The best, fluffy Buttermilk Pancake Recipe consists of simple, pantry ingredients and only about 10 minutes! Take Breakfast to the next level with these Buttermilk Pancakes!
Best Buttermilk Pancakes
There are 2 kinds of people in the world; those who love breakfast for dinner, and those who don’t. My family will happily devour pancakes any time of day. Serve them with my raspberry syrup, or vanilla bubble syrup, and these pancakes will be as good as they get!
In my opinion you can never have too many pancakes. This recipe makes 16 4 inch pancakes, but can easily be halved or doubled to fit the size of your crew. For my family, I usually make a full batch, we eat half and then I freeze the other half for quick breakfasts!
Keep reading and let me teach you some tips and tricks to making the BEST pancakes!
Fluffy Buttermilk Pancakes Ingredients
- Flour- All purpose flour works great
- Baking Powder
- Granulated Sugar
- Melted Butter- I generally use salted butter as this is what I keep on hand.
- Vanilla Extract- We love vanilla at our house! If you like almond extract, feel free to substitute a little of the vanilla with almond extract!
- Buttermilk- If you don’t have any on hand try substituting 1 1/4 cups milk mixed with 1/2 tsp of vinegar. Buttermilk always works best, but this substitution will work in a pinch. The acidity in the buttermilk will help your pancakes get fluffy and give a really nice flavor.
How To Make The Perfect Pancake
In a large bowl, whisk together your dry ingredients, (Four, sugar, baking powder and salt.)
In a large measuring cup, mix together your wet ingredients, (Melted butter, eggs, vanilla, and 2 types of milk). I like to melt my butter in a measuring cup and then just add everything else to it, so I only dirty the one glass measuring cup.
Slowly add the wet ingredients to the dry ingredients, whisking to incorporate it well. You will have some small lumps, and that is ok. You want your ingredients to be mixed well, but try not to beat the batter or to over mix. Overmixing will make your pancakes tough and we want to make sure to have super tender pancakes.
Preheat your griddle to 350 degrees. Letting your griddle come to temperature will help you avoid the dreaded first pancake disaster!
Spray your griddle with non stick spray and ladle equal amounts of batter onto the hot surface.
Allow them to cook until golden brown on the bottom. If you want to add blueberries or chocolate chips to the recipe now is when you do it.
One surefire way to ensure that your pancakes are cooked through is to watch for the bubbles forming on the surface of the batter. Once bubbles have formed and popped across the entire pancake it is ready to flip.
Flip the pancakes over and cook until golden brown on the other side as well.
Repeat with the remaining batter.
Serve hot with syrup, fresh fruit and whipped cream!
How to Freeze Buttermilk Pancakes?
Can you freeze pancakes? Absolutely! In fact, sometimes I make extra big batches so I can freeze them for school mornings. Just allow your pancakes to cool completely, place them on a cookie sheet and toss them in the freezer. Once they are frozen, remove them from the cookie sheet and store them in a ziptop bag.
To reheat, microwave for 30 seconds on each side.
Why are my Buttermilk Pancakes Flat?
This happens when the batter is too thin. You batter should be pretty thick to start out with and should rise and thicken as the pancakes cook.
If yours are flat, next time, add slightly less regular milk.
What to serve with Fluffy Buttermilk Pancakes
We make these pancakes literally every Sunday after Church! They have become a staple at our house. We always serve them with bacon, eggs of some sort (my Egg Casserole is so good if you need an idea!), hash browns, and some fruit.
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- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 3 tbsp butter melted
- 3/4 cup milk
- 1 1/2 cups buttermilk
- 2 tsp vanilla extract
- 2 eggs
- In a large bowl, whisk together the dry ingredient (flour, baking powder, salt and sugar.)
- In a large measuring cup, add the melted butter, milk, buttermilk, vanilla and eggs. Whisk until well combined.
- Slowly add the liquid to the dry ingredients while whisking. Whisk until the wet ingredients are incorporated well with the dry ingredients. Small lumps may remain but that is okay.
- Preheat your griddle to 350°. Spray with non-stick spray. Ladle equal amounts of batter onto the hot griddle, allow them to cook until golden brown on the bottom. Flip and cook the other side until golden brown.
- Repeat with remaining batter.
- Serve with syrup or fresh fruit and whipped cream.