Buttermilk Pancakes
Light, fluffy, and golden-brown, these classic buttermilk pancakes have a delightful tangy flavor. Perfect for a weekend breakfast, they're simple to whip up and taste incredible with maple syrup and butter.
For 4 servings
9 steps. 15 minutes total.
- 1
Step 1
- a.In a large bowl, sift or whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
- 2
In a separate medium bowl, lightly beat the eggs
- a.Whisk in the room-temperature buttermilk and the slightly cooled melted butter until just combined.
- 3
Pour the wet ingredients into the bowl with the dry ingredients
- a.Gently fold them together with a spatula or whisk until just combined. The batter should be lumpy; do not overmix, as this will result in tough pancakes.
- 4
Let the batter rest at room temperature for 5 to 10 minutes
- a.This allows the gluten to relax and the baking soda to activate, creating a fluffier texture.
- 5
Step 5
- a.While the batter rests, heat a non-stick griddle or large skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly.
- 6
Lightly grease the hot griddle with about 1/2 teaspoon of butter
- a.Pour 1/4 cup of batter onto the griddle for each pancake, leaving a few inches of space between them.
- 7
Step 7
- a.Cook for 2-3 minutes, or until you see bubbles forming on the surface that pop and stay open, and the edges look dry and set.
- 8
Step 8
- a.Carefully flip the pancakes and cook for another 1-2 minutes until the other side is golden brown. Avoid pressing down on the pancakes with your spatula.
- 9
Transfer the cooked pancakes to a plate
- a.Wipe the griddle with a paper towel and repeat the process with the remaining batter, adding more butter as needed. Serve immediately with your favorite toppings.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest pancakes, ensure your buttermilk and eggs are at room temperature. This helps them combine more easily with the other ingredients.
- 2The secret to tender pancakes is a lumpy batter. Overmixing develops gluten, which makes pancakes chewy and tough instead of light and fluffy.
- 3Do not press down on the pancakes with your spatula after flipping. This deflates them and removes the air pockets that make them fluffy.
- 4Letting the batter rest is a crucial step. It gives the leavening agents time to work their magic and results in a much lighter pancake.
- 5Keep cooked pancakes warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish the batch.
- 6Wipe the griddle clean with a paper towel between batches to prevent burnt butter bits from sticking to the next set of pancakes.
Adapt it for your goals.
Add-ins
Gently fold in 1 cup of fresh blueberries, chocolate chips, or chopped nuts into the batter just before cooking.
Whole WheatWhole Wheat
For a healthier version, replace half of the all-purpose flour with whole wheat flour. You may need to add an extra splash of buttermilk as whole wheat flour is more absorbent.
Spiced PancakesSpiced Pancakes
Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.
Dairy FreeDairy-Free
Use a plant-based milk (like almond or soy) mixed with 1 tablespoon of lemon juice or apple cider vinegar per cup as a buttermilk substitute. Use a neutral oil or vegan butter instead of dairy butter.
Why this is on our healthy list.
Source of Energy
The carbohydrates from the flour provide a quick source of energy, making these pancakes a classic choice to start your day.
Provides Protein
With eggs and buttermilk, these pancakes offer a decent amount of protein, which is essential for muscle repair and helps keep you feeling full longer.
Gut-Friendly Probiotics
Traditional buttermilk is a fermented dairy product that contains probiotics, which are beneficial bacteria that can help support a healthy digestive system.
Frequently asked questions
A serving of three pancakes, without any toppings, contains approximately 400-420 calories. The final count will vary based on toppings like butter, syrup, and fruit.