Breakfast/ Pancakes and Crepes/ Sweet Breakfast Ideas

Fluffy Buttermilk Pancakes (video)

17 January 2022 | Last Updated: 1 April 2022 By Aleksandra

These amazing buttermilk pancakes are light and fluffy. This is my absolutely favorite recipe for pancakes! Drizzle them with maple syrup and serve with fresh fruit for a perfect sweet breakfast.

A stack of buttermilk pancakes on a white plate with fresh fruit.

Ingredients

Here’s what you need to make these delicious pancakes:

Labeled ingredients for buttermilk pancakes.

Buttermilk is an important ingredient in this recipe. Thanks to buttermilk, these pancakes have an amazing flavor and are soft and moist. Acidic buttermilk reacts with alkaline baking soda which makes these pancakes so fluffy. 

Another way to add more flavor to the pancakes is to make them with brown butter. Cook the butter in the pan you will be cooking the pancakes in until it smells nutty and is browned, then add it to the batter.

Clarified butter is best for cooking pancakes (also very easy to make at home!), it won’t burn as quickly as regular butter so you don’t have to wipe the pan after each batch of pancakes. If you don’t have it on hand just use a blend of vegetable oil and regular butter or just regular butter (wipe the pan with a paper towel when the butter will brown too much).

You can add more vanilla extract to make vanilla flavor more pronounced.

You can also add more sugar to make them sweeter but if you plan on serving them with maple syrup, I wouldn’t add any more.

You can add chocolate chips, blueberries (check out these blueberry buttermilk pancakes!), or raspberries to the batter. If you’d like to add bananas, it’s better to make this banana pancakes recipe.

How to make buttermilk pancakes step by step

Ingredients for pancakes are being added to a white bowl. Wet ingredients for pancakes in a bowl.

STEP 1: Add the eggs, buttermilk, sugar, vanilla, melted and slightly cooled butter into a large bowl.

STEP 2: Whisk until combined.

Dry ingredients are being added to a bowl. Dry ingredients for pancakes on a fine mesh strainer.

STEP 3: Add the flour, baking powder, baking soda, and salt to a medium bowl. Stir with a spoon.

STEP 4: Sift the mixture to the bowl with wet ingredients (sifting is optional but it makes fluffier pancakes).

Pancake batter in a bowl. Pancakes are being cooked in a pan.

STEP 5: Whisk until just combined. The batter can have small lumps, don’t overmix it.

STEP 6: Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan (don’t make them too big, they will puff up).

Pancakes are being cooked in a pan. Pancakes on a cooling rack.

STEP 7: Cook the pancakes until golden on the bottom and you see bubbles on top. Flip the pancakes over using a large flat spatula and cook until browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.

Enjoy!

Buttermilk pancakes toppings / serving suggestions

  • I like to serve these pancakes with a small drizzle of maple syrup, a dollop of plain yogurt, and some fresh fruit.
  • Another amazing topping for these pancakes is bananas foster topping.
  • Try them with these sauteed cinnamon apples.
  • Try them with jam (raspberry or blueberry jam are great) and whipped cream/yogurt.
  • Serve them with fruit sauce such as strawberry sauce (pureed strawberries sweetened with small amount of powdered sugar) or blueberry sauce.
  • For extra indulgence, you may want to try them with whipped cream and caramel sauce.
A stack of buttermilk pancakes is being poured with maple syrup.

How to store pancakes

You can store them for up to 3 days in the fridge. Wrap them tightly in a plastic wrap or put in tightly-closed containers so they won’t dry out.

How to reheat pancakes

Reheat them in a dry pan on both sides until warm – they will still taste very good. They make a great make-ahead breakfast.

How long to store pancake batter

You should cook the pancakes as quickly as possible after you have prepared your batter. Baking soda reacts with buttermilk and together they make pancakes fluffy, but this is reaction doesn’t last long. If you have prepared your batter and can’t cook the pancakes right away, you can store it for up to 2 hours on the counter (and longer in the fridge). The pancakes will come out fine in terms of taste but they won’t be light and fluffy, but rather gummy.

