Fluffy Buttermilk Pancakes
- PREP 10min
- COOK 20min
- TOTAL 30min
This makes the best buttermilk pancakes from scratch. They turn out super fluffy and buttery, with the most tender texture in the middle. Buttermilk adds a lovely tangy flavor. If you do not have any, we have provided a note below sharing how to make buttermilk at home (all you need is dairy or non-dairy milk and an acid like white vinegar or lemon juice).
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.
You Will Need
1 ¼ cups buttermilk, well-shaken, see tip below for substitute (295ml)
4 tablespoons unsalted butter, melted, plus more for skillet (56g)
1 ½ cups all-purpose flour, spooned and leveled (195g)
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
2 large eggs
½ teaspoon vanilla extract
Directions
1Optional: If you don’t have buttermilk and need a substitute, make one now and set it aside.
2Combine dry ingredients: In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together until well blended.
3Combine wet ingredients: In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract. Don’t worry if the butter solidifies slightly.
4Make batter: Create 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. When you lift the whisk or fork out of the batter, it should slowly run back into the bowl. If this does not happen and the batter is too thick, add an extra splash of buttermilk.
5Preheat skillet: Place 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.
6Cook pancakes: Brush the skillet with melted butter (this creates crispy edges, but you can skip it if using a quality nonstick pan). Scoop the batter onto the skillet using a ¼ cup measure or large cookie scoop, and spread each pancake into a 4-inch circle.
7Flip pancakes: After 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 they are lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and fresh berries.
Adam and Joanne's Tips
- Storing: Keep in an airtight container in the fridge for up to a week or freeze them for up to 2 months. If freezing pancakes, line the pancakes on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking.
- Reheating: To reheat, place 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. You can also rewarm using a toaster oven.
- Buttermilk substitute: Combine 1 ½ cups of milk (dairy or non-dairy) with 1 ½ tablespoons of white vinegar or fresh lemon juice. Set aside for 10 minutes before using the recipe above. The recipe calls for 1 ¼ cups, but you will have enough to thin the batter if you need to.
- Measuring flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
- Optional add-ins: Add berries, chopped strawberries, nuts, cooked bacon, or chocolate chips to the batter. Use ¼ cup to ½ cup.
- The nutrition facts provided below are estimates.