Buttermilk Pancakes Recipe

Name: Buttermilk Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 cups buttermilk; 2 large eggs; 3 tbsp unsalted butter, melted and slightly cooled

Fluffy, tender buttermilk pancakes made from scratch with a simple batter that comes together in under 15 minutes. — Photo by Polina Tankilevitch on Pexels

Buttermilk's acidity reacts with baking soda to produce extra lift right as the batter hits the hot griddle, and that same acidity tenderizes the batter's gluten, giving these pancakes a noticeably fluffier, softer crumb than a version made with plain milk.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4

Ingredients

Servings4

2 cups all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 large eggs
3 tbsp unsalted butter, melted and slightly cooled

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Instructions

1Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
2In a separate bowl, whisk the buttermilk, eggs, and melted butter together.
3Pour the wet ingredients into the dry and whisk just until combined, a few lumps are fine and expected.
4Let the batter rest for 5 minutes while the griddle heats.
5Heat a griddle or nonstick skillet over medium heat and grease lightly.
6Pour about 1/4 cup of batter per pancake onto the griddle, cook until bubbles form across the surface and the edges look set, about 2-3 minutes, then flip and cook another 1-2 minutes until golden.

Tips & variations

Fold in blueberries or chocolate chips right after pouring each pancake onto the griddle, rather than into the whole batter, so they don't sink or bleed color.
Keep finished pancakes warm on a rack in a 200°F oven while you cook the rest of the batch, rather than stacking them, which traps steam and turns them soggy.
This batter also works well as waffle batter with a tablespoon or two more melted butter added for extra crispness.

Storage & reheating

Refrigerate leftovers up to 3 days, or freeze in a single layer before transferring to a bag for up to 2 months. Reheat in a toaster or a 350°F oven for a few minutes; microwaving works but leaves them softer.

Nutrition

A moderate source of carbohydrates from the flour, with the buttermilk adding some protein and calcium alongside the eggs and butter.

Tips from the Tulo kitchen

Let the batter rest a few minutes before cooking, it gives the baking soda and buttermilk time to react and the flour time to hydrate, both of which improve texture.
Resist flipping more than once, repeated flipping deflates the air pockets that are building the pancake's rise.

FAQ

Can I substitute regular milk for buttermilk in pancakes?

You can, but the pancakes will be less fluffy and slightly less tender, since buttermilk's acidity is part of what activates the baking soda. In a pinch, stir a tablespoon of lemon juice or vinegar into regular milk and let it sit 5 minutes as a substitute.

Why are my pancakes flat instead of fluffy?

Overmixing the batter is the most common cause, it knocks out air and develops gluten that makes for a denser pancake. Old baking powder or baking soda can also be the culprit; check that they're still active.

Can I make buttermilk pancake batter the night before?

It's best made fresh, since the baking soda starts reacting with the buttermilk as soon as they're combined and loses some lift over time. If needed, mix the dry and wet ingredients separately overnight and combine just before cooking.