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.
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
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.