pancakes with syrup
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Delicious Buttermilk Pancakes

By Chavez Adams
•
Published 09/08/2024
NF
Serves 11
Prep Time 5 minutes
Cook Time 5 minutes
Batter Rest Time 15 minutes
Total Time 27 minutes

These fluffy buttermilk pancakes are a breakfast classic, featuring a light, airy texture with a subtly tangy and deliciously sweet flavor. Golden brown and deliciously soft, they’re perfect for stacking high and drizzling with your favorite syrup or toppings.

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When it comes to classic breakfast dishes, few things can ravel with these delicious, homemade Buttermilk Pancakes. Soft, airy, and golden, these pancakes strike the perfect balance between fluffy interiors and crispy edges, making them the ultimate morning treat. Whether you’re cooking for a leisurely weekend brunch or a quick weekday breakfast, this buttermilk pancake recipe is designed to deliver restaurant-quality pancakes in the comfort of your home, so move over IHOP, lol.

stack of pancakes with syrup poured on top

The Best Buttermilk Pancake Recipe

Okay, so here’s the deal, I like my pancakes sweetened with sugar. I mean, they are called panCAKES after all, lol. A lot of pancake recipes only add a couple of tablespoons of sugar, which, in my personal opinion, is not enough, haha. This recipe, however, adds 1/3 cup of sugar to the batter, adding the perfect amount of sweetness, which balances the tanginess of the buttermilk. Even with the increased sweetness, this pancakes strike the perfect balance of flavor, which is complemented with you favorite syrup and/or toppings!

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ingredients for buttermilk pancakes

Ingredients You Will Need to Make These Buttermilk Pancakes

All-purpose flour: Provides the structure and base for the pancakes.

Eggs: Bind the ingredients together, adding richness and contributing to the pancakes’ structure. Use room temperature eggs.

Buttermilk: Adds a tangy flavor and helps tenderize the pancakes. The acidity reacts with the baking powder to create a lighter, fluffier texture. Best if room temperature.

Butter: Adds moisture and richness, giving the pancakes a soft, tender crumb and a rich flavor. It also helps with browning for a golden exterior. Make sure your butter is melted and cooled before adding to your batter.

Granulated Sugar: Sweetens the batter and helps with browning. It also contributes to the overall flavor and texture of the pancakes. You can use less sugar if you want a less sweetened pancake.

Vanilla Extract: Enhances the overall flavor profile, adding a warm, aromatic sweetness that complements the buttermilk.

Baking Powder: I use non-aluminum baking powder to prevent any metallic aftertaste.

Salt: Enhances the flavors of the other ingredients and balances the sweetness.

How to Make This Buttermilk Pancake Recipe

Step One: Place a large baking sheet in the oven and preheat to 200°F.

Step Two: In a medium bowl, sift the all-purpose flour, baking powder, and salt. Whisk well and set aside. 

Sifted flour, baking powder, and salt

Step Three: Then, add the eggs, buttermilk, vanilla extract, melted butter, and sugar to a large mixing bowl. Whisk together until well combined. 

buttermilk, eggs, sugar, and vanilla in a mixing bowl

Step Four: Next, add flour mixture and mix until combined. Be careful not to over mix the batter. It’s okay if there are a few lumps. Let your batter sit for about 15 minutes. 

flour added to pancake batter

Step Five: Next, heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil to the pan. Then, pour ⅓ a cup of pancake batter onto the heated skillet and cook on the first side until the edges are set and bubbles begin to form throughout the batter, around 2-4 minutes.

Step Six: Flip the pancake and cook on the second side for 1-2 minutes until golden brown. Transfer the cooked pancakes to the oven and repeat the process (oil, batter, flip) until all of the batter has been used.

1 pancake in a skillet

Step Seven: Serve the pancakes warm with butter, maple syrup, and fresh fruit.

pancakes on a baking dish

Tips for the Perfect Buttermilk Pancakes

  • Don’t Overmix the Batter: Mix until just combined to keep the pancakes light and fluffy. Overmixing can develop gluten and make the pancakes dense.
  • Let the Batter Rest: Allow the batter to sit for 15 minutes before cooking. This relaxes the gluten and helps the pancakes rise better.
  • Preheat Your Pan Properly: Ensure your skillet or griddle is at the right temperature (medium heat) before cooking.
  • Use a Light Touch When Pouring: Pour the batter gently and don’t spread it around. This helps in achieving even, perfectly shaped pancakes.
  • Flip Only Once: Wait until bubbles form on the surface and the edges look set before flipping. This ensures a golden-brown exterior and a soft, cooked interior.
  • Keep Warm: Keep pancakes warm in a low oven (around 200°F) on a baking sheet while you cook the rest. This keeps them soft and warm without drying out.
pancakes stacked with butter

Can I use milk instead of buttermilk?

Yes, you can substitute milk for buttermilk. To mimic buttermilk’s acidity, add 1 tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for 5 minutes before using.

