Buttermilk Pancakes

These Buttermilk Pancakes are everything a pancake should be: soft, fluffy, golden on the outside, and tender on the inside. The buttermilk gives them a signature tang and helps activate the baking soda for maximum rise and softness. Whether stacked high for a weekend brunch or served simply with a pat of butter on a weekday morning, they’re easy to whip up and endlessly customizable. Top them with maple syrup, berries, whipped cream, or all of the above, and enjoy a warm, comforting classic done right.

As convenient as a store-bought mix can be, every home cook needs a good buttermilk pancake recipe in their repertoire. Don't have a tried-and-true favorite yet? You're in luck!

Buttermilk Pancake Ingredients

You probably already have everything required to make this top-rated buttermilk pancake recipe. Here's what you'll need:

· Flour: All-purpose flour contains gluten, which gives the buttermilk pancakes structure and pleasant chewiness.·

Sugar: Just three tablespoons o fwhite sugar should be enough to lend subtle sweetness. Remember, you'll be adding a lot more sugar if you top the pancakes with syrup or molasses!·

Leaveners: Baking powder and baking soda act as leaveners (a substance that releases gas when mixed with other ingredients, causing the batter to rise to fluffy perfection).·

Salt: You definitely don't want to skip adding a small amount of salt — the buttermilk pancakes will taste bland without it.·

Buttermilk: Of course, you'll need buttermilk for buttermilk pancakes! This recipe calls for three whole cups.·

Milk: Wholemilk helps create the perfect batter consistency and cuts some of the buttermilk's acidity.· Eggs: Three whole eggs add structure and rich flavor to the buttermilk pancakes.· Butter: Melted butter lends flavor and keeps the pancakes nice and moist.

How to Make Buttermilk Pancakes

It's really quite easy to make perfect buttermilk pancakes at home. You'll find the full, step-by-step recipe below — but here's a brief overview of what to expect:

1. Mix the dry ingredients: Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.

2. Mix the wet ingredients: Beat the buttermilk, milk, eggs, and melted butter together in a separate bowl. Do not combine the wet and dry ingredients until right before you cook the pancakes.

3. Make the pancakes: Add the wet ingredients to the dry ingredients and mix with a wooden spoon or fork until the mixtures are just-blended. Scoop the batter onto a hot, oiled griddle and cook until the pancake is bubbly on the top. Flip with a spatula and cook until both sides are brown.

Nicole's Best Buttermilk Pancake Tips

"Stop buying boxed pancake mix," says culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom). "You've got everything you need to make them on hand." Here are a few of her favorite tips and tricks for making perfect buttermilk pancakes:

· If you don't have a griddle, you can just as easily use a large nonstick or cast iron skillet.· The most important part of cooking pancakes is knowing when to flip them. When the whole surface is covered in bubbles, it's time to flip.· If you want to add chocolate chips or berries, toss them onto the pancakes right before you flip them , this way they'll stay mostly intact.

Buttermilk Pancake Additions

There's nothing like plain buttermilk pancakes topped with maple syrup. But, if you're in the mood to add something extra to your breakfast, you can! Optional mix-ins include chocolate chips, berries, and nuts. You could also add cinnamon and vanilla to the batter for a little extra warmth. Instead of syrup, you could top your buttermilk pancakes with jam or honey for a sweet twist on a classic.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 12

Course: Breakfast, brunch

Cuisine: American

Calories: 219

Ingredients Equipment Method Nutrition Notes

Ingredients

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 large eggs
⅓ cup butter melted

Equipment

Mixing bowls
Whisk
Measuring cups & spoons
Griddle or nonstick skillet
Spatula
Ladle or scoop

Method

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Beat buttermilk, milk, eggs, and melted butter together in a separate bowl. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium-high heat. You can flick water across the surface and if it beads up and sizzles, it's ready.
Pour the wet mixture into the dry mixture; use a wooden spoon or fork to mix until it's just blended together. The batter will be a little lumpy which is what you want.
Pour or scoop batter onto the preheated griddle, using approximately 1/2 cup for each pancake. Cook until bubbles appear on the surface, 1 to 2 minutes; flip with a spatula and cook until browned on the other side. Repeat with remaining batter.
Serve hot and enjoy!

Nutrition

Calories: 219kcalCarbohydrates: 31gProtein: 7gFat: 7gSaturated Fat: 4gCholesterol: 63mgSodium: 516mgPotassium: 160mgFiber: 1gSugar: 7gVitamin C: 1mgCalcium: 146mgIron: 2mg

Notes

Golden and fluffy with a hint of tang, these buttermilk pancakes are a timeless breakfast favorite, perfect with butter, syrup, or fresh fruit.

Tried this recipe?

Let us know how it was!