Remember, the first pancake is just a test run; we’re all friends here.

Now, let’s talk pancake tips because a flawless stack doesn’t just happen by accident. When mixing your batter, think of it as a gentle hug, not a wrestling match. Overworking the batter will make for dense and chewy pancakes instead of those cloud-like beauties you’re after. If you can let your batter rest for about 5 minutes before cooking, even better—it gives the baking soda and buttermilk time to do their sciencey magic. Use a ladle or measuring cup for even pouring, and leave plenty of space on the griddle so your pancakes can breathe as they rise into golden dreams. Oh, and if you’re feeling fancy, try tossing a few surprises into the batter like blueberries, chocolate chips, or even toasted coconut.

Are you ready to impress yourself (and maybe your breakfast crew)? Serve these fluffy wonders with warm maple syrup, a dollop of whipped cream, or a slather of almond butter for a nutty twist. Pair them with crispy bacon or your favorite veggie sausage for a complete breakfast spread. Feeling adventurous? Layer your pancake stack with Greek yogurt and fresh fruit for a parfait-inspired masterpiece. And hey, if you end up with leftovers, they freeze beautifully—just pop them in the toaster for a quick pancake revival. These buttermilk pancakes aren’t just breakfast—they’re an experience worth repeating.

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Prep Time

10 minutes

Cook Time

20 minutes

Servings

4 servings

Cuisine

American

Ingredients

•2 cups all-purpose flour
•2 tablespoons granulated sugar
•2 teaspoons baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•2 cups buttermilk
•2 large eggs
•1/4 cup unsalted butter, melted and slightly cooled
•1 teaspoon vanilla extract (optional)
•Butter or oil for the skillet

Instructions

1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract if using.
3
Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will be slightly lumpy, which is normal.
4
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
5
Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6
Flip the pancake and cook the other side until golden brown, about 1-2 minutes more.
7
Repeat with the remaining batter, greasing the skillet as needed.
8
Serve the pancakes warm with butter, syrup, or your favorite toppings.

Nutrition Information

Calories

220 calories per pancake

Protein

Carbs

30g

Fat

Frequently Asked Questions

Q: Can I substitute buttermilk with something else?

A: Yes, if you don't have buttermilk, you can make a substitute by adding 2 tablespoons of lemon juice or white vinegar to a measuring cup, then filling it up to the 2-cup line with regular milk. Let it sit for 5-10 minutes before using. However, for the best texture and flavor, real buttermilk is recommended.

Q: Why are my pancakes not fluffy?

A: If your pancakes are not fluffy, it could be due to overmixing the batter. Stir the wet and dry ingredients together gently until just combined, leaving some lumps in the batter. Additionally, check that your baking powder and baking soda are fresh and not expired, as old leavening agents lose their potency.

Q: Can I make the batter ahead of time?

A: It’s not recommended to let the batter sit for too long, as the leavening agents will lose their effectiveness, resulting in less fluffy pancakes. Instead, you can mix the dry ingredients and wet ingredients separately ahead of time. Store them separately and combine them just before cooking.

Q: How should I store leftover pancakes?

A: Allow the pancakes to cool completely, then store them in an airtight container or a resealable plastic bag in the refrigerator for up to 3 days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container for up to 2 months.

Q: What’s the best way to reheat leftover pancakes?

A: You can reheat pancakes in the microwave, toaster, or oven. For the microwave, heat in short bursts of 15-20 seconds until warm. For the toaster, place them on a low setting to warm and slightly crisp them. For the oven, wrap pancakes in foil and heat at 350°F (175°C) for 8-10 minutes.

Q: Can I add mix-ins like chocolate chips or blueberries?

A: Yes, you can add mix-ins such as chocolate chips, blueberries, or nuts. Sprinkle them onto the pancake batter after you pour it onto the skillet, rather than mixing them directly into the batter, to ensure even distribution and prevent them from sinking to the bottom.

Q: What are some creative topping ideas for these pancakes?

A: In addition to the classic butter and syrup, you can try toppings like fresh fruit, whipped cream, yogurt, nut butter, honey, or a dusting of powdered sugar. For a dessert twist, consider adding a drizzle of chocolate sauce or caramel, or a scoop of ice cream on top.

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