Fluffy Buttermilk Pancakes
Fluffy, homemade Buttermilk Pancakes are the perfect breakfast. These pancakes are super soft and airy inside and with a beautifully buttery crisp edge. After trying this recipe, you won’t want the pre-made mix again. The best part is that they are so quick and easy to make (done in under 30 minutes).
Tired of storebought pancakes that taste like cardboard? Homemade pancakes are better in every way, from Banana Pancakes to Overnight Sourdough Pancakes, protein-rich Ricotta Pancakes, and Cottage Cheese Pancakes, and, of course, Classic Buttermilk Pancakes are at the top of my list.
My mother-in-law shared this recipe with me early on in our marriage, and we’ve been making it for years. Making pancakes from scratch always gets two thumbs up from everyone in the family.
Ingredients for the Best Pancakes
It only takes a few minutes to make the pancake batter using the secret ingredient (ok, it’s in the name, so not so secret): Buttermilk! They taste better than any box mix–just like your favorite restaurant (I think the texture is even better).
- Flour – I recommend using all-purpose flour for the right batter consistency
- Sugar – granulated sugar isn’t just to make the pancakes sweeter. It helps with the browning.
- Baking powder & baking soda – combining both leavenings gives these amazing rise and lightness. Buttermilk activates the baking soda to make the pancakes extra fluffy.
- Buttermilk – adds a wonderful tang to add depth of flavor and activates baking soda to give the pancakes a lift.
- Eggs – use large eggs. They can be straight out of the refrigerator.
- Vanilla extract – adds a nice flavor and aroma. Homemade vanilla is even better!
- Butter – melted and whisked in at the end to add richness and moisture to the pancakes.
Substitutions for Buttermilk
If you’re in a pinch and don’t have buttermilk, try these substitutes:
- Vinegar or Lemon Juice + Milk – replace 2 Tbsp out of 2 cups of milk with vinegar or lemon juice and let it sit for 10 minutes to curdle. Homemade buttermilk is thinner than regular buttermilk, so use 2 cups of buttermilk substitute in this recipe.
- Yogurt + Milk – Combine equal parts of plain or Greek yogurt with milk to substitute.
- Kefir + Water – this is slightly thicker than buttermilk so combine 2 cups kefir and 1/4 cup water.
- Buttermilk powder – following the package directions, it will be thinner than regular buttermilk, so use 2 cups.
How to Make Buttermilk Pancakes
This homemade buttermilk pancake recipe takes moments to mix together and creates such fluffy, delicious pancakes. You’ll never go back to the box mix!
- Dry Ingredients – in a large mixing bowl, whisk together dry ingredients: flour, sugar, baking powder, soda and salt.
- Wet Ingredients – in a second bowl, whisk together buttermilk, eggs, and vanilla. Then, pour the wet ingredients into the dry ingredients and mix until just moistened. There may be lumps, but that’s ok. You want to avoid overmixing the batter, which makes the pancakes tough.
- Add melted butter – while stirring, add melted butter and whisk just until incorporated. Do not overmix.
- Heat the pan – Preheat a large non-stick pan, cast iron skillet or griddle over medium heat (325 – 350˚F on a griddle). Spray or brush the surface with oil. Optional: preheat the oven to 200°F to keep pancakes warm between batches.
- Cook the pancakes – Drop between a 1/4 cup (2 oz ice cream scoop) to 1/3 of batter onto the hot surface, keeping some space between pancakes for easy flipping. Sautee 2-3 minutes per side. Flip when you see bubbles form and start to pop.
- Keep Warm – once the pancakes are done, remove to a cookie sheet or piece of foil. Place in warm oven while you cook the rest of the batter.
When Do I Flip Pancakes?
Tiny bubbles will form on the surface of your pancake. Wait until you see those bubbles start popping and forming tiny holes on the surface of your pancake then flip. This takes about 3 minutes.
How to Serve Buttermilk Pancakes
We top them with whichever seasonal fruits we have on hand. You can keep it simple with maple syrup or load on the toppings, along with a side of fluffy Scrambled Eggs and Baked Bacon on special mornings.
- Fresh Fruit – all berries, sliced stone fruit, and bananas
- Butter – a pat of softened butter melts beautifully on warm pancakes, or try Honey Butter
- Syrup – use real maple syrup, Raspberry Maple Syrup, honey, or agave
- Sauce – Strawberry Sauce, Cherry Sauce, Chocolate Ganache or Whipped Cream
- Nuts – chopped toasted nuts or shaved coconut
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