These buttermilk pancakes are light, fluffy, and delicious! Made with minimal ingredients and so good with warmed maple syrup. Perfectly golden brown outside with a soft and fluffy center. You can’t beat this easy breakfast recipe!
This recipe was originally published September 26, 2016. It has since been updated to include new photos and extra tips.
Recipe Features
- Quick Buttermilk Pancakes: Seriously, this batter comes together and is ready for the pan in less than 5 minutes!
- Freezer Friendly- Leftovers? Like my mini pancakes, this recipe is super freezer friendly!
- Better than IHOP- These are fought over in our home because they are THAT good.
Fluffy buttermilk pancakes are not new in our home. We make them at least once a week, which is not a surprise since I am the mother to a seven year old with a serious sweet tooth. I can confidently say I have made this recipe over 50 times, and I am going to share all of the tips and tricks to help you get a mouth watering stack of incredible tasting cakes!
This recipe will quickly replace any boxed mix, although I do have a reeeeally amazing homemade pancake mix on the site. While a box mix sounds appealing and may seem “easier,” these homemade buttermilk pancakes rank far superior in flavor.
Easy Buttermilk Pancakes Ingredients
The secret to fluffy and flavorful buttermilk pancakes from scratch starts with the ingredients. This recipe is easy and uses pantry staples. Let’s talk about a few of them.
- All-Purpose Flour- This is the classic white flour you find in the baking aisle.
- Granulated Sugar- White sugar. Not too much, but just enough to give you a touch of sweetness.
- Baking Powder AND Baking Soda- Always make sure you are using fresh leavening agents (baking soda and baking powder). The two combine with the buttermilk and produce tiny bubbles while you cook the batter. This is key to a fluffy and light cake.
- Salt- Just a touch. You can always use salted butter and omit this ingredient.
- Buttermilk- It’s best not to substitute this ingredient, but you can in a pinch with a buttermilk substitute or whole milk.
- Eggs- Large eggs.
- Vanilla Extract- Always opt for pure vanilla extract. Imitation vanilla will produce a slightly chemical taste while pure gives you that wonderful hint of vanilla.
- Butter- Salted or unsalted will work in this pancake recipe.
Buttermilk Substitute:
No buttermilk? No problem! Honestly, the real stuff makes this recipe what it is. But in a pinch you can use this very simple substitute.
- Place one tablespoon of vinegar into a measuring cup.
- Top with enough milk to reach the 1 cup line.
- Let sit five to ten minutes.
- Stir and use as directed in the recipe.
Best Buttermilk Pancake Recipe
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
- Combine the buttermilk, eggs, and vanilla in a large measuring cup. Whisk with a fork to combine.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until the batter is just combined.
- Add the melted butter and gently stir into the batter until incorporated.
- Preheat a skillet over low/medium heat. Mist with cooking spray or add a small amount of butter to grease the pan.
- Scoop 1/2 cup of the batter into the center of the skillet.
- Cook for 1 to 2 minutes, or until bubbles begin to form and pop on the surface of the pancake and the edges begin to curl up. Flip and cook an additional 2-3 minutes or until golden brown.
- Serve with syrup, jam, or fresh fruit.
Tips for better than IHOP buttermilk pancakes:
- Use room temperature ingredients for fluffy pancakes. I take my eggs and milk out of the refrigerator 20 minutes before starting.
- Do not over mix the batter. This recipe turns out best if you gently fold the ingredients together.
- Clarified butter is what I use when greasing my pan. It tends to brown less quickly and gives my pancakes a beautiful golden color.
- This recipe makes 10 pancakes. You can easily double or triple for a large crowd.
When you combine the leavening agents, baking soda and baking powder, with the acid inside the buttermilk they create a reaction. This helps produce all of the bubbles that you see while you are cooking the pancake. The bubbles provide air in the batter which results in fluffiest buttermilk pancakes. It also helps make each bite a little more “melt in your mouth.”
There isn’t much difference between regular pancakes and buttermilk pancakes. Whole milk is used with regular while buttermilk is used for the later. Buttermilk gives you a more tender and fluffy pancake.
There are two reasons your pancakes could turn out flat. The first is an out of date leavening agent like baking soda or baking powder. You’ll be surprised how quickly these can lose their power once they reach that date. The second is over mixing the batter. Always mix as little as possible.
No, well maybe. This recipe does not taste sour. However, a few people have noticed the very subtle tang brought in by the buttermilk. The sugar in the recipe tones down the sour buttermilk taste.
To get super fluffy pancakes follow these very simple steps:
– Do not over mix the batter.
