Buttermilk Pancake Recipe: The Ultimate Homemade Breakfast
Nothing beats the comforting aroma of homemade buttermilk pancakes wafting through the kitchen on a weekend morning. Light, fluffy, and incredibly easy to prepare, these pancakes are a timeless breakfast favorite that satisfies everyone at the table. Whether you’re cooking for kids, guests, or just treating yourself, this classic recipe delivers restaurant-quality results using simple ingredients. With golden crispy edges and a tender center, each bite melts in your mouth. Keep reading to discover the best buttermilk pancake recipe, along with tips, serving suggestions, and variations to make it your own. You’ll never go back to the boxed mix again!
Ingredients Of Buttermilk Pancake Recipe
Why You Will Love This Buttermilk Pancake Recipe
You’ll fall in love with this buttermilk pancake recipe because it’s quick to make, requires basic pantry staples, and yields exceptionally fluffy results every time. The tangy buttermilk reacts perfectly with the leavening agents, creating light and airy pancakes with a golden crust. It’s a versatile recipe—customizable with add-ins like blueberries or chocolate chips—and it’s perfect for both weekday mornings and lazy weekend brunches. Plus, they freeze well for later!
Preparation Process Of Buttermilk Pancake Recipe
The preparation involves mixing dry and wet ingredients separately before combining them to form a thick batter. The buttermilk interacts with baking soda and powder to produce a fluffy texture. A hot, greased skillet is used to cook the batter in portions, flipping once bubbles form on the surface. The key is not to overmix the batter to maintain a tender crumb.
Step By Step Instructions
Mix Dry Ingredients: In a bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
Combine Mixtures: Gently fold the wet ingredients into the dry ingredients using a spatula. Do not overmix; a few lumps are fine.
Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour the Batter: Scoop ¼ cup of batter onto the hot skillet for each pancake. Spread gently if needed.
Cook the First Side: Let the pancake cook until bubbles form on the surface and the edges begin to set—about 2–3 minutes.
Flip and Cook: Carefully flip the pancake and cook the other side for 1–2 minutes until golden brown.
Repeat: Continue cooking the remaining batter, greasing the skillet between batches as needed.
Garnish & Serve: Stack pancakes and top with a pat of butter, drizzle of maple syrup, or a handful of fresh fruit. Serve hot with a side of eggs, bacon, or yogurt.
How to Serve?
- With maple syrup and butter
- Topped with fresh fruits like strawberries or blueberries
- Drizzled with honey or fruit compote
- Sprinkled with powdered sugar
- Layered with whipped cream and chocolate chips
Tips & Variations
Do not overmix the batter to avoid dense pancakes.
For extra fluffiness, let the batter rest for 5-10 minutes.
Substitute whole wheat flour for a healthier twist.
Add cinnamon or nutmeg for a warm, spiced flavor.
Mix in chocolate chips, blueberries, or chopped nuts before cooking.
Make it dairy-free by using almond milk + vinegar as a buttermilk substitute.
Nutrition
- Calories: 210
- Protein: 6g
- Fat: 8g
- Carbohydrates: 28g
- Sugar: 5g
- Fiber: 1g
Recipe Card
Fluffy Buttermilk Pancake Recipe: The Ultimate Homemade Breakfast
Course: Banana Bread Recipe2–3
servings10
minutes15
minutes210
kcalThis classic buttermilk pancake recipe yields soft, fluffy pancakes perfect for breakfast or brunch. Made with pantry staples and ready in under 30 minutes, they’re golden on the outside and light on the inside. Customize with fruit, syrup, or your favorite toppings for a delicious meal that’s loved by both kids and adults. Easy, quick, and satisfying, this will become your go-to pancake recipe every weekend!
Ingredients
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Buttermilk
Large Eggs
Unsalted butter (melted)
Vanilla extract (optional)
Butter or oil for greasing the pan
Directions
- Mix Dry Ingredients: In a bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Combine Mixtures: Gently fold the wet ingredients into the dry ingredients using a spatula. Do not overmix; a few lumps are fine.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour the Batter: Scoop ¼ cup of batter onto the hot skillet for each pancake. Spread gently if needed.
- Cook the First Side: Let the pancake cook until bubbles form on the surface and the edges begin to set—about 2–3 minutes.
- Flip and Cook: Carefully flip the pancake and cook the other side for 1–2 minutes until golden brown.
- Repeat: Continue cooking the remaining batter, greasing the skillet between batches as needed.
- Garnish & Serve: Stack pancakes and top with a pat of butter, drizzle of maple syrup, or a handful of fresh fruit. Serve hot with a side of eggs, bacon, or yogurt.
Recipe Video
Notes
- Always use fresh baking powder and soda for the best rise.
- If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes.
- Leftover pancakes can be stored in the fridge for 3 days or frozen for up to 2 months.
FAQs
Conclusion
This buttermilk pancake recipe is your ticket to achieving fluffy, golden perfection every time. With a few simple ingredients and easy steps, you can whip up a breakfast that rivals any diner or café. Whether you’re serving them plain, fruit-filled, or topped with syrup, these pancakes are guaranteed to bring joy to your morning routine. Try this recipe once, and it’ll become a cherished favorite for years to come.
