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Basic Buttermilk Pancakes Recipe

Basic Buttermilk Pancakes Recipe

By What’s Baking

Fluffy, tender buttermilk pancakes with a golden crisp edge and slightly tangy interior that melt in your mouth with every syrup-soaked bite.
Difficulty:
Beginner
Prep Time:
10 mins
Cook Time:
15 mins
Serves:
12 pancakes (4 servings)
An overhead shot of a stack of three golden-brown buttermilk pancakes on a rustic ceramic plate, with melted butter pooling in the tiny air pockets on top. A stream of amber maple syrup cascades down the sides, creating glossy rivulets. Scattered fresh blueberries and a dusting of powdered sugar add vibrant color contrast against the warm pancake tones. The soft natural morning light highlights the delicate steam rising from the stack, while a vintage fork rests alongside on a gingham napkin. In the background, slightly blurred, sits a small pitcher of buttermilk and a cast-iron skillet, suggesting homemade comfort and tradition.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">240g all-purpose flour</li><li class="ingredients-single-item">1 tbsp sugar</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">½ tsp baking soda</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">475ml buttermilk (or 475ml milk + 1 tbsp lemon juice, mixed and left for 5 minutes)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">3 tbsp unsalted butter, melted and cooled slightly</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Vegetable oil or butter for cooking</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick skillet or griddle</li><li class="equipment-single-item">Mixing bowls (one large, one medium)</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Ladle or ¼ cup measure</li><li class="equipment-single-item">Spatula</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. This even distribution ensures the pancakes will rise uniformly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined. The buttermilk's acidity will react with the baking soda to create carbon dioxide bubbles, resulting in fluffy pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the wet ingredients into the dry ingredients and whisk gently until just combined. You should still see small lumps – this is perfect! Overmixing develops gluten, resulting in tough pancakes, so embrace those little lumps for tender results.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Let the batter rest for 5-10 minutes. This allows the gluten to relax and the leavening agents to start working, creating an airier texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to lightly coat the surface. The pan is ready when a few drops of water sprinkled on the surface "dance" and evaporate quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For each pancake, pour about 60ml (¼ cup) of batter onto the hot skillet. Allow space between pancakes as they'll expand slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. When the bubbles begin to pop and create little holes that stay open, it's time to flip. This visual cue is more reliable than timing!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Flip the pancakes with a confident, swift motion and cook for another 1-2 minutes until golden brown on the second side. The second side typically cooks faster than the first.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer cooked pancakes to a plate. If making a large batch, keep them warm in a 95°C (200°F) oven while you cook the remaining batter.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve immediately with your favorite toppings like maple syrup, fresh fruit, or a pat of butter. Enjoy your perfectly fluffy, golden buttermilk pancakes!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 3 pancakes
🔥 Calories: 165 calories
🥑 Fat: 6 g
🧈 Saturated Fat: 3 g
🍞 Carbohydrates: 24 g
🍭 Sugar: 5 g
🍗 Protein: 4 g
🫀 Cholesterol: 55 mg
🧂 Sodium: 380 mg

Chef’s Notes

A few helpful details for making this recipe.

Why do my pancakes turn out flat instead of fluffy?

Flat pancakes usually result from overmixed batter (which develops too much gluten), inactive leavening agents (check expiry dates on baking powder/soda), or skipping the resting period. Also, ensure your buttermilk is fresh and you're cooking at the right temperature for proper rise.

Can I make the pancake batter ahead of time?

While it's best to use pancake batter immediately after mixing, you can refrigerate it for up to 24 hours. The pancakes might not be quite as fluffy, as the leavening agents will lose some potency, but they'll still be delicious. Just give the batter a gentle stir before using.

What's the secret to achieving golden-brown pancakes without burning them?

The secret is cooking over medium heat (not too high), using a well-preheated pan, and adding just a thin layer of butter or oil. Look for bubbles that pop and stay open before flipping, and adjust heat if pancakes brown too quickly or too slowly.

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