Fitness / March 23, 2024

Best Buttermilk Pancakes

Your new go-to recipe for thick, fluffy, crave-worthy Buttermilk Pancakes is right here. You’re welcome.

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I LOVE pancakes. I truly, honestly crave them constantly. They are so simple, yet satisfying and remind me of weekends as a kid.

I am a fan of all pancakes, like these healthy Blueberry Pancakes or these dessert-like Brownie Pancakes with Cookie Dough Swirl (YUM!) But sometimes you just want mouthwatering, fluffy traditional pancakes. Buttermilk being used in pancakes is not a breakthrough, but after using it (especially if you normally just make them from a box) you will never look back.

Why Buttermilk? So, I don’t normally have buttermilk on hand, but it is so worth it here. Buttermilk contains acid, which reacts with the baking soda giving our pancakes the height and fluffiness we dream about. While it is very subtle, there is a bit of tanginess that the buttermilk also provides to knock these out of the park!

Are Buttermilk Pancakes Healthy?

Buttermilk Pancakes aren’t really healthy, but they are not BAD for you. Unless you eat them, like, every day. Everything in moderation – right?

Making pancakes from scratch is healthier than using a box of store-bought stuff for sure. They also only contain two tablespoons of organic cane sugar, which is less than many other recipes. Additionally, using organic ingredients is better for your health and they include eggs, making these Buttermilk Pancakes a good source of protein.

This recipe doesn’t check the boxes for many special diets, but they are vegetarian and can be gluten-free if you substitute the flour.

What’s the secret To Making the BEST Buttermilk Pancakes ever?

Aside from the buttermilk, which gives these Buttermilk Pancakes their height, we use extra butter in the batter to make these the best.

Mix the wet ingredients and then slowly stir in the melted butter. This will add a rich, cakey texture to your pancakes and keep them perfectly moist. The buttery flavor also complements the vanilla and makes you crave this recipe anytime you hear the word pancake.

INGREDIENTS

2 cups all-purpose flour
2 tablespoons organic cane sugar
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 1/4 cups low-fat buttermilk
2 large eggs lightly beaten
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter melted and cooled

INSTRUCTIONS

Blend

Whisk together dry ingredients in a large bowl and wet ingredients in another. Gradually mix in the melted butter.

Combine

Carefully fold the wet mixture into the dry, be careful not to overmix. Let the batter rest.

Cook

On a lightly greased skillet, ladle and flip batter until golden brown.

Serve

Enjoy warm pancakes with butter and syrup. Repeat for remaining batter.

Devour!

FAQs & Tips

How to Make Ahead and Store?

I always make too many of these pancakes, but that’s a good thing! Store these Buttermilk Pancakes in the fridge in an airtight container or wrapped in foil for up to a week. You can simply pop them in the toaster to reheat and keep that bit of crispiness.

What can I use If I don’t Have Buttermilk?

While Buttermilk is the star here you can make a similar mixture using 2 & 1/4 tablespoons vinegar or lemon juice into a measuring cup, then add milk until you reach 2 and 1/4 cups that this recipe calls for.

Can These Buttermilk Pancakes be Vegan?

Unfortunately, buttermilk is not vegan. There are a few substitutions that can be made for the eggs (chia and flax seed “eggs”) and the butter (vegan butter or oil) The recipe will come out quite different. I recommend these fluffy Vegan Pancakes.

Why Are my pancakes so flat?

The main reason your pancakes may be lacking fluff is likely from overmixing. When combining ingredients be sure to just whisk gently and quickly. Also, having all ingredients at room temperature will help them combine more easily.

Can I add Fruit to this recipe?

Absolutely! Feel free to add fresh blueberries, strawberries, banana bits or even chocolate chips. But, again, do not over-mix! Gently fold any additions in right before cooking.

Serving Suggestions

While butter and maple syrup work perfectly with these buttermilk pancakes, feel free to try something healthier and flavorful like this Cashew Cream Sauce or Strawberry Chia Jam.

For a traditional delicious breakfast party or brunch, serve these fluffy Buttermilk Pancakes with scrumptious Eggs Benedict or Cloud Eggs .

Best Buttermilk Pancakes

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 35

Resting Time 10

Total Time 1 5

Servings

Calories 175kcal

Author FoodFaithFitness

Ingredients

2 cups all-purpose flour
2 tablespoons organic cane sugar
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 1/4 cups low-fat buttermilk
2 large eggs lightly beaten
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter melted and cooled

Instructions

In a large mixing bowl, whisk together the flour, organic cane sugar, baking powder, baking soda, and sea salt until thoroughly combined.
In a separate medium-sized bowl, whisk together the low-fat buttermilk, eggs, and vanilla extract.
Gradually drizzle the melted butter into the wet ingredients while continuously whisking. The butter may begin to curdle due to colder ingredients but don’t worry—just keep whisking until well combined.
Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon until just combined. Remember, a few lumps are okay; overmixing will result in less fluffy pancakes. Let the batter rest for a moment.
Lightly coat a non-stick skillet with cooking spray or a bit of canola oil and heat over medium-low.
Once the skillet is hot, ladle approximately 1/2 to 2/3 cup of batter per pancake onto the skillet. It’s time to flip when the edges firm up and bubbles form and burst on the surface.
Carefully flip the pancake using a spatula and cook for a few more minutes until the pancake is golden brown and cooked through.
Repeat with the remaining batter, lightly greasing the skillet as needed.
Serve the pancakes warm with a pat of butter and maple syrup for a classic finish.