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The BEST Buttermilk Pancakes (soft & fluffy!)


These are the absolute BEST buttermilk pancakes! Perfectly soft, fluffy and moist. Taste astonishing topped with butter, syrup and fresh berries!

We love to make pancakes for breakfast on the weekends. My kids have so much fun helping and love to add their favorite toppings. If we’re not making these, then we’re probably making waffles, french toast, crepes or omelettes. You just can’t beat breakfast!

stack of buttermilk pancakes on a white plate

These are seriously the top buttermilk pancakes! They are so soft, fluffy and tender. My kids call them fluffy pancakes and beg for them almost daily! The kind thing about them is it’s simple to double the recipe and then freeze half for those mornings you don’t feel like cooking. They warm up quickly in the microwave or toaster for about 30 seconds. We love to serve these topped with homemade buttermilk syrup and fresh berries. So delicious!

Buttermilk pancakes vs. regular pancakes

It may sound self explanatory, but the main difference between regular pancakes and buttermilk pancakes is the buttermilk! Most regular pancake recipes or pancake mix call for regular milk, while buttermilk pancakes call for buttermilk instead. I love the texture that buttermilk adds…they turn out super soft and moist and are light and airy when you bite in. It really gives them that astonishing fluff factor. Yum!

making batter for buttermilk pancakes

What does buttermilk do for pancakes?

Buttermilk is definitely the secret to fluffy pancakes! The acidity in buttermilk helps to tenderize the pancakes, making them super soft and moist. Plus it helps give them height too, so each bite is perfectly light and airy. Trust me, once you make this version, you won’t go back to regular. They are so fluffy, moist and exactly delicious.

Homemade buttermilk: If you don’t have any buttermilk on hand, check out my post on how to make buttermilk. It couldn’t be easier…all you need to do is add a tablespoon of vinegar to the milk and let it sit for 10 minutes.

Preparation

  1. Heat griddle or skillet. Preheat a griddle to 325°F or a skillet over medium-high heat. Melt butter in microwave and let cool for 3 minutes.
  2. Combine ingredients. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Next add in buttermilk and butter. Stir just until combined. Then mix in eggs and vanilla, just until Trendy of the lumps are gone and batter is smooth.
  3. Cook pancakes. Coat griddle or skillet with butter and pour 1/4 cup batter on top. Cook until bubbles appear, about 2 minutes. Flip and then cook on the other side for 1 minute, or just until lightly browned.

Favorite pancake toppings

pouring syrup on a stack of buttermilk pancakes

Keeping warm

This is a great trick if you’re making pancakes for a crowd. To keep them warm while you cook the others, simply place them on a baking sheet in the oven at 175°F. The low heat keeps them kind and fluffy and doesn’t dry them out. They’ll taste like they came straight off the skillet!

Freezing

The kind thing about this recipe is that it’s simple to double and then freeze half the pancakes for busy mornings. To freeze, let cool completely then place in a large ziptop bag. Store in freezer for up to 3 months. When alert to eat, reheat in the microwave or toaster oven for 30 seconds.

More helpful tips

  • Don’t over mix. Mix the batter just until Trendy of the lumps are gone and the consistency is smooth. Over mixing can make the texture a bit chewy.
  • Let the batter rest for a few minutes. I let the batter rest while my griddle is preheating. This also helps contribute to a light and fluffy texture.
  • Coat the griddle or skillet with butter. This gives them that lovely golden brown color on the outside and makes them taste extra delicious.

buttermilk pancakes with butter and syrup

More pancake variations:

buttermilk pancake recipe

Buttermilk Pancake Recipe

Course: Breakfast

Cuisine: American

Keyword: buttermilk pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8

Calories: 245

These are the absolute BEST buttermilk pancakes! Perfectly soft, fluffy and moist. Taste astonishing topped with butter, syrup and fresh berries! 

  • 1/4 cup unsalted butter , more for the griddle
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs , whisked
  • 2 teaspoons pure vanilla extract

For serving: Syrup, Fresh berries

  • Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt the butter in the microwave and set aside to cool for 3 minutes.

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Then add in the buttermilk and butter and stir just until combined. Then mix in the eggs and vanilla, just until Trendy the lumps are gone and the batter is smooth.

  • Coat the griddle (or skillet) with butter and then pour 1/4 cup batter onto the heated griddle. Cook the pancakes until bubbles appear, about 2 minutes. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned. 

  • Serve immediately or place on a baking sheet in the oven at 175°F to keep warm.    

Freezer tip: Allow to cool and then place in a large ziptop bag. Place in freezer for use within 2 to 3 months. When alert to eat, reheat in the microwave or toaster oven for 30 seconds.

Serving: 2pancakes | Calories: 245kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 431mg | Potassium: 230mg | Sugar: 9g | Vitamin A: 335IU | Calcium: 125mg | Iron: 1.7mg

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cutting into stack of buttermilk pancakes with a fork

meet Jamielyn Nye

Jamielyn Nye is the creative director and founder of I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. When she’s not creating in the kitchen, Jamielyn loves to chase her four small monkeys and snuggle up on the couch with her man.

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