The Best Buttermilk Pancakes Ever

There’s nothing quite like a stack of homemade buttermilk pancakes to start your day. With their light, fluffy texture and tangy flavor, buttermilk pancakes are the gold standard for breakfast classics. Whether you’re making them for a leisurely weekend brunch or a special treat for your loved ones, this recipe will become your go-to for perfect pancakes every time.

The Best Buttermilk Pancakes
The Best Buttermilk Pancakes

Why You’ll Love These Buttermilk Pancakes

  • Fluffiest Texture: Buttermilk reacts with the baking soda, creating the ultimate airy pancakes.
  • Rich Flavor: The slight tang of buttermilk balances the sweetness perfectly.
  • Easy to Make: Simple ingredients and minimal prep make this a no-fuss recipe.
  • Customizable: Add fruits, nuts, or even chocolate chips for a personalized touch.

Ingredients

You’ll need these simple ingredients to make the best buttermilk pancakes:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk (shake well before measuring)
  • 1/4 cup melted butter (plus extra for greasing the pan)
  • 1 teaspoon vanilla extract

Optional Add-Ins: Blueberries, chocolate chips, or chopped pecans.


How to Make Buttermilk Pancakes

How to Make Buttermilk Pancakes
How to Make Buttermilk Pancakes
  1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. Prepare the Wet Ingredients: In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.
  3. Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined—lumps are okay. Overmixing can result in dense pancakes.
  4. Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
  5. Cook the Pancakes: Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, or until golden brown.
  6. Serve Immediately: Stack the pancakes on a plate and keep warm while you cook the remaining batter.

Pro Tips for Perfect Buttermilk Pancakes

  • Room Temperature Ingredients: Using room temperature eggs and buttermilk helps the batter mix more evenly.
  • Don’t Flatten Them: Resist the urge to press down on the pancakes after flipping—they’ll stay fluffier this way.
  • Warm the Buttermilk: Slightly warming the buttermilk (not hot!) can help the pancakes cook evenly.
  • Keep Them Warm: Place cooked pancakes in a preheated oven (200°F) while you finish the batch.

How to Serve Buttermilk Pancakes

These pancakes are delicious on their own, but toppings take them to the next level. Here are a few ideas:

  • A drizzle of maple syrup and a pat of butter.
  • Fresh fruit like berries, bananas, or peaches.
  • A dusting of powdered sugar for a classic touch.
  • Whipped cream and a sprinkle of cinnamon for a decadent treat.

Storage and Reheating Tips

  • Refrigerate: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
  • Freeze: Layer pancakes with parchment paper and freeze in a zip-top bag for up to 3 months.
  • Reheat: Warm in the microwave for 20-30 seconds or in the toaster for a crisp edge.

Why These Buttermilk Pancakes Are a Must-Try

The combination of fluffy texture, golden edges, and that signature tangy flavor make these buttermilk pancakes unforgettable. Whether you’re serving them for a cozy family breakfast or a festive brunch, they’re sure to impress.

So, grab your griddle and whip up a batch of the best buttermilk pancakes today! Don’t forget to share your favorite toppings and creative add-ins—we’d love to hear how you make these pancakes your own!

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