Buttermilk Pancakes Recipe

Pancakes are the hero of the breakfast table, and their very taste can even be described as “deeply breakfasty”: eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether its a lazy Sunday morning or a hurried weekday.

Best Buttermilk Pancakes Recipe

My BEST Buttermilk pancake recipe makes thick, soft, and SO FLUFFY pancakes that can be ready in under 15 minutes! Recipe includes a how-to video!

Prep: 10min

Total: 15min

Yield: 8

Serving Size: 1 8″ pancake

Nutrition Facts: servingSize 1 8″ pancake, calories 243 kcal, Carbohydrate 32 g, Protein 7 g, Fat 9 g, Saturated Fat 5 g, Trans Fat 1 g, Cholesterol 69 mg, Sodium 305 mg, Fiber 1 g, Sugar 8 g

Ingredients:

• 2 cups all-purpose flour ((250g))
• 3 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 ¼ cups buttermilk¹ ((530ml))
• 2 large eggs (lightly beaten, room temperature preferred)
• 1 teaspoon vanilla extract
• 4 Tablespoons unsalted butter (melted and cooled (57g))

Instruction:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.
2. In a separate, medium-sized bowl, whisk together buttermilk,, eggs, and vanilla extract.
3. Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).
4. Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined — do not overmix your pancake batter or your pancakes will be flat. Use a light hand when stirring, and a few flour streaks in the batter are fine.
5. Spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.
6. Allow skillet to preheat before adding batter (about 5 minutes, it’s good for your pancake batter to sit several minutes as well, which is why you prepared that before preheating your pan), and once skillet is heated (I usually test this by hovering my hand several inches above the pan and making sure I can feel the heat radiating from it) scoop pancake batter into pan (I use about ½-⅔ cup of batter per pancake).
7. Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst. Using a pancake spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown.
8. Repeat until all batter is used — I recommend spraying or brushing the pan between each batch of pancakes.
9. Serve warm topped with salted butter and maple syrup!

Buttermilk Pancakes

Light and fluffy, these classic buttermilk pancakes are eager to soak up the pools of melted butter and maple syrup required of the breakfast of (y)our dreams. The batter couldn’t be simpler to make; and if you’re like us, you’ll pop a pan of bacon into the oven to be ready as soon as the first batch of pancakes comes off the griddle. Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in “tips,” below.

Prep: 10min

Total: 45min

Yield: 7

Serving Size: 2 pancakes (123g)

Nutrition Facts: servingSize 2 pancakes (123g), calories 230 calories, Carbohydrate 36g, Cholesterol 40mg, Fiber 1g, Protein 8g, Sodium 490mg, Sugar 9g, Fat 6g, Saturated Fat 3g, Trans Fat 0g

Ingredients:

• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 3 tablespoons (35g) granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 2 cups (454g) buttermilk
• 2 tablespoons (28g) melted butter or 2 tablespoons (25g) vegetable oil
• 1 1/2 teaspoons King Arthur Pure Vanilla Extract optional

Instruction:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt., In a separate bowl or large measuring cup, whisk together the egg, buttermilk, butter or oil, and vanilla., Pour the wet ingredients into the dry ingredients, stirring to combine. Stir until the mixture is fairly smooth; some small lumps are OK., Allow the batter to rest, uncovered, for 15 minutes., While the batter is resting, heat a large skillet over medium heat or preheat a griddle to 350°F, until the surface is hot enough for a droplet of water to skitter across it. Lightly grease the pan with butter or vegetable oil., Spoon the batter, 1/4 cup at a time, onto the hot surface; a scone and muffin scoop works well here., Cook pancakes on the first side until bubbles form on the tops and the bottoms are brown, about 1 to 2 minutes. Flip and cook until the bottoms are brown, 1 to 2 minutes longer., Serve immediately, or hold briefly in a warm oven., Leftover pancakes can be frozen the same day they’re made and reheated in a 250°F oven.

My Go-to Super Easy Buttermilk Pancakes Recipe

FAQ

Why is buttermilk better for pancakes?

Should you let buttermilk pancake batter rest?

Is milk or buttermilk better for pancakes?

What is the trick to making pancakes fluffy?

1. Use a fresh leavening agent. …
2. Instead of all-purpose flour, use cake flour. …
3. Sift the dry ingredients. …
4. Add carbonated water. …
5. Incorporate mayonnaise into the batter. …
6. Mix with a balloon whisk. …
7. Don’t overmix the batter. …
8. If using baking powder, add a bit of lemon juice.