Fluffy Buttermilk Pancakes
Fluffy Buttermilk Pancakes
Light, airy, and golden, these classic buttermilk pancakes are perfect for breakfast or brunch. Tender on the inside with a slight crisp on the edges, they’re easily stacked and ideal for drizzling with maple syrup, fresh fruit, or a pat of butter.
Ingredients
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2 cups all-purpose flour
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2 tbsp granulated sugar
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2 tsp baking powder
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1 tsp baking soda
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1/2 tsp salt
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2 cups buttermilk
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2 large eggs
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1/4 cup unsalted butter, melted
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1 tsp vanilla extract
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Butter or oil, for greasing the pan
Instructions
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Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. -
Combine Wet Ingredients:
In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth. -
Make the Batter:
Pour wet ingredients into dry ingredients and stir gently until just combined. The batter should be slightly lumpy; do not overmix. -
Preheat Pan:
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. -
Cook Pancakes:
Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown. -
Serve:
Serve warm, stacked, and topped with maple syrup, fresh fruit, or additional butter.
Equipment
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Large mixing bowl
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Medium mixing bowl
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Whisk
-
Non-stick skillet or griddle
-
Measuring cups and spoons
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Spatula
Timing
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
Serving Size
Makes 8–10 pancakes (serves 4)
Fluffy Buttermilk Pancakes
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Non-stick skillet or griddle
- Measuring cups and spoons
- Spatula
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1 tsp vanilla extract
- Butter or oil for greasing the pan
Instructions
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Make the Batter:
- Pour wet ingredients into dry ingredients and stir gently until just combined. The batter should be slightly lumpy; do not overmix.
- Preheat Pan:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook Pancakes:
- Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
- Serve:
- Serve warm, stacked, and topped with maple syrup, fresh fruit, or additional butter.
Frequently Asked Questions (FAQs)
Can I make the batter ahead of time?
Yes. Store the batter in the refrigerator for up to 24 hours. Stir gently before cooking.
Can I use regular milk instead of buttermilk?
Yes. Add 2 tsp of lemon juice or vinegar to 2 cups of milk and let sit for 5 minutes to mimic buttermilk.
Can I make these pancakes gluten-free?
Yes. Substitute all-purpose flour with a gluten-free flour blend. The texture may be slightly different.
Can I make them dairy-free?
Yes. Use plant-based milk and dairy-free butter or oil.
Can I make them ahead and freeze?
Yes. Cooked pancakes can be frozen for up to 2 months. Freeze in a single layer first, then stack with parchment paper between.
How do I reheat pancakes?
Reheat in a 350°F oven for 5–10 minutes, in a toaster, or in the microwave for 20–30 seconds per pancake.
Can I make them fluffier?
Yes. Separate the egg yolks and whites, beat the whites to soft peaks, and fold in at the end for extra airy pancakes.
Can I add flavorings?
Yes. Add cinnamon, nutmeg, vanilla extract, or citrus zest to the batter for extra flavor.
Can I make mini pancakes?
Yes. Use a tablespoon to scoop smaller portions and adjust cooking time to 1–2 minutes per side.
What toppings go well with these pancakes?
Maple syrup, fresh fruit, whipped cream, chocolate chips, nut butter, or powdered sugar.
How To Store Fluffy Buttermilk Pancakes
Refrigerator:
Store cooled pancakes in an airtight container for up to 3 days. Reheat before serving.
Freezer:
Freeze pancakes in a single layer on a baking sheet, then stack with parchment paper in an airtight container or freezer bag for up to 2 months. Reheat in the oven, toaster, or microwave.
Serving Tips:
Serve warm with your favorite toppings, or layer pancakes with peanut butter, fruit, or chocolate spread for a fun breakfast twist.
