Easy Fluffy Buttermilk Pancakes From Scratch
These homemade buttermilk pancakes are fluffy, buttery, and have the most tender texture in the middle. Buttermilk adds a lovely tangy flavor to the pancakes. If you do not have access to buttermilk, don’t worry, we have provided a note in the recipe sharing how to make buttermilk at home. Jump to the Buttermilk Pancakes Recipe or read on to see our tips for making them.
We’ve shared many pancake recipes here on Inspired Taste, and almost every time someone asks if they can use buttermilk to make them. So we thought it was about time to add a simple and straight-forward buttermilk pancakes recipe.
This is our go-to recipe. They are quick and simple to make, call for the fewest ingredients possible, and taste incredible. I also love the texture. Thanks to the buttermilk, these are tangy, fluffy, and very tender in the middle.
What does buttermilk do when added to pancakes?
We don’t cook all that often with buttermilk, but when it comes to pancakes, it’s a super star. Here’s why:
- Buttermilk adds a lovely tangy flavor to pancakes, which is incredibly delicious, especially when combined with something sweet (like syrup).
- It kickstarts the baking soda into action, helping the pancakes cook up to be light and fluffy.
- Buttermilk helps to breakdown the gluten in the pancake batter, which means buttermilk pancakes are extra tender, fluffy, and soft in the middle.
What if I don’t have buttermilk?
Don’t worry! You can make your own buttermilk at home. Simply mix milk (dairy or non-dairy) with an acid like white vinegar or lemon juice and set the mixture aside for 10 to 15 minutes. In this time, the mixture will start to curdle (not the prettiest, but it does the trick).
For our recipe below, we call for 1 1/4 to 1 1/2 cups of buttermilk. That means that you will need to mix the following:
- 1 1/2 cups milk (dairy or non-dairy)
- 1 1/2 tablespoons white vinegar or lemon juice
Tips for mixing pancake batter
We’ve talked about mixing pancake batter a few times on the blog (see our whole wheat pancakes or these everyday pancakes). It’s really important not to over mix your batter. Over mixing can make the pancakes flat and heavy when cooked.
To avoid over mixing, we have a simple solution: Mix your dry ingredients as much as you like in one bowl. Then mix your wet ingredients until well blended in another.
When you have the two mixtures, gently combine them with a whisk, spatula or fork. You don’t need to mix until all the lumps are gone — they disappear when the pancakes cook. Just mix until you no longer see streaks of flour.
As for consistency, if you pull your whisk out of the batter and it slowly falls back into the bowl, the pancake batter is perfect. If it’s too thick, which is pretty common, simply add a splash more buttermilk to thin it out.
More pancake recipes to try
- Easy Fluffy Pancakes From Scratch
- Delicious Whole Wheat Pancakes
- Easy Homemade Pumpkin Pancakes
- Fluffy Buckwheat Pancakes
- Banana Buttermilk Pancakes
- Cinnamon Pancakes with a Cinnamon Roll Glaze
- Favorite Blueberry Pancakes
Easy Fluffy Buttermilk Pancakes From Scratch
These buttermilk pancakes are fluffy, buttery, and have the most tender texture in the middle. Buttermilk adds a lovely tangy flavor to the pancakes. If you do not have access to buttermilk, don’t worry, we have provided a note below sharing how to make buttermilk at home (all you need is dairy or non-dairy milk and acid like white vinegar or lemon juice).
Buttermilk tends to vary in how thick it is so we provide a recommended range of how much buttermilk to add to the batter. You might find that you need all or more buttermilk to achieve the right batter consistency. A visual cue is shared in the recipe below so you can get it just right.
You Will Need
3 tablespoons unsalted butter, plus more for skillet
1 1/2 cups (195 grams) all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea or table salt
1 1/4 to 1 1/2 cups (295 ml to 354 ml) buttermilk, see notes for substitute
2 large eggs
1/2 teaspoon vanilla extract, optional
- Make Pancake Batter
- Cook Pancakes
- Keeping Larger Batches Warm
- Make Ahead
Melt three tablespoons of butter, and then set aside.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and the salt together until well blended.
In a medium bowl, whisk 1 1/4 cups of the buttermilk and eggs together.
Make a well in the middle of the flour mixture, and then pour in the buttermilk and egg mixture. Stir a few times, and then add the melted butter. Use a whisk or fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
When you lift the whisk or fork out from the batter, it should slowly run down back into the bowl. If this does not happen and the batter is too thick, add additional buttermilk.
Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 5-inch circle.
When the edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes 1 to 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.
For larger batches of pancakes, before cooking the pancakes, heat the oven to 250 degrees Fahrenheit and place a baking sheet lined with parchment paper or a silicone baking mat inside. As the pancakes cook, carefully place them onto the baking sheet in the oven to keep warm.
Buttermilk pancakes freeze well. Place the cooked pancakes onto a parchment lined baking sheet and slide into the freezer. Freeze until frozen, about 1 hour. When the pancakes are frozen, transfer them to a freezer-safe bag or container and freeze up to 2 months. Reheat in the oven or toaster.
Adam and Joanne's Tips
- Homemade buttermilk: To make 1 1/2 cups of buttermilk, combine 1 1/2 cups of milk (dairy or non-dairy) with 1 1/2 tablespoons white vinegar or lemon juice. Set aside for 10 minutes before using in the recipe above.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.