Buttermilk Pancake Recipe

My go-to Buttermilk Pancake Recipe creates a stack of fluffy, tangy delights perfect for any breakfast.

There’s something magical about flipping homemade buttermilk pancakes—light, airy, and with a hint of tang that cuts through sweetness. You know what? When my daughter was little, she declared these pancakes “better than a bedtime story.†From lazy Sunday brunches to festive holiday gatherings, this simple, from-scratch breakfast feels like home. And if you’re curious about numbers, each pancake clocks in at around 150 calories, so you can indulge freely. Let me explain why this classic breakfast favorite has become a family tradition—and why it might just be your next showstopper.

Why You’ll Love This Recipe

• Fluffy as a cloud: melts in your mouth with every bite
• Tangy twist: buttermilk’s mild zing balances the sweetness
• Ready fast: under 20 minutes from bowl to plate
• Pantry staples: uses flour, eggs, sugar—you already have these
• Kid-approved: perfect for little helpers and hungry teens
• Wallet-friendly: about $0.50 per pancake at current grocery rates
• Customizable: stir in berries, nuts, or chocolate chips on a whim
• Make-ahead friendly: batter rests in the fridge up to 24 hours

Ingredients

• 2 cups (240 g) all-purpose flour (Bob’s Red Mill or King Arthur Flour)
• 2 tablespoons granulated sugar (maple sugar works, too)
• 1 teaspoon baking powder (fresh for best rise)
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 2 large eggs, room temperature (for extra lift)
• 2 cups (480 ml) buttermilk (full-fat for richness; low-fat is fine)
• ¼ cup (60 g) unsalted butter, melted and cooled slightly (or neutral oil)
• 1 teaspoon pure vanilla extract
• Optional: ½ cup fresh blueberries, â…“ cup mini chocolate chips

Tips

• For dairy-free pancakes, stir 1 tablespoon lemon juice into 2 cups plant-based milk and let sit 5 minutes.
• Swap ½ cup buttermilk + ½ cup milk for 1 cup whole milk Greek yogurt for extra tang.

Directions

1. Whisk dry ingredients. In a large bowl, stir flour, sugar, baking powder, baking soda, and salt until well blended.
2. Beat wet ingredients. In another bowl, whisk eggs, buttermilk, melted butter, and vanilla until smooth.
3. Combine gently. Pour wet into dry; stir with a spatula until you still see a few streaks of flour—lumps are okay.
4. Let it rest. Set batter aside for 10 minutes to let bubbles form (this makes them extra fluffy).
5. Heat your pan. Warm a nonstick skillet or griddle over medium heat; brush lightly with butter or spray oil.
6. Pour and sprinkle. Use a ¼-cup measure for even pancakes; add berries or chips now if you like.
7. Flip at the right moment. When edges look set and bubbles form—about 2–3 minutes—flip and cook 1–2 more minutes until golden.
8. Keep warm. Transfer cooked pancakes to a 200°F oven on a baking sheet while you finish the rest.

Servings & Timing

Yield: 12 medium pancakes (serves 3–4)
Prep Time: 10 minutes (plus 10 minutes rest)
Cook Time: 10 minutes
Total Time: 30 minutes

Variations

• Blueberry Burst: fold 1 cup fresh or frozen berries into the batter.
• Chocolate Chip Heaven: stir in ½ cup mini semi-sweet chips.
• Whole Wheat Swap: use half whole wheat pastry flour for a nutty flavor.
• Banana Bliss: mash one ripe banana into wet ingredients for natural sweetness.
• Gluten-Free Twist: replace flour with a 1:1 gluten-free blend and add an extra egg white.
• Lemon Zest Charm: grate in zest of one lemon for citrus notes.

Storage & Reheating

Store in an airtight container

• Fridge: up to 2 days (layer with parchment paper to prevent sticking).
• Freezer: up to 2 months (flash-freeze on a tray, then stack with parchment in a bag).

Reheat pancakes

• Oven: 300°F for 5–7 minutes on a baking sheet.
• Toaster: 1–2 minutes until warmed through.
• Microwave: cover with a damp paper towel; heat 20–30 seconds.

Make-ahead tip: freeze extra batter in a zip-top bag; thaw overnight for next-day pancakes.

Notes

• Fresh leaveners matter—old baking soda yields flat pancakes, so test it by fizzing in warm water.
• Don’t overmix: a few lumps ensure tender cakes, while over-stirring makes them chewy.
• Cast-iron skillets hold heat beautifully; just give them an extra minute to warm up.
• Browned butter (sub half your melted butter) brings a toasty, nutty layer of flavor.
• Nutrition snapshot: about 150 calories, 4 g protein, 5 g fat per pancake (varies by brand).

FAQs

Q: Can I skip the buttermilk?
A: Yes—add 1 tablespoon lemon juice or vinegar to 2 cups milk, let sit 5 minutes.

Q: Why are my pancakes rubbery?
A: Too much stirring or overly hot pans can cause rubbery edges; mix gently and lower the heat.

Q: Can I make batter ahead?
A: Definitely—cover and refrigerate up to 24 hours; bubbles will form, and flavor deepens.

Q: How do I keep pancakes warm for a crowd?
A: Arrange on a baking sheet in a 200°F oven; they’ll stay soft for 20–30 minutes.

Q: What’s the best way to freeze cooked cakes?
A: Cool completely, flash-freeze on a tray, then layer with parchment in a freezer bag.

Q: Any tips for perfect shapes?
A: Use a squeeze bottle or pancake ring; fun for kids to try their hand at pouring.

Q: How to lighten them up?
A: Swap half the flour for oat flour and reduce sugar by 1 tablespoon for a healthier twist.

Conclusion

These fluffy, tangy buttermilk pancakes are a simple way to make mornings feel special—easy to whip up and endlessly customizable. Give this Buttermilk Pancake Recipe a try, then share your favorite twists or photos below. Hungry for more breakfast ideas? Check out my Easy Banana Pancakes or Classic Homemade Waffle Guide and keep the brunch magic going!