– Let the batter sit for ten minutes.
That’s it! Although, we never wait ten minutes and always get thick fluffy pancakes every time.
To freeze pancakes, make the pancakes all the way through the recipe. Let them cool completely. Place on a baking tray in a somewhat single layer, it’s ok if they slightly overlap, and place in the freezer for 30 minutes.
This is known as flash freezing and keeps the pancakes from sticking together.
Remove the tray from the freezer and place the pancakes in an airtight container or zip top bag.
Frozen pancakes will last up to 2 months.
Place a stack of 2 to 3 pancakes on a microwave safe plate. Heat 30 seconds, flip the stack, and heat 30 seconds more. Times will vary depending on the wattage of your microwave.
These buttermilk pancakes are easily a family favorite. Light, fluffy with a slight tang. Amazing when served with warm maple syrup and fresh fruit.
More Pancake Recipes:
- Cornmeal Pancakes
- Gingerbread Pancakes
- Chunky Monkey Banana Pancakes
- Classic Blueberry Pancakes
- Dutch Pancakes
- Happy Birthday Pancakes
- Red Velvet Pancakes with Cream Cheese Frosting
Still hungry? Follow One Sweet Appetite on Facebook, Instagram and Pinterest for more great recipe ideas!
Buttermilk Pancakes
These buttermilk pancakes are light, fluffy, and delicious! Made with minimal ingredients and so good with warmed maple syrup. Perfectly golden brown outside with a soft and fluffy center. You can’t beat this easy breakfast recipe!
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons butter, melted
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
- Combine the buttermilk, eggs, and vanilla in a large measuring cup. Whisk with a fork to combine.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until the batter is just combined.
- Add the melted butter and gently stir into the batter until incorporated.
- Preheat a skillet over low/medium heat. Mist with cooking spray or add a small amount of butter to grease the pan.
- Scoop 1/2 cup of the batter into the center of the skillet.
- Cook for 1 to 2 minutes, or until bubbles begin to form and pop on the surface of the pancake and the edges begin to curl up. Flip and cook an additional 2-3 minutes or until golden brown.
- Serve with syrup, jam, or fresh fruit.
Notes
Use room temperature ingredients for fluffy pancakes. I take my eggs and milk out of the refrigerator 20 minutes before starting.
Do not over mix the batter. This recipe turns out best if you gently fold the ingredients together.
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Nutrition Information:
Yield: 5 Serving Size: 2 pancakesAmount Per Serving: Calories: 341Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 97mgSodium: 657mgCarbohydrates: 51gFiber: 1gSugar: 12gProtein: 11g
This post is part of a Holiday Recipe Round Up I participate in with some other crazy talented food bloggers so make sure you scan down the list and bookmark some of these other delicious ideas! I know I can’t wait to try each and every one!
Chocolate Covered Strawberry Dutch Baby Pancakes // Tried and Tasty
Apple Cinnamon Pancakes // Dessert Now Dinner Later
Pumpkin Swirled Pancake Muffins // A Kitchen Addiction
Churro Pancakes // The Love Nerds
Brownie Batter Pancakes // Like Mother Like Daughter
Blueberry Pancakes with Warm Buttermilk Syrup // Cupcake Diaries
Pumpkin Cheesecake Pancakes // Lemon Tree Dwelling
Orange Poppy Seed Pancakes // Garnish & Glaze
gesetz zur kreditvergabe
Tuesday 7th of February 2017
Hi Samantha, found it… They come off easier if you leave them to cool first but you can tell as soon as you take them from the oven if they are not ready the whole middle stays on the paper. Yes it is the balance between making sure they are done but not letting them brown. Sometimes it is just a couple of minutes difference. I often have them a little brown if I get distracted with kids – see the nut free recipe for example.
kredit positiver
Tuesday 7th of February 2017
dit :Quand j’étais petite et que je volais sur Concorde en Business Class… on me donnait du caviar à la petite cuillère.Ca calmait mes angoisses.Tu crois que c’est pour ça que j’ai la peau douce ?
Jessica @ A Kitchen Addiction
Tuesday 27th of September 2016
I love a good buttermilk pancake! Yours look perfect!
Amber @ Dessert Now, Dinner Later!
Monday 26th of September 2016
You seriously can't beat a fluffy buttermilk pancake! These look perfect!
Ashley - The Recipe Rebel
Monday 26th of September 2016
Haha! I'm with Kelly -- I'll take these over McDonald's any day! I am one of the cheaters who uses substitutions all the time, but I think I need to make these real deal buttermilk pancakes soon! I know they'd be amazing :)