The BEST Fluffy Buttermilk Pancakes

why make this recipe

Fluffy buttermilk pancakes are a breakfast favorite for many. They’re soft, light, and have a slightly tangy flavor thanks to the buttermilk. This recipe is simple and perfect for any skill level, making it an ideal choice for a weekend brunch or a quick weekday breakfast. Everyone will love waking up to the smell of these delicious pancakes!

how to make Fluffy Buttermilk Pancakes

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons granulated sugar
• 2 cups buttermilk
• 2 large eggs (lightly beaten)
• 1 teaspoon vanilla extract (optional)

Directions

1. In a large bowl or a large glass measuring cup, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and sugar.
2. Add the buttermilk, eggs, and vanilla extract if using. Whisk just until combined. It’s fine if there are some small lumps in the batter.
3. Let the pancake batter rest for 10 minutes. This helps the pancakes become even fluffier.
4. Heat a large skillet or griddle over medium heat.
5. Spray it with non-stick cooking spray or brush with butter or oil to prevent sticking.
6. Ladle 1/3 to 1/2 cup of batter onto the griddle for each pancake.
7. Flip the pancakes when small bubbles form on the surface, and cook on the other side until golden brown.
8. Serve warm with butter and syrup.

how to serve Fluffy Buttermilk Pancakes

Serve the pancakes hot off the griddle with a generous pat of butter on top and a drizzle of maple syrup. You can also add some fresh fruits like berries or sliced bananas for extra flavor.

how to store Fluffy Buttermilk Pancakes

If you have leftovers, let the pancakes cool down and then store them in an airtight container. Keep them in the refrigerator for up to 3 days. To reheat, just pop them in the microwave for about 30 seconds or warm them up in a skillet.

tips to make Fluffy Buttermilk Pancakes

• Don’t overmix the batter. It’s okay if some lumps remain. Overmixing can make the pancakes tough.
• Make sure your griddle is at the right temperature. If it’s too hot, the pancakes will burn before cooking through.
• For added flavor, try adding chocolate chips or nuts to the batter.

variation

You can switch up the flavors by adding different extracts like almond or coconut. You can also use whole wheat flour instead of all-purpose flour for a healthier option.

FAQs

1. Can I make these pancakes without buttermilk?
Yes, you can make a buttermilk substitute by mixing 2 cups of milk with 2 tablespoons of vinegar or lemon juice. Let it sit for a few minutes before using it in the recipe.

2. Can I freeze leftover pancakes?
Absolutely! Just place the cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer bag. They will last for up to 2 months.

3. What can I use instead of eggs in this recipe?
You can use flaxseed meal or applesauce as an egg substitute. For one egg, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes, or use 1/4 cup of applesauce.