Why are my pancakes dense?

Dense pancakes are often a result of overmixing the batter or using old baking powder. Mix the batter just until combined and ensure your baking powder is fresh.

Why are my pancakes not fluffy?

Did you let your batter sit for 15 minutes before cooking? This allows the baking powder to activate and the gluten to relax, which leads to fluffier pancakes.

What’s the best way to store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them between layers of parchment paper in a freezer-safe bag or container for up to 2 months.

How do I reheat leftover pancakes?

Reheat pancakes in a toaster, on a skillet over low heat, or in the microwave. For the toaster or skillet, reheat until they are warmed through and crispy on the outside. For the microwave, place a damp paper towel over the pancakes and heat for 20-30 seconds (or until warmed).

Can I make the pancake batter ahead of time?

You should cook the batter within 50-60 minutes of making the batter to ensure the perfect texture.

Why do my pancakes have a raw center or a dark outer layer?

This usually happens when the pan is too hot, causing the outside to cook too quickly before the inside is done. Cook pancakes on medium heat and only flip them when bubbles form on the surface and the edges are set. If you find your pan is too hot, reduce the heat.

What can I add to the batter for extra flavor?

You can add ingredients like almond extract, spices (e.g., cinnamon, nutmeg, pumpkin spice), chocolate chips, or fruit (e.g., blueberries, bananas, strawberries) to the batter to u0022jazz it up.u0022 Just fold them in gently to avoid overmixing. You can also add toppings right into the batter while the pancakes are cooking.

Can this recipe be gluten-free?

Yes, I recommend using a 1 to 1 all-purpose gluten-free flour. 
buttermilk pancakes with syrup

I hope you love these Buttermilk Pancakes! They are fluffy, slightly crisp, and absolutely delicious! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @‌butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.

buttermilk pancakes with syrup
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Delicious Buttermilk Pancakes

5 from 2 votes
Prep Time :5 minutes
Cook Time :5 minutes
Batter Rest Time :15 minutes
Total Time :27 minutes
Serves: 11
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Ingredients

  • 2 cups all-purpose flour
  • 2 large eggs
  • 2 cups buttermilk
  • 2 teaspoons vanilla extract
  • 4 tablespoons butter melted
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder non-aluminum
  • 1/2 teaspoon salt
  • oil for frying
  • maple syrup for serving
  • fresh berries for serving
  • butter for serving
US Customary – Metric

Instructions

  • Place a large baking sheet in the oven and preheat to 200°F.
  • In a medium bowl, sift the the all-purpose flour, baking powder, and salt. Whisk well and set aside.
    Sifted flour, baking powder, and salt
  • Then, add the eggs, buttermilk, vanilla extract, melted butter, and sugar to a large mixing bowl. Whisk together until well combined.
    buttermilk, eggs, sugar, and vanilla in a mixing bowl
  • Next, add flour mixture and mix until combined. Be careful not to over mix the batter. It’s okay if there are a few lumps. Let your batter sit for about 15 minutes.
    flour added to pancake batter
  • Next, heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil to the pan.Then, pour ⅓ a cup of pancake batter onto the heated skillet and cook on the first side until the edges are set and bubbles begin to form throughout the batter, around 2-4 minutes.
  • Flip the pancake and cook on the second side for 1-2 minutes until golden brown. Transfer the cooked pancakes to the oven and repeat the process (oil, batter, flip) until all of the batter has been used.
    1 pancake in a skillet
  • Serve the pancakes warm with butter, maple syrup, and fresh fruit.
    pancakes on a baking dish

Notes

Tips for the Perfect Buttermilk Pancakes

  • Don’t Overmix the Batter: Mix until just combined to keep the pancakes light and fluffy. Overmixing can develop gluten and make the pancakes dense.
  • Let the Batter Rest: Allow the batter to sit for 15 minutes before cooking. This relaxes the gluten and helps the pancakes rise better.
  • Preheat Your Pan Properly: Ensure your skillet or griddle is at the right temperature (medium heat) before cooking.
  • Use a Light Touch When Pouring: Pour the batter gently and don’t spread it around. This helps in achieving even, perfectly shaped pancakes.
  • Flip Only Once: Wait until bubbles form on the surface and the edges look set before flipping. This ensures a golden-brown exterior and a soft, cooked interior.
  • Keep Warm: Keep pancakes warm in a low oven (around 200°F) on a baking sheet while you cook the rest. This keeps them soft and warm without drying out.
 
 

Nutritional Information

Serving: 1 pancakeCalories: 184kcal (9%)Carbohydrates: 26g (9%)Protein: 5g (10%)Fat: 7g (11%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 46mg (15%)Sodium: 312mg (14%)Potassium: 97mg (3%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 242IU (5%)Calcium: 124mg (12%)Iron: 1mg (6%)


Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Jess Gaertner

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  1. 5 stars
    Delicious pancakes! The buttermilk pancakes definitely included butter, love and salt!😊

    Reply
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