There’s something undeniably comforting about a stack of fluffy pancakes, especially when they’re made with buttermilk. The tangy flavor and tender texture are what make these pancakes a breakfast favorite. Whether you’re serving them to friends and family on a lazy Sunday morning or whipping them up for a quick weekday breakfast, this recipe for Best Buttermilk Pancakes is sure to impress. With simple ingredients and straightforward steps, you’ll be flipping perfect pancakes in no time!

Why This Recipe Is Reliable

This recipe for Best Buttermilk Pancakes has been tested and perfected to ensure consistent results every time. The combination of baking powder and baking soda creates a light and fluffy pancake, while the buttermilk adds moisture and flavor. Even if you’re a novice in the kitchen, this easy-to-follow recipe will guide you to pancake perfection.

Ingredient List

2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon fine sea salt
3 cups buttermilk, at room temperature
1/4 cup unsalted butter, melted and cooled to room temperature
2 large eggs, at room temperature, slightly beaten
1 teaspoon pure vanilla extract
Additional butter for cooking pancakes
Pure maple syrup and butter, for serving, if desired

What You’ll Need (Gear)

Large mixing bowl – for combining dry and wet ingredients.
Whisk – to mix the batter until smooth.
Griddle or non-stick skillet – for cooking the pancakes evenly.
Spatula – for flipping the pancakes effortlessly.
Measuring cups and spoons – to ensure accuracy in your measurements.
Pouring jug – to make pouring the batter onto the griddle easier.

Build Best Buttermilk Pancakes Step by Step

Step 1: Gather Your Ingredients

Before you start cooking, gather all your ingredients and tools. This will make the process smoother and more enjoyable.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This ensures even distribution of all the leavening agents.

Step 3: Combine Wet Ingredients

In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth. Make sure the melted butter has cooled slightly before adding it to the mixture.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients. Using a whisk, gently mix until just combined. It’s okay if there are a few lumps; overmixing can lead to tough pancakes.

Step 5: Preheat Your Griddle

Heat your griddle or skillet over medium heat. Add a small amount of butter to coat the surface. You want it hot enough that a drop of water sizzles when it hits the surface.

Step 6: Cook the Pancakes

Using a measuring cup or ladle, pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.

Step 7: Serve Warm

Remove the pancakes from the griddle and keep them warm in a low oven (200°F) while you cook the remaining batter. Serve the pancakes with a pat of butter and a drizzle of pure maple syrup.

Fresh Seasonal Changes

Add fresh blueberries or sliced bananas to the batter for a fruity twist.
Incorporate pumpkin puree and spices for a fall-inspired version.
Top with seasonal fruits like strawberries or peaches during summer.
Sprinkle chocolate chips into the batter for a sweet treat that kids will love.

Notes on Ingredients

Using room temperature ingredients helps create a smoother batter and ensures even cooking. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes. This will mimic the acidity of buttermilk and yield similar results.

Leftovers & Meal Prep

These Best Buttermilk Pancakes can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or microwave until warmed through. You can also freeze pancakes for up to 2 months. Just let them cool completely, then stack them with parchment paper in between to prevent sticking. When you’re ready to enjoy, reheat from frozen in the toaster or microwave!

Your Questions, Answered

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in denser pancakes. If you want a lighter texture, consider using half whole wheat and half all-purpose flour.

Why are my pancakes flat?

Pancakes may turn out flat if the leavening agents are old or if the batter is overmixed. Make sure your baking powder and baking soda are fresh, and mix until just combined for the best rise.

Can I make the batter ahead of time?

While it’s best to cook the batter fresh, you can prepare it and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking, as it may thicken while sitting.

How can I keep pancakes warm while cooking the rest?

To keep pancakes warm, place them on a baking sheet in a preheated oven at 200°F. This will keep them warm without continuing to cook them.

That’s a Wrap

There you have it – a foolproof recipe for the Best Buttermilk Pancakes that will become a staple in your breakfast routine. With their fluffy texture and delightful flavor, these pancakes are perfect for any occasion. Whether you enjoy them plain or topped with your favorite fruits and syrups, they are sure to satisfy your cravings.

Now, grab your mixing bowl and whisk, and get ready to enjoy the perfect stack of pancakes that will make every morning feel special. Happy cooking!