Get ready to whip up a batch of buttermilk pancakes that will have your whole family swooning.
Do you love the smell of pancakes in the morning? If you’re looking for a delicious, mouth-watering breakfast recipe that will start your day off right, look no further than this classic buttermilk pancakes recipe.
Not only is it easy to prepare and cook homemade pancakes in just minutes, but it also satisfies all your cravings with its fluffy texture, scrumptious flavor, and hearty ingredients. All you’ll need are a few simple pantry staples like flour, baking powder, buttermilk (or even yogurt), eggs and some sweet toppings.
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Easy Pancake Recipe
Too many home bakers struggle with pancakes that are charred, raw in the center, dense, flat, or rubbery. Today we’re going to fix that with my favorite, fool-proof buttermilk pancake recipe.
Many American households enjoy pancakes every morning. However, despite how easy these are to make, often people will grab for the box pancake mix just because it is easier. Just add the dry ingredients, a few eggs, butter, and milk or water and the box mix is ready.
Let’s explore how easy it is to make the perfect pancakes right at home. They make the perfect breakfast food. You just might be serving these fluffy stacks for brunch or special occasions like Mother’s Day.
Ingredients and Substitutions
Did you know that you probably have all the ingredients on hand to make your own dry mix or you’re your homemade buttermilk pancakes and it just takes a few minutes?
Let’s talk about a handful of the ingredients before we get started.
Butter. Begin the recipe by melting the butter. By doing this, it will cool just a bit before adding it to the rest of the ingredients.
Buttermilk. Buttermilk is key is giving your pancakes a delicious flavor with a subtle tang, and that perfect lift that is thick and fluffy. When the buttermilk combines with the baking soda it creates that lift and texture.
Eggs. All your ingredients should be at room temperature. However, unless you have half hour to let them sit out and get to room temperature, it is unlikely this will happen. Not to worry, this recipe will still work with the cooler ingredients. If you have the time though, use room temperature eggs and buttermilk too. These days, a lot of people are homesteading and raising chickens as a fun way to bring the whole family together. Farm fresh eggs that are unwashed and stored on the counter would work great in this recipe.
Baking Powder and Baking Soda. These leavening agents combined with the acid from the buttermilk will cause the pancake batter to fry up light and airy.
Flour. Regular all-purpose flour is perfect for this recipe. No need for self-rising as the combination of the leaveners gives the pancakes the perfect fluffiness and lift. You can use whole wheat flour; however, it will absorb more liquid and you may have to adjust it to get the correct thickness of the batter.
Lemon Juice. The lemon juice adds a little freshness to these flapjacks and the acidic nature helps increase the fluffiness when combined with the other ingredients. If you are using the buttermilk, you can skip this ingredient and use vanilla extract for a delicious flavoring alternative.
Should You Rest Your Pancake Batter?
Pro Tip. Rest your Batter. Allowing the batter to rest from 5 to 30 minutes allows it to rest and the flour to absorb more of the liquid in the batter. This will give you a thicker consistency for fluffier pancakes.
Do You Know the Right Time to Flip Pancakes?
When you see the bubbles start to pop, form holes, and those holes stay open it is time to flip those pancakes.
You might be tempted to flip the pancakes when you begin to see the bubbles. While they are getting close and you need to stay near and be ready to flip, you should not flip yet, as they are not quite ready. The holes need to stay open, meaning no batter is in those little holes.
What is the Correct Heat to Cook Pancakes?
Let your batter rest while you preheat your skillet or griddle. If using an electric griddle, preset the heat at 375 degrees Fahrenheit. If using a skillet on the stovetop, set the burners at medium heat. Let the skillet or griddle to heat up before testing with your first pancake. I like to always use a bit of cooking spray oil or butter to make sure that the batter does not stick.
It is always a good idea to test one or two pancakes to check the temperature setting. Too high a heat will cause the outside to turn dark and scorch before the inside batter has had a chance to cook. The center will be raw.
How to Make Buttermilk Pancakes Even if You Don’t have Buttermilk?
If you don’t have buttermilk, you can make your own buttermilk by adding 1 tablespoon of lemon juice to 1 cup of milk. Let this sit a few minutes. You will notice the milk texture start to change. At this point, it is ready to add to your pancake batter. Additionally, the lemon juice adds a subtle tang. The acid in the lemon juice also combines with the baking soda and baking powder to create help the batter lift during the cooking process. You will end up with flapjacks that are light-as-air.
