Why You’ll Love This Recipe
These pancakes are incredibly light and fluffy thanks to the buttermilk, which also adds a subtle tangy flavor. They’re easy to make with simple ingredients and cook up quickly. Perfect for customizing with toppings like fruit, syrup, or chocolate chips, they’re a classic recipe that never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
Directions
In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
Heat a non-stick pan or griddle over medium heat and lightly grease it.
Pour about ¼ cup of batter onto the pan 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.
Serve warm with your favorite toppings.
Servings and timing
Servings: 8–10 pancakes
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: about 25 minutes
Variations
You can add blueberries, chocolate chips, or sliced bananas to the batter for extra flavor. For a healthier option, substitute part of the flour with whole wheat flour. If you don’t have buttermilk, you can make a quick substitute by mixing milk with a little lemon juice or vinegar.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet, toaster, or microwave until warm. They can also be frozen for up to 2 months and reheated directly from frozen.
FAQs
Can I make pancakes without buttermilk?
Yes, you can use a milk and lemon juice substitute.
Why are my pancakes not fluffy?
Overmixing the batter can make them dense.
Can I freeze pancakes?
Yes, they freeze well and reheat easily.
How do I know when to flip?
Flip when bubbles form and the edges look set.
Can I make them dairy-free?
Yes, use plant-based milk and butter alternatives.
What toppings go well with pancakes?
Syrup, fresh fruit, butter, or honey are all great options.
Can I make the batter ahead of time?
It’s best used fresh, but you can prepare it shortly in advance.
Why are my pancakes sticking?
Make sure the pan is properly heated and lightly greased.
Can I use whole wheat flour?
Yes, but the pancakes may be slightly denser.
How do I keep pancakes warm?
Keep them in a low oven until ready to serve.
Conclusion
Buttermilk pancakes are a timeless breakfast classic that’s easy to make and always satisfying. With their fluffy texture and rich flavor, they’re perfect for any morning. Whether you keep them simple or dress them up with toppings, they’re sure to be a favorite at your table.
PrintButtermilk Pancakes
These buttermilk pancakes are soft, fluffy, and lightly tangy with a golden exterior and tender interior. Perfect for a comforting breakfast or weekend brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8–10 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Heat a lightly greased non-stick pan over medium heat.
- Pour about ¼ cup batter for each pancake onto the pan.
- Cook until bubbles form and edges set, about 2–3 minutes.
- Flip and cook another 1–2 minutes until golden brown.
- Repeat with remaining batter.
- Serve warm with desired toppings.
Notes
- Do not overmix to keep pancakes fluffy.
- Use a buttermilk substitute if needed by adding lemon juice to milk.
- Add fruits or chocolate chips for variation.
- Store in the fridge for up to 3 days or freeze for 2 months.
- Reheat in a skillet, toaster, or microwave.
Nutrition
- Serving Size: 1 pancake
- Calories: 110 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 30 mg
