Buttermilk Pancakes

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I’ve always believed that weekend breakfasts should feel like a warm hug—and nothing wraps you in comfort quite like a tall stack of fluffy Buttermilk Pancakes. This recipe is my go-to when I want something simple but still indulgent, the kind of meal that makes everyone at the table pause for a happy sigh after the first bite. The slight tang from the buttermilk paired with warm, golden edges and a soft, pillowy center is just perfection.

I’ve tried countless pancake recipes over the years, but I always come back to this one. It doesn’t require fancy ingredients, and the results are consistently excellent. Whether you’re drizzling them with maple syrup, topping them with berries, or sneaking a pat of butter between each layer (yes, I do that), these pancakes are an unbeatable breakfast treat.

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Why You’ll Love This Buttermilk Pancakes Recipe

Buttermilk pancakes strike the perfect balance between fluffy and tender. The acidity of the buttermilk reacts beautifully with the leavening agents to give them that classic rise and airy texture. They’re ideal for both casual breakfasts and special brunches. Plus, they’re incredibly easy to customize—serve them sweet, fruity, or even savory with a side of eggs and bacon.

What Kind of Buttermilk Should I Use?

For this recipe, I always recommend using real, cultured buttermilk if you can find it. The thickness and tanginess it brings to the batter make a noticeable difference. That said, if you’re in a pinch, you can absolutely make your own buttermilk substitute at home by adding a tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for about 10 minutes. The homemade version will still give you a fluffy texture, though the flavor might be a little less rich.

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Options for Substitutions

One of the great things about buttermilk pancakes is how adaptable they are. If you’re dairy-free, use your favorite plant-based milk and add lemon juice to replicate the tang. Oat milk and almond milk both work well with a bit of acidity. You can swap out the butter for coconut oil or a neutral oil if needed. For a gluten-free version, a 1-to-1 gluten-free flour blend will yield good results. Even eggs can be replaced with mashed bananas or flaxseed meal for a vegan option. Just keep in mind that each swap may slightly alter the final texture or taste, but the pancakes will still be delicious.

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Ingredients for This Buttermilk Pancakes Recipe

All-purpose flour – The base of the batter, giving structure and softness. It helps create those thick, fluffy layers we all love.

Baking powder and baking soda – This duo provides the essential lift. The baking soda reacts with the buttermilk for extra fluffiness, while the baking powder gives a bit more rise.

Salt – Just a pinch enhances all the other flavors and balances the sweetness.

Granulated sugar – Adds a subtle sweetness to the batter without overpowering it.

Buttermilk – The star ingredient. It brings a slight tang and activates the leavening agents for that signature fluffy texture.

Eggs – They help bind everything together and add richness and moisture to the batter.

Unsalted butter (melted) – Adds richness and flavor while keeping the pancakes moist and tender.

Vanilla extract – Brings a warm, sweet note that makes the pancakes even more comforting.

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Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Make sure everything is evenly combined to avoid any clumps later in the batter.

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Step 2: Combine the Wet Ingredients

In a separate bowl, beat the eggs lightly. Then add the buttermilk, melted butter, and vanilla extract. Stir until well mixed but not overbeaten.

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Step 3: Bring the Batter Together

Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together using a spatula or whisk until just combined. The batter should be a little lumpy—resist the urge to overmix!

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Step 4: Heat and Grease the Griddle

Place a non-stick skillet or griddle over medium heat and let it warm up. Lightly grease the surface with butter or a bit of oil to prevent sticking and promote golden edges.

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Step 5: Pour and Cook

Using a ¼ cup measure, pour batter onto the hot skillet. Let the pancakes cook until bubbles form on the surface and the edges look set—about 2 to 3 minutes.

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Step 6: Flip and Finish

Carefully flip each pancake and cook the other side for another 1 to 2 minutes until golden brown. Adjust the heat as needed to avoid overbrowning.

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Step 7: Serve Warm

Transfer pancakes to a plate and serve immediately, or keep warm in a low oven while you cook the rest. Top with butter, maple syrup, berries, or anything you love.

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How Long to Cook the Buttermilk Pancakes

Each pancake takes about 2 to 3 minutes on the first side and 1 to 2 minutes on the second side. You’ll know it’s time to flip when bubbles form on top and the edges start to firm up. If your skillet holds heat well, you can finish a whole batch in under 20 minutes.

