Buttermilk Pancakes

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I’ve always believed that the perfect morning starts with a stack of warm, fluffy pancakes—and nothing hits the mark quite like these Buttermilk Pancakes. They’re soft, golden, and impossibly light, with just the right touch of tang from the buttermilk. I grew up with pancakes being a weekend ritual, but when I discovered how buttermilk transforms a basic batter into something so tender and flavorful, they instantly became my go-to. The scent of them sizzling on a griddle brings back cozy kitchen memories every time.

Whether you’re whipping up a quick breakfast for the family or planning a slow Sunday brunch, these pancakes deliver every time. I love how they puff up beautifully on the pan, and when drenched in maple syrup and topped with fresh berries, they’re irresistible. Once you try these, it’ll be hard to go back to any other version.

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Why You’ll Love This Buttermilk Pancakes Recipe

• Fluffy and tender texture: Buttermilk adds just enough acidity to activate the baking soda and create a light, airy structure.
• Classic diner-style flavor: Rich, buttery, with a slight tang—just like the pancakes you dream of from your favorite breakfast spot.
• Simple ingredients, big results: Everything comes together quickly using pantry staples.
• Perfect for toppings: Whether it’s fruit, whipped cream, or a drizzle of honey, these pancakes are the perfect base.
• Freezer-friendly: Make a double batch and save some for busy mornings.

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What Kind of Buttermilk Should I Use?

When it comes to these Buttermilk Pancakes, real cultured buttermilk is your best friend. It has the perfect level of acidity to react with the leavening agents and gives that classic tangy flavor and fluffy rise. If you can’t find it at your local store, powdered buttermilk works in a pinch—just follow the package instructions to rehydrate it.

In an absolute pinch, you can make a DIY version by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5–10 minutes to curdle slightly. It’s not quite the same, but it gets you close.

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Options for Substitutions

• No Buttermilk? Use the homemade version with milk and vinegar or lemon juice. You’ll still get a good rise and mild tang.
• Dairy-Free? Almond milk or oat milk with a bit of lemon juice can mimic the buttermilk effect. Also, use a vegan butter or neutral oil.
• Flour Swap: All-purpose flour is standard, but you can use whole wheat flour for a heartier option. Just expect a denser texture.
• Sugar Alternatives: Honey, maple syrup, or coconut sugar can replace granulated sugar depending on your flavor preference.
• Egg-Free: Use a flax egg (1 tbsp ground flax + 3 tbsp water) or commercial egg replacer for a vegan version.

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Ingredients for This Buttermilk Pancakes Recipe

• All-Purpose Flour
  The foundation of the pancake. It gives structure and the perfect soft crumb.
• Granulated Sugar
  Just a touch to balance the tanginess of the buttermilk and add a hint of sweetness.
• Baking Powder & Baking Soda
  The combo that ensures sky-high fluffiness. Baking soda reacts with the buttermilk for extra lift.
• Salt
  A small amount enhances all the other flavors without making the pancakes salty.
• Buttermilk
  The star ingredient—it adds moisture, tang, and helps create those iconic tender pancakes.
• Eggs
  They provide structure and help the pancakes set up properly while keeping them light.
• Unsalted Butter (melted)
  Adds richness and that indulgent, buttery flavor in every bite.
• Vanilla Extract
  Optional, but a splash of vanilla brings warmth and rounds out the flavor beautifully.
• Neutral Oil or Butter (for the pan)
  Keeps the pancakes from sticking and helps achieve those golden-brown edges.

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Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed for consistent rise.

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Step 2: Whisk the Wet Ingredients

In a separate bowl, beat the eggs lightly, then whisk in the buttermilk, melted butter, and vanilla extract if using. Make sure everything is well combined, but don’t overmix.

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Step 3: Combine Wet and Dry

Pour the wet mixture into the bowl of dry ingredients. Gently fold with a spatula or whisk until just combined. It’s okay if there are a few small lumps—overmixing leads to tough pancakes.

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Step 4: Preheat the Pan

Heat a nonstick skillet or griddle over medium heat. Lightly grease with a bit of butter or oil. You’ll know it’s ready when a drop of water sizzles on contact.

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Step 5: Cook the Pancakes

Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2–3 minutes or until bubbles form on top and the edges start to look set. Flip and cook for another 1–2 minutes until golden and cooked through.

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Step 6: Serve Warm

Serve immediately with a pat of butter, a drizzle of maple syrup, and your favorite toppings like fresh berries, whipped cream, or nut butter.

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How Long to Cook the Buttermilk Pancakes

Each pancake takes about 2 to 3 minutes on the first side, and 1 to 2 minutes on the second side. The key sign they’re ready to flip is when bubbles form on the surface and begin to pop, and the edges start to look matte and set. Keep your heat at medium—too high and they’ll burn before cooking through, too low and they won’t rise properly.

If you’re cooking a full batch, you can keep finished pancakes warm in a 200°F (95°C) oven on a baking sheet while you finish the rest.

