Buttermilk Pancakes Recipe
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.
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.
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.
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 before.
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.
Nutrition
Calories: 266kcalCarbohydrates: 38gProtein: 8gFat: 9gSaturated Fat: 5gCholesterol: 70mgSodium: 89mgPotassium: 345mgFiber: 1gSugar: 9gVitamin A: 342IUCalcium: 182mgIron: 2mg