There is a reason buttermilk pancakes never go out of style. They are soft, lightly sweet, and tender in the center with just enough structure to hold up to butter and warm maple syrup. If you love classic breakfasts, these pancakes are the perfect base. You can also turn this batter into something more indulgent, like our cinnamon roll pancakes, when you are craving a weekend-style breakfast.
Why Buttermilk Makes Better Pancakes
Buttermilk is doing more than adding flavor. Its acidity reacts with baking powder to create lift, which is what gives these pancakes their fluffy interior. It also adds a subtle tang that balances the sugar and keeps the pancakes from tasting flat.
Texture and Flavor You Can Count On
These pancakes strike a balance that works for just about everyone. They are not overly sweet, which makes them versatile for toppings. The crumb is soft without being fragile, so they hold together well on the griddle and on the plate. A light vanilla note from the batter and the richness of butter make them satisfying without feeling heavy.
Make Them Your Own
This batter is intentionally simple, which makes it easy to customize. Add blueberries, chocolate chips, or sliced bananas for a classic touch. If you prefer savory breakfasts, serve them with crispy bacon, sausage, or even a fried egg.
Prep Ahead and Storage Tips
Pancake batter is best cooked fresh, but the finished pancakes store well. Let them cool completely, then refrigerate in an airtight container for up to three days. To freeze, layer the pancakes with parchment paper and store in a freezer-safe bag for up to two months. Reheat in a toaster or warm skillet until heated through.
Buttermilk Pancakes
Ingredients
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup granulated sugar
- 1⅓ cups buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and cooled slightly
- Maple syrup, for serving
Instructions
- In a large bowl, sift together the flour, baking powder, kosher salt, and granulated sugar. Set aside.
- In a medium bowl, whisk together the buttermilk, large egg, and melted butter until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon just until everything is incorporated. The batter will be slightly lumpy; do not overmix. If the batter is too thick to pour easily, add a little more buttermilk and stir gently.
- Spray a nonstick skillet or griddle with cooking spray and place it over medium heat (about 300°F if using a griddle).
- Once the pan is hot, use a ⅓-cup measuring cup to pour the batter into the pan. Spread it gently into a 4-inch circle if needed.
- Cook the pancake until bubbles form on the surface and begin to pop, and the edges look set.
- Flip the pancake carefully and cook until the other side is golden brown and the center is cooked through.
- Wipe out the pan with a paper towel between batches, reapply cooking spray, and repeat with the remaining batter.
- Serve warm with maple syrup.
This recipe was inspired by Buttermilk Pancakes on iambaker.net.
Breakfast Time!
French Toast
French toast: A classic breakfast dish of bread soaked in egg mixture, fried until golden, and topped with syrup or fruit.
Breakfast BLT
Breakfast BLT sandwiches are stacked with crispy bacon, juicy tomato, fresh greens, and a perfectly fried egg.
Pulled Pork Hash Breakfast
Pulled Pork Hash is a hearty mix of smoky pork, crispy hashbrowns, veggies, eggs & cheese—perfect for breakfast, brunch, or dinner!