Learn how to make the best fluffy buttermilk pancakes from scratch with easy step-by-step instructions. This is an easy recipe and comforting breakfast idea! Delicious pancakes that every family will love.
For homemade buttermilk pancakes you will need all-purpose flour, sugar, baking powder, baking soda, salt, eggs and buttermilk. Combine wet and dry ingredients in a bowl and cook family breakfast on a hot griddle or pan. Easy-peasy recipe!
But there is something about this buttermilk pancake recipe that I refer to every time, when I have leftover buttermilk. I am sure once you master this easy buttermilk pancake recipe, you will be making them all the time!
They are fluffy, soft, melt in your mouth. My favorite type of breakfast to serve with a cup of coffee. If you add syrup and berries or whipped cream and chocolate chips, it becomes an easy Instagrammable breakfast to serve!
Perfect breakfast idea for a pancake week or butter week in February and March. This is the only week, when you can eat pancakes every day. Otherwise, I love making fluffy buttermilk pancakes for the weekend brunch.
If you wonder what you can make with extra buttermilk, look no further! This is the best fluffy buttermilk pancake recipe to master at home.
Check also our easy and healthy vegan apple pancakes.
How make fluffy buttermilk pancakes
You will need large bowl, whisk and a flat pan or griddle. Prepare all ingredients for homemade pancakes.
First combine all dry ingredients with a whisk – flour, sugar, baking powder, baking soda and salt. By the way, you can store this buttermilk pancake mix to have it on hand next time you need a quick breakfast.
You can add a teaspoon of vanilla extract to your batter.
Make a well in the center, where you will pour buttermilk. After whisking everything together, add eggs and whisk until the batter is smooth with no lumps. It’s Ok if you have a couple of lumps.
Whisk in melted butter in the end.
Leave it for 10 minutes to come together and rest. This time is also needed to dissolve lumps and help pancakes become fluffier.
Meanwhile, heat well a dry non-stick flat pan or skillet on high heat. Reduce heat to medium.
Add 3/4 of ladle in a hot pan or griddle. Wait 2-3 minutes, when the top and sides are starting to form bubbles that pop into holes. Don’t touch the pancakes before that or move it on the pan!
Flip quickly and confidently with a plastic heat proof spatula. Cook the other side of the pancake for 1-2 minutes more. Your pancakes should be golden brown. Don’t flip it too early.
Use all remaining batter, which makes approximately 12 medium size buttermilk pancakes. We serve them with maple syrup or yogurt and a cup of tea or coffee.
You can make your perfect pancakes smaller, but you will need to adjust cooking time accordingly.
Buttermilk pancakes for two
This pancake recipe is for 12 serving, which is for two days or larger family. If you want to make buttermilk pancakes for two, divide the ingredients by two and follow the recipe. You will have around 6 pancakes that is a great breakfast for two!
What does buttermilk do to pancakes?
Buttermilk adds a sour and tangy flavour to the pancakes, which works really well with sweetness of syrup.
But more important, it activates baking soda, baking powder and breaks gluten in the batter. The result are light, tender and fluffy pancakes.
What is the difference between buttermilk pancakes and regular pancakes?
As I already mentioned above, buttermilk pancakes are tender and fluffy. They have a slightly sour taste, which is really good with your favorite syrup.
What can I use in pancakes instead of buttermilk?
I highly recommend using buttermilk, but there is an option if you don’t have it in your fridge. Instead of buttermilk you can use the same amount of regular milk, mixed with a tablespoon of vinegar or lemon juice.
Can I leave buttermilk pancake mix overnight?
You can leave a dry mix overnight. However, because it does contain baking soda that starts to work as soon as you pour buttermilk. It will affect the rise of the pancakes, so they may be flat, if you leave the batter for too long.
Should you let pancake batter sit?
Take your time to let the butter rest or sit, before cooking. You will need around 10 minutes at room temperature.
What makes pancakes fluffier?
Chemical leaveners (baking soda and baking powder) create bubbles, while gluten network traps them. This allows pancakes to rise as soon as they hit the pan.
How many minutes do you cook buttermilk pancakes?
Cook pancake approximately 2-3 minutes on one side until the top and sides are starting to form bubbles.
Flip quickly and cook the other side of the pancake for 1-2 minutes more. Your pancakes should be golden brown and hold together, so don’t flip it too early.
Do you cook pancakes on high or low heat?
Heat your pan, skillet or griddle on high heat for 10 minutes. Then reduce heat to medium, optimum temperature is 375 F / 190 C.
If you cook on the low heat, pancakes will stick to the pan and turn out tough. On the other hand, if the temperature is too high, the pancake can burn outside and will be cooked unevenly.
How long are pancakes good in fridge?
Eat pancakes within five days in the fridge in the air tight container.
How long are pancakes good for in the freezer?
Pancakes will keep in the freezer up to 3 months. Store in the freezer safe plastic bag.
How do I reheat pancakes?
You can eat pancakes cold, but to be honest, warm pancakes are tastier and more comforting.
Reheat a small stack of pancakes in microwave for 3 minutes.
Otherwise, you can reheat your pancakes in the oven. Let them defrost overnight in the fridge.
Preheat your oven to 350 F / 180 C. Place your pancakes on a non-stick baking sheet in a single layer, leaving some space in between.
Reheat for 10 minutes, flipping pancakes after 5 minutes.
How Do You Keep pancakes warm?
Keep pancakes warm by placing them on a baking sheet or oven-safe platter in a 150 C / 300 F oven until you’re ready to serve them. This temperature will keep the pancakes warm. But if you keep them for too long in the oven, they might be overcooked.
You can also place all pancakes in the large warm plate, covered with another plate and in aluminium foil.
Should pancake batter be thick or runny?
The batter should not be too thick or runny. Look at the step by step video recipe and pictures of batter to get the right consistency. Use the exact measurements.
If you think your batter is too runny, add a little bit flour. If it is too thick, add a little bit of milk or buttermilk.
How do you flip a pancake?
Flip with a plastic turner spatula. The spatula width should be enough to scoop under the most surface of the pancake. Flip quickly, so you don’t have slipping batter.
It is important to be patient and wait until bubbles are starting to form holes on top and sides of the pancake. Otherwise, the batter can be scattered around the pan.
Hope you will enjoy perfect fluffy buttermilk pancakes! Find more breakfast foods on our blog. This is perfect recipe for leftover buttermilk, but you can also use buttermilk in this easy Irish Soda bread recipe.
And if you make this light and fluffy buttermilk pancake recipe or one of our other breakfast ideas, tag us or comment to let us know. We love to see what you are cooking!
Fluffy Buttermilk Pancakes
- 1 Whisk
- 1 large bowl
- 1 flat pan, griddle or skillet
- 1 ladle
- 2 cups all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs
- 2½ cup buttermilk room temperature
- 2 tbsp butter melted
- In a large bowl combine dry ingredients.2 cups all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt
- Make a well in the center. Pour buttermilk in the well.2½ cup buttermilk
- Combine until there are no lumps. Few lumps are Ok.
- Whisk in eggs.2 eggs
- Add melted butter.2 tbsp butter
- Whisk batter and let it stand 10 minutes.
- Heat a pan/skillet/griddle on a medium heat. Add a 3/4 ladle of pancake batter in the center of the pan.
- Wait until pancake starts to bubble, around 2-3 minutes. Flip. Cook 1 minute more on the other side and transfer to the plate.
- Serve with butter and syrup.