Buttermilk Pancakes are tender, lightly tangy pancakes with golden edges and a soft, fluffy center. Buttermilk works with baking soda and baking powder to give the batter lift while adding a subtle richness that makes these pancakes especially suited to a classic breakfast.
The batter comes together in one bowl with a separate quick whisk of the wet ingredients, followed by a short rest before cooking. Use medium-low heat and a lightly buttered skillet so the pancakes brown evenly while the centers cook through.
Recipe at a Glance
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Additional Time: 5 minutes
- Total Time: 30 minutes
- Yield: 12 pancakes
- Servings: 4
- Difficulty: Easy
What Makes This Recipe Work
- Buttermilk adds tenderness and tang. Its acidity helps create a soft texture and works with the baking soda for additional lift.
- Using both baking powder and baking soda provides balanced rise. The two leaveners help produce pancakes that are light without relying on whipped egg whites.
- A short batter rest hydrates the flour. This gives the batter a more cohesive consistency and helps prevent excessive mixing.
- Medium-low heat allows even cooking. The pancakes have time to rise and cook in the center before the exterior becomes overly brown.
- Melted butter adds richness. It contributes flavor and helps keep the finished pancakes tender.
Tools for This Recipe
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- 10- to 12-inch nonstick skillet or griddle
- 1/4-cup measuring cup or scoop
- Wide spatula
Ingredient Notes
- ■ Buttermilk: Key liquid adding tang; substitute with whole milk and lemon juice if needed.
- ■ All-purpose flour: Provides structure; cake flour can be used for a more delicate pancake.
- ■ Baking powder and baking soda: Essential for rise; keep amounts as written for best results.
- ■ Unsalted butter: Adds richness; melted refined coconut oil can replace it.
- ■ Eggs: Provide structure; no simple substitute yields the same texture.
Step-by-Step Method
- Mix the dry ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl until evenly distributed.
- Whisk the wet ingredients. In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla until combined. Let the melted butter cool slightly before adding it so it does not partially cook the eggs.
- Combine the batter. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until no large streaks of dry flour remain. The batter should be thick and slightly lumpy. Do not mix until completely smooth.
- Rest the batter. Let the batter rest for 5 minutes. It should remain thick but easily scoopable. If it becomes unusually stiff, stir in 1 tablespoon (15 ml) additional buttermilk at a time until it becomes thick and pourable.
- Preheat the skillet. Heat a 10- to 12-inch nonstick skillet or griddle over medium-low heat. Lightly coat the surface with butter. The skillet is ready when a small drop of batter gently sizzles without immediately turning dark.
- Portion the pancakes. Scoop approximately 1/4 cup (60 ml) batter onto the skillet for each pancake. Leave enough room between pancakes to flip them comfortably.
- Cook the first side. Cook for 2 to 3 minutes, until bubbles appear across the surface and the edges look set. The underside should be golden brown. If it becomes dark before the top is ready, lower the heat.
- Flip and cook. Flip each pancake with a wide spatula and cook for another 1 to 2 minutes. The second side should be golden brown and the center should feel springy when gently pressed.
- Continue cooking. Transfer the finished pancakes to a plate and repeat with the remaining batter. Lightly butter the skillet between batches if needed.
- Serve. Serve the pancakes warm with optional butter, maple syrup, or fresh berries.
Make-Ahead and Storage Notes
- Cool leftover pancakes completely before storing them in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers if stacking them.
- To freeze, arrange cooled pancakes in a single layer until firm, then transfer them to a freezer-safe bag or airtight container with parchment between layers. Freeze for up to 2.
- Reheat refrigerated or frozen pancakes in a toaster, toaster oven, or microwave until heated through. For the best texture, avoid storing pancakes uncovered, as they can dry out quickly.
FAQ
Can I make these Buttermilk Pancakes without buttermilk?
Yes. Combine 1 3/4 cups (420 ml) whole milk with 1 tablespoon (15 ml) lemon juice or white vinegar and let it stand for 5 minutes before using.
Why are my Buttermilk Pancakes flat?
Old baking powder or baking soda, overmixing, or a skillet that is not properly heated can contribute to flat pancakes. Mix the batter gently and cook it soon after the short rest.
How do I know when to flip the pancakes?
Flip when bubbles have appeared across the surface, the edges look set, and the underside is golden brown. If the underside is browning too quickly, reduce the heat.
Can I freeze Buttermilk Pancakes?
Yes. Cool them completely, separate them with parchment paper, and store them in an airtight freezer-safe bag or container for up to 2 months.
Can I use a cast-iron skillet?
Yes, but cast iron holds heat strongly. Preheat it gradually and use medium-low heat, adjusting the burner if the pancakes brown before the centers are cooked.
Buttermilk Pancakes
Ingredients
- Buttermilk: Key liquid adding tang; substitute with whole milk and lemon juice if needed.
- All-purpose flour: Provides structure; cake flour can be used for a more delicate pancake.
- Baking powder and baking soda: Essential for rise; keep amounts as written for best results.
- Unsalted butter: Adds richness; melted refined coconut oil can replace it.
- Eggs: Provide structure; no simple substitute yields the same texture.
Method
- Mix the dry ingredients: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl until evenly distributed.
- Whisk the wet ingredients: In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla until combined. Let the melted butter cool slightly before adding it so it does not partially cook the eggs.
- Combine the batter: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until no large streaks of dry flour remain. The batter should be thick and slightly lumpy. Do not mix until completely smooth.
- Rest the batter: Let the batter rest for 5 minutes. It should remain thick but easily scoopable. If it becomes unusually stiff, stir in 1 tablespoon (15 ml) additional buttermilk at a time until it becomes thick and pourable.
- Preheat the skillet: Heat a 10- to 12-inch nonstick skillet or griddle over medium-low heat. Lightly coat the surface with butter. The skillet is ready when a small drop of batter gently sizzles without immediately turning dark.
- Portion the pancakes: Scoop approximately 1/4 cup (60 ml) batter onto the skillet for each pancake. Leave enough room between pancakes to flip them comfortably.
- Cook the first side: Cook for 2 to 3 minutes, until bubbles appear across the surface and the edges look set. The underside should be golden brown. If it becomes dark before the top is ready, lower the heat.
- Flip and cook: Flip each pancake with a wide spatula and cook for another 1 to 2 minutes. The second side should be golden brown and the center should feel springy when gently pressed.
- Continue cooking: Transfer the finished pancakes to a plate and repeat with the remaining batter. Lightly butter the skillet between batches if needed.
- Serve: Serve the pancakes warm with optional butter, maple syrup, or fresh berries.
- Kitchen-Tested Tip: Avoid overmixing the batter; a few lumps are normal and preferable to a heavily worked batter.
- Use fresh leaveners for best results; old baking powder or baking soda can lead to flat pancakes.
- Control the heat; medium-low is more reliable than high heat for cooking thick pancakes evenly.
