Buttermilk Pancakes
Light, fluffy pancakes with a subtle tang from real buttermilk. Golden brown and slightly crisp at the edges, these classic American diner-style pancakes cook up tall and tender. Perfect for lazy weekend breakfasts with maple syrup and fresh berries.
For 4 servings
- mix · ~1 min
Mix the dry ingredients.
1.In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.2.Make a small well in the center of the dry mixture. - mix · ~1 min
Combine the wet ingredients.
In a medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth and fully blended.
- mix · ~1 min
Fold wet ingredients into dry.
Pour the wet mixture into the well of the dry ingredients. Gently fold together with a spatula or whisk until just combined. A few small lumps are fine — do not overmix.
TIPOvermixing develops gluten and makes pancakes tough. Stop as soon as no dry streaks remain. - rest · ~5 min
Let the batter rest.
Let the batter rest for 5 minutes while the griddle heats. This allows the buttermilk to fully activate the leaveners.
TIPResting is key for extra-fluffy pancakes. You'll see small bubbles forming on the surface of the batter. - prep · ~2 min
Heat and grease the griddle.
1.Place a griddle or large non-stick skillet over medium heat.2.Once hot, lightly grease with butter, spreading it evenly across the surface.TIPThe griddle is ready when a few drops of water sizzle and dance on contact, then evaporate. - fry · ~15 min
Cook the pancakes.
1.Pour about 1/4 cup of batter onto the hot griddle for each pancake.2.Cook until bubbles form on the surface and edges look set, about 2-3 minutes.3.Flip carefully with a spatula and cook the other side until golden brown, about 1-2 minutes more.4.Transfer to a warm plate and repeat with remaining batter, re-greasing the griddle between batches.TIPDon't flip until bubbles pop and leave small holes that don't immediately fill in. Flip only once. - serve
Serve warm with your favorite toppings.
Stack the pancakes on warm plates. Serve immediately with butter, maple syrup, fresh berries, or any toppings you love.
TIPKeep cooked pancakes warm in a 200°F oven on a wire rack while you finish the batch.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Measure the buttermilk at room temperature for a more even batter consistency.
- 2Resist overmixing; a few lumps are fine and ensure tender pancakes.
- 3Test griddle heat with a drop of batter; it should sizzle gently without browning too fast.
- 4Flip pancakes only once—when bubbles pop and edges look set—for the fluffiest result.
- 5Keep finished pancakes warm on a wire rack in a 200°F oven so they stay crisp, not soggy.
Adapt it for your goals.
Whole-grain
Replace half the all-purpose flour with whole wheat pastry flour for a nuttier flavor and extra fiber, while still keeping pancakes tender.
gluten freeGluten-free
Substitute a 1:1 gluten-free flour blend (containing xanthan gum) for the all-purpose flour; add 1 extra tablespoon of buttermilk to adjust hydration.
add insAdd-ins
Fold in ½ cup fresh blueberries, chocolate chips, or chopped banana after the batter rests, for bursts of sweetness in every bite.
Why this is on our healthy list.
Rich in Calcium
Buttermilk provides a good source of calcium, which supports strong bones and teeth.
Lower in Fat
Using buttermilk instead of whole milk or cream reduces the overall fat content while keeping pancakes moist.
Probiotic Potential
Cultured buttermilk contains live beneficial bacteria that may aid digestion and gut health.
Frequently asked questions
Yes. For 1¼ cups buttermilk, add 1¼ tablespoons lemon juice or white vinegar to regular milk, let sit 5 minutes, then use as directed.