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Tips for Perfect Buttermilk Pancakes

• Don’t overmix the batter – A few lumps are totally fine. Overmixing can lead to dense, rubbery pancakes.
• Preheat your griddle or skillet – A properly heated surface ensures even browning and prevents sticking.
• Use fresh baking powder and soda – Old leavening agents won’t rise properly, and that means flat pancakes.
• Keep the heat medium to medium-low – High heat can burn the outside before the inside is cooked through.
• Rest the batter – Letting it sit for 5 to 10 minutes before cooking helps the ingredients fully hydrate and gives fluffier results.
• Wipe the skillet between batches – Residual butter or burnt bits can cause uneven cooking or bitter flavors.
• Serve immediately – Pancakes are best fresh off the griddle. If holding them, place them on a wire rack in a warm oven to keep them fluffy.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: Stirring too much can develop gluten, which leads to dense pancakes. Mix just until the ingredients are combined.
• Cooking on high heat: It may be tempting to speed things up, but too much heat will burn the outside before the inside is cooked.
• Skipping the rest time: Giving your batter a short rest helps create fluffier pancakes by allowing the gluten to relax and the baking soda to activate fully.
• Using cold ingredients: Cold eggs or buttermilk can seize up the melted butter and affect the batter’s consistency. Let them come to room temperature first.
• Measuring flour incorrectly: Scooping directly from the bag can pack in too much flour. Always spoon into the measuring cup and level off for accuracy.
• Not greasing the skillet properly: Too much or too little butter/oil can either fry the pancakes or make them stick. Wipe the pan lightly between batches for even cooking.

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What to Serve With Buttermilk Pancakes?

Maple Syrup

The classic topping that enhances the pancake’s warmth and sweetness.

Fresh Berries

Strawberries, blueberries, raspberries, or a mix—bright, juicy contrast to the soft pancakes.

Whipped Cream

A fluffy dollop adds richness and a dessert-like touch.

Crispy Bacon

Salty and savory, it balances the sweetness perfectly.

Scrambled Eggs

A protein-rich side that turns this into a complete breakfast.

Yogurt or Greek Yogurt

Adds creaminess and a tangy contrast, especially with fruit.

Nut Butter

Peanut butter or almond butter brings protein and a hearty, nutty twist.

Fruit Compote or Jam

Warm berries cooked into a compote or a spoonful of your favorite jam makes a fruity upgrade.

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Storage Instructions

If you have leftovers (lucky you!), let the pancakes cool completely before storing. Stack them with parchment paper in between to prevent sticking, then place them in an airtight container or zip-top bag. They’ll keep in the fridge for up to 3 days.

For longer storage, freeze the pancakes in a single layer on a baking sheet until firm, then transfer to a freezer bag. They can be frozen for up to 2 months. Reheat in the microwave, toaster, or oven until warmed through—no need to thaw first.

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Estimated Nutrition

Per 2-pancake serving (approximate values):

• Calories: 310
• Protein: 7g
• Carbohydrates: 38g
• Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Fiber: 1g
• Sugar: 7g
• Sodium: 480mg

These numbers will vary slightly depending on the size of your pancakes and any toppings or substitutions used.

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Frequently Asked Questions

Can I make the batter ahead of time?

Yes, you can mix the dry and wet ingredients separately and store them overnight in the fridge. Combine them in the morning for fresh pancakes. Fully mixed batter can be refrigerated for up to 12 hours, though the texture may slightly change.

Why are my pancakes not fluffy?

This could be due to old baking powder/soda, overmixing the batter, or not letting the batter rest. Also, using real buttermilk makes a noticeable difference in fluffiness.

Can I make these pancakes gluten-free?

Absolutely. Use a 1-to-1 gluten-free flour blend. The results will be slightly different but still soft and delicious.

What if I don’t have buttermilk?

Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 10 minutes and use as a substitute. It won’t be quite as rich but works well.

How do I keep pancakes warm for a crowd?

Place cooked pancakes on a wire rack in a 200°F (90°C) oven while you finish cooking the rest. This keeps them warm without getting soggy.

Can I add fruit or chocolate chips to the batter?

Definitely! Add blueberries, sliced bananas, or chocolate chips after pouring the batter onto the skillet so they don’t sink or burn.

How do I know when to flip the pancakes?

Watch for bubbles forming on the surface and edges that start to look set. Flip gently and only once to maintain fluffiness.

Are these pancakes good for freezing?

Yes! Cool completely, then freeze between layers of parchment in a sealed container. Reheat directly from frozen in the toaster or microwave.

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Conclusion

Buttermilk Pancakes are a timeless breakfast classic that brings warmth, comfort, and a little joy to your plate. Whether you keep them simple or stack them high with toppings, they’re always a hit. This recipe is foolproof, adaptable, and a true crowd-pleaser. Once you try it, you might find yourself making pancakes a lot more often—weekday or weekend.

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