Buttermilk Pancakes Recipe
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I love making this buttermilk pancakes recipe as a sweet morning treat. With just 5 minutes of prep, I cook a batch of about 10 servings in 20 minutes using simple ingredients like flour, homemade buttermilk, eggs, baking powder, sugar, and milk for light and fluffy pancakes perfect for breakfast.
We are big time breakfast eaters in our family and always make sure we are well fed before leaving the house in the morning. Some of our favorites include a delicious traditional huevos rancheros or perfectly poached eggs, both pair fantastic with homemade buttermilk pancakes, which I will show you step by step how to make them.
Buttermilk Pancakes
Buttermilk pancakes are pancakes that use buttermilk as the main liquid of the batter to ensure they are tender and flavorful. Pancakes are one of the earliest forms of bread and have turned into an extremely popular breakfast item. They are cakes cooked in the shape of a circle on a griddle until they become thick and cooked throughout.
I love how pancakes can be served sweet or savory and still make sense any time of day, from lunch to dinner to dessert. I will gladly eat them as dessert loaded with seasonal fruits, and yes, I have served buttermilk pancakes for dinner more than once. When my daughter was little, she always asked for two stacked pancakes, and my wife and I were more than happy to join in.
I also have great memories of my dad making buttermilk pancakes every Sunday, or at least the Sundays when I begged him enough. Ha! As a kid, and even now as an adult, I still think there is nothing better than homemade buttermilk pancakes for breakfast. So now let me show you how I make them using basic ingredients listed below.
Ingredients and Substitutions
- Flour – I use all-purpose flour to make this recipe.
- Sugar – A bit of sugar will help sweeten the batter slightly.
- Eggs – Large eggs that are chilled or at room temperature work perfectly.
- Milk – I use a combination of whole milk and my homemade buttermilk.
- Butter – I like making my own homemade butter for the batter and cooking the pancakes.
- Salt – A pinch of salt will help balance out the flavors in the batter.
How to Make Buttermilk Pancakes
Mix the dry ingredients: First, I add the flour, sugar, baking powder, and salt to a large bowl, then mix everything together and set it aside.
Mix the wet ingredients: Next, I whisk together the eggs, buttermilk, milk, and melted butter in a separate large bowl until combined, then pour it into the bowl with the dry ingredients.
Combine the batter: I very gently mix everything together until just combined, being careful not to over mix. The batter should stay a little runny with some small chunks.
Cook the pancakes: Next, I add 2 teaspoons of unsalted butter to a frying pan or griddle, and once it melts, I ladle in about 3/4 cup of the pancake batter.
Flip the pancake: I cook the pancake for 2 to 3 minutes, then flip it once the air bubbles on top start to pop.
Finish and serve: Once I flip it, I cook it for another 30 seconds, then repeat until all the buttermilk pancake batter is used. I serve the pancakes with butter and maple syrup.
chef tip + notes
Watching my dad make pancakes over the years, he taught me early on what actually makes them light and fluffy, something I later confirmed once I became a chef. The key is to mix the batter only until the flour is just moistened, then stop completely. It should be slightly chunky but also a bit runny. Overmixing develops gluten and makes pancakes dense, while small lumps in the batter create a softer, more tender texture once cooked.
- Rest the batter: I let the batter rest for about 5 minutes before cooking. This helps the flour hydrate and the pancakes cook consistently.
- Control the heat: I keep the pan at medium low heat so the pancakes cook through without browning too fast.
- Refresh the pan: I lightly wipe the pan and add fresh butter between batches, so it keeps the pancakes golden and prevents burning.
- Flip at the right time: I wait until bubbles rise and pop on the surface before flipping.
- Do not press the pancakes: I never press down after flipping. Pressing removes air and makes the pancakes dense.
- Milk options: You can substitute the whole milk with 1%, 2%, or skim milk.
- Add ins for more flavor: To enhance the flavor, I add a splash of vanilla, some berries, oats, nuts, or chocolate.
Serving Suggestions
I like serving them in a classic way, just like I did as a child on Sunday mornings at home, with crispy bake bacon or some breakfast sausages, plus eggs cooked any way, from soft boiled eggs to simple fried eggs which were always my dads favorite.
Breakfast in my house always comes with a simple fruit tray on the table, and if I am adding something extra to the buttermilk pancakes, homemade honey butter is my favorite. My daughter loads hers with whipped cream that I make from scratch, and which I usually keep in the fridge since we use it with just about everything.
Make-Ahead and Storage
Make-Ahead: When serving for breakfast, these are meant to be eaten as soon as they are done cooking. However, you can serve this cold which can be made and chilled 1 day ahead of time.
How to Store: Cover and keep the pancakes in the refrigerator for 3 days. Freeze these covered for up to 3 months. Thaw the pancakes in the refrigerator until thawed before reheating.
How to Reheat: Add a small amount of butter to a griddle or skillet over low heat and cook the pancakes for 1 to 2 minutes per side or until heated. You can also place the desired number of pancakes on a sheet pan with parchment paper and bake at 350° for 4 to 6 minutes or until warm.
More Breakfast Recipes
Video
Buttermilk Pancakes Recipe
Ingredients
- 3 cups all-purpose flour
- ¼ cup sugar
- 1 ½ tablespoons baking powder
- pinch of sea salt
- 3 large eggs
- 2 ¼ cups buttermilk
- 1 cup whole milk
- ¼ cup melted unsalted butter + more for cooking
Instructions
- Preheat your griddle or pan to 350° or medium-low heat.
- In a large bowl, mix together the flour, sugar, baking powder, and salt and set aside.
- Next, in a separate large bowl, whisk together eggs, buttermilk, milk, and melted butter until combined, and then pour it into the bowl with the dry ingredients.
- Very gently mix together the ingredients until just combined. Do not over-mix! The batter should be a little runny and chunky.
- Next, add 2 teaspoons of unsalted butter to a frying pan or griddle, and once melted ladle in some of the pancake batter, about ¾ cup.
- Cook the pancake for 2 to 3 minutes and flip it over. You’ll know it’s ready to flip over once the air bubble on top begins to pop.
- Once flipped, cook for a further 30 seconds to 1 minute. Repeat the process until all of the buttermilk pancake batter has been used up.
- Serve with butter and maple syrup.
since my husband became very ill a few months ago, all he wants are pancakes for breakfast. I had never really make pancakes before ,so I was using a mix. Then I tried Billy Parisi’s recipe and the pancakes were delicious. The recipe is very easy and exchanges can be made for various ingredients. My husband is a happy man and I am still making these pancakes every morning.
I’ve continued to make these pancakes because now I get a craving for them. I changed it up on the syrup and tried syrup from Canada that was aged in whiskey barrels and it doesn’t disappoint!
The BEST!
These Pancakes are so delicious ! I never order Pancakes when I go out for breakfast, these are so much better, at home !
Yummy
Très bon, nous avons apprécié
Fluffy tasty can’t get enough!!
Absolutely delicious! We’re having breakfast for dinner again tonight, using this recipe!
Thank you for trying this!
We had these for brunch, and they are divine! We all love how light and fluffy these pancakes are. This will be our new go to recipe. Thank you.
My pleasure!
Easy to make and very fluffy. Excellent Breakfast.
Thank you for trying this!
Fantastic recipe thank you. I only use this recipe now.m
many thanks!