Can I use buttermilk powder instead of buttermilk?
Yes, you can! It is a great alternative as it will keep in your pantry until you are ready to use it. The dried buttermilk powder can be substituted in your pancake recipe and other recipes that call for buttermilk. For every cup of liquid buttermilk, use ¼ dried buttermilk powder mixed with 1 cup of water or milk.
Are Buttermilk Pancakes Better Than Regular?
If you want tender, moist, thick, and fluffy pancakes with a rich and subtle tang, buttermilk is the way to go. The combination of the acidity of the buttermilk with the leavening agents creates a super soft and moist flapjack.
However, regular milk will work in the pancake batter just fine, but there is a notable difference. Pro Tip. I have found that yogurt works nicely as a buttermilk substitute.
My Pancakes are Chewy Instead of Fluffy, How to Fix?
If you overmix the batter, you will end of up with pancakes that are chewy. Mix just until the dry and wet ingredients are incorporated. It’s okay to have some lumps in the batter. Don’t try to get every last lump out.
How to Flip a Pancake?
It can be difficult to figure out how to flip the pancake without making a big mess in the frying pan or having the pancake fold in half when y our are trying to do the flip. Here are a few tips on how to flip your pancake so it will land right where you picked it up.
Use a thin spatula so you can get underneath the batter easily. A fish spatula works well for this.
Get the spatula under the pancake and lift it on one side a few inches, finish sliding the spatula underneath a bit more. Then quickly turn your wrist to flip the pancake briskly. Your pancake should flip and land right where you picked it up without a mess.
Make Buttermilk Waffles
This recipe isn’t just for fluffy buttermilk pancakes. You can make great tasting, light and airy waffles with this batter too.
Pro Tip. If you happen to have a waffle iron, you can add this batter and make waffles too.
Easy Buttermilk Pancakes Recipe
- 2 Cups All-Purpose Flour
- 2 Tablespoons Sugar
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 2 Cups Buttermilk Room Temperature
- 2 Large Eggs Room Temperature
- 1 Teaspoon Lemon Juice Fresh if possible
- 2 Tablespoons Butter Melted and Cooled
- 1 Teaspoon Vegetable Oil
- Pure maple syrup warmed, for serving
- Butter softened, for serving
- In a small separate bowl, melt the butter in the microwave and set aside to cool.
- In a large bowl, add the flour, sugar, baking powder, and baking soda. Whisk flour mixture to combine.
- In a separate medium bowl, or large measuring cup, add the buttermilk, lemon juice, eggs, and melted butter that has been cooled. Whisk to combine.
- Make a in the dry ingredients and add the wet ingredients. Stir until just combined, there will still be some small lumps. Let the batter rest 10 minutes.
- While your batter is resting, if using an electric griddle, preset the heat at 375 degrees Fahrenheit. If using a large skillet on the stovetop, set the burners at medium heat. Add the oil and spread around the skillet to prevent the better from sticking.
- Working in batches, add about ¼ cup of batter to the skillet, lightly spreading the batter out. If using a large griddle, you may cook more than one at a time in a single layer.
- Cook until bubbles form on the surface and the edges are starting to turn golden-brown. This should take 2 to 3 minutes. Flip and cook the other side.
- When done, transfer to a baking sheet rimmed with a fitted wire rack and place in an oven preheated to warm or 175 degrees Fahrenheit.
- Continue this process until all the batter has been cooked.
- Serve a tall stack with softened butter and maple syrup or your desired topping.
Your Own Private Notes
How to Make Buttermilk Pancakes Even if You Don’t have Buttermilk?If you don’t have buttermilk, you can make your own buttermilk by adding 1 tablespoon of lemon juice to 1 cup of milk. Let this sit a few minutes. You will notice the milk texture start to change. At this point, it is ready to add to your pancake batter. Additionally, the lemon juice adds a subtle tang. The acid in the lemon juice also combines with the baking soda and baking powder to create help the batter lift during the cooking process. You will end up with flapjacks that are light-as-air.
Make Buttermilk WafflesThis recipe isn’t just for fluffy buttermilk pancakes. You can make great tasting, light and airy waffles with this batter too. Pro Tip. If you happen to have a waffle iron, you can add this batter and make waffles too.
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