Buttermilk Pancakes Recipe

This Buttermilk Pancakes Recipe is a fluffy and classic recipe, which calls for rich buttermilk and all-purpose flour. It’s the perfect weekend breakfast, ready in about 20 minutes.

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Buttermilk Pancakes Recipe Ingredients

• 4 cups all-purpose flour
• ¼ cup sugar
• 2 tsp baking soda
• 2 tsp salt
• 1½ tsp baking powder
• 4 eggs (room temp, if you remember)
• 4 cups buttermilk

How To Make Buttermilk Pancakes Recipe

1. Whisk the dry stuff: In a very large bowl, combine the all-purpose flour, sugar, baking soda, salt, and baking powder. Give it a good whisk to aerate the flour and distribute the leavening agents evenly.
2. Mix the wet stuff: Crack the eggs into a separate medium bowl. Pour in the buttermilk. Whisk until the mixture is smooth-ish and well combined.
3. Combine the two: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula. Don’t worry about lumps. In fact, you want lumps. Stop mixing as soon as you don’t see streaks of dry flour. Overmixing makes pancakes tough.
4. Heat your pan: Place a griddle or non-stick skillet over medium heat. Lightly grease it with butter or cooking spray. Let it warm up while the batter rests for a minute or two. This resting period allows the gluten to relax and the baking powder to activate.
5. Cook the pancakes: Scoop about ¼ cup of batter onto the hot surface for each pancake. Wait until bubbles form on the surface and pop, and the edges look set.
6. Flip and finish: Flip the pancakes carefully. Cook for another 1-2 minutes until the second side is golden brown.
7. Serve: Stack ‘em up high. Serve hot with butter, maple syrup, or whatever you’ve got.

Recipe Tips

• The Bubble Test: How do you know when to flip? Watch the bubbles. When bubbles rise to the surface, pop, and stay open (don’t fill back in with batter), it is time to flip.
• Room Temperature Ingredients: As noted in the ingredients, room temperature eggs and buttermilk mix easier and result in a fluffier pancake than cold ingredients, which can shock the batter.
• Don’t Overmix: This is the golden rule of pancakes. If you beat the batter until smooth, you develop gluten, which results in rubbery, flat pancakes. Lumpy batter = fluffy pancakes.
• Large Batch: This specific recipe makes a large batch (using 4 cups of flour). It is perfect for a big family breakfast or for meal prepping. You can easily halve the ingredients for a smaller batch.
• Buttermilk Substitute: If you don’t have buttermilk, add 4 tablespoons of white vinegar or lemon juice to 4 cups of regular milk and let it sit for 5-10 minutes until curdled.

What To Serve With Buttermilk Pancakes Recipe

Since this is a classic breakfast, stick to the favorites.

• Proteins: Crispy bacon, sausage links, or ham.
• Eggs: Scrambled or fried eggs on the side.
• Toppings: Fresh berries, chocolate chips, or sliced bananas.
• Syrups: Real maple syrup, fruit compote, or honey.

How To Store Buttermilk Pancakes Recipe

• Refrigerate: Store leftover pancakes in an airtight container or zip-top bag in the refrigerator for up to 3 days.
• Reheat: The toaster is the best way to reheat pancakes; it crisps the edges while warming the center. You can also use the microwave for 30 seconds.
• Freeze: Place a sheet of wax paper or parchment paper between each cooled pancake to prevent sticking. Place the stack in a freezer bag and freeze for up to 2 months. Cook from frozen in the toaster.

Buttermilk Pancakes Recipe Nutrition Facts

• Calories: 280
• Total Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 70mg
• Sodium: 650mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugar: 6g
• Protein: 10g

Nutrition information is estimated per serving (approx 2 pancakes).

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