These classic buttermilk pancakes cook up tall, tender, and golden, with a gentle tang from the buttermilk and a soft crumb that soaks up syrup.
The batter is mixed in two bowls and rests for 15 minutes before it hits the griddle. That short rest is the secret to fluffy pancakes, and the whole batch is done in about 15 minutes of cooking.
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Why This Classic Buttermilk Pancakes Recipe Works
Buttermilk reacts with baking soda to give the pancakes lift, and it also tenderizes the crumb. Baking powder backs it up so the pancakes rise evenly.
Resting the batter for 15 minutes gives the flour time to absorb the liquid and the leavening time to start working. The result is a thicker batter and a fluffier pancake.
A moderate heat browns the outside without burning it before the middle cooks. Melted butter in the batter adds richness and helps the pancakes brown.
Ingredients for Classic Buttermilk Pancakes
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 cups buttermilk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter or nonstick cooking spray, for the griddle
Buttermilk. Its acidity activates the baking soda and gives a slight tang.
Baking powder and baking soda. Together they give the pancakes lift and a golden surface.
Melted butter. Cooled butter keeps the batter from cooking the egg and adds flavor.
Egg. It binds the batter and helps the pancakes hold together.
Vanilla. A small amount rounds out the flavor.
How to Make Classic Buttermilk Pancakes
1. Combine the dry ingredients In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Whisk the wet ingredients In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
3. Mix and rest Pour the wet ingredients into the dry and stir with a spatula until just blended, then let the batter rest for 15 minutes.
4. Heat the griddle Set a large nonstick skillet over medium heat, or heat a griddle to 350 degrees F, and coat it with butter or nonstick spray.
5. Scoop the batter Use a ladle or ice cream scoop to pour 1/4 to 1/2 cup of batter onto the hot surface.
6. Watch for bubbles Cook for 1 to 2 minutes, until bubbles appear on top.
7. Flip and finish Flip the pancakes and cook until golden brown on the other side, then move them to a plate and repeat.
How to Serve Classic Buttermilk Pancakes
Stack the pancakes warm with maple syrup, fresh fruit, or whipped cream. A plate of muffin tin egg bites and a dish of tater tot sausage breakfast casserole turn them into a full brunch. Add a slice of cinnamon streusel coffee cake for something sweet, and a glass of strawberry blueberry kefir smoothie for a cool drink.
How to Store and Reheat Classic Buttermilk Pancakes
Cool cooked pancakes and refrigerate them in an airtight container for up to 3 days. For longer storage, freeze them in a single layer separated with parchment paper, then bag them for up to 3 months. Reheat in a toaster or microwave until hot throughout.
Tips and Variations for Classic Buttermilk Pancakes
Do not overmix. A few lumps are fine, and they keep the pancakes tender.
Rest the batter. A rest of 15 minutes gives lighter pancakes.
Watch the heat. Lower the heat if the first pancakes brown too fast.
Use a scoop. A ladle or ice cream scoop gives pancakes of equal size.
Measure the flour. Spoon and level it so the batter does not turn heavy.
Warm the pan first. A hot surface sets the bottom before the batter spreads.
Make a quick substitute. If you have no buttermilk, stir a spoonful of lemon juice or vinegar into regular milk and let it stand for a few minutes.
Keep leftovers safe. Refrigerate within 2 hours and see the University of Minnesota Extension guide to storing leftovers for more detail.
Frequently Asked Questions About Classic Buttermilk Pancakes
Why rest the batter for classic buttermilk pancakes?
Resting for 15 minutes lets the flour hydrate and the leavening start, which gives a thicker batter and fluffier pancakes.
Can I make classic buttermilk pancakes without buttermilk?
Yes. Stir a spoonful of lemon juice or white vinegar into regular milk, let it stand for a few minutes, and use it in the same amount.
How do I keep classic buttermilk pancakes from turning rubbery?
Mix only until the flour disappears and cook over moderate heat. Lumps in the batter are fine.
How do I know the griddle is hot enough?
Set it to 350 degrees F, or test with a few drops of water that dance and evaporate.
Can I freeze the pancakes?
Yes. Freeze them in a single layer separated with parchment paper, then bag them for up to 3 months.
Classic Buttermilk Pancakes
Equipment
- Griddle or nonstick skillet
- Two mixing bowls
- Whisk
- Ladle or ice cream scoop
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 2 cup buttermilk
- 1 large egg room temperature
- 2 tbsp unsalted butter melted and cooled
- 1 tsp pure vanilla extract
- 1 tbsp unsalted butter for the griddle, or use nonstick cooking spray
Instructions
Cooking
- Mix the batter. Whisk the dry ingredients in one bowl and the buttermilk, egg, butter, and vanilla in another. Stir together until just blended and rest 15 minutes.
- Heat the griddle. Heat a griddle to 350 degrees F or a nonstick skillet over medium heat and grease lightly.
- Pour. Pour 1/4 to 1/2 cup of batter per pancake and cook 1 to 2 minutes until bubbles form.
- Flip and serve. Flip and cook until golden brown, then repeat with the remaining batter.
