🎉 Introduction
There’s nothing like a tall stack of fluffy buttermilk pancakes to brighten your morning. This classic recipe is simple yet delivers soft, tender pancakes with a slightly tangy flavor that only buttermilk can provide. They’re golden, airy, and ready in no time — perfect for weekend brunch or an indulgent weekday treat.
With no pork or alcohol in the ingredients, these pancakes are wholesome, family-friendly, and made with pantry staples. Whether you’re cooking for yourself or a crowd, this is the go-to recipe for perfect homemade buttermilk pancakes.
🧰 Equipment Needed
- Large mixing bowl
- Medium bowl
- Whisk
- Measuring cups & spoons
- Non-stick skillet or griddle
- Spatula
- Small saucepan (for melting butter)
🛒 Ingredients
🥚 Fresh Produce
- 1 large egg
🥣 Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
🍦 Flavoring
- 1 teaspoon vanilla extract (alcohol-free)
🧈 Dairy
- 2 tablespoons unsalted butter (melted)
- 1 cup buttermilk (room temperature)
👩🍳 Directions
Step 1: Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt until well combined.
Step 2: Prepare Wet Ingredients
- In a separate bowl, whisk together egg, buttermilk, melted butter, and vanilla extract until smooth.
Step 3: Combine Wet & Dry Mixtures
- Make a well in the center of the dry ingredients.
- Pour the wet mixture into the dry ingredients.
- Gently whisk until just combined. Do not overmix — a few small lumps are okay for fluffy pancakes.
Step 4: Rest the Batter
- Let the batter sit for 5 minutes to allow the leavening agents to activate, creating a light, airy texture.
Step 5: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat.
- Lightly grease with a pat of butter or oil.
- Pour ¼ cup of batter onto the hot surface for each pancake.
- Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
- Flip and cook for another 1–2 minutes until golden brown.
- Repeat with the remaining batter, greasing as needed.
Step 6: Serve & Enjoy
- Stack pancakes on a plate.
- Serve warm with maple syrup, fresh fruit, a pat of butter, or your favorite toppings.
🍽️ Servings & Timing
- Yield: 6–8 pancakes
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
🧊 Storage & Reheating
- Refrigerator:
Store leftover pancakes in an airtight container for up to 3 days. - Freezer:
Freeze in layers separated by parchment paper, stored in freezer bags for up to 2 months. - Reheating:
Reheat in the toaster for crisp edges, or microwave for a soft, fluffy bite (20–30 seconds).
🥄 Variations
- Blueberry Buttermilk Pancakes: Fold fresh or frozen blueberries into the batter.
- Chocolate Chip Pancakes: Sprinkle mini chocolate chips onto pancakes before flipping.
- Banana Pancakes: Mash a ripe banana into the wet ingredients for extra flavor.
- Lemon Zest Pancakes: Add 1 teaspoon of lemon zest for a refreshing citrus touch.
- Whole Wheat Version: Substitute half of the flour with whole wheat flour.
- Dairy-Free Version: Use almond milk + 1 tbsp lemon juice for a faux buttermilk and plant-based butter.
- Protein Pancakes: Add a scoop of vanilla protein powder for extra nutrition.
- Stuffed Pancakes: Add a spoonful of Nutella, peanut butter, or cream cheese between two layers of batter.
- Cinnamon Spice Pancakes: Add ½ teaspoon ground cinnamon to the dry ingredients.
- Savory Pancakes: Skip sugar and vanilla, add herbs and grated cheese for a savory breakfast.
❓ 10 FAQs
- Why use buttermilk in pancakes?
Buttermilk reacts with baking soda to create light, fluffy pancakes and adds a delicious tang. - Can I use regular milk instead of buttermilk?
Yes, but add 1 tablespoon lemon juice or vinegar to 1 cup of milk to mimic the buttermilk effect. - Why should the batter rest before cooking?
Resting allows the leavening agents to activate, resulting in fluffier pancakes. - Can I make the batter ahead of time?
It’s best made fresh, but you can mix dry and wet ingredients separately and combine them just before cooking. - How do I ensure pancakes are fluffy?
