Buttermilk Pancakes Recipe

Name: Buttermilk Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 3 cups all-purpose flour; 3 tablespoons white sugar; 3 teaspoons baking powder; 1.5 teaspoons baking soda; 0.75 teaspoon salt; 3 cups buttermilk; 0.5 cup milk; 3 eggs; 0.33333334326744 cup butter, melted

Cook Time: 10 minutes

Buttermilk pancakes are a breakfast classic that every home cook should master. With a perfect balance of fluffiness and rich flavor, this recipe is sure to become your go-to for the best pancakes ever. The Allrecipes community loves these pancakes, and for good reason theyre light, moist, and absolutely delicious. Heres how to make them from scratch.

Ingredients

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 teaspoons baking soda
teaspoon salt
3 cups buttermilk
cup whole milk
3 large eggs
cup melted butter

Instructions

Mix the dry ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir well to ensure even distribution of the ingredients.
Prepare the wet ingredients: In a separate bowl, whisk together the buttermilk, milk, eggs, and melted butter until smooth.
Combine the wet and dry ingredients: Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or fork until just combined. The batter should be slightly lumpy do not overmix!
Cook the pancakes: Heat a lightly oiled griddle or frying pan over medium-high heat. To test if its ready, flick a few drops of water onto the surface; if they sizzle, its time to cook. Scoop about cup of the batter onto the griddle for each pancake.
Flip the pancakes: Let the pancakes cook until bubbles form on the surface, about 1 to 2 minutes. Then, using a spatula, flip the pancakes over and cook for another 1 to 2 minutes until both sides are golden brown.
Serve: Remove the pancakes from the griddle and serve immediately. Enjoy with maple syrup, fresh berries, or any of your favorite toppings!

Tips for the Perfect Pancakes

If you dont have a griddle, a large nonstick skillet works just as well.
Wait for the entire surface of the pancake to bubble before flipping it for the perfect texture.
Add-ins like chocolate chips or berries can be added right before you flip the pancakes to keep them intact.

Freezing and Storing

You can freeze cooked pancakes for up to two months. Flash freeze them on a baking sheet, then transfer to a freezer bag labeled with the date. Reheat them in the toaster, microwave, or oven when you're ready to enjoy them again.

Note: Its best not to freeze the batter itself, as mixing the wet and dry ingredients in advance can impact the texture and fluffiness of the pancakes.

Optional Additions

If you want to mix things up, consider adding ingredients like cinnamon, vanilla, or even nuts to the batter. You can also top your pancakes with honey, jam, or whipped cream for a sweet twist!

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value
Calories	219
Total Fat	7g	9%
Saturated Fat	4g	21%
Cholesterol	63mg	21%
Sodium	516mg	22%
Total Carbohydrates	31g	11%
Dietary Fiber	1g	3%
Total Sugars	7g
Protein	7g	14%
Vitamin C	1mg	1%
Calcium	146mg	11%
Iron	2mg	10%
Potassium	160mg	3%

Buttermilk Pancakes Recipe

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FAQ about Buttermilk Pancakes Recipe

You can store leftover pancakes in the refrigerator for up to 3 days. For longer storage, wrap the pancakes in parchment paper and place them in an airtight container or freezer bag. They can be frozen for up to 2 months. Reheat them in a toaster, microwave, or oven.

It's not recommended to freeze pancake batter since the chemical reaction between the baking soda and buttermilk starts as soon as they are mixed. This can affect the texture and fluffiness of the pancakes. It's best to make the batter fresh when you're ready to cook.

If you want to make fewer pancakes, you can scale down the ingredients proportionally. For example, halve the measurements if you're cooking for 2 people instead of 12. Keep in mind that smaller batches may cook faster, so monitor them closely.

You can add vanilla extract, cinnamon, or nutmeg to the batter for extra flavor. For a fruitier twist, fold in berries, sliced bananas, or chocolate chips just before cooking the pancakes.

Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes to allow the milk to thicken and sour, making it an effective substitute for buttermilk.

