Fluffy Buttermilk Pancakes
Tall, tender buttermilk pancakes made with pantry staples in about 30 minutes, with tips for a perfectly heated griddle.
- Total30 min
- YieldAbout 12 four-inch pancakes
- LevelEasy
Not yet kitchen-tested This recipe is written from established cooking techniques and reviewed for accuracy, but our team hasn't cooked it from these exact instructions yet. How we test recipes
Buttermilk does two jobs in a pancake. Its acidity reacts with baking soda for extra lift, and it keeps the crumb tender and slightly tangy, which is why buttermilk pancakes taste richer than ones made with plain milk.
The two habits that matter most are mixing the batter only until the flour disappears and cooking on a griddle that is hot but not scorching. Get those right and the rest is easy.
Recipe
Fluffy Buttermilk Pancakes
Tall, tender buttermilk pancakes made with pantry staples in about 30 minutes, with tips for a perfectly heated griddle.
- Prep time
- 10 min
- Cook time
- 20 min
- Total time
- 30 min
- Yield
- About 12 four-inch pancakes (4 servings)
- Difficulty
- Easy
- Course
- Breakfast
- Cuisine
- American
Ingredients
Scaling changes ingredient amounts only. Cooking times, pan sizes, and temperatures may need adjusting.
Makes: About 12 four-inch pancakes (4 servings)
Instructions
Preheat the griddle. Set a griddle or large nonstick skillet over medium-low heat while you mix the batter. An electric griddle should be set to about 350°F. Giving the pan several minutes to heat evenly prevents pale first pancakes.
Whisk the dry ingredients. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until evenly combined, about 20 seconds.
Whisk the wet ingredients. In a second bowl, whisk the buttermilk, eggs, and vanilla. Pour in the melted butter while whisking constantly so it doesn’t firm up into small clumps.
Combine gently. Pour the wet ingredients into the dry ingredients. Fold with a spatula just until no dry flour remains. The batter should be thick and lumpy, and that is correct. Overmixing develops gluten and makes pancakes flat and chewy. Let the batter rest for 5 minutes while bubbles form.
Test the heat. Flick a few drops of water onto the griddle. They should sizzle and dance, not vanish instantly. Lightly brush the surface with butter, then pour 1/4 cup of batter per pancake, leaving room for spreading.
Cook the first side. Cook for 2 to 3 minutes, until bubbles appear across the surface, some pop and stay open, and the edges look dry and set. If the underside browns before bubbles appear, lower the heat slightly.
Flip once and finish. Flip and cook 1 to 2 minutes more, until golden and the center springs back when lightly pressed. Don’t press pancakes flat with the spatula, which squeezes out air.
Keep warm. Transfer finished pancakes to a wire rack set on a baking sheet in a 200°F oven while you cook the rest, adding a little butter to the griddle between batches.
Recipe Notes
Tips
- Spoon flour into the measuring cup and level it with a knife. Scooping straight from the bag packs in extra flour and makes thick, dry pancakes.
- Expect the first pancake to be a test. Use it to adjust the heat.
- To add blueberries or chocolate chips, scatter them onto each pancake right after pouring instead of stirring them into the bowl. This keeps the batter from turning purple and helps them cook evenly.
Substitutions
- No buttermilk: Stir 2 tablespoons of lemon juice or white vinegar into 2 cups of milk and let it stand 5 minutes. The batter will be slightly thinner, and the pancakes a little less tender.
- Butter: Use the same amount of a neutral oil, such as canola, in the batter.
Allergens: Contains wheat, milk, and eggs.
Recipe from The Cozy Recipe Kitchen: https://cozy-recipe-kitchen.b-cdn.net/recipe/fluffy-buttermilk-pancakes/
Storage and Reheating
Cool pancakes completely, then refrigerate in an airtight container for up to 3 days. Reheat in a toaster, in a 350°F oven for 5 to 8 minutes, or in the microwave for 20 to 30 seconds.
Freezing
Freeze cooled pancakes in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster or a 350°F oven.
Make Ahead
Whisk the dry ingredients together up to a week ahead and store them airtight. The batter is best cooked soon after mixing because the leavening starts working right away.
Troubleshooting
- My pancakes are pale and greasy.
- The griddle is too cool, or there is too much butter on it. Turn the heat up slightly and use only a thin film of butter.
- They are burnt outside and raw inside.
- The heat is too high. Lower it and give the pan a minute to adjust before the next batch.
- They came out flat.
- The batter was overmixed, or the baking powder is old. Baking powder loses strength after about 6 to 12 months once opened.
Frequently Asked Questions
Can I make these dairy-free?
You can use a plant-based milk soured with lemon juice and a neutral oil instead of butter. Expect a slightly different texture. We have not tested this variation yet.
How do I know when to flip?
Look at the surface rather than the clock. When bubbles pop and leave open holes and the edges look matte and set, the pancake is ready to flip.
Allergens and Food Safety
Allergens: Contains wheat, milk, and eggs.
Allergen notes are based on the listed ingredients. Always check product labels. See our Disclaimer.
Nutrition Information
We don't publish nutrition facts for this recipe yet. We'd rather share none than share numbers that haven't been calculated with a documented method. Learn more.
Made This Recipe?
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