Fluffy Pancakes Made with Buttermilk

why make this recipe

Buttermilk pancakes are a breakfast classic loved by many. They are fluffy, light, and have a wonderful tang from the buttermilk that sets them apart from regular pancakes. Making them at home is not only easy but also rewarding. You can whip up a batch in no time, making them perfect for weekend breakfasts or even quick weekday meals. Plus, you can customize them with your favorite toppings!

how to make Buttermilk Pancakes

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Directions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
2. In another bowl, mix together the buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
4. Heat a skillet or griddle over medium heat and lightly grease it.
5. Pour 1/4 cup of batter for each pancake onto the skillet.
6. Cook until bubbles form on the surface, then flip and cook until golden brown.
7. Serve warm with your favorite toppings.

how to serve Buttermilk Pancakes

Buttermilk pancakes are best served warm. You can stack them on a plate and drizzle with maple syrup, honey, or melted butter. Fresh fruits like berries or sliced bananas can also make a delightful topping. For an extra special treat, add a dollop of whipped cream or a sprinkle of powdered sugar.

how to store Buttermilk Pancakes

If you have leftover pancakes, let them cool completely. Place them in an airtight container and store them in the refrigerator for up to 2-3 days. For longer storage, you can freeze the pancakes. Place parchment paper between layers of pancakes to keep them from sticking, and store in a freezer-safe bag for up to 2 months.

tips to make Buttermilk Pancakes

• Make sure your buttermilk is at room temperature for the best result.
• Do not overmix the batter; a few lumps are okay. This will keep your pancakes light and fluffy.
• Adjust the heat as needed to avoid burning the pancakes. Cooking them on medium heat usually works best.
• Experiment with add-ins like chocolate chips, nuts, or blueberries for different flavors.

variation

You can easily modify this recipe to suit your taste. For a healthier version, use whole wheat flour instead of all-purpose flour. You can also replace buttermilk with regular milk by adding a splash of vinegar or lemon juice to mimic the tanginess of buttermilk.

FAQs

Can I make pancakes without buttermilk?
Yes! You can substitute buttermilk with regular milk. Just add a tablespoon of vinegar or lemon juice to the milk and let it sit for about 5 minutes before using.

Can I prepare the batter ahead of time?
It’s best to make the batter fresh, but you can mix the dry ingredients and wet ingredients separately and store them in the fridge. Just combine them right before cooking.

How do I know when to flip the pancake?
Look for bubbles forming on the surface of the pancake. When they pop and the edges start to look set, it’s time to flip!

Buttermilk Pancakes

Buttermilk pancakes are a breakfast classic that are fluffy, light, and have a delicious tang from the buttermilk. Quick to make, they're perfect for any time of day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Wet Ingredients

• 1 cup buttermilk Should be at room temperature for best results.
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions

 

Preparation

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
• In another bowl, mix together the buttermilk, egg, melted butter, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.

Cooking

• Heat a skillet or griddle over medium heat and lightly grease it.
• Pour 1/4 cup of batter for each pancake onto the skillet.
• Cook until bubbles form on the surface, then flip and cook until golden brown.

Notes

For serving, stack pancakes and drizzle with maple syrup, honey, or melted butter. Add fresh fruits like berries or bananas for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.

Keyword Breakfast Recipe, Buttermilk Pancakes, Easy Pancakes, Fluffy Pancakes, pancakes