In our house, these are called fancy pancakes. Buttermilk isn’t usually in my fridge, so when it is, we jump at the chance to make this buttermilk pancake recipe! Thanks to the buttermilk, these pancakes are tangy, super fluffy, and tender in the middle. For more pancake recipes, take a look at these buttermilk banana pancakes or my favorite blueberry pancakes!
Key Ingredients
Buttermilk: This adds a lovely tangy flavor to our pancakes, which is incredibly delicious, especially when combined with something sweet (like maple syrup). If you don’t have buttermilk, you can still make these pancakes. See my tips for an easy buttermilk substitute below the recipe (it’s a mixture of milk and vinegar or lemon juice). Flour: I use all-purpose flour for these pancakes, but whole wheat, spelt, or even your favorite gluten-free flour blend will work in this recipe. Baking Soda and Baking Powder: I use both for these easy pancakes. The baking soda reacts with the acid in the buttermilk, and the baking powder adds a little extra lift for fluffiness. Sugar, Vanilla, and Salt: These make our pancakes taste amazing. I don’t like super sweet pancakes (and leave the extra sweetness to maple syrup later), so the little sugar I add balances the buttermilk and flour taste. Butter: I love buttery pancakes, so I’m generous with butter. I also cook my buttermilk pancakes in melted butter for crispy edges.
What to Serve with Buttermilk Pancakes
Buttermilk pancakes truly make one of the best breakfasts! I love topping mine with sliced strawberries or berries, butter, and maple syrup. The butter pecan syrup I make for these pumpkin pancakes is also amazing. Add whipped cream or whipped coconut cream (delicious!), nuts, honey apple butter, or some of our maple pumpkin butter for something a little different. Also, don’t forget a side of crispy baked bacon, scrambled eggs, or sausage. See more of our breakfast recipes. Buttermilk tends to vary in thickness, so you might need more to achieve the right batter consistency. Our recipe below shares a visual cue to get it just right. 4 tablespoons (56g) unsalted butter, plus more for skillet 1 ½ cups (195g) all-purpose flour, see tips below for how to measure flour 2 tablespoons sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon fine sea or table salt 2 large eggs 1/2 teaspoon vanilla extract 2Melt 4 tablespoons of butter, and then set aside. 3In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together until well blended. 4In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract. (Don’t worry if the butter solidifies slightly). 5Create a well in the center of your dry ingredients. Pour in the buttermilk mixture and stir gently with a fork until the flour is just incorporated. A few small lumps are okay. 6When you lift the whisk or fork out from the batter, it should slowly run down back into the bowl. If this does not happen and the batter is too thick, add an extra splash of buttermilk. 7Place a large skillet or griddle over medium heat. Sprinkle in a few drops of water to test if it’s ready. You want them to dance around a bit and evaporate. 8Brush the skillet with melted butter (this creates crispy edges, but you can skip it if using a quality nonstick pan). 9Scoop the batter onto the skillet using a 1/4 cup measure or large cookie scoop, and spread each pancake into a 4-inch circle. 10After 1 to 2 minutes, the edges will look dry, and bubbles will form and pop on the surface. Flip the pancakes and cook for another 1 to 2 minutes until lightly browned and cooked in the middle. 11Serve immediately with warm syrup, butter, and berries. 2To reheat them, place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes.
