There’s something timeless and comforting about waking up to the aroma of freshly made pancakes. And not just any pancakes—buttermilk pancakes. Golden on the outside, soft and airy on the inside, and kissed with a subtle tanginess from the buttermilk, these flapjacks are more than just breakfast food; they’re a ritual, a tradition, and a memory waiting to be made.
In this comprehensive guide, you’ll find everything you need to know about making the best buttermilk pancakes from scratch. From choosing the right ingredients and mastering the perfect technique to adding creative twists and storing leftovers, this article is your go-to resource for pancake perfection.
Why Buttermilk Pancakes?
Before diving into the recipe, let’s explore what makes buttermilk pancakes stand out:
- Tangy Depth of Flavor: Buttermilk adds a rich, slightly tangy taste that enhances the flavor profile.
- Unparalleled Fluffiness: The acidity of buttermilk reacts with leavening agents like baking soda and powder, creating a tender, airy texture.
- Golden Crust: When cooked properly, these pancakes form a perfectly golden, slightly crisp edge.
- Versatile Base: From fruits to spices, buttermilk pancakes adapt beautifully to a variety of mix-ins and toppings.
Ingredients You Need
For the Pancake Batter:
- 1 ½ cups (190g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups (300ml) buttermilk (see substitutions below)
- 2 large eggs
- 3 tablespoons melted unsalted butter (plus more for cooking)
- 1 teaspoon vanilla extract
For Cooking and Serving:
- Butter or oil, for greasing the skillet
- Maple syrup
- Fresh fruits (berries, banana slices, etc.)
- Whipped cream or Greek yogurt (optional)
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mixing these dry ingredients first ensures even distribution, which is crucial for consistent texture and rise.
Step 2: Mix Wet Ingredients
In another bowl or large measuring jug, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and combined.
Pro Tip: Let the melted butter cool slightly before adding it to prevent scrambling the eggs.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry. Use a spatula to fold everything together gently. It’s okay if there are a few small lumps. Overmixing will lead to tough, dense pancakes.
Step 4: Preheat and Grease the Pan
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil. Once it sizzles lightly, the pan is ready.
Step 5: Cook the Pancakes
Scoop about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes or until bubbles appear on the surface and the edges look set. Flip and cook for 1–2 more minutes until golden brown.
Step 6: Serve Warm
Transfer pancakes to a plate. Serve immediately or keep them warm in a low oven (200°F/90°C) while finishing the batch.
Substitutions and Variations
No Buttermilk? No Problem.
Mix 1 tablespoon of lemon juice or white vinegar into 1 cup of milk. Let it sit for 5–10 minutes until slightly curdled. This homemade version mimics the acidity of traditional buttermilk.
Gluten-Free Option
Use a gluten-free flour blend designed for 1:1 baking. Add a tablespoon of cornstarch to mimic softness and fluffiness.
Vegan Adaptation
- Use plant-based milk + acid (as above)
- Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water, per egg)
- Use coconut oil or vegan butter
Add-Ins
- Blueberries: Fold in a handful before cooking
- Chocolate Chips: Stir in mini chips for a dessert-like treat
- Spices: Add a dash of cinnamon or nutmeg for warmth
- Zest: A little lemon or orange zest brightens the flavor
Topping Ideas
Elevate your pancake stack with creative toppings:
- Classic: Butter + warm maple syrup
- Fresh: Sliced strawberries, raspberries, or bananas
- Nutty: Toasted almonds or walnuts with honey drizzle
- Dessert-Inspired: Nutella, whipped cream, and chocolate sauce
- Savory Spin: Try a fried egg and a touch of hot sauce
Tips for Pancake Success
1. Don’t Overmix
Stir the batter just until the ingredients are combined. A few lumps are perfectly fine.
2. Mind the Heat
Medium heat is ideal. Too hot and your pancakes will brown too quickly before the insides are done.
3. Test the Pan
Sprinkle a few water drops on the skillet. If they sizzle gently, it’s ready.
4. Use a Measuring Cup
A ¼ cup scoop ensures evenly sized pancakes that cook at the same rate.
5. Keep Them Warm
Store cooked pancakes in a warm oven until ready to serve.
Storage and Reheating
Storing Leftovers
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze with parchment paper between layers for up to 2 months
Reheating
- Toaster: Best for crisp edges
- Microwave: For quick soft reheating (10–20 seconds per pancake)
- Oven: Reheat at 300°F (150°C) until warm
Frequently Asked Questions (FAQs)
Can I prepare the batter in advance?
Yes! Store the batter in the fridge for up to 12 hours. Let it come to room temperature before using.
Why are my pancakes flat?
Overmixed batter or expired baking soda/powder can prevent pancakes from rising properly.
What if I want thinner pancakes?
Add 2–3 tablespoons of extra milk to loosen the batter.
How do I make pancakes crispy on the edges?
Use a touch more butter and slightly increase the pan heat.
Can I make mini pancakes?
Yes! Use 1–2 tablespoons of batter per pancake for kid-friendly or snack-sized portions.
Final Thoughts
Buttermilk pancakes are more than just a breakfast staple—they’re a reminder that joy can come in the simplest of forms. With the right technique and quality ingredients, anyone can master this dish. Whether you’re feeding a crowd or enjoying a quiet Sunday morning, these pancakes are sure to impress.
Explore your creativity with toppings and variations, and don’t be afraid to make the recipe your own.