How to freeze pancakes

Pancakes freeze very well! Wrap them in plastic foil and freeze for up to 3-6 months. Thaw in the fridge then reheat in a dry pan on both sides until warm.

Top tips for making perfect pancakes

  • Don’t overmix the batter or the pancakes will be dense and not fluffy.
  • Clarified butter is best for cooking pancakes (also very easy to make at home!), but if you don’t have it on hand just use vegetable oil and regular butter.
  • Cook them over medium or medium-low heat – this will depend on the type of your pan and on how powerful your stovetop is – this is something that you just have to test in your kitchen. If the temperature is too low the pancakes will soak up fat and be dense and greasy but if it will be too high the pancakes may be browned on the outside (or even burned) but won’t be cooked through in the middle.
  • The pan should be well-heated.
  • The best pan for cooking pancakes is crepe pan or a griddle but they will also turn just as fine in a regular skillet (must be non-stick, though).
  • How to correctly measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g.  Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Too much flour added to pancake batter will result in dry and dense pancakes. I recommend using digital scale for perfect and consistent results.

More pancake recipes you may like

Here you can find all my pancake and crepe recipes.

Recipe FAQs

What does buttermilk do to pancakes?

Buttermilk reacts with baking soda which leavens the batter and makes pancakes fluffy. It also helps to break down gluten, leading to a fine and tender crumb. Additionally, it lends the pancakes a subtle tangy flavor.

What is the difference between buttermilk pancakes and regular pancakes?

Buttermilk pancakes taste better and are more fluffy than regular pancakes – buttermilk gives them a slight tangy flavor. Buttermilk pancakes batter is leaven with baking powder and the reaction that occurs between buttermilk and baking soda. Regular pancakes are made with milk and the batter is leavened with just baking powder.

Should you leave pancake batter to rest?

Contrary to crepe batter, pancake batter should not rest. You can give it about 5-10 minutes to fully hydrate the flour but generally you should cook them as soon as possible.

What happens if you overmix pancake batter?

The pancakes will be chewy rather than light and fluffy. Pancake batter can have some lumps in it.

Why are my pancakes rubbery?

The batter was overmixed or was left for too long.

A stack of buttermilk pancakes on a white plate with fresh fruit.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Fluffy Buttermilk Pancakes

These amazing buttermilk pancakes are light and fluffy. This is my absolutely favorite recipe for pancakes! Drizzle them with maple syrup and serve with fresh fruit for a perfect sweet breakfast.
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A stack of buttermilk pancakes with a part missing on a white plate.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 pancakes
Calories 473kcal
Author Aleksandra

Ingredients

  • 2 large eggs
  • 1 3/4 cups buttermilk (425g)
  • 3 tablespoons sugar (40g)
  • 1 teaspoon vanilla extract
  • 3 tablespoons melted butter (45g)
  • 2 cups flour (250g) spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • clarified butter for cooking the pancakes or oil and regular butter

Instructions

  • Add the eggs, buttermilk, sugar, vanilla, melted and slightly cooled butter into a large bowl. Whisk until combined.
  • Add the flour, baking powder, baking soda, and salt to a medium bowl. Stir with a spoon then sift the mixture to the bowl with wet ingredients (sifting is optional but it makes fluffier pancakes). Whisk until just combined. The batter can have small lumps, don’t overmix it.
  • Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan (don’t make them too big, they will puff up).
  • Cook the pancakes until golden on the bottom and you see bubbles on top. Flip the pancakes over using a large flat spatula and cook until browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.
  • Enjoy!

Notes

  • Cook the pancakes over medium or medium-low heat – this will depend on the type of your pan and on how powerful your stovetop is – this is something that you just have to test in your kitchen. If the temperature is too low the pancakes will soak up fat and be dense and greasy but if it will be too high the pancakes may be browned on the outside (or even burned) but won’t be cooked through in the middle.
  • How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
  • Calories = 1 serving (4 pancakes) or 1/4 of the recipe. This is only an estimate!
Course Breakfast
Cuisine American
Diet Vegetarian
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