Fluffy, golden buttermilk pancakes with a soft texture and rich buttery flavor, perfect for a cozy breakfast topped with syrup and fresh berries. These classic pancakes have the perfect balance of tangy, sweet, and buttery flavors, making them a family favorite.
Why You’ll Love This Recipe
- Light and fluffy texture – Buttermilk creates soft, airy pancakes.
- Rich, buttery flavor – A perfect balance of sweetness and tanginess.
- Quick and easy – Made with simple pantry staples in just 25 minutes.
- Customizable toppings – Pairs well with syrup, berries, nuts, or chocolate chips.
- Perfect for meal prep – Make ahead and store for easy breakfasts.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil (for cooking)
Directions
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter per pancake onto the skillet.
- Cook until bubbles form on the surface, about 2 minutes.
- Flip and cook for another 1-2 minutes until golden brown.
- Serve warm with syrup, butter, and fresh berries.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 8 pancakes
- Calories: 220 kcal per serving
Variations
- Chocolate Chip Pancakes – Stir in 1/2 cup of chocolate chips.
- Berry Pancakes – Add fresh or frozen blueberries for extra sweetness.
- Cinnamon Spice Pancakes – Mix in 1 teaspoon of cinnamon for warmth.
- Banana Pancakes – Mash 1 ripe banana into the wet ingredients.
- Whole Wheat Pancakes – Swap half the flour with whole wheat flour for a healthier twist.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze pancakes in a single layer, then store in a ziplock bag for up to 2 months.
- Reheating: Warm in a toaster, oven at 300°F (150°C), or microwave for 30 seconds per pancake.
FAQs
What makes buttermilk pancakes so fluffy?
The acid in buttermilk reacts with baking soda, creating air bubbles that make pancakes light and airy.
Can I make these pancakes without buttermilk?
Yes! Substitute 1 cup of milk + 1 tablespoon of vinegar or lemon juice per cup of buttermilk.
How do I keep pancakes warm while making a big batch?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven until ready to serve.
Can I make mini pancakes with this batter?
Yes! Use 1 tablespoon of batter per pancake and reduce cooking time.
Can I prepare the batter the night before?
Yes! Store the batter in the fridge for up to 12 hours, but stir gently before using.
What are the best toppings for buttermilk pancakes?
Maple syrup, honey, whipped cream, berries, chopped nuts, chocolate chips, or peanut butter.
Can I use self-rising flour instead of all-purpose flour?
Yes, but reduce the baking powder and salt since self-rising flour already contains leavening.
How do I make gluten-free buttermilk pancakes?
Use a 1:1 gluten-free flour blend and adjust hydration if needed.
Can I make these pancakes dairy-free?
Yes! Use almond milk + vinegar for buttermilk and coconut oil instead of butter.
How do I prevent pancakes from sticking to the pan?
Make sure the pan is properly preheated and lightly greased before cooking.
Conclusion
These classic Buttermilk Pancakes are soft, fluffy, and packed with buttery flavor—the ultimate comfort breakfast. Whether topped with syrup, berries, or chocolate, they are irresistibly delicious. Try them today for a perfect homemade breakfast experience!
