There’s something magical about a stack of perfect buttermilk pancakes—fluffy, golden, and dripping with syrup. This recipe delivers just that, with a tender crumb and a hint of tanginess from the buttermilk. In just 25 minutes, you can whip up a breakfast that feels indulgent yet effortless. The batter comes together in 15 minutes, then rests briefly to create pancakes that are light as air. When they hit the griddle, the edges crisp up beautifully, while the centers stay soft and pillowy. Each bite is a comforting blend of sweet, buttery, and slightly tangy flavors, making these pancakes a morning favorite. Whether it’s a lazy weekend or a quick weekday treat, this recipe never disappoints.
Ingredients for Perfect Buttermilk Pancakes
- 4 tablespoons (2oz/57g) butter, melted (cooled slightly)
- 2 cups (10oz/280g) all-purpose flour (substitute with whole wheat flour for a healthier option)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar (adjust to taste)
- 1 teaspoon salt
- 2 cups (16 fl oz/480ml) buttermilk (substitute with 2 cups milk + 2 tablespoons lemon juice or vinegar, let sit for 5 minutes)
- 2 eggs
- 1 teaspoon vanilla extract (optional but recommended for extra flavor)
Step-by-Step Instructions
- Melt the butter and set it aside to cool slightly.
- In a large bowl, mix together the flour, baking powder, baking soda, sugar, and salt.
- In a separate jug, whisk together the buttermilk, eggs, and vanilla extract.
- Combine wet and dry ingredients: Add the liquid mixture to the dry ingredients and mix lightly. Do not overmix—stir just enough times to spell “P.A.N.C.A.K.E” and stop. Lumps are okay!
- Add the cooled butter: Slowly drizzle in the melted butter and stir 3 more times.
- Rest the batter: Place the batter in the fridge for 10 minutes. This helps the butter chill and bubbles to form, making your pancakes fluffy.
- Heat the pan: Place a heavy-bottom frying pan or griddle on medium-low heat.
- Cook the pancakes: Spoon one large spoonful of batter per pancake onto the pan. Cook for 4 minutes or until bubbles form on the surface and the edges turn color. These bubbles are your pancake pillars—they keep the pancakes thick and fluffy!
- Flip and finish: Flip the pancakes and cook for another 1-2 minutes on the other side until golden brown.
- Serve and enjoy: Top with butter and maple syrup for the perfect breakfast treat!
Fluffy Pancake Toppings & Syrups to Elevate Your Stack
While butter and maple syrup are classic, why not get creative? Try a dollop of whipped cream with fresh berries, a drizzle of honey and chopped nuts, or even a sprinkle of cinnamon sugar. For a decadent twist, add chocolate chips to the batter or top with caramel sauce and banana slices. The possibilities are endless!
Perfect Pancake Pairings: What to Serve Alongside
These buttermilk pancakes are a star on their own, but they shine even brighter with the right sides. Serve them with crispy bacon, scrambled eggs, or a fruit salad for a hearty breakfast. For a brunch vibe, pair them with mimosas or a steaming cup of coffee. Don’t forget extra syrup for dipping!
How to Store & Reheat Pancakes Like a Pro
Got leftovers? Let the pancakes cool completely, then store them in an airtight container with parchment paper between layers to prevent sticking. They’ll keep in the fridge for 2-3 days or in the freezer for up to 2 months. To reheat, pop them in the toaster or warm them in a skillet for that fresh-off-the-griddle taste.
Quick Tips for Pancake Perfection
To save time, measure your dry ingredients the night before. Use a ladle or ice cream scoop for evenly sized pancakes. If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. And remember, *lumps are your friend*—overmixing is the enemy of fluffiness!
Essential Tools for Pancake Success
A heavy-bottomed skillet or griddle is key for even cooking. A non-stick surface or a light coating of butter ensures your pancakes won’t stick. Use a spatula with a thin edge for easy flipping, and keep a ladle or measuring cup handy for portioning the batter. A whisk and mixing bowls are must-haves for the perfect batter consistency.
How To Make Perfect Buttermilk Pancakes
Ingredients
- 4 tablespoons butter, melted
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- First, melt the butter and set it aside to cool.
- Mix together the flour, baking powder, soda, sugar, and salt in a large bowl.
- In a jug, whisk together the buttermilk, eggs, and vanilla extract.
- Add the liquid to the dry mix and starting lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop.
- Slowly drizzle in the cooled butter and stir another 3 times. Lumps are ok, resist the urge to mix more
- Put in the fridge for 10 minutes. This helps the butter to chill and bubbles to form in your batter.
- Put a heavy bottom frying pan or griddle on medium-low heat.
- Spoon one big spoon of the batter per pancake.
- Cook for roughly 4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color (forming bubbles on top is really important because they hold your pancake up and keep it thick, I call them pancake pillars :))
- Flip and cook for another on the other side a little longer, until brown. Enjoy with butter and maple syrup.