To keep pancakes warm while you cook multiple batches, place them in a single layer on a baking sheet and cover them loosely with aluminum foil. Keep them in an oven preheated to 200°F (93°C) to stay warm without overcooking.

Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, whole wheat flour will yield denser pancakes, so you may want to adjust the liquid slightly to achieve the right batter consistency.

The pancake batter should be slightly lumpy and thick enough to hold its shape on the griddle without spreading too much. If it's too thick, add a bit more milk to reach the right consistency. If it's too runny, add a little more flour.

To achieve fluffy pancakes, avoid overmixing the batter. Stir until just combined, leaving some lumps. Cook the pancakes over medium heat, flipping them when bubbles appear on the surface. Cooking them too fast on high heat can cause them to brown too quickly without cooking through.

Yes, you can make these pancakes gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to check that the blend contains a binder like xanthan gum to help the pancakes hold together.

Comments

Julie Young

10/12/2024 12:15:39 PM

This recipe required some adjustments and a significant amount of time, but the results were fantastic in the end. Similar to other reviewers, the yield was much higher than the stated 12 five-inch pancakes – I could have easily fed my family of five with just a third of the batter. The initial batch I made following the original recipe wasn't impressive; the pancakes turned out heavy and reminiscent of French toast. However, they did make great waffles using the leftover batter. For my following batch (scaled down to a third), I incorporated an additional teaspoon of sugar and a teaspoon of lemon juice. To achieve fluffy pancakes, I allowed the batter to rest in the refrigerator for a day or two. This process caused the batter to expand with air bubbles, resulting in tender and fluffy pancakes. Preparing this mix on Sunday night and using it throughout the week has made it a staple in my household. My family simply can't get enough of them!

Andrew Flores

11/29/2022 02:59:07 AM

Fluffiest pancakes I have ever made! I modified the recipe by substituting white sugar with a combination of 1 tablespoon each of icing sugar and maple flakes. I also included a mashed banana, 1 teaspoon of vanilla extract, and folded in a cup of sliced strawberries at the end. What a delightful treat! I'm planning to experiment with blueberries next time. Thank you for this recipe – I've attempted many pancake recipes in the past, but this one is a keeper. I'm excited to try making them in my waffle iron as well.

Michelle Flores

09/03/2024 06:53:10 AM

One third of the recipe was plenty for two servings. I substituted half of the all-purpose flour with whole wheat flour and adjusted the amount of milk to achieve the desired batter consistency. The pancakes turned out wonderfully fluffy and delicious. I will definitely be making this recipe again.

Ruth Flores

05/22/2025 07:59:04 AM

Review rewritten: These are the best pancakes I have ever made, and I cook a lot... they turned out so light and fluffy! I followed the recipe exactly as written. I cooked them on a griddle set to 275-300 degrees Fahrenheit. Using a 1/4 cup ice cream scoop ensured each pancake was uniform in size. Waiting for the griddle to heat up before combining the wet and dry ingredients kept the batter bubbly. Folding the ingredients in slowly with a rubber spatula, the batter seemed a bit runny, but I continued folding gently until mixed with some lumps. Though not thick, the batter was fluffy and stayed in place on the griddle without spreading. I used the ice cream scoop to distribute the batter evenly on the griddle. Once the pancakes showed little air bubbles or holes, I knew it was time to flip them. This recipe is now my go-to for pancakes.

Virginia King

03/09/2025 03:48:38 AM

These are the best pancakes I have ever made!

Benjamin Lee

09/25/2023 05:53:15 AM

I enhanced it with vanilla and included blueberries and dark chocolate chips. These buttermilk pancakes are the best!! Plus, the recipe is super simple!

Susan Flores

12/03/2023 10:47:49 PM

I have been using this recipe for countless years. These pancakes are absolutely phenomenal - hands down the best I've ever had. No pancake joint can compare to how fluffy and scrumptious these turn out.

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Buttermilk Pancakes Recipe

Ingredients

Instructions

Tips for the Perfect Pancakes

Freezing and Storing

Optional Additions

Nutrition Facts (per serving)

FAQ about Buttermilk Pancakes Recipe