Buttermilk Pancakes are fluffy, tender pancakes made with buttermilk, eggs, and flour, balanced by a touch of baking powder and baking soda, sweetened with sugar, and flavored with vanilla. The dough is gently mixed to keep it light, and the pancakes are cooked to golden perfection on a lightly greased skillet.
You’ll love this recipe because of its balance of moistness and fluffiness, with a slight tang from buttermilk that complements sweet toppings like maple syrup beautifully.
Ingredients
- 2 cups (250g) all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups (530ml) buttermilk
- 2 large eggs, lightly beaten, room temperature preferred
- 1 teaspoon vanilla extract
- 4 tablespoons (57g) unsalted butter, melted and cooled
Instructions
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Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
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In a separate medium bowl, whisk buttermilk, eggs, and vanilla extract.
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Slowly drizzle melted butter into wet ingredients while whisking until mixed (some separation is fine).
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Pour wet ingredients into dry and stir gently with a wooden spoon until just combined; a few lumps are okay.
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Preheat non-stick skillet over medium-low heat, lightly grease with cooking spray or oil.
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Pour about ½ to ⅔ cup of batter per pancake into skillet.
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Cook until edges look set and bubbles form on top, then flip carefully and cook until golden brown on the other side.
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Repeat, greasing pan between batches as needed.
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Serve warm with butter and maple syrup.
Tips for Success
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Use room temperature ingredients for even mixing.
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Avoid overmixing batter to keep pancakes fluffy.
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Let batter rest a few minutes before cooking.
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Ensure skillet is properly heated before adding batter.
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Adjust heat to avoid burning outsides while cooking through.
Delicious Variations
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Add fresh fruits or chocolate chips to batter before cooking.
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Substitute buttermilk with milk plus vinegar or lemon juice.
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Top pancakes with whipped cream and fresh berries.
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Use cinnamon or nutmeg for aromatic flavor additions.
Frequently Asked Questions
Can I make the batter ahead?
Yes, refrigerate for up to 24 hours; stir gently before cooking.
Are these pancakes gluten-free?
No, but gluten-free flour blends can be substituted.
Can I freeze leftover pancakes?
Yes, freeze cooled pancakes between parchment sheets; reheat before serving.
What if I don’t have buttermilk?
Mix 2¼ cups milk with 2 tablespoons lemon juice or vinegar; let sit 5 minutes.
How many pancakes does this recipe make?
About 10-12 pancakes depending on size.
Buttermilk Pancakes
- Total Time: 30 minutes
- Yield: 10–12 pancakes 1x
Description
Fluffy, tender pancakes made with buttermilk, eggs, and flour, balanced by baking powder and baking soda, sweetened with sugar, and flavored with vanilla. Gently mixed to keep light, cooked to golden perfection on a lightly greased skillet.
Ingredients
2 cups (250 g) all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2¼ cups (530 ml) buttermilk
2 large eggs, lightly beaten, room temperature preferred
1 teaspoon vanilla extract
4 tablespoons (57 g) unsalted butter, melted and cooled
Instructions
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk buttermilk, eggs, and vanilla extract.
Slowly drizzle melted butter into wet ingredients while whisking until combined.
Pour wet ingredients into dry; stir gently until just combined (a few lumps are okay).
Preheat non-stick skillet over medium-low heat; lightly grease.
Pour ½ to ⅔ cup batter per pancake onto skillet.
Cook until edges set and bubbles form on top; flip and cook until golden.
Repeat, greasing skillet between batches as needed.
Serve warm with butter and maple syrup.
Notes
Use room temperature ingredients for even mixing.
Avoid overmixing to keep pancakes fluffy.
Let batter rest a few minutes before cooking.
Adjust heat to cook evenly without burning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 6
- Sodium: 300
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 65
Keywords: buttermilk pancakes, fluffy pancakes, classic breakfast pancakes, homemade pancakes, easy pancake recipe
