Buttermilk Pancakes

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Golden, fluffy, and stacked high—buttermilk pancakes are the kind of breakfast that makes weekends feel extra special. With a hint of tang from the buttermilk and a buttery crisp edge from the skillet, these pancakes are a nostalgic comfort food that never goes out of style. Whether you’re serving them with maple syrup, berries, or a dollop of whipped butter, they deliver cozy goodness in every bite.

The magic of these pancakes lies in their simplicity and the rich flavor that buttermilk imparts. They’re tender without being cakey, light without being dry, and have that perfect griddle-kissed texture. Make a big batch for a family breakfast, or freeze extras to reheat on busy mornings. Once you master this classic, you’ll never reach for boxed mix again.

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What Kind of Buttermilk Should I Use?

You can use traditional cultured buttermilk from the dairy section, which gives the pancakes their signature tang and tenderness. If you don’t have buttermilk on hand, a quick homemade version using milk and lemon juice or vinegar will also do the trick. The acidity helps activate the baking soda, leading to a fluffy, soft texture.

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Ingredients for the Buttermilk Pancakes

All-Purpose Flour
Provides the base structure and bulk for the pancakes, keeping them soft and fluffy.

Baking Powder & Baking Soda
These leavening agents help the pancakes rise and achieve their airy texture. Baking soda specifically works with the acidity of the buttermilk.

Salt
A pinch of salt enhances the overall flavor and balances the sweetness.

Granulated Sugar
Adds a subtle sweetness without making the pancakes overly sugary.

Buttermilk
The star ingredient that adds richness, tang, and reacts with baking soda for lift.

Egg
Gives the batter structure and helps bind the ingredients together.

Melted Butter
Adds flavor and moisture while contributing to the pancakes’ golden edges.

Vanilla Extract
Optional but recommended for a warm, aromatic hint that complements the buttermilk.

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How To Make the Buttermilk Pancakes

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar. Make sure everything is evenly distributed to ensure a consistent rise.

Step 2: Combine the Wet Ingredients

In another bowl or large measuring cup, whisk together the buttermilk, egg, melted butter, and vanilla extract (if using). Mix until smooth and well incorporated.

Step 3: Bring It All Together

Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture with a spatula or whisk until just combined. It’s okay if the batter is slightly lumpy—overmixing will make the pancakes tough.

Step 4: Preheat and Grease the Skillet

Heat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil. When a drop of water sizzles on the surface, it’s ready.

Step 5: Cook the Pancakes

Scoop 1/4 cup of batter onto the skillet for each pancake. Let it spread naturally. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set. Flip and cook another 1 to 2 minutes, until golden brown and cooked through.

Step 6: Keep Them Warm

Transfer cooked pancakes to a baking sheet in a warm oven (200°F/95°C) while you finish cooking the rest. This keeps them soft and ready to serve all together.

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How to Serve and Store Buttermilk Pancakes

These pancakes are best served warm off the griddle with classic toppings like maple syrup, softened butter, and fresh fruit. For a decadent touch, try whipped cream, a dusting of powdered sugar, or a spoonful of berry compote.

If you’re cooking for a crowd, keep the pancakes warm in the oven while finishing the batch. Stack them on a platter and let everyone top their own for a build-your-own pancake bar experience.

To store leftovers, allow pancakes to cool completely. Refrigerate in an airtight container for up to 3 days. To freeze, place a sheet of parchment paper between each pancake and seal in a zip-top bag for up to 2 months. Reheat in a toaster or microwave.

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Frequently Asked Questions

How do I make my pancakes fluffier?

Use fresh baking powder and don’t overmix the batter. Letting the batter rest for 5-10 minutes before cooking can also help develop a fluffier texture.

Can I make the batter ahead of time?

It’s best to make and use the batter fresh, but you can prep the dry and wet ingredients separately and mix them just before cooking.

What can I substitute for buttermilk?

Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using as a substitute.

Can I add fruit or chocolate chips to the batter?

Absolutely! Blueberries, bananas, or chocolate chips can be gently folded in after mixing the batter. Avoid overmixing.

Why are my pancakes browning too fast?

Your skillet may be too hot. Reduce the heat slightly to avoid burning the outside while keeping the inside raw.

Do I need to grease a nonstick pan?

Yes, lightly greasing the pan ensures even browning and helps prevent sticking, even on nonstick surfaces.

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Want More Breakfast Ideas?

If you love these buttermilk pancakes, you’ll probably enjoy these other morning favorites:

• Overnight Crème Brûlée French Toast for a custardy make-ahead treat.
• Healthy Banana Oatmeal Muffins that are perfect for meal prepping your mornings.
• Easy Bisquick Cinnamon Rolls when you’re craving something quick and sweet.
• Bacon Egg and Hash Brown Casserole for a hearty, savory start.
• Gooey Cinnamon Roll French Toast Casserole that tastes like dessert for breakfast.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go classic with syrup or pile on the fruit? Did you try a twist like lemon zest or cinnamon?

I love seeing how these pancakes show up on your table. Questions or tips of your own? Share them below—let’s help each other make breakfast even better.

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