Homemade Buttermilk Pancakes Recipe

Introduction

These homemade buttermilk pancakes are fluffy, tender, and easy to make, perfect for a comforting breakfast or brunch. With simple ingredients and straightforward steps, you can enjoy a stack of warm pancakes topped with butter and maple syrup in no time.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 2 eggs
• 2 cups buttermilk
• Butter (for the pan)
• Maple syrup (for serving)

Instructions

1. Step 1: In a large bowl, whisk together the flour, baking soda, kosher salt, sugar, eggs, and buttermilk.
2. Step 2: Whisk the mixture until just combined; avoid overmixing to keep pancakes tender.
3. Step 3: Heat a griddle or skillet over medium heat and add a small amount of butter to coat the pan.
4. Step 4: Pour about ½ cup of batter into the pan for each pancake.
5. Step 5: Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
6. Step 6: Repeat with the remaining batter, adding more butter to the pan as needed.
7. Step 7: Serve the pancakes warm with butter and maple syrup.

Tips & Variations

• For extra fluffy pancakes, separate the eggs and whip the egg whites before folding them gently into the batter.
• Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
• Add fresh berries or chocolate chips to the batter for a delicious twist.
• If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes before using.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster, skillet, or microwave until heated through. For longer storage, freeze pancakes separated by parchment paper for up to 2 months and reheat directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 1 hour in advance and keep it covered in the refrigerator. Give it a gentle stir before cooking.

How do I know when to flip the pancakes?

Flip the pancakes once bubbles form on the surface and the edges look set but before the batter looks completely dry. This ensures they cook evenly and stay fluffy.

Homemade Buttermilk Pancakes Recipe

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★★★★★

4.5 from 98 reviews

• Author: Lana
• Total Time: 25 minutes
• Yield: 4 servings (about 8 pancakes) 1x

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Description

These homemade buttermilk pancakes are fluffy, tender, and easy to make. Perfect for a cozy breakfast, they combine simple pantry ingredients with tangy buttermilk for a classic, delightful flavor. Serve warm with butter and maple syrup for a comforting start to your day.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 tablespoon sugar

Wet Ingredients

• 2 eggs
• 2 cups buttermilk

For Cooking and Serving

• Butter (for the pan)
• Maple syrup (for serving)

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Instructions

1. Mix dry and wet ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, kosher salt, and sugar. Then crack in the eggs and pour in the buttermilk. Stir gently until the batter is just combined – do not overmix to keep the pancakes fluffy.
2. Heat the skillet: Warm a griddle or large skillet over medium heat. Add a little butter to coat the pan evenly to prevent sticking and add flavor.
3. Cook pancakes: Pour about ½ cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set, approximately 2-3 minutes.
4. Flip and brown: Flip the pancake carefully and cook the other side until golden brown, about 1-2 minutes more.
5. Repeat: Continue cooking pancakes with the remaining batter, adding more butter to the pan as needed to avoid sticking.
6. Serve: Serve the pancakes warm topped with extra butter and maple syrup for the classic sweet finish.

Notes

• Do not overmix the batter; lumps are okay to ensure fluffy pancakes.
• If you don’t have buttermilk, you can substitute with 2 cups of milk plus 2 tablespoons of lemon juice or vinegar, let sit for 5 minutes.
• Keep cooked pancakes warm in a low oven while you finish cooking the batch.
• Use a non-stick skillet or well-seasoned griddle for best results.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: buttermilk pancakes, homemade pancakes, breakfast recipe, fluffy pancakes, easy pancakes