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Tips for Perfect Buttermilk Pancakes

• Don’t Overmix the Batter: It’s totally fine (even good!) to have a few lumps. Overworking the batter activates gluten, which makes pancakes dense.
• Let the Batter Rest: Letting the batter sit for 5–10 minutes helps the flour hydrate and improves texture.
• Use a Hot, Greased Griddle: A properly heated surface gives that signature golden crust. Use a little butter or oil for even browning.
• Flip Once: Wait for bubbles to appear and pop before flipping. Resist the urge to press down—pancakes aren’t burgers!
• Measure Consistently: Use a 1/4-cup scoop for evenly sized pancakes that cook uniformly.
• Customize Wisely: If adding berries or chocolate chips, sprinkle them on after pouring the batter, not in the bowl—it keeps the batter from turning blue or sticky.

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Watch Out for These Mistakes While Cooking

• Using Cold Ingredients: Cold buttermilk or eggs can cause uneven mixing and poor rise. Let them come to room temperature first.
• Pouring Too Much Batter: Oversized pancakes are harder to flip and may not cook through in the center. Stick to about 1/4 cup per pancake.
• Cooking on High Heat: A hot pan seems like a shortcut, but it leads to burnt outsides and raw centers. Medium heat gives you that perfect golden brown.
• Skipping the Resting Time: A short rest before cooking allows the batter to settle and hydrate fully, giving a smoother texture.
• Pressing Down with a Spatula: Pancakes aren’t meant to be flattened! Pressing removes air and kills the fluff.

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What to Serve With Buttermilk Pancakes?

Fresh Berries and Whipped Cream

A light and fruity pairing that balances the richness of the pancakes beautifully.

Crispy Bacon

The salty crunch of bacon next to fluffy, sweet pancakes is a breakfast classic.

Soft Scrambled Eggs

Adds a savory contrast and rounds out the meal with some extra protein.

Warm Maple Syrup

An essential topping that soaks into the pancakes and brings everything together.

Caramelized Bananas

For a decadent twist—pan-fry banana slices in butter and brown sugar until golden.

A Cup of Coffee or Latte

The slightly bitter notes of coffee cut through the sweetness and enhance the experience.

Cinnamon Butter

Mix softened butter with cinnamon and a bit of brown sugar for an extra layer of flavor.

Peanut Butter or Nutella

Great for a protein-packed breakfast with a rich, nutty sweetness.

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Storage Instructions

Leftover buttermilk pancakes store beautifully for future breakfasts. Let them cool completely before packing.

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Place pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to 2 months.
• Reheat: Toast in a toaster or warm in a skillet over low heat. For larger batches, heat in the oven at 300°F (150°C) covered in foil to prevent drying out.

If freezing, layer parchment or wax paper between pancakes to keep them from sticking together.

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Estimated Nutrition (Per 2-Pancake Serving)

• Calories: ~290
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 470mg
• Carbohydrates: 40g
• Sugar: 7g
• Fiber: 1g
• Protein: 7g

These numbers can vary based on exact ingredients and toppings, but this gives a good baseline if you’re tracking your intake.

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Frequently Asked Questions

What if I don’t have buttermilk?

You can mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk, let it sit for 5–10 minutes, and use that as a substitute. It mimics the tang and acidity of buttermilk pretty well.

Can I make the batter ahead of time?

It’s best to cook the pancakes soon after mixing the batter. However, you can mix the dry and wet ingredients separately the night before and combine them in the morning.

Why are my pancakes not fluffy?

Overmixing the batter or using expired leavening agents (baking soda/powder) are common culprits. Also, make sure your pan isn’t too hot, which can cause them to cook unevenly.

Can I use whole wheat flour instead of all-purpose?

Yes, but expect a denser pancake with a nuttier flavor. For balance, you can mix half whole wheat and half all-purpose flour.

How do I keep pancakes warm while cooking the rest?

Place cooked pancakes on a baking sheet in a 200°F (95°C) oven. Keep them loosely covered with foil to retain moisture without getting soggy.

Are these pancakes freezer-friendly?

Absolutely! Let them cool, then freeze with parchment paper between layers. Reheat in a toaster or oven for a quick breakfast.

Can I add mix-ins like blueberries or chocolate chips?

Definitely. Add them after you pour the batter onto the skillet—not into the bowl—so they don’t sink or turn the batter messy.

What’s the best way to reheat pancakes?

Use a toaster for crispy edges or microwave in short bursts with a damp paper towel to keep them moist. You can also warm them in a skillet over low heat.

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Conclusion

These Buttermilk Pancakes are everything a classic breakfast should be—light, fluffy, buttery, and just a bit tangy. Whether you’re flipping them on a lazy Sunday or batch-prepping for the week, this recipe is one to keep in your back pocket. With just a few pantry staples and a hot pan, you can turn an ordinary morning into something memorable. Once you make these from scratch, you’ll never look at boxed mix the same way again.

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