Buttermilk Pancake Recipe

Buttermilk pancakes are a breakfast classic—fluffy, tender, and lightly tangy with that perfect golden crisp edge. The secret lies in the buttermilk, which reacts with baking soda to create incredible height and softness. These pancakes are easy to whip up and make any morning feel special.

Ingredients List

– 2 cups all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 2 cups buttermilk (shake before using)
– 2 large eggs
– ¼ cup melted butter (plus more for greasing pan)
– 1 teaspoon vanilla extract (optional)

Step-by-Step Instructions

Step 1: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Step 2: In another bowl, combine buttermilk, eggs, melted butter, and vanilla. Mix well.

Step 3: Pour wet ingredients into the dry ingredients and stir just until combined. Batter will be slightly lumpy—do not overmix.

Step 4: Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter.

Step 5: Pour ¼ cup batter onto hot skillet for each pancake. Cook until bubbles form on the surface and edges look set (2–3 minutes).

Step 6: Flip and cook another 1–2 minutes until golden brown and cooked through.

Step 7: Serve warm with maple syrup, butter, fruit, or your favorite toppings.

Cooking Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Servings

Makes 10–12 pancakes

Nutritional Information (per pancake, approx.)

Calories: 120
Carbs: 15g
Protein: 3g
Fat: 5g

Storage Instructions

Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Freeze between parchment paper layers for up to 2 months. Reheat in toaster or microwave.

Pairings/Suggestions

Top with whipped cream, berries, or a sprinkle of powdered sugar.
Serve with sausage, eggs, or crispy bacon for a full breakfast spread.

Seasonal Relevance

Perfect year-round, but especially great for cozy fall and winter mornings, weekend brunches, or holiday breakfasts.

Conclusion

These buttermilk pancakes are soft, fluffy, and absolutely irresistible. Whether you’re cooking for a family breakfast or just treating yourself on a lazy weekend morning, this easy recipe delivers old-fashioned comfort in every bite.

FAQs

Q1: Can I use a buttermilk substitute?
Yes! Add 1 tablespoon lemon juice or vinegar to 1 cup of milk, let sit for 5–10 minutes, and use as buttermilk.

Q2: Why is my pancake batter lumpy?
That’s totally normal. A few lumps prevent overmixing, which keeps your pancakes light and fluffy.

Q3: Can I make the batter ahead of time?
It’s best used fresh, but you can mix dry and wet ingredients separately and combine them just before cooking.