There’s nothing quite like the aroma of golden, fluffy pancakes sizzling on a griddle, and this Buttermilk Pancakes Recipe delivers perfection every time. With a tender, melt-in-your-mouth texture and a subtle tang from the buttermilk, these pancakes are a breakfast dream come true. Ready in just 15 minutes, they’re the ultimate way to start your day with warmth and indulgence.
Each bite offers a delightful balance of crisp edges and pillowy centers, complemented by a rich, buttery flavor. Whether drizzled with maple syrup or topped with fresh berries, these pancakes are a crowd-pleaser that’s as easy to make as it is satisfying. Perfect for lazy weekends or busy mornings, this recipe promises a homemade breakfast that feels like a hug on a plate.
Ingredients You’ll Need
- 2 cups all-purpose flour (250g)
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups buttermilk (530ml) (¹If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 2 ¼ cups of milk and letting it sit for 5 minutes.)
- 2 large eggs, lightly beaten (room temperature preferred)
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted and cooled (57g)
Step-by-Step Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well-combined.
- Combine Wet Ingredients: In a separate medium-sized bowl, whisk together the buttermilk, eggs, and vanilla extract.
- Add Butter: Slowly drizzle the melted butter into the wet ingredients while whisking, stirring until well-combined. (Don’t worry if the butter separates or curdles; just whisk to combine.)
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Use a wooden spoon to stir until just combined — do not overmix. It’s okay if there are a few flour streaks in the batter.
- Preheat Skillet: Spray a non-stick skillet with cooking spray or lightly brush with canola oil. Place it on the burner over medium-low heat and allow it to preheat for about 5 minutes. (This is a good time to let the pancake batter sit for a few minutes.)
- Cook Pancakes: Once the skillet is heated (test by hovering your hand several inches above the pan to feel the heat), scoop about ½-⅔ cup of batter into the pan. Cook until the edges appear cooked and bubbles in the batter begin to burst.
- Flip and Finish Cooking: Carefully flip the pancake with a spatula and cook for several more minutes until golden brown.
- Repeat: Continue cooking the remaining batter, spraying or brushing the pan with oil between each batch.
- Serve: Serve the pancakes warm, topped with salted butter and maple syrup!
Perfect Toppings & Syrups to Elevate Your Pancakes
While classic salted butter and maple syrup are a winning combo, try experimenting with fresh fruit like sliced bananas, strawberries, or blueberries for a burst of flavor. For a decadent twist, drizzle with chocolate syrup or sprinkle with chopped nuts like pecans or walnuts. Feeling adventurous? Add a dollop of whipped cream or a sprinkle of powdered sugar for extra indulgence!
How to Store & Reheat Pancakes Like a Pro
Leftover pancakes? No problem! Let them cool completely, then store in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or warm them in a skillet over low heat for a minute or two. For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in the toaster or microwave.
Quick Tips for Fluffy Pancakes Every Time
To ensure your pancakes are light and fluffy, don’t overmix the batter—a few lumps are fine! Let the batter rest for 5-10 minutes before cooking to allow the baking powder to activate. Also, make sure your skillet is preheated properly and cook on medium-low heat to avoid burning. Flip the pancakes only when bubbles form on the surface and the edges look set.
Fun Variations to Mix Up Your Pancake Game
Want to switch things up? Add chocolate chips or blueberries to the batter for a sweet surprise. For a savory twist, try adding shredded cheese and chopped herbs. You can also substitute whole wheat flour for half of the all-purpose flour for a healthier option. The possibilities are endless!
The BEST Buttermilk Pancakes Recipe
Ingredients
- 2 cups all-purpose flour (250g)
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups buttermilk ¹ (530ml)
- 2 large eggs lightly beaten, room temperature preferred
- 1 teaspoon vanilla extract
- 4 Tablespoons unsalted butter melted and cooled (57g)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.
- In a separate, medium-sized bowl, whisk together buttermilk, eggs, and vanilla extract.
- Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).
- Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined — do not overmix your pancake batter or your pancakes will be flat. Use a light hand when stirring, and a few flour streaks in the batter are fine.
- Spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.
- Allow skillet to preheat before adding batter (about 5 minutes, it’s good for your pancake batter to sit several minutes as well, which is why you prepared that before preheating your pan), and once skillet is heated (I usually test this by hovering my hand several inches above the pan and making sure I can feel the heat radiating from it) scoop pancake batter into pan (I use about ½-⅔ cup of batter per pancake).
- Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst. Using a pancake spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown.
- Repeat until all batter is used — I recommend spraying or brushing the pan between each batch of pancakes.
- Serve warm topped with salted butter and maple syrup!