Buttermilk Pancakes
These homemade buttermilk pancakes are delightfully thick, tender, and fluffy — perfect for a quick and satisfying breakfast. The combination of baking powder and baking soda activated by tangy buttermilk creates light, airy pancakes with a slightly tangy flavor. Ready in just 15 minutes, this classic American breakfast is simple to prepare and sure to become a family favorite.
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 Non-stick skillet or griddle
- Measuring cups and spoons
Ingredients
- 2 cups 250g all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2¼ cups 530ml buttermilk
- 2 large eggs lightly beaten (preferably at room temperature)
- 1 teaspoon vanilla extract
- 4 tablespoons 57g unsalted butter, melted and cooled
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended. This ensures even distribution of leavening agents for a consistent rise.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, eggs, and vanilla extract until smooth.
- Incorporate Butter: Slowly drizzle the melted butter into the wet ingredients while whisking continuously. Don’t worry if the mixture looks a bit curdled; this is normal and will come together when mixed with the dry ingredients.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, gently stir just until combined. It’s important not to overmix; some lumps or streaks of flour are fine and help keep the pancakes tender.
- Prepare the Skillet: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease it with cooking spray or a small amount of oil. Allow it to fully preheat — this usually takes around 5 minutes. A well-heated pan ensures even cooking and prevents sticking.
- Cook Pancakes: Scoop about ½ to ⅔ cup of batter per pancake onto the skillet. Let cook until bubbles form on the surface and edges start to look set, about 2-3 minutes. Carefully flip the pancake with a spatula and cook for another 2 minutes or until golden brown.
- Repeat: Continue cooking remaining batter, greasing the skillet between batches as needed to keep pancakes from sticking.
- Serve: Serve pancakes warm with your favorite toppings such as butter, maple syrup, fresh fruit, or yogurt.
Notes
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using. Note that this may slightly thin the batter, so add gradually and adjust as needed.
- Resting Batter: Allowing the batter to rest while the skillet heats helps the flour fully hydrate and can result in fluffier pancakes.
- Avoid Overmixing: Stirring too much can develop gluten, causing tough pancakes. Stop mixing once the ingredients are just combined.
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage. Reheat in a toaster or skillet before serving.
