Fluffy, golden-brown buttermilk pancakes are the ultimate breakfast treat, perfect for busy mornings or relaxed weekend brunches.
Rich in protein from eggs and dairy, and providing energy-sustaining carbs from all-purpose flour, these pancakes are both satisfying and nourishing.
Quick to prepare and endlessly versatile, they pair beautifully with fresh fruit, yogurt, or a drizzle of natural syrup, making them a wholesome, everyday favorite.
Classic Buttermilk Pancakes
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 griddle or cast iron skillet
- 1 measuring cup and spoons
- 1 cookie dough or ice cream scoop
- 1 Spatula
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup granulated sugar
- 2 large eggs
- 2 cups buttermilk
- 4 tablespoons unsalted butter melted
Instructions
- Prepare Dry Ingredients: Start by gathering a large mixing bowl and measuring your flour, baking powder, baking soda, salt, and sugar. Combine 2 cups of all-purpose flour with 2 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of kosher salt, and ¼ cup of granulated sugar. Whisk these ingredients together thoroughly until evenly distributed. This ensures your pancakes rise evenly and have a balanced sweetness.
- Create a Well for Wet Ingredients: Once your dry ingredients are well mixed, make a small well or indentation in the center of the bowl. This will act as a little nest for your wet ingredients, helping to incorporate them gradually and avoid overmixing, which can make pancakes tough.
- Combine Wet Ingredients: In a separate small bowl or measuring cup, whisk together 2 large eggs, 2 cups of buttermilk, and 4 tablespoons of melted unsalted butter. Make sure the eggs are fully beaten and the butter is warm but not hot, as this prevents cooking the eggs prematurely. Once combined, pour the wet mixture slowly into the well of your dry ingredients.
- Mix Batter Gently: Using a whisk or a large spoon, gently fold the wet and dry ingredients together until just combined. Be careful not to overmix—the batter should remain slightly lumpy. These small lumps are perfectly normal and help keep your pancakes tender and airy.
- Rest the Batter: Allow the batter to rest for 5–10 minutes at room temperature. This step is crucial because it lets the flour hydrate fully and the leavening agents begin working. You’ll notice the batter will thicken slightly and become fluffier, ensuring lighter pancakes.
- Preheat the Cooking Surface: Place a large griddle or cast iron skillet over medium-low heat. Let it warm evenly for a few minutes. Lightly grease the surface with a small amount of canola oil or non-stick cooking spray, spreading it with a paper towel if needed. The pan should be hot enough that a few drops of water sizzle immediately but not burn.
- Portion the Batter: Use a cookie dough scoop or a ¼-cup measuring cup to portion the batter onto the preheated griddle. Leave a few inches of space between each pancake to allow them to expand and puff without merging together. This also makes flipping easier and safer.
- Cook the First Side: Let the pancakes cook undisturbed until small bubbles begin to form on the surface and the edges start looking set, about 2–3 minutes. Watch closely, as cooking time can vary slightly depending on the thickness of your pancakes and the heat of your griddle.
- Flip Carefully: Once bubbles appear and the edges are firm, gently slide a spatula under the pancake and flip it over in one smooth motion. Cook the other side for an additional 2 minutes, or until the pancake is golden brown and cooked through. Only flip each pancake once to maintain its fluffiness.
- Keep Warm or Serve Immediately: If making a large batch, place finished pancakes on a baking sheet in a 200°F (93°C) oven to keep them warm while you finish cooking the rest. Otherwise, serve immediately with your favorite toppings, such as fresh berries, maple syrup, or a pat of butter. Enjoy your perfectly fluffy, golden-brown buttermilk pancakes!
Notes
- Always use fresh baking powder and baking soda for maximum rise and fluffiness.
- Do not overmix the batter; a few lumps ensure tender pancakes.
- Resting the batter for 5–10 minutes helps the flour absorb liquid and creates a lighter texture.
- Use medium-low heat for even cooking; high heat may burn the edges while leaving the center undercooked.
- Grease the pan lightly with oil or butter; too much fat can make pancakes greasy.
- Use a measuring scoop for uniform pancakes, which cook evenly and stack beautifully.
- Keep cooked pancakes warm in a 200°F oven while finishing the batch.
Chef’s Secrets: Perfect Fluffy Pancakes Everytime
Achieving the perfect pancake is all about technique.
Start by sifting or whisking your dry ingredients to ensure even distribution of leavening agents.
When combining wet and dry ingredients, fold gently—overmixing develops gluten, making pancakes dense.
Resting the batter allows it to thicken slightly and makes it lighter once cooked.
A well-heated, lightly greased griddle ensures golden-brown edges without sticking.
Flip carefully and only once, letting the pancake cook undisturbed for a soft, airy interior.
For extra richness, swap half the butter for a touch of coconut oil or yogurt in the batter.
Serving Suggestions: Delicious Pairings And Ideas
Serve these pancakes with classic maple syrup, fresh berries, or sliced bananas for a colorful breakfast plate.
For a protein boost, add a dollop of Greek yogurt or nut butter.
For a brunch spread, top with a sprinkle of powdered sugar and a few toasted nuts.
Savory lovers can pair pancakes with crispy bacon or smoked salmon and a drizzle of lemon-infused yogurt.
They also freeze beautifully; reheated pancakes can be layered with fresh fruit and a smear of cream cheese or nut butter for a quick, satisfying snack.
Storage Tips: Keep Pancakes Fresh Longer
Cooked pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
To prevent sticking, layer them with parchment or wax paper.
For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a resealable freezer bag for up to 2 months.
Reheat gently in a toaster, oven, or microwave for a quick breakfast or snack.
If frozen, separate with parchment to avoid them sticking together.
Always cool pancakes completely before storing to maintain texture and prevent sogginess.
Frequently Asked Questions
1. Can I make these pancakes ahead of time?
Yes! You can prepare the batter and refrigerate it for up to 24 hours. Let it come to room temperature before cooking.
Cooked pancakes can also be refrigerated or frozen for later use.
2. How can I make pancakes fluffier?
Use fresh baking powder and baking soda, do not overmix the batter, and allow it to rest before cooking.
Gentle folding helps keep the pancakes airy and soft.
3. Can I substitute milk for buttermilk?
You can, but buttermilk adds acidity, which reacts with baking soda to create extra fluff.
If using milk, add 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s effect.
4. Why do my pancakes sometimes stick to the pan?
Ensure your griddle is properly preheated and lightly greased.
Nonstick pans work well, but even cast iron benefits from a thin layer of oil or butter. Avoid cooking at too high a temperature.
5. Can I add flavorings or mix-ins?
Absolutely! Vanilla extract, cinnamon, or nutmeg can enhance the flavor.
Add blueberries, chocolate chips, or chopped nuts to the batter just before cooking. Fold in gently to preserve fluffiness.