Avoid overmixing the batter and let it rest for at least 5 minutes before cooking. - What’s the best pan for pancakes?
A non-stick skillet or griddle heated to medium is perfect for even cooking and easy flipping. - Can I freeze these pancakes?
Absolutely! Freeze in layers and reheat in the toaster or oven. - How do I get golden brown pancakes?
Ensure the skillet is well preheated and cook over medium heat. - What toppings go best with buttermilk pancakes?
Maple syrup, fresh berries, whipped cream, honey, or a drizzle of chocolate sauce. - Can I add fruit directly into the batter?
Yes! Fold in chopped strawberries, blueberries, or even diced apples for fruity bursts.
🏁 Conclusion
These Buttermilk Pancakes are fluffy, tender, and bursting with classic breakfast flavor. Made with simple ingredients, no pork, no alcohol, and a quick preparation time, they’re perfect for leisurely weekend mornings or a quick weekday treat.
Once you try these, you’ll never go back to boxed pancake mix again.
Buttermilk Pancakes – The Ultimate Fluffy Breakfast Classic
There’s nothing like a tall stack of fluffy buttermilk pancakes to brighten your morning. This classic recipe is simple yet delivers soft, tender pancakes with a slightly tangy flavor that only buttermilk can provide. They’re golden, airy, and ready in no time — perfect for weekend brunch or an indulgent weekday treat.
With no pork or alcohol in the ingredients, these pancakes are wholesome, family-friendly, and made with pantry staples. Whether you’re cooking for yourself or a crowd, this is the go-to recipe for perfect homemade buttermilk pancakes.
Ingredients
Equipment
Method
Step 1: Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt until well combined.
Step 2: Prepare Wet Ingredients
- In a separate bowl, whisk together egg, buttermilk, melted butter, and vanilla extract until smooth.
Step 3: Combine Wet & Dry Mixtures
- Make a well in the center of the dry ingredients.
- Pour the wet mixture into the dry ingredients.
- Gently whisk until just combined. Do not overmix — a few small lumps are okay for fluffy pancakes.
Step 4: Rest the Batter
- Let the batter sit for 5 minutes to allow the leavening agents to activate, creating a light, airy texture.
Step 5: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat.
- Lightly grease with a pat of butter or oil.
- Pour ¼ cup of batter onto the hot surface for each pancake.
- Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
- Flip and cook for another 1–2 minutes until golden brown.
- Repeat with the remaining batter, greasing as needed.
Step 6: Serve & Enjoy
- Stack pancakes on a plate.
- Serve warm with maple syrup, fresh fruit, a pat of butter, or your favorite toppings.
Notes
🧊 Storage & Reheating
Refrigerator:
Store leftover pancakes in an airtight container for up to 3 days. Freezer:
Freeze in layers separated by parchment paper, stored in freezer bags for up to 2 months. Reheating:
Reheat in the toaster for crisp edges, or microwave for a soft, fluffy bite (20–30 seconds). 🥄 Variations Blueberry Buttermilk Pancakes: Fold fresh or frozen blueberries into the batter. Chocolate Chip Pancakes: Sprinkle mini chocolate chips onto pancakes before flipping. Banana Pancakes: Mash a ripe banana into the wet ingredients for extra flavor. Lemon Zest Pancakes: Add 1 teaspoon of lemon zest for a refreshing citrus touch. Whole Wheat Version: Substitute half of the flour with whole wheat flour. Dairy-Free Version: Use almond milk + 1 tbsp lemon juice for a faux buttermilk and plant-based butter. Protein Pancakes: Add a scoop of vanilla protein powder for extra nutrition. Stuffed Pancakes: Add a spoonful of Nutella, peanut butter, or cream cheese between two layers of batter. Cinnamon Spice Pancakes: Add ½ teaspoon ground cinnamon to the dry ingredients. Savory Pancakes: Skip sugar and vanilla, add herbs and grated cheese for a savory breakfast. ❓ 10 FAQs Why use buttermilk in pancakes?
Buttermilk reacts with baking soda to create light, fluffy pancakes and adds a delicious tang. Can I use regular milk instead of buttermilk?
