Buttermilk Pancake 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

Buttermilk Pancakes are deliciously buttery and fluffy with golden, crisp edges! With some tips and tricks to help you get a steaming stack of incredible tasting pancakes, you can now quench your pancake craving whenever it hits. Weekends will never be the same again!

Prep: 5min

Total: 25min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 186 kcal, Carbohydrate 26 g, Protein 4 g, Fat 7 g, Saturated Fat 4 g, Cholesterol 47 mg, Sodium 233 mg, Sugar 9 g, servingSize 1 serving

Ingredients:

• 2 cups all purpose ((or plain flour))
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk ((plus up to 1/4 cup extra if needed))
• 1/3 cup unsalted butter, (melted)
• 2 teaspoons pure vanilla extract
• 2 large eggs

Instruction:

1. Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the buttermilk, slightly cooled melted butter, vanilla and egg.
2. Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that’s okay).(The batter will be thick and creamy in consistency. If you find the batter too thick — doesn’t pour off the ladle or out of the measuring cup smoothly — fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
3. Set the batter aside for a good 10 minutes to let rest and settle the ingredients into each other while heating up your pan or griddle.
4. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour 1/3 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
5. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
6. Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

Buttermilk Pancakes

Ditch the box mix and never look back with the BEST Buttermilk Pancakes recipe! They’re big and fluffy and the taste just can’t be beat!

Prep: 10min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 137 kcal, Carbohydrate 20 g, Protein 4 g, Fat 4 g, Saturated Fat 2 g, Cholesterol 37 mg, Sodium 246 mg, Sugar 4 g, servingSize 1 serving

Ingredients:

• 2 cups all-purpose flour
• 2 Tablespoons granulated sugar
• 1½ teaspoons baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 2 large eggs (, beaten)
• 2 Tablespoons melted butter
• 2 Tablespoons milk (, to thin batter)

Instruction:

1. Heat griddle to 350 degrees F (or heat a large skillet to medium). Grease with butter or non-stick cooking spray.
2. Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.
3. Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don’t want to over-mix the batter.
4. Add milk, a little at a time until batter is still thick, but pourable.
5. Use a ¼ cup measuring cup to scoop batter and pour on hot griddle. Cook pancakes until bubbles appear on the surface, then flip once.
6. Serve warm with syrup!

The BEST Fluffy Buttermilk Pancakes

The BEST Fluffy Buttermilk Pancakes you’ll ever try! This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time!

Prep: 15min

Total: 22min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 120 kcal, Carbohydrate 20 g, Protein 4 g, Fat 2 g, Saturated Fat 1 g, Cholesterol 31 mg, Sodium 255 mg, Sugar 4 g, servingSize 1 serving

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp granulated sugar
• 2 cups buttermilk
• 2 large eggs (lightly beaten)
• 1 tsp vanilla extract (optional)

Instruction:

1. Whisk together the dry ingredients in a large bowl or, as I frequently do, a large glass measuring cup.
2. Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.
3. Let pancake batter rest for 10 minutes.
4. Heat a large skillet or griddle over medium-high heat.
5. Spray with non-stick cooking spray OR brush with butter or oil.
6. Ladle 1/3 – 1/2 cup batter onto the griddle for each pancake.
7. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
8. Serve with butter and syrup.

My Go-to Super Easy Buttermilk Pancakes Recipe

FAQ

Why is buttermilk better for pancakes?

Why are my buttermilk pancakes not fluffy?

What is the difference between buttermilk pancakes and regular pancakes?

Should you let buttermilk pancake batter rest?