Fluffy, buttery, and delicious, these are the most perfect Buttermilk Pancakes. Ditch the store-bought mix and make your own pancakes from scratch!
Stack ’em up, stack ’em high, spread some peanut butter on the fly!
Clearly, in the business of rhymes, Eminem ain’t got nothin’ on me. 😆
Our Favorite Buttermilk Pancakes Recipe
Pancakes are the hero of the breakfast table, and these Buttermilk Pancakes get high marks and rave reviews for being one of the most delicious pancake recipes. 🥞 I promise you, they are.
I think pancakes are the most absolute perfect recipe for a Monday because on this day we still wish it was Sunday, and nothing feels more like a Sunday than a tall stack of soft, fluffy, pillowy pancakes.
Do you know that people like a boxed mix to make buttermilk pancakes? Yah-hah. I get it, though. It LOOKS easier; stir and go. However! While many resort to pancake mix when making a special weekend breakfast, homemade pancakes are the best. AND the batter takes just as long to make as a boxed mix – really, it does! – and the result is INFINITELY BETTER.
You know what I’ve learned? I’ll tell you. Making the best ever pancakes is an exercise lesson in patience. There may have been struggles with burned bottoms and doughy interiors in my experiences, but it’s all good… all good things take time to learn and time to perfect.
As long as I’m talking about experiences, here’s what I’ve learned about making better buttermilk pancakes:
Tips for Making the Best Pancakes
- Have ingredients at room temperature.
- Use a heavy nonstick griddle or cast-iron skillet for even heat distribution.
- Heat the griddle or pan over medium heat until a drop of water skitters across the surface.
- Lightly grease the pan with oil or clarified butter. Regular butter will burn.
- Use a measuring cup to evenly portion out the batter.
- Turn over the pancake when it’s dry around the edges and bubbles have formed over the top and popped.
- If your pancake is burned on the outside and raw on the inside, turn down the heat.
- I always throw out the first 2, maybe even 3 pancakes, while trying to find the perfect cooking temperature. That’s my truth. 😬
How To Make Buttermilk Pancakes
- Beat eggs on medium speed until frothy.
- Add the buttermilk, melted butter, and vanilla; continue to beat until blended.
- Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a bowl; whisk until incorporated.
- Add the flour mixture to the buttermilk mixture and mix just until combined; the batter should be creamy, but lumpy. Try not to overmix.
- Allow the batter to rest for 5 minutes.
- Heat a heavy-bottomed skillet or griddle over high heat.
- Lightly grease the skillet with oil or nonstick cooking spray.
- Lower the heat to medium-high and pour about 1/4 cup of batter into the skillet for each pancake.
- Cook pancakes for about 2 minutes, or until bubbles cover the top while the bottom is golden brown. If the pancakes are cooking too fast on the outside but still doughy on the inside, lower the heat.
- Flip pancakes and continue to cook until golden brown on the bottom, about 1 minute.
- Repeat with remaining batter, adding more oil to pan as necessary.
Now that you have all the ins and outs that I’VE learned, please leave a comment and let me know your best tips for the perfect pancakes!
Quick Breakfast Recipes
ENJOY!
Buttermilk Pancakes
Ingredients
- 2 large eggs, room temperature
- 2 cups buttermilk, at room temperature (you can also use low-fat buttermilk)
- 4 tablespoons butter, melted
- ½ teaspoon pure vanilla extract
- 2 cups all-purpose flour, OR whole wheat pastry flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- 1 tablespoon vegetable oil, or clarified butter, or you can also use nonstick cooking spray
Instructions
- In your mixer’s bowl beat eggs on medium speed until frothy.
- Add buttermilk, melted butter and vanilla; continue to beat until just blended. Set aside.
- In a separate bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt; whisk until thoroughly incorporated.
- Add the flour mixture to the buttermilk mixture and, using a wooden spoon or a rubber spatula, mix just enough to combine; batter should be creamy, but lumpy. DO NOT OVERMIX.
- Allow the batter to rest for 5 minutes.
- Heat a heavy-bottomed skillet or griddle over high heat.
- Lightly grease the skillet with vegetable oil or nonstick cooking spray.
- Lower the heat to medium-high and pour about 1/4 cup of batter into the skillet for each pancake – make sure there is enough space between the pancakes because they will expand during cooking.
- Cook pancakes for about 2 minutes, or until batter is set and bubbles cover the top while the bottom is golden brown. If the pancakes are cooking too fast on the outside but still doughy on the inside, lower the heat to medium.
- Flip the pancakes and continue to cook for 1 minute or until golden brown on the bottom.
- Repeat with remaining batter, adding more oil to pan as necessary.
- Serve immediately.
Notes
-
- Have all your ingredients at room temperature.
- Use a heavy nonstick griddle or cast-iron skillet for even heat distribution.
- Heat the griddle or pan over medium heat until a drop of water skitters across the surface.
- Lightly grease the pan with vegetable oil or clarified butter. Regular butter will burn.
- Use a measuring cup to portion out the batter.
- Turn over the pancake when it’s dry around the edges and bubbles have formed over the top and popped.
- If the pancakes look burnt on the outside but raw on the inside, turn down the heat.
- Serve with spreads, jams, butter, maple syrup, strawberry syrup, fruit compotes, etc.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
