These buttermilk pancakes bake up tall and tender with a soft, airy crumb and a subtle tang that sets them apart from ordinary flapjacks. The simple batter delivers consistent results whether you serve them fresh off the griddle or make ahead for a grab and go breakfast. If you like make-ahead breakfasts you’ll love our Overnight French Toast!
Why You’ll Love This Recipe
- Light, fluffy texture from the buttermilk and baking powder reaction
- Minimal ingredients and just 13 minutes start to finish
- Easy to scale and freeze for busy mornings
- Naturally make-ahead friendly without losing quality
Tips for Success
- Sift the dry ingredients so the baking powder distributes evenly and prevents dense spots.
- Stop mixing as soon as the flour disappears; a few small lumps keep the pancakes tender.
- Heat the skillet to medium (around 300°F) before adding batter for even browning.
- Wipe the pan between batches to avoid burnt bits that can stick to the next round.
- Let the batter rest 2 to 3 minutes after mixing if it feels too thick; a splash of extra buttermilk loosens it.
Ingredient Notes & Substitutions
- All-purpose flour gives the pancakes structure and a soft crumb. Substitution: Use a 1:1 gluten-free flour blend for a gluten-free version.
- Baking powder reacts with the buttermilk to create lift and a light texture.
- Granulated sugar adds mild sweetness and helps with browning. Substitution: Swap with an equal amount of light brown sugar for a slightly deeper flavor, or coconut sugar for a less refined option.
- Buttermilk provides acidity for the rise and a gentle tang. Substitution: Make a quick Homemade Buttermilk
Storage Tips
Cool completely, then store in an airtight container in the refrigerator up to 5 days. For longer storage, layer with parchment and freeze up to 2 months. Reheat in the microwave or covered in a 350°F oven for 8 to 10 minutes.
Fluffy Buttermilk Pancakes
Soft, golden buttermilk pancakes with a light, airy crumb and a gentle tang. Perfect for both weekend mornings and make-ahead breakfasts.
Ingredients
Ingredients
Dry Ingredients
- 1 ½ cups (187 g) all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
Wet Ingredients
- 1 â…“ cups (327 g) buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted, cooled
- 1 teaspoon pure vanilla extract
Instructions
Instructions
Mix the Batter
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir gently just until combined. A few small lumps are fine. If the batter seems too thick to pour, add 1 to 2 tablespoons more buttermilk.
Cook the Pancakes
- Lightly coat a nonstick skillet or griddle with cooking spray and heat over medium heat.
- Pour â…“ cup batter onto the hot surface, spreading gently to about 4 inches wide.
- Cook 3 to 4 minutes until bubbles form and the edges look set and golden.
- Flip carefully and cook another 3 to 4 minutes until the second side is golden brown.
- Wipe the pan clean between batches and repeat with remaining batter.
This recipe was inspired by the Buttermilk Pancakes recipe by Iambaker.net