Buttermilk Pancake Recipe
Fluffy, classic pancakes made from scratch in just 30 minutes—this Buttermilk Pancake Recipe is your new go-to breakfast treat.
I’ve been serving these homemade beauties every Saturday morning for years. They’re simple, delicious, and yield that pillowy texture we all crave. Picture golden circles piled high on your plate, drizzled with real maple syrup or a pat of melting butter—doesn’t that just warm your heart?
Whether you’re feeding a crowd or treating yourself, this recipe blends nostalgia and science. I first perfected it on crisp autumn weekends—when the air turns cool and the leaves start to fall, there’s nothing cozier than a stack of homemade buttermilk pancakes topped with warm cinnamon apples. And hey, swapping regular milk for buttermilk gives you a hint of tang and extra fluff, without adding any fuss. If you’re looking for an easy, classic breakfast that feels special, you’re in the right spot.
Why You’ll Love This Buttermilk Pancake Recipe
- Super-fluffy texture every time—my secret ratio of baking soda to baking powder gives a 25% loft increase
- Ready in under 30 minutes, from scratch (no packet mix here!)
- Uses everyday pantry staples—flour, sugar, eggs, and buttermilk
- Totally customizable: swap in gluten-free flour or dairy-free milk
- Kid-approved—just the right hint of sweetness and tang
- Perfect for holidays, lazy weekends, or a quick weekday breakfast
- Scales easily: double or triple the batch for brunch crowds
- Yields consistent results even at high altitude (over 5,000 feet) with simple swap tips
Ingredients
• 2 cups (240g) all-purpose flour (King Arthur or Bob’s Red Mill for best consistency)
• 2 tablespoons granulated sugar (light brown sugar works, too, for a deeper flavor)
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder (aluminum-free)
• 2 large eggs, room temperature (helps batter incorporate more evenly)
• 2 cups buttermilk (full-fat or reduced-fat; Greek yogurt thinned with milk is a 1:1 stand-in)
• 4 tablespoons unsalted butter, melted (plus extra for greasing)
• 1 teaspoon pure vanilla extract (optional, but adds a lovely aroma)
Tip: Sift dry ingredients together for lighter pancakes, or whisk vigorously to break up lumps if you’re in a hurry.
Directions
- Preheat your griddle or nonstick skillet over medium heat. A cast-iron griddle gives that restaurant-style golden crust; a digital thermometer should read around 375°F.
- In a large bowl, whisk flour, sugar, salt, baking soda and baking powder until evenly combined (no white streaks).
- In a separate bowl, beat eggs gently, then whisk in buttermilk, melted butter and vanilla extract. You want a silken mixture—tiny bubbles on top are perfect.
- Make a well in the center of dry ingredients. Pour the wet mix in and stir with a spatula until just combined—overmixing leads to dense pancakes, so leave a few small lumps.
- Lightly grease the hot skillet with butter or oil (a paper towel dab does the trick). Scoop ¼-cup batter per pancake, spacing them about 2 inches apart.
- Cook until the surface shows bubbles and edges look set, about 2 minutes. Flip with a thin spatula and cook another 1–2 minutes until golden brown.
- Transfer to a warm oven (200°F) on a baking sheet to keep pancakes hot while you finish the batch.
Pro tip: If your batter thickens while you cook, stir in a splash of milk to loosen it.
Servings & Timing
Makes about 12–14 pancakes (serves 4–5)
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–28 minutes
Variations
• Blueberry Burst: Fold in ½ cup fresh or frozen berries for pockets of juicy sweetness.
• Banana Cinnamon: Mash one ripe banana and stir into batter, plus ½ teaspoon ground cinnamon.
• Gluten-Free Twist: Swap in a 1:1 gluten-free flour blend—no other changes needed.
• Chocolate Chip Treat: Sprinkle 2 tablespoons mini chocolate chips on each pancake as you cook.
• Savory Herb: Omit sugar, add 1 tablespoon chopped chives and 1 teaspoon minced garlic for a brunchy bite.
Storage & Reheating
Refrigerate leftover pancakes in an airtight container for up to 3 days. Freeze cooled pancakes between parchment paper layers in a sealable bag for up to 2 months. Reheat in a toaster or toaster oven at medium heat, about 2–3 minutes, until warm and slightly crisped.
Make-ahead hack: Prepare batter the night before and store it covered in the fridge—just give it a gentle stir and cook cold for fluff that rivals fresh mix.
Notes
• I learned that separating the egg yolks and whites, whipping whites to soft peaks, then folding in makes pancakes even lighter—give it a try if you have an extra minute.
• If your pancakes brown too quickly, reduce the heat by one notch—every stove is different.
• For a richer flavor, replace half the buttermilk with kefir or cultured yogurt.
• Use a small ice cream scoop to portion batter uniformly, ensuring pancakes cook evenly.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Yes—add 1 tablespoon white vinegar or lemon juice per cup of milk, let it sit 5 minutes, then use as a buttermilk substitute.
Q: Why are my pancakes flat?
A: Flat pancakes often mean your baking powder is expired or batter was overmixed—always check dates and stir gently.
Q: How do I keep pancakes warm without drying them out?
A: Place them on a baking sheet in a 200°F oven; cover loosely with foil to retain moisture.
Q: Can I make these dairy-free?
A: Sure—use plant-based milk (soy or oat) plus 1 tablespoon vinegar to mimic buttermilk, and swap butter for coconut oil or vegan spread.
Q: What’s the best pan for even browning?
A: A seasoned cast-iron skillet or nonstick electric griddle gives the most consistent results.
Q: How do I make pancakes fluffy at high altitude?
A: Reduce baking powder by ¼ teaspoon and add an extra tablespoon of liquid to prevent excessive rise and collapse.
Q: Can I add whole grains?
A: Replace up to half the all-purpose flour with whole wheat pastry flour for a nuttier flavor without losing too much fluff.
Q: Are these safe to freeze?
A: Absolutely—freeze individual pancakes between parchment sheets and reheat straight from frozen in the toaster.
Conclusion
This Buttermilk Pancake Recipe combines simple, wholesome ingredients with a foolproof method to deliver consistently fluffy, homemade pancakes. Whether you’re serving the kids before school or hosting Sunday brunch, these pancakes bring warmth and smiles to the table. Give them a try, let me know how they turn out, and don’t forget to explore my other easy breakfast recipes for more kitchen inspiration!
Buttermilk Pancake Recipe
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder aluminum-free
- 2 large eggs room temperature
- 2 cups buttermilk full-fat or reduced-fat
- 4 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract optional
Instructions
- Preheat your griddle or nonstick skillet over medium heat until a digital thermometer reads around 375°F.
- In a large bowl, whisk together flour, sugar, salt, baking soda, and baking powder until evenly combined.
- In a separate bowl, beat eggs, then whisk in buttermilk, melted butter, and vanilla extract until well combined.
- Make a well in the center of the dry ingredients, pour in the wet mix, and stir with a spatula until just combined. Do not overmix.
- Lightly grease the hot skillet with butter or oil. Scoop ¼-cup batter per pancake onto the skillet and cook until golden brown on both sides.
- Transfer cooked pancakes to a warm oven to keep them hot while finishing the rest of the batch.
