Buttermilk Pancakes

buttermilk pancakes with butter and maple syrup
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As far as breakfast recipes go, buttermilk pancakes are top of the list. This buttermilk pancake recipe makes the lightest, most fluffy pancakes ever. Perfectly golden brown, light, and fluffy pancakes, with amazing buttermilk flavor.

These are by far the BEST pancakes that I’ve ever had. Top them with maples syrup or lemon curd.

a stack of buttermilk pancakes with syrup being poured over

This recipe was given to me by a friend; but, I’m sworn to secrecy regarding the original recipe source. All I know is that these are the best pancakes ever made, and I just had to share them with you.

These pancakes are thick and fluffy and have the perfect flavor. They also have that exact right pancake texture. I know that they’re going to be your new go-to pancake recipe.

You might be surprised that making buttermilk pancakes from scratch is super easy. It only takes minutes to whip up a batch of easy pancakes in the morning. Talk about easy breakfast recipes.

Why this recipe works

  • Buttermilk. Buttermilk helps to activate the baking soda in this recipe producing fluffy pancakes with a rich buttermilk tang.
  • The perfect amount of sugar. Sugar helps give these pancakes their perfectly balanced flavor.

What goes into buttermilk pancakes?

ingredients for buttermilk pancakes
  • All-purpose flour
  • Baking soda
  • Kosher salt
  • Sugar
  • Melted butter
  • Large eggs
  • Buttermilk

Making Fluffy Buttermilk Pancakes

Pancakes make a quick breakfast. Here are a few tips for making the BEST buttermilk pancakes.

  1. Dry ingredients. Combine the dry ingredients in a large bowl and whisk to combine.
  2. Wet ingredients. Add in the wet ingredients and whisk until just incorporated. You don’t want to over-mix pancake batter. There may still be a few lumps after mixing the batter.
  3. Rest. Rest the pancake batter for 10 minutes while the griddle is heating up. This step gives the baking soda time to work and make all that fluffiness.
  4. Preheat. Heat the griddle to medium heat. Add a little bit of butter to the griddle.
  5. Pour. Use a 1/3 cup measuring cup to create the perfectly sized pancake.
  6. Wait. Give them time. Wait until the uncooked surface of the pancake is filled with little bubbles before flipping.
  7. Flip. Flip and cook on the second side for 30 to 40 seconds. Remove and stack cooked pancakes on a plate or serve right away.
slicing a stack of buttermilk pancakes

What to serve with buttermilk pancakes

  • Fresh fruit and whipped cream.
  • Lemon Curd.
  • Peanut butter and maple syrup. (my favorite)
  • Scrambled eggs.
  • Crispy bacon.
  • Ham Steaks.
  • Breakfast Sausage.
a forkfull of buttermilk pancakes with maple syrup

Recipe Variations

  • Blueberry Pancakes. Add 1 to 2 cups of fresh blueberries to the batter.
  • Chocolate Chip Pancakes. Add 1 to 2 cups of chocolate chips to the batter.
  • Banana Pancakes. Add 1 to 2 cups of sliced bananas to the batter. This variation is so good with boysenberry syrup.
Stack of blueberry pancakes with lemon curd and whipped cream

Tips and FAQs for Making Fluffy Pancakes

What makes pancakes fluffy? baking soda vs. baking powder

Different pancake recipes call for different leaveners. So what gives? What makes the best pancakes?

Baking soda and baking powder both produce carbon dioxide, which creates air bubbles that contribute to fluffiness in baked goods. So why use one over the other?

Baking soda in pancakes. Baking soda needs an acidic component to start the reaction that creates carbon monoxide from the sodium bicarbonate. This is why baking soda is the best choice for buttermilk pancakes.

The acid in buttermilk works with the baking soda to create a tender, fluffy pancake.

Baking powder in pancakes. Baking powder contains baking soda plus its own acid. If you have no acidic components in your pancake recipe (i.e. if you are using regular milk), then the baking powder is your leavener of choice.

Baking powder will neutralize the acid in the buttermilk, and you will lose the tangy buttermilk flavor.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can use regular milk in this recipe. However, swap out the baking soda for baking powder.

The next best option is to make your own ‘faux buttermilk.’

How to make your own buttermilk.

You can make a substitute for buttermilk by adding white vinegar or lemon juice to milk. Mix and let it sit for 5 to 10 minutes.

To make 1 cup, use 1 cup of milk minus 1 tablespoon. Add 1 tablespoon of lemon juice.

To make 2 cups, use 2 cups of milk minus 2 tablespoons. Add 2 tablespoons of lemon juice.

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More Breakfast and Brunch Ideas

Breakfast is the most important meal of the day! Especially if it’s a lazy weekend brunch. Find more breakfast ideas like my Sausage and Egg Frittata, or my Healthy Egg White Brunch Frittata.

If you want something sweet for breakfast try my French Toast Casserole or my Homemade Cinnamon Rolls.

buttermilk pancakes with butter and maple syrup

Buttermilk Pancakes Recipe

As far as breakfast recipes go, buttermilk pancakes are top of the list. This buttermilk pancake recipe makes the lightest, most fluffy pancakes ever. These are by far the BEST buttermilk pancakes that I've ever had. Perfectly golden brown, light, fluffy, and amazing buttermilk flavor.
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 14
Calories 133 kcal

Ingredients
 

Instructions
 

  • Combine the dry ingredients in a large bowl and whisk to combine.
  • Add in the wet ingredients and whisk until just incorporated. You don't want to over-mix pancake batter. There may still be a few lumps after mixing the batter.
  • Rest the pancake batter for 10 minutes while the griddle is heating up. This step gives the baking soda time to work and make all that fluffiness.
  • Heat the griddle to medium heat. Add a little bit of butter to the griddle.
  • Use a 1/3 cup measuring cup to create the perfectly sized pancake.
  • Give them time. Wait until the uncooked surface of the pancake is filled with little bubbles before flipping.
  • Flip and cook for 30 to 40 seconds on the second side.

Laura’s Tips + Notes

How to make a substitute or buttermilk
You can make a substitute for buttermilk by adding white vinegar or lemon juice to milk. Mix and let it sit for 5 to 10 minutes.

To make 1 cup use 1 cup of milk minus 1 tablespoon. Add 1 tablespoon of lemon juice.

To make 2 cups use 2 cups of milk minus 2 tablespoons. Add 2 tablespoons of lemon juice.
What to serve with pancakes
  • Fresh fruit and whipped cream.
  • Lemon Curd.
  • Peanut butter and maple syrup. (my favorite)
  • Scrambled eggs.
  • Crispy bacon.
  • Ham Steaks.
  • Breakfast Sausage.
Recipe Variations
  • Blueberry Pancakes. Add 1 to 2 cups of fresh blueberries to the batter.
  • Chocolate Chip Pancakes. Add 1 to 2 cups of chocolate chips to the batter.
  • Banana Pancakes. Add 1 to 2 cups of sliced bananas to the batter. This variation is so good with boysenberry syrup.

YOUR OWN NOTES

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Nutrition

Serving: 1pancakeCalories: 133kcalCarbohydrates: 19gProtein: 4gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 34mgSodium: 394mgFiber: 1gSugar: 5gCalcium: 51mgIron: 1mg
Keyword breakfast, pancakes
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4 Comments

  1. 5 stars
    Absolutely the fluffiest pancakes… love this recipe! We topped our with strawberry syrup and whip cream, the family loved it!

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