Fluffy buttermilk pancakes are made for stacking. Light, soft, and just a bit sweet, these flapjacks are made to be a breakfast centerpiece. Stack high with fruit, whipped cream, or butter and drizzle on a healthy bit of syrup. You’re never going to want to go back to
When Alex and I first started dating we tried a new Jersey diner every single Sunday. It was (and is) his only day off each week, so I would stay the night and we’d wake up early.
We almost always got pancakes. Alex loves blueberry and I usually choose chocolate chip.
Starting a breakfast tradition
These days, we do Sunday breakfast at home. Honestly, going out with kids in the morning, especially to a budy diner is a unique kind of torture.
So we do breakfast at home. When it’s cool out and I don’t have to worry about heating the house, I make pancakes.
I should clarify – I make these pancakes. These pancakes that are literally years of testing and playing around with recipes. These fluffy buttermilk pancakes are the best homemade pancakes you’ll ever have. Promise.
FAQs about Buttermilk Pancakes
I personally like to cook mine in a generous amount of butter on an electric griddle. Electric griddles are pretty foolproof and heat evenly so you’re not battling your stove. You can also cook a lot more at once, so you’re not stuck flipping pancakes until you die.
Buttermilk is dense and thick, so it can make dense flapjacks if you’re not careful. Since there is a high acid content in it, you want to use baking soda as a
Nope! Lots of recipes omit buttermilk, but the flavor and texture
The closest substitution is 1 tablespoon of lemon juice or white vinegar plus enough milk to make one cup. Then let it stand for about 5 minutes to curdle and thicken.
You can also sub in an equal amount of plain yogurt.
Tips for cooking pancakes
- Do a test pancake. Try a small one to make sure you pan or griddle is hot enough. You should be able to get one side golden brown right before you need to flip. If they’re looking to brown before the other side bubbles, turn your heat down. I like to start at medium low.
- Don’t over crowd. This will drop the temperature of your pan quickly, making your pancakes take forever to cook.
- Know when to flip. Flip when the edges look set and bubbles pop on the surface of the center of your pancake. This usually takes 3-4 minutes in my experience.
- What to cook it in? I like butter. Butter gives a nice crisp to the edges, an awesome flavor, and is just delicious. That being said, it does make the
Making the BEST, Fluffy Buttermilk Pancakes
Time needed: 15 minutes.
How to cook buttermilk pancakes:
- Whisk together dry ingredient.
Using a whisk or fork, stir dry ingredients together until light and fully incorporated.
- Combine wet ingredients.
Stir the wet ingredients together in a separate bowl.
- Fold the wet in with the dry.
Carefully so as to not overmix, stir the wet into the dry ingredients. There will be lumps in the batter – that’s totally fine. Just stir until you can no longer see any dry spots and not a second longer.
- Grease your griddle and cook.
Use what you like – butter or non stick spray are best – and cook 1/3 cups of batter over medium low heat. I like to use a 1/3 cup spring loaded cookie scoop to portion out my batter evenly. This ensures that each pancake is the same size and cooks the same. It also helps to get perfectly circular flapjacks.
- Flip and serve
Flip when you see that the edges have set and bubbles are breaking on the center of the surface of the pancake. This is usually 3-4 minutes for me. Then cook another 3 or so minutes on the other side.
You may need..
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An electric griddle lets you cook more pancakes at once and have
The Best Ever Fluffy Buttermilk Pancakes
These pancakes take a few minutes to put together but will be your family’s new favorite breakfast!
If you enjoy this recipe, please remember to vote 5 stars! It helps others find it, and makes my day!
Fluffy Buttermilk Pancakes
Fluffy buttermilk pancakes are made for stacking. Light, soft, and just a bit sweet, these flapjacks are made to be a breakfast centerpiece. Stack high with fruit, whipped cream, or butter and drizzle on a healthy bit of syrup. You’re never going to want to go back to boxed mix after making these easy, homemade pancakes.
Ingredients
- 1 cup buttermilk
- 2 tablespoons melted butter
- 1 egg
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- cooking spray
Instructions
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Preheat your pan or griddle to medium, medium-low.
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Combine wet ingredients and set aside.
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Whisk together dry ingredients.
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Fold wet ingredients into dry ingredients gently until just combined.
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Spray pan with cooking spray and scoop batter onto the hot pan.
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Cook about 3-4 minutes per side or until bubbles begin to surface and the sides set.
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Flip and cook another 3-4 minutes. Remove and enjoy!
Recipe Notes
Do not over mix your batter! I use a 1/3 cup spring-loaded scoop to portion my batter.
Got a picky eater?
My kids eat their veggies every day without complaining. Want my secret?
Grab the Outsmart your Picky Eater cheat sheets to get the inside scoop on how to add veggies to food your kids already love.
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