Fluffy Buttermilk Pancakes
Tall, tender buttermilk pancakes with golden edges, made from scratch in one bowl. Serve with butter and warm maple syrup.
By Tasty Nest Recipes Editorial TeamPublished
30 min total About 14 (4-inch) pancakesEasy
Photo: jeffreyw · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Homemade pancakes are not much more work than a boxed mix, and the difference is easy to taste. Buttermilk gives them a gentle tang and reacts with the baking soda to create lots of tiny air bubbles, which is where the fluffiness comes from.
The most important rule is not to overmix. Stir the batter just until the flour disappears; a few small lumps are a good sign. Overworked batter develops gluten and makes pancakes flat and chewy.
Keep finished pancakes warm in a low oven while you cook the rest, so everyone can sit down to a hot stack together.
Equipment you'll need
- Large nonstick skillet or griddle
- Two mixing bowls
- Whisk
Tips for success
- If the first pancake browns too quickly before the centre cooks, lower the heat slightly. The first one is often a test.
- Flip each pancake only once. Pressing down with the spatula pushes out the air bubbles.
- Scatter blueberries or chocolate chips onto each pancake right after pouring the batter, rather than stirring them into the bowl.
Substitutions and variations
- No buttermilk? Stir 2 tablespoons of lemon juice or white vinegar into 2 cups of milk and let it stand for 5 minutes.
- Use 1 cup of whole-wheat flour and 1 cup of all-purpose flour for a heartier pancake.
- Replace the melted butter with a neutral oil, if you prefer.
Storage and reheating
To store: Cool leftover pancakes completely and refrigerate in an airtight container for up to 3 days. To freeze, layer them between sheets of parchment paper in a freezer bag for up to 2 months.
To reheat: Reheat pancakes in a toaster or in a 350°F (175°C) oven for 5 to 8 minutes. Frozen pancakes can go straight into the toaster.
Recipe
Fluffy Buttermilk Pancakes
Tall, tender buttermilk pancakes with golden edges, made from scratch in one bowl. Serve with butter and warm maple syrup.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- About 14 (4-inch) pancakes
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Dry ingredients
Wet ingredients
To serve
Instructions
Step 1: Mix the dry ingredients
Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.
Step 2: Mix the wet ingredients
In a second bowl, whisk the buttermilk, eggs, melted butter and vanilla until smooth.
Step 3: Combine gently
Pour the wet ingredients into the dry ingredients and fold with a spatula just until no streaks of dry flour remain. The batter should be thick and slightly lumpy. Let it rest for 5 minutes while the pan heats.
Step 4: Heat the pan
Heat the skillet over medium heat and brush lightly with butter. The pan is ready when a few drops of water sizzle and evaporate within a couple of seconds.
Step 5: Cook the pancakes
Pour 1/4 cup of batter per pancake into the pan, leaving space between them. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set, then flip and cook for 1 to 2 minutes more until golden.
Step 6: Keep warm and serve
Transfer cooked pancakes to a baking sheet in a 200°F (95°C) oven to keep warm while you cook the rest, brushing the pan with more butter as needed. Serve with butter and maple syrup.
Cuisine: American · Course: Breakfast
Estimated nutrition per serving
- Calories
- 430
- Protein
- 13 g
- Fat
- 15 g
- Carbs
- 60 g
- Fibre
- 2 g
- Sugars
- 12 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/fluffy-buttermilk-pancakes
Cook it with confidence
Guides for this recipe
Techniques, troubleshooting and leftover ideas to help you get the most from your fluffy buttermilk pancakes.
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