There’s nothing like waking up to the smell of golden brown pancakes sizzling on the griddle. These buttermilk pancakes have become my go-to breakfast treat because they’re light, fluffy, and have the perfect balance of tangy and sweet.
After trying so many pancake recipes, I’ve landed on this one as my ultimate favorite. Trust me, once you make these, you’ll wonder why you didn’t try them sooner.
And if you love breakfast ideas, you can also enjoy similar treats like these pecan pie cheesecake bars for a delightful twist to your mornings. Even if you’ve never flipped a pancake before, this recipe is simple enough for anyone to master.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Note: Makes approximately four servings.
Variations
If you love to experiment or need to adjust for dietary preferences, here are some great variations to try:
- Dairy-Free: Swap the buttermilk with almond or soy milk mixed with a tablespoon of lemon juice, and use dairy-free butter.
- Sugar-Free: Replace sugar with a natural sweetener like stevia or monk fruit.
- Add-ins: Mix in chocolate chips, fresh blueberries, or a pinch of cinnamon for an added twist.
- Gluten-Free: Use a gluten-free flour blend instead of regular flour.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Equipment You Need
- Non-stick griddle or skillet – for cooking the pancakes evenly.
- Large mixing bowl – to mix all the dry ingredients.
- Medium mixing bowl – for whisking the wet ingredients.
- Whisk or spatula – to combine the ingredients gently.
- Ladle or measuring cup – to evenly pour the batter on the griddle.
How to Make Buttermilk Pancakes?
Nothing compares to homemade pancakes that are warm, golden, and satisfying. The process is simple, but the results are extraordinary!
Preheat the Griddle
Start by preheating your griddle or non-stick skillet over medium heat. Sprinkle a couple of drops of water on the surface; if they sizzle and bounce, it’s ready.
Mix the Dry Ingredients
Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk everything together to ensure the ingredients are evenly distributed.
Prepare the Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until they’re smooth and well combined. The buttermilk is the magic ingredient that gives these pancakes their distinctive tang.
Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl of dry ingredients. Using a spatula, gently fold everything together until just combined. Don’t overmix; a few lumps are okay and actually help make the pancakes fluffier.
Grease the Griddle
Lightly grease your preheated griddle with butter or a cooking spray. This step makes sure your pancakes have that perfect golden exterior.
Cook the Pancakes
Ladle about ¼ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until small bubbles form on the surface. Flip carefully, then cook the second side for 1-2 minutes until it’s beautifully golden.
Serve Warm and Enjoy
Plate these fluffy stacks and drench them with your choice of toppings. Whether it’s a drizzle of maple syrup, whipped cream, or fresh berries, the options are limitless. If you’re in the mood for something sweet alongside your pancakes, you can also explore chewy peanut butter brownies for a decadent treat to pair with it.
Credit: handletheheat
Why You’ll Love This Recipe?
You’ll be obsessed with these pancakes for so many reasons:
- Super Fluffy – They’re soft and perfectly risen thanks to the buttermilk.
- Easy to Make – The simple steps are beginner-friendly.
- Customizable – You can add your favorite flavors to make it yours.
- Family Favorite – Loved by kids and adults alike.
- Diet-Friendly Options – Easily adaptable for various dietary needs.
How to Serve Buttermilk Pancakes?
Serve these pancakes in a stack for a classic vibe. Add a pat of butter on top, drizzle with syrup, and garnish with sliced fruits or powdered sugar. You can even pair them with a side of crispy bacon or a dollop of whipped cream for a decadent breakfast spread. For more dessert inspiration, you can explore a variety of dessert recipes that perfectly complement breakfast staples like pancakes.
Nutritional Information
Here’s an approximate breakdown per serving (about two pancakes):
- Calories: 210
- Protein: 6g
- Carbohydrates: 28g
- Fat: 8g
Make Ahead and Storage
These pancakes are not only delicious fresh off the griddle but are also great to make ahead of time.
Refrigeration
Store leftover pancakes in an airtight container in the fridge. They’ll be good for up to three days. Reheat them in a toaster, oven, or microwave for a quick breakfast.
Freezing
For longer storage, freeze the pancakes. Lay them flat on a baking sheet to freeze individually before transferring to a freezer-safe bag. They keep well for up to two months. To reheat, take them straight from the freezer to a warm oven or toaster.
Tips for Making the Recipe
I’ve learned a few tips to make these pancakes even better after making them countless times!
- Don’t overmix the batter—lumps are your friend when it comes to fluffy pancakes.
- Use a griddle or skillet over medium heat to avoid burning them.
- Always grease between batches to get that consistent golden surface.
- If possible, use fresh buttermilk for the best flavor and texture.
These pancakes are sure to become a staple in your kitchen, as they’ve become in mine. They’re simple, satisfying, and perfect for any morning. Give the recipe a try and enjoy your fluffy stacks to the fullest!
The Best Buttermilk Pancakes Recipe
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
- Start by preheating your griddle or non-stick skillet over medium heat. Sprinkle a couple of drops of water on the surface; if they sizzle and bounce, it’s ready.
- Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk everything together to ensure the ingredients are evenly distributed.
- In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until they’re smooth and well combined. The buttermilk is the magic ingredient that gives these pancakes their distinctive tang.
- Pour the wet mixture into the bowl of dry ingredients. Using a spatula, gently fold everything together until just combined. Don’t overmix; a few lumps are okay and actually help make the pancakes fluffier.
- Lightly grease your preheated griddle with butter or a cooking spray. This step makes sure your pancakes have that perfect golden exterior.
- Ladle about ¼ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until small bubbles form on the surface. Flip carefully, then cook the second side for 1-2 minutes until it’s beautifully golden.
- Plate these fluffy stacks and drench them with your choice of toppings. Whether it’s a drizzle of maple syrup, whipped cream, or fresh berries, the options are limitless.
Notes
- Don’t overmix the batter—lumps are your friend when it comes to fluffy pancakes.
- Use a griddle or skillet over medium heat to avoid burning them.
- Always grease between batches to get that consistent golden surface.
- If possible, use fresh buttermilk for the best flavor and texture.
