There's nothing quite like starting your day with a stack of fluffy buttermilk pancakes. These pancakes are light, tender, and have a slight tang from the buttermilk. Perfect for a weekend breakfast or brunch, they pair wonderfully with a variety of toppings, from fresh fruit to maple syrup.
If you don't usually keep buttermilk in your fridge, you might need to pick some up at the supermarket. It's a key ingredient that gives these pancakes their unique flavor and texture. Also, make sure you have baking powder and baking soda on hand, as both are essential for achieving the perfect rise.

Ingredients for Buttermilk Pancakes Recipe
Flour: The base of the pancakes, providing structure and texture.
Sugar: Adds a touch of sweetness to the batter.
Baking powder: Helps the pancakes rise and become fluffy.
Baking soda: Works with the buttermilk to create a light texture.
Salt: Enhances the overall flavor of the pancakes.
Buttermilk: Adds tanginess and helps with the rise.
Eggs: Bind the ingredients together and add richness.
Butter: Adds moisture and flavor to the pancakes.
Vanilla extract: Adds a hint of sweetness and depth of flavor.
Technique Tip for Perfect Pancakes
When mixing the wet ingredients into the dry ingredients, be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in pancakes that are tough and chewy rather than light and fluffy. Stir just until the ingredients are combined, even if there are a few lumps remaining.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.
sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile.
baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe accordingly.
baking soda - Substitute with additional baking powder: Use 3 teaspoons of baking powder in total if you don't have baking soda.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
buttermilk - Substitute with milk and lemon juice: Mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes to mimic the acidity of buttermilk.
large eggs - Substitute with flax eggs: Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for 5 minutes to create a vegan alternative.
melted butter - Substitute with coconut oil: Coconut oil can be used in the same quantity and adds a subtle coconut flavor.
vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor that complements pancakes.
Alternative Recipes Similar to Pancakes
How to Store or Freeze Your Pancakes
- Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.
- Place a sheet of parchment paper between each pancake to avoid sticking. This makes it easier to grab one or two without defrosting the entire batch.
- Store the pancakes in an airtight container or a resealable plastic bag. Squeeze out as much air as possible to maintain freshness.
- For short-term storage, keep the pancakes in the refrigerator for up to 3 days. This is perfect if you plan to enjoy them within the week.
- For longer storage, freeze the pancakes for up to 2 months. Lay them flat in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container.
- When ready to eat, reheat the pancakes in a toaster, toaster oven, or microwave. For the toaster, use a low setting to avoid burning. In the microwave, place a damp paper towel over the pancakes to keep them moist.
- If reheating a large batch, preheat your oven to 350°F (175°C) and place the pancakes on a baking sheet. Cover with foil and heat for about 10 minutes or until warm.
- Serve with your favorite toppings like maple syrup, fresh berries, or a dollop of whipped cream for a delightful breakfast experience.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through. This method keeps the pancakes fluffy and moist.
Microwave Method: Stack 2-3 pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 20-30 seconds. Check and add more time if needed. This is the quickest method but can sometimes make the pancakes a bit chewy.
Toaster Method: If you like your pancakes a bit crispy, use a toaster. Simply place the pancakes in the toaster and heat on a low setting. Keep an eye on them to avoid burning. This method adds a slight crunch to the edges.
Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Place the pancakes in the skillet and heat for about 1-2 minutes on each side. This method gives you control over the texture and ensures even heating.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pancakes in a single layer in the air fryer basket. Heat for 3-4 minutes, flipping halfway through. This method keeps the pancakes light and airy.
Essential Tools for Perfect Pancakes
Large bowl: Used for whisking together the dry ingredients like flour, sugar, baking powder, baking soda, and salt.
Medium bowl: Used for beating the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Whisk: Essential for mixing both the dry and wet ingredients to ensure they are well combined.
Griddle: Ideal for cooking the pancakes evenly; it provides a large, flat surface.
Frying pan: An alternative to the griddle for cooking the pancakes.
Spatula: Used for flipping the pancakes once bubbles form on the surface.
Measuring cups: Necessary for accurately measuring the flour, buttermilk, and other ingredients.
Measuring spoons: Used for measuring smaller quantities like sugar, baking powder, baking soda, salt, and vanilla extract.
Butter knife: Handy for spreading butter on the griddle or frying pan to prevent sticking.
Ladle: Useful for pouring the batter onto the griddle or frying pan in consistent portions.
How to Save Time on Making Pancakes
Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the cooking process.
Use a large griddle: A large griddle allows you to cook multiple pancakes at once, saving time.
Mix dry ingredients in bulk: Combine and store the dry ingredients in advance for quick assembly.
Room temperature buttermilk: Use room temperature buttermilk to ensure even mixing and quicker cooking.
Batch cooking: Make a large batch of pancakes and freeze extras for a quick breakfast later.

Buttermilk Pancakes
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Sugar
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 cups Buttermilk
- 2 large Eggs
- ¼ cup Melted butter
- 1 teaspoon Vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a griddle or frying pan over medium heat and lightly grease it with butter or oil.
- Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
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