If you love breakfast you will love my fluffy buttermilk pancake recipe. Light and fluffy pancakes made from scratch in under 20 minutes. These are sure to knock your breakfast socks off!
This is a recipe I shared back in 2010 when my blog was only a few months old. I had no clue about food photography and was just learning about blogging. I make these buttermilk pancakes at least twice a month and I felt that I needed to re-share this recipe for anyone who is looking for the most delicious and divine buttermilk pancake recipe. If I can make these on a week day with a toddler, then I know you can make them too. I promise.
Growing up, we never had pancakes from scratch. Sorry mom. I know your reading this and probably cursing me out at the computer or on your phone but it’s the truth. It was the shake and pour version (which back then to me was delicious), but now not so much. The only time I will eat pancakes if I know they are buttermilk pancakes. Something about a light and fluffy buttery pancake that will get me every time. I’m a sucker for breakfast and like to feast. Like I order the largest breakfast ever.
My husband, isn’t a huge fan of pancakes, but will happily eat my buttermilk pancakes when I make them. I don’t think I’ve ever seen him order pancakes at a restaurant. That’s why I typically only make them twice a month. I alternate them and waffles which I adore. Along with the traditional eggs, sausage and breakfast potatoes. He really loves my Huevos Rancheros Breakfast Nachos, too.
Here are just a few of the key ingredients you need for this fluffy pancake recipe.
- All-purpose flour – I never use any other flour for this recipe. If you are looking for whole wheat pancakes you can check out that recipe.
- White granulated sugar – you always want to use white sugar for pancakes. I’ve never tested with brown sugar.
- Buttermilk – this is a must. Check my FAQs on how to make your own buttermilk if you don’t have any on hand.
- Butter – for this recipe you need a few tablespoons melted. Just make sure you melt this first so it has time to completely cool before you pour it into the batter!
Time needed: 20 minutes.
Here is how you make the fluffiest buttermilk pancakes in just 3 easy steps! Make sure that you melt your butter first, so it has time to cool down prior to being mixed in!
- Combine ingredients
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Then add in the buttermilk, milk, eggs, and melted butter. Mix for 30 seconds and all ingredients are blended.
- Heat frying pan
Heat a lightly oiled griddle or frying pan over medium-high heat.
Pour the batter onto the griddle, using about ¼ cup for each pancake (or less if you want silver dollar pancakes).
Brown on both sides. Remove from griddle and repeat until all the batter is used. Serve hot with butter and maple syrup.
The acid from the buttermilk reacts to the baking soda and baking powder which gives the light and fluffy texture.
If you don’t have buttermilk don’t worry. You can make your own at home as long as you have either white vinegar or lemon juice. To make 1 cup of buttermilk you will need 1 tablespoon of the acid (either the vinegar or lemon juice) paired with just shy of 1 cup of milk. Let it sit for 5-10 minutes until it starts to curdle. Mix and then use to make buttermilk pancakes!
Yes! Let the pancakes cool to room temperature. Place the individual pancakes between parchment paper. Place in a freezer bag and freeze for up to 3 months.
Remove the pancakes from the freezer. Place on a microwavable safe dish and reheat for 30 seconds. Feel the pancakes to make sure it’s warm to touch. Microwave in 15 second intervals until hot.
My family loves these pancakes and request for them often. If you are craving buttermilk pancakes, I hope you‘ll give this breakfast recipe a try.
If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Fluffy Buttermilk Pancakes
- Frying Pan
- 1 cup All-purpose flour
- 1 tablespoon White granulated sugar
- 1 teaspoon B aking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 cup Buttermilk
- 3 tablespoon Milk
- 1 Egg
- 2 tablespoon Salted Butter melted and slightly cooled
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Then add in the buttermilk, milk, eggs, and melted butter. Mix for 30 seconds and all ingredients are blended.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour the batter onto the griddle, using about ¼ cup for each pancake (or less if you want silver dollar pancakes).
- Brown on both sides. Remove from griddle and repeat until all the batter is used. Serve hot with butter and maple syrup.