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If you've been searching for the fluffiest buttermilk pancakes, this recipe delivers, and I walk you through it step by step in the short video so yours turn out great.
The Best Buttermilk Pancakes
These simple buttermilk pancakes bring back memories of slow mornings at my husband's grandma's house, where she'd cook them nonstop for all his uncles and the grandkids, with her homemade pancake syrup flowing generously over every stack.
They have the fluffy texture of a good pancake recipe and that old-fashioned pancake flavor you only get from real buttermilk in the batter. You’re going to love them.
Ingredients
You'll need buttermilk as the base to give these pancakes their classic tang and tender texture (see the note below if you need to make it). All-purpose flour forms the structure, while a little sugar sweetens the batter and balances the acidity of the buttermilk. Baking powder and baking soda work together to make the pancakes light and fluffy, and a pinch of salt brings out all the flavors (omit it if your butter is salted). Eggs bind everything together, and butter adds moisture and flavor.
Buttermilk Pancakes without Buttermilk
To make buttermilk at home, add 2 tablespoons of vinegar or lemon juice to a measuring cup, then fill it with milk to the 2-cup line. Let it sit for 5 minutes to thicken, stir, and it’s ready!
How to Make Buttermilk Pancakes
Grab a big bowl, measure, and mix the dry ingredients. Then add all the liquid ingredients and, with a fork, whisk the eggs into the buttermilk first, then incorporate everything until smooth. The result is a thick yet airy batter. Cooking them over medium heat is best, with butter or oil, up to you, for about 2 minutes per side. If this is your first time, watch the quick video in the recipe card before you get started to see everything from start to finish.
Soft vs Marbled Pancakes with Crispy Edges
For a restaurant-style pancake, think IHOP pancakes or Cracker Barrel, you’ll want to cook these on a good non-stick pan without any grease. Both butter and oil will create those marbled circles on the surface, whereas oil will give your buttermilk pancakes the crisp edges you love.
Variations
Keep the epic breakfasts coming with these buttermilk blueberry pancakes, my buttermilk banana pancakes, or try the pancake mix version when you want a shortcut without sacrificing flavor.
Classic Buttermilk Pancakes
Watch how it’s made:
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- Pinch salt
- 2 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
Instructions
Make the pancake batter:
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
- Pour the buttermilk into the middle of the bowl, and add the eggs and melted butter. Whisk the eggs first, breaking them up into the buttermilk, then work from the outside of the bowl in. Mix all the liquid ingredients with the dry ingredients until the flour is incorporated. The batter is on the thick side but not dense, with an airy and slightly lumpy feel.
Cook the pancakes:
- Heat a large non-stick griddle, a cast-iron pan, or a non-stick pan over medium heat. Once the surface is hot, grease it with oil or butter and immediately pour ⅓ cup of batter per pancake.
- Cook the first side for 2 minutes until bubbles rise to the surface, the edges of the pancakes become defined, and the bottoms are golden brown. Flip the pancakes over and cook for an additional 2 minutes (or slightly less). Do not press down with a spatula.
- Remove the pancakes and serve immediately, or keep them warm in a 200F preheated oven until the remaining batter is cooked.
Serve:
- Serve these buttermilk pancakes with butter and your favorite pancake syrup or toppings.
Tina says
These buttermilk pancakes are as fluffy as the recipe promises. Amazing texture, delicious flavor, I’ll make them again asap!