Buttermilk Pancakes

Traditional breakfast foods like buttermilk pancakes stand the test of time because they’re simple and delicious. Buttermilk pancakes come off the griddle golden and slightly crispy around their edges. A pile of these fluffy pancakes can easily become the centerpiece of any breakfast table. Whether you serve them simply with butter and syrup, alongside fresh fruit, or next to sausages and eggs, they certainly deserve a place among the best breakfast recipes of the year.

Buttermilk provides the primary flavor in these pancakes, and this buttermilk pancakes recipe incorporates plenty of eggs for richness. But ingredients aren’t the only component of a well-made buttermilk pancake recipe. Knowing a few tricks—like mixing the batter lightly and waiting for bubbles to form on top before you flip the pancakes—is the key to making the pancakes fluffy and tender.

Ingredients for Buttermilk Pancakes

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• All-purpose flour: All-purpose flour reliably creates the best pancakes, but only if you mix the batter lightly. A few lumps won’t hurt your buttermilk pancake recipe, but too much stirring overdevelops the gluten and makes the pancakes dense and chewy.
• Sugar: Skipping the sugar might be one of the mistakes you’re making with your pancakes. Sugar helps them turn golden with a barely crisp edge.
• Leavening agents: Baking soda and baking powder make griddle cakes rise so they’re light and fluffy.
• Eggs: Eggs keep pancakes tender and bind the other ingredients together. The fat also adds richness, which is why we recommend adding eggs to make store-bought pancake mix better.
• Buttermilk: Buttermilk’s acidity helps break down gluten and proteins to make baked goods tender. It also interacts with baking soda to let pancakes rise quickly, not to mention that it adds a tangy flavor to this buttermilk pancakes recipe.

Directions

Step 1: Mix the ingredients

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In a large bowl, combine the flour, sugar, baking soda, salt and baking powder.

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In another bowl, whisk the eggs and buttermilk until blended.

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Stir the egg mixture into the flour mixture just until moistened.

Step 2: Cook the pancakes

Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle.

Editor’s Tip: If you don’t have a griddle, use a large nonstick skillet. Either way, use medium or medium-low heat to help the pancakes cook without burning, and leave 1 to 2 inches around each pancake so the batter has room to expand.

Step 3: Flip the pancakes

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Turn the pancakes when bubbles form on top. Cook until the second side is golden brown.

Editor’s Tip: You’ll cook pancakes better if you watch the batter instead of the clock. The top side should be bubbly all over and some of the bubbles should start to pop. The bottom should feel firm as you slide the spatula under the pancake to flip it.

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Recipe Variations

• Mix in flavors: Try adding a splash of pure vanilla extract or the zest from a small lemon. Or, take some inspiration from our best pancake recipes and stir in a few handfuls of blueberries, cranberries, chocolate chips, or a peeled and diced apple.
• Add a topping: You can make a buttermilk pancake recipe fruity without adding fruit to the batter. Serve the pancakes with a bowl of mixed berries or fruit compote as a topping. Fruit syrup (like homemade strawberry syrup or apple brown sugar syrup) is another good way to add seasonal flavor.
• Use the batter for waffles: This buttermilk pancakes recipe uses more eggs than most recipes for pancakes so it also works well as a waffle batter. Simply stir 2/3 cup canola oil into the egg mixture. The oil will help the waffles become crisp and sturdy without sticking to the irons.

How to Store Buttermilk Pancakes

Let buttermilk pancakes cool to room temperature before storing. Ideally, spread them across a baking sheet or cooling rack rather than stacking them in a pile to prevent excess moisture from getting trapped between the layers. Then, seal them in an airtight bag or container, and store the package in the refrigerator.

How long do buttermilk pancakes last?

Buttermilk pancakes last up to three days in the refrigerator when stored in an airtight container.

Can you freeze buttermilk pancakes?

Buttermilk pancakes can be frozen for up to three months. Let the hotcakes cool completely, and freeze cooled pancakes between layers of waxed paper in a freezer container. Reheat pancakes from frozen as directed below.

How do you reheat buttermilk pancakes?

To reheat refrigerated pancakes, place them on an ungreased baking sheet, cover them with foil and reheat in a preheated 375°F oven for about five minutes. Reheat frozen pancakes the same way, but expect them to take 6 to 10 minutes to warm through.

To cut the reheating time in half, use an air fryer at the same temperature, but watch the pancakes closely to ensure they don’t dry out. If using a microwave, stack three pancakes on a microwave-safe plate and heat them for 45 to 90 seconds.

Buttermilk Pancake Tips

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How do you make your own buttermilk?

There are a few ways to make buttermilk at home. Cultured buttermilk has a deep, tangy flavor and thickness that becomes obvious in baked goods if you use more than a splash. It’s surprisingly easy to make at home by mixing a powdered starter culture with warmed milk and letting it sit for hours.

For a quick substitute, you can make buttermilk by mixing fresh milk with vinegar, lemon juice or cream of tartar. It won’t have the complex flavor of cultured buttermilk, but it will let you make this buttermilk pancakes recipe on a whim.

How do you get fluffy buttermilk pancakes?

Overmixing is the primary cause of flat, tough pancakes, so mix just until the dry ingredients are combined—even if flour streaks and lumps remain. To encourage fluffiness, let the buttermilk pancake recipe batter sit for about 30 minutes before you start scooping it onto the griddle. This gives the flour time to absorb the liquid ingredients and lets the baking powder begin to rise before it hits the hot pan.

Speaking of leavening agents, they lose their rising power with age, so we recommend testing baking powder and baking soda that are near their expiration dates. A quick test confirms they’re effective enough to make pancakes fluffy.

What’s the best way to flip pancakes?

To flip a pancake neatly, make sure the exposed side has lots of bubbles across the thickest area. The thinner edge should also start to firm up before you attempt the motion. Then, use a wide spatula that fits under most of the pancake. It’s best to wait until the pancake is ready to flip, as you’re almost guaranteed to splatter batter across the pan if you try to flip it too early.

What else can you serve with buttermilk pancakes?

You can’t go wrong serving a classic stack of buttermilk pancakes dotted with butter and dripping with pure maple syrup. Variations on this buttermilk pancake recipe include serving it with fruit syrup or fresh fruit. You can also top the pancakes with granola and yogurt for a more filling breakfast, whipped cream and toasted nuts for a sweeter meal, or ricotta and lemon curd for something in between.

Another classic way to serve short stacks is with a couple of sunny-side up eggs and bacon. To treat these hotcakes like pigs in a blanket, wrap them around link sausages and serve them with a side of applesauce.