Buttermilk Pancakes

These light and fluffy buttermilk pancakes are full of that sweet buttermilk flavor. Pile ’em high and top them with butter and syrup!

I have a weak spot when it comes to breakfast, I love everything about it. Fruit, sausage, bacon, eggs, waffles, muffins, doughnuts and of course these BEST buttermilk pancakes. When I get the chance to make it for our family, I always get really excited!

a perfect stack of flap jacks

I’ve recently been on a pancake kick. Maybe it’s because I somehow think that tossing a pan on the stove is 10x easier than digging out the waffle iron from our pantry. I don’t know, seems like logical reasoning to me.

These buttermilk pancakes are my go-to recipe. They’re fluffy, soft and sweet. I absolutely LOVE them! Since we usually have fruit and bacon on the side, I usually make these without mixing anything in, but they’re great with blueberries, raspberries, chocolate chips or pieces of bacon.

Today I’m going to share a few of my tips and tricks to making perfect pancakes. 

Pile these beauties high and serve with butter and maple syrup or my tasty buttered pecan syrup. They’ll be devoured in seconds! You won’t believe how easy and delicious these buttermilk pancakes are!

How to make buttermilk pancakes

DRY INGREDIENTS. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

WET INGREDIENTS. In a small mixing bowl, add the buttermilk, egg, melted butter and vanilla extract. Lightly beat until combined.

COMBINE. Add the wet ingredients to the dry ingredients and mix until just combined, being sure to not overmix. Lumps make for fluffy pancakes!

COOK + SERVE. Place a pan over medium heat and add ½ tbsp. of butter. Scoop the batter out using ¼ measuring cup and pour into the center of the heated pan. Allow the pancakes to cook approximately 2 minute or until you see small bubbles on the surface of the pancake. Flip, and cook for 1 additional minute. The pancakes should be lightly golden brown in color.

Tips + SToring Info

These fluffy, delicious buttermilk pancakes couldn’t be easier. They will make any morning feel like a special occasion! Here are a few tips when making them:

• Pancakes are ready to flip when bubbles begin to form and the edges begin to set. Flip with your wrist instead of your arm to prevent pancakes from breaking.
• To prevent flat or dense pancakes avoid overmixing the batter.
• Give your batter a little time to rest before pouring it on the griddle to ensure your pancakes will have the best texture. This is also a helpful step if you have accidentally overmixed your batter.
• Have fun with pancake toppings! Besides syrup – whipped cream, fresh berries, chocolate, caramel or strawberry sauce are all delicious choices.

STORE leftover pancakes in an airtight container or Ziploc bag in the fridge for up to 5 days.

To FREEZE leftover pancakes, place wax or parchment paper between pancakes and store in a Ziploc bag or airtight container. Pancakes can also be placed on a sheet pan being careful that the edges aren’t touching and then flash frozen for 30 minutes, before removing them from the pan and storing in a Ziploc bag. Pancakes can be frozen for up to 2 months.

Reheat pancakes directly from the freezer by warming them in the microwave for 20 seconds per pancake. They can also be heated in a 350 degree oven on a sheet pan covered with aluminum foil for approximately 10 minutes.

More favorite pancake recipes: 

• Buttermilk Banana Bread Pancakes
• Apple Pie Pancakes With Spiced Maple Syrup
• Strawberry Yogurt Pancakes
• Oatmeal Pancakes

Recipe source: adapted from A Cozy Kitchen, Buttermilk Pancakes