Recipe
I can confidently say this is the *best* homemade buttermilk pancake recipe you’ll ever make—fluffy, golden, and packed with that perfect tangy richness only buttermilk can deliver. The secret? Whipping the egg whites separately for an airy, melt-in-your-mouth texture that’s pure breakfast magic.
Imagine this: stacks of tender pancakes with crispy edges, drizzled with warm maple syrup, and topped with a pat of melting butter. Every bite feels like a cozy Sunday morning tradition, even if it’s Wednesday.
Plus, it’s super simple—just a few pantry staples and one bowl (okay, maybe two if you’re separating eggs). Trust me, once you try these, you’ll never go back to the box mix. Let’s make breakfast unforgettable!
Ingredients
Ingredients:
- 1 ½ cups buttermilk (or whole milk + 1 tbsp white vinegar)
- 1 ½ cups all-purpose flour (or cake flour for a lighter texture)
- 2 large eggs
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 tbsp unsalted butter (melted)
How to Make the Best Fluffy Buttermilk Pancake Steps
- Lightly grease the skillet with butter or oil. Use a brush or paper towel to apply a thin layer. This prevents sticking and adds flavor.
- Pour batter onto the skillet using a ¼ cup measure. This guarantees uniform pancake sizes.
- Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes. The second side cooks faster, so keep an eye out for golden-brown perfection. Avoid pressing down with the spatula—it flattens the pancakes.
- Serve immediately or keep warm in a 200°F oven. Pancakes are best fresh, but if making a batch, place them on a baking sheet in the oven to stay warm and fluffy.
Pro Tip: If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 10 minutes.
Watch-Out: Overheating the skillet can burn the pancakes before they cook through—keep the heat at medium.
Nutrition
Buttermilk pancakes are a classic breakfast treat, offering a delicious and satisfying start to the day. Below is the nutritional information per serving.
| Nutrition | Per Serving |
|---|---|
| Calories | 230 |
| Fat | 8g |
| Carbohydrates | 32g |
| Protein | 6g |
| Sugar | 8g |
| Sodium | 480mg |
Chef Tips
Even though making pancakes seems straightforward, I’ve picked up a few tricks over the years to guarantee they turn out perfect every time. Always use cold buttermilk—it creates a lighter texture.
Let the batter rest for 5–10 minutes to thicken. Heat your pan over medium-low for even cooking, and don’t overmix—lumps are fine.
Flip only once, when bubbles form and edges set. Serve immediately for best results.
Frequently Asked Questions
Can I Freeze Buttermilk Pancakes?
Yes, I freeze buttermilk pancakes all the time. Just let them cool, then layer them with parchment paper in a freezer bag. They’ll last up to 2 months—just pop them in the toaster or microwave to reheat.
How Long Does Homemade Pancake Batter Last?
Homemade pancake batter lasts about two days in the fridge if I cover it tightly. I’d use it sooner for fluffier pancakes, though. If I notice a weird smell or texture, I’d toss it.
Can I Use Regular Milk Instead of Buttermilk?
I can use regular milk instead of buttermilk, but the texture won’t be as fluffy. I’d add a tablespoon of lemon juice or vinegar to the milk and let it sit for 5 minutes to mimic buttermilk.
Why Did My Pancakes Turn Out Flat?
I think your pancakes turned out flat because you might’ve overmixed the batter or didn’t use enough leavening agents like baking powder. Also, if your pan wasn’t hot enough, they wouldn’t rise properly. Try adjusting those next time.
Can I Make This Recipe Gluten-Free?
Yes, I can make this recipe gluten-free by swapping regular flour for a gluten-free blend. I’ll guarantee it’s a 1:1 substitution and maybe add a bit more baking powder for lift. Texture might differ slightly!
