Best Buttermilk Pancakes

This homemade buttermilk pancake recipe is a beloved classic that brings everyone together around the breakfast table. Fluffy and tender with a slight tang from the buttermilk these pancakes have been a weekend favorite in my family for years. They are simple enough to whip up on a busy morning yet special enough to serve for a leisurely brunch.

I first made these pancakes on a lazy Saturday morning and now they have become the go-to treat my kids ask for whenever we have extra time for breakfast.

Gather Your Ingredients

• All purpose flour: provides the structure for the pancakes be sure to measure by weight if possible for best results
• Granulated sugar: adds sweetness and helps with the golden crust
• Brown sugar: adds moisture and a hint of caramel flavor
• Baking soda: the leavening agent that reacts with buttermilk to give lightness
• Salt: balances out the sweetness and enhances flavor
• Buttermilk: tenderizes the batter while adding a pleasant tang
• Unsalted butter: melted and cooled to enrich the batter and create moist pancakes
• Eggs: bind the ingredients and provide richness
• Vanilla extract: adds subtle sweetness and depth use pure vanilla if you can for best aroma

How to Make It

Whisk the Dry Ingredients:

Combine the all purpose flour sugar brown sugar baking soda and salt in a large mixing bowl. Whisk thoroughly to ensure the leavening is evenly distributed and the sugars are mixed well. This dry mix forms the base of your pancake batter.

Mix the Wet Ingredients:

In a separate medium bowl whisk together the buttermilk melted cooled butter eggs and vanilla extract. Whisk vigorously until fully combined and smooth. The temperature of the melted butter is important here as adding it too hot can cook the eggs or affect the batter texture.

Combine Wet and Dry Mixes:

Pour the wet ingredients into the dry mixture. Gently fold the batter using a spatula or wooden spoon just until combined. Be careful not to overmix to keep the pancakes tender and fluffy. Some lumps are okay and preferable.

Heat Your Cooking Surface:

Preheat a non stick skillet or griddle over medium to medium low heat. Adjust the heat accordingly to avoid burning or undercooking. A drop of water should gently sizzle when sprinkled on the surface.

Cook the Pancakes:

Using a 1/4 cup measuring cup scoop batter onto the skillet to form pancakes. Cook until bubbles form in the center and the edges turn golden brown about three minutes. Flip carefully and cook for an additional three minutes until golden and cooked through. You may need to lower the heat slightly after the first batch depending on your stove.

Keep Warm and Serve:

Transfer cooked pancakes to a warm oven or plate cover loosely with foil and continue cooking the remaining batter. Serve warm with butter maple syrup fresh fruit or your favorite toppings.

My favorite ingredient is the buttermilk which gives this recipe its signature tang and moist texture. I remember my grandmother’s pancakes tasting very similar and making them always brings back warm memories of family weekends.

Flavor Boosters

In colder months try adding warm spices like cinnamon or nutmeg to the dry mix for a cozy aroma. During summer add fresh fruit into the batter or on top to celebrate seasonal produce. Pair with seasonal syrups like blueberry or apple for a special touch.

Serving Suggestions

Top pancakes with fresh berries whipped cream or sliced bananas for bright flavors. A drizzle of classic maple syrup or honey is always delicious. For a savory twist serve with crispy bacon or sausage and a dollop of Greek yogurt.

Creative Twists

If you do not have buttermilk use regular milk mixed with a teaspoon of lemon juice or white vinegar and let sit five minutes to curdle slightly. Swap all purpose flour for whole wheat pastry flour for a nuttier flavor and more fiber but expect a denser pancake. Butter may be substituted with vegetable oil but the flavor will be less rich and the texture slightly different.

These pancakes have become a favorite treat in our family and perfect for both quick mornings and leisurely weekends.

Common Questions About This Recipe

→ What makes pancakes fluffy with buttermilk?

Buttermilk reacts with baking soda to create bubbles in the batter, resulting in a light and airy texture for fluffy pancakes.

→ How do I know when to flip the pancakes?

Flip the pancakes when bubbles appear on the surface and edges start to turn golden brown for even cooking and a soft interior.

→ Can I adjust the sweetness of these pancakes?

Yes, you can modify the amount of granulated or brown sugar to suit your preferred sweetness without affecting the texture significantly.

→ What skillet temperature is best for cooking pancakes?

Cook over medium heat to allow the pancakes to brown evenly without burning, adjusting heat as necessary during cooking.

→ Are these pancakes suitable for larger gatherings?

The batter yields 6-8 servings, making it a great option for family breakfasts or brunch events with a few guests.