Yes, but add 1 tablespoon lemon juice or vinegar to 1 cup of milk to mimic the buttermilk effect. Why should the batter rest before cooking?
Resting allows the leavening agents to activate, resulting in fluffier pancakes. Can I make the batter ahead of time?
It’s best made fresh, but you can mix dry and wet ingredients separately and combine them just before cooking. How do I ensure pancakes are fluffy?
Avoid overmixing the batter and let it rest for at least 5 minutes before cooking. What’s the best pan for pancakes?
A non-stick skillet or griddle heated to medium is perfect for even cooking and easy flipping. Can I freeze these pancakes?
Absolutely! Freeze in layers and reheat in the toaster or oven. How do I get golden brown pancakes?
Ensure the skillet is well preheated and cook over medium heat. What toppings go best with buttermilk pancakes?
Maple syrup, fresh berries, whipped cream, honey, or a drizzle of chocolate sauce. Can I add fruit directly into the batter?
Yes! Fold in chopped strawberries, blueberries, or even diced apples for fruity bursts. 🏁 Conclusion These Buttermilk Pancakes are fluffy, tender, and bursting with classic breakfast flavor. Made with simple ingredients, no pork, no alcohol, and a quick preparation time, they’re perfect for leisurely weekend mornings or a quick weekday treat. Once you try these, you’ll never go back to boxed pancake mix again.
Store leftover pancakes in an airtight container for up to 3 days. Freezer:
Freeze in layers separated by parchment paper, stored in freezer bags for up to 2 months. Reheating:
Reheat in the toaster for crisp edges, or microwave for a soft, fluffy bite (20–30 seconds). 🥄 Variations Blueberry Buttermilk Pancakes: Fold fresh or frozen blueberries into the batter. Chocolate Chip Pancakes: Sprinkle mini chocolate chips onto pancakes before flipping. Banana Pancakes: Mash a ripe banana into the wet ingredients for extra flavor. Lemon Zest Pancakes: Add 1 teaspoon of lemon zest for a refreshing citrus touch. Whole Wheat Version: Substitute half of the flour with whole wheat flour. Dairy-Free Version: Use almond milk + 1 tbsp lemon juice for a faux buttermilk and plant-based butter. Protein Pancakes: Add a scoop of vanilla protein powder for extra nutrition. Stuffed Pancakes: Add a spoonful of Nutella, peanut butter, or cream cheese between two layers of batter. Cinnamon Spice Pancakes: Add ½ teaspoon ground cinnamon to the dry ingredients. Savory Pancakes: Skip sugar and vanilla, add herbs and grated cheese for a savory breakfast. ❓ 10 FAQs Why use buttermilk in pancakes?
Buttermilk reacts with baking soda to create light, fluffy pancakes and adds a delicious tang. Can I use regular milk instead of buttermilk?
Yes, but add 1 tablespoon lemon juice or vinegar to 1 cup of milk to mimic the buttermilk effect. Why should the batter rest before cooking?
Resting allows the leavening agents to activate, resulting in fluffier pancakes. Can I make the batter ahead of time?
It’s best made fresh, but you can mix dry and wet ingredients separately and combine them just before cooking. How do I ensure pancakes are fluffy?
Avoid overmixing the batter and let it rest for at least 5 minutes before cooking. What’s the best pan for pancakes?
A non-stick skillet or griddle heated to medium is perfect for even cooking and easy flipping. Can I freeze these pancakes?
Absolutely! Freeze in layers and reheat in the toaster or oven. How do I get golden brown pancakes?
Ensure the skillet is well preheated and cook over medium heat. What toppings go best with buttermilk pancakes?
Maple syrup, fresh berries, whipped cream, honey, or a drizzle of chocolate sauce. Can I add fruit directly into the batter?
Yes! Fold in chopped strawberries, blueberries, or even diced apples for fruity bursts. 🏁 Conclusion These Buttermilk Pancakes are fluffy, tender, and bursting with classic breakfast flavor. Made with simple ingredients, no pork, no alcohol, and a quick preparation time, they’re perfect for leisurely weekend mornings or a quick weekday treat. Once you try these, you’ll never go back to boxed pancake mix again.
