There's nothing quite like starting your day with a stack of fluffy, golden-brown buttermilk pancakes. This classic breakfast dish is a favorite for many, offering a perfect balance of sweetness and tanginess. Whether you're serving them with syrup, fresh fruit, or a dollop of whipped cream, these pancakes are sure to delight your taste buds and bring a smile to your face.
When preparing this recipe, you might find that buttermilk is not a common staple in your kitchen. Unlike regular milk, buttermilk has a tangy flavor and thicker consistency, which helps create the fluffy texture of the pancakes. If you don't have buttermilk on hand, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.

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 and airy texture.
Salt: Enhances the flavors of the other ingredients.
Buttermilk: Adds tanginess and helps create a tender crumb.
Eggs: Bind the ingredients together and add richness.
Butter: Adds flavor and moisture to the pancakes.
Vanilla extract: Adds a warm, sweet aroma and flavor.
Technique Tip for Perfect Pancakes
When mixing the wet ingredients into the dry ingredients, be careful not to overmix the batter. Overmixing can result in tough and dense pancakes. Stir just until the ingredients are combined, even if there are a few lumps remaining. This ensures that your pancakes will be light and fluffy.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, but it may make the pancakes denser.
sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral flavor.
baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust other ingredients accordingly.
baking soda - Substitute with additional baking powder: Use 3 times the amount of baking powder to replace baking soda.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral taste.
buttermilk - Substitute with milk and lemon juice: Mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar to mimic the acidity of buttermilk.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg for a vegan alternative.
melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and a slight coconut flavor.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to pancakes.
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How to Store / Freeze Your Pancakes
Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.
For short-term storage, place the pancakes in an airtight container or a resealable plastic bag. They can be kept in the refrigerator for up to 3 days.
To freeze, lay the pancakes in a single layer on a baking sheet and place them in the freezer for about an hour. This flash-freezing method ensures they don't stick together.
Once frozen, transfer the pancakes to a freezer-safe bag or container. Label with the date and store for up to 2 months.
When ready to enjoy, reheat the pancakes directly from the freezer. You can use a microwave, toaster, or oven. For the microwave, place a few pancakes on a microwave-safe plate and heat for 20-30 seconds. In a toaster, simply toast them as you would bread. For the oven, preheat to 350°F (175°C) and warm the pancakes on a baking sheet for about 10 minutes.
If you prefer a crispier texture, reheat the pancakes in a skillet over medium heat for a few minutes on each side.
For an extra touch of flavor, consider adding a pat of butter or a drizzle of maple syrup when reheating.
How to Reheat Leftovers
For a quick and easy method, use the microwave. Place the pancakes on a microwave-safe plate and cover them with a damp paper towel. Heat on high for about 20-30 seconds per pancake. This method keeps them moist and soft.
If you prefer a slightly crispier texture, opt for the oven. Preheat your oven to 350°F (175°C). Arrange the pancakes in a single layer on a baking sheet and cover them with aluminum foil. Bake for about 10 minutes or until heated through.
For a balance of crispy edges and a soft center, use a skillet or griddle. Heat the skillet over medium heat and lightly grease it with a bit of butter or cooking spray. Place the pancakes in the skillet and cook for about 1-2 minutes on each side, or until warmed through.
If you have an air fryer, preheat it to 320°F (160°C). Place the pancakes in a single layer in the air fryer basket. Heat for about 3-4 minutes, flipping halfway through, for a quick and efficient reheating method.
For a nostalgic touch, use a toaster. Simply place the pancakes in the toaster and toast on a low setting until warmed through. This method gives a slightly crispy exterior while keeping the inside soft.
Essential Tools for Perfect Pancakes
Large mixing bowl: Used to combine and whisk the dry ingredients together.
Medium mixing bowl: Used to whisk together the wet ingredients.
Whisk: Essential for mixing both the dry and wet ingredients until smooth.
Griddle or frying pan: Used to cook the pancakes evenly on both sides.
Measuring cups: Necessary for accurately measuring the flour, buttermilk, and melted butter.
Measuring spoons: Used to measure the sugar, baking powder, baking soda, salt, and vanilla extract.
Spatula: Handy for flipping the pancakes once bubbles form and edges are set.
Ladle or ¼ cup measuring cup: Used to pour the batter onto the griddle or frying pan.
Cooking spray or butter: Used to lightly grease the griddle or frying pan to prevent sticking.
How to Save Time on Making Pancakes
Pre-measure ingredients: Measure out all ingredients ahead of time and place them in separate bowls 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: Prepare and store a large batch of the dry ingredients mix in an airtight container for future use.
Room temperature ingredients: Use room temperature eggs and buttermilk to ensure they mix more easily and evenly.
Non-stick spray: Use a non-stick spray on your griddle to avoid the need for additional butter or oil between batches.

Buttermilk Pancakes Recipe
Ingredients
Pancake Ingredients
- 2 cups All-purpose flour
- 2 tablespoon Sugar
- 2 teaspoon 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, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- 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. Pour ¼ cup of batter for each pancake onto the griddle.
- Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 minutes more.
- Serve warm with your favorite toppings.
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