Easy Fluffy Buttermilk Pancakes
- PREP 10min
- COOK 20min
- TOTAL 30min
This recipe makes buttermilk pancakes that are super fluffy and buttery, with the most tender texture in the middle. Buttermilk adds a lovely tangy flavor to the pancakes. If you do not have buttermilk, we have provided a note below sharing how to make buttermilk at home (all you need is dairy or non-dairy milk and an acid like white vinegar or lemon juice).
Buttermilk tends to vary in thickness, so you might need more to achieve the right batter consistency. Our recipe below shares a visual cue to get it just right.
You Will Need
1 ¼ cups (295ml) buttermilk, see tip for substitute
4 tablespoons (56g) unsalted butter, plus more for skillet
1 ½ cups (195g) all-purpose flour, see tips below for how to measure flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea or table salt
2 large eggs
1/2 teaspoon vanilla extract
Directions
If you do not have buttermilk and need to make a buttermilk substitute, do it now and set it aside.
Melt 4 tablespoons of butter, and then set aside.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together until well blended.
In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract. (Don’t worry if the butter solidifies slightly).
Create a well in the center of your dry ingredients. Pour in the buttermilk mixture and stir gently with a fork until the flour is just incorporated. A few small lumps are okay.
When you lift the whisk or fork out from the batter, it should slowly run down back into the bowl. If this does not happen and the batter is too thick, add an extra splash of buttermilk.
Place a large skillet or griddle over medium heat. Sprinkle in a few drops of water to test if it’s ready. You want them to dance around a bit and evaporate.
Brush the skillet with melted butter (this creates crispy edges, but you can skip it if using a quality nonstick pan).
Scoop the batter onto the skillet using a 1/4 cup measure or large cookie scoop, and spread each pancake into a 4-inch circle.
After 1 to 2 minutes, the edges will look dry, and bubbles will form and pop on the surface. Flip the pancakes and cook for another 1 to 2 minutes until lightly browned and cooked in the middle.
Serve immediately with warm syrup, butter, and berries.
Storing
Store buttermilk pancakes in an airtight container in the fridge for up to a week or freeze them for up to 2 months. If freezing, line the pancakes on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking.
To reheat them, place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes.
Adam and Joanne's Tips
- Buttermilk substitute: Combine 1 ½ cups of milk (dairy or non-dairy) with 1 ½ tablespoons of white vinegar or fresh lemon juice. Set aside for 10 minutes before using the recipe above. The recipe calls for 1 ¼ cup, but you will have enough to thin the batter if you need to.
- Measuring flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
- Optional add-ins: Add berries, chopped strawberries, nuts, cooked bacon, or chocolate chips to the batter. Use 1/4 cup to 1/2 cup.
- The nutrition facts provided below are estimates.