Light and Fluffy Buttermilk Pancakes is something that the whole family loves.
America's Favorite breakfast recipe - Buttermilk pancakes have a slightly sour and tangy sort of taste. Moreover they have a soft, moist, fluffy and tender texture.
Making the perfect buttermilk pancakes is so much easier than you may have thought.
Tips to Make The Best Buttermilk Pancakes
- Always use a Griddle. It makes the task so much simpler and absolutely perfect when making for the crowd. Alternatively you can use a non-stick skillet as well.
- Don't overmix the pancake batter. You don't want to activate the gluten.
- Allow the pancake batter to have small lumps.
- If the pancake batter is too thick add 1-2 tablespoons of milk at a time.
- If the pancake batter is runny, add a bit of flour to get the consistency right.
- Allow your Pancake batter to rest for 15-minutes.
- Preheat the skillet until it's hot enough but not smoking hot. Test with a small drop of water. If it sizzles then its hot enough.
- Pour the pancake batter straight down. No need to make a circle. The pancake will form a circle naturally.
- Cook on Medium-Low heat. The ideal temperature to cook pancake is 375 degrees F.
- Brush the pan with oil after you make every single pancake.
- Place the cooked pancakes in a warm 200 degrees F oven. Just keep placing them in an open casserole dish.
Easy and Fluffy Pancake Recipe
Fluffy American Buttermilk Pancake Recipe
Do you think Fluffy Pancakes can only be made with buttermilk pancake mix? Well, not true. Homemade pancakes can be a lot better than anything you can buy at the grocery store — and they're easier to make!
More pancake recipes:
Weekend Ritual Done Right ✔️
These pancakes are light and fluffy and have a lighter taste than traditional pancakes.
When you have hungry kids waiting on the table for Pancakes then you don't need zillions of rules and trillions of steps to make pancakes.
You don't have time to think about the consistency of batter or the way you should pour and what not.
No complications, just simplifications.
No need to separate egg whites or beat egg whites separately and sift flour and do a zillion other things to make a Restaurant like Pancake.
How do you make Pancakes in 3 steps
- Combine Just few basic ingredients - flour, sugar, baking powder, baking soda, cinnamon, and salt mixed with buttermilk, vanilla, and eggs.
- Rest the batter for 10-15 minutes.
- Cook pancakes in a skillet with some plain vegetable oil.
You'll see bubbles forming on the pancakes. When the bubbles starts popping on the sides, flip over and cook other side until golden.
What's the Secret to a Fluffy Pancake Recipe?
Buttermilk Pancakes are so much lighter and fluffier than other pancakes.
Basically what happens is buttermilk is acidic in nature. It reacts with Baking Soda and releases carbon dioxide. That causes leavening in the pancakes making them rise and become soft, fluffy, and cakey.
And, that's the science which can be termed as a "secret" to a fluffy american pancake recipe.
Pancakes from Scratch
I know it's insanely tempting to pick up a pack of Pancake Mix when you go shopping. But, Good Old Fashioned Pancakes Recipe need not be hard.
Basically, you just put everything into a bowl, mix and cook. And, that's the only secret to make a fluffy buttermilk pancakes that's perfect for breakfast or brunch.
So fluffy, so soft, so perfectly sweet...
Pancakes need not be just a weekend indulgence, they’re a special treat any day of the week.
Try this easy pancake recipe for your next weekend breakfast or special breakfast for any day. Make these mouth-watering buttermilk pancakes in just seven easy steps.
Although you can make Buttermilk at home by adding vinegar to milk. But, I would recommend you to buy the original buttermilk.
I have made so many recipes with buttermilk in the past. My favorite being - Southern Buttermilk Cornbread
fluffy pancake ingredients list
- All Purpose Flour - can use Almond Flour for Gluten-Free version.
- Ground Cinnamon
- Baking Powder
- Baking Soda
- Pure Vanilla Extract
How to Make Buttermilk Pancakes from scratch
Making Buttermilk Pancakes from scratch is as easy as counting 1, 2, 3...
- Whisk all the dry ingredients
In a clean and dry bowl combine all purpose flour, baking powder, baking soda, salt, and ground cinnamon.
- Combine Wet Ingredients
Add in Buttermilk, Pure Vanilla Extract, and Eggs. Fold lightly just until combined. Don't overwork the gluten in the recipe. This is the secret to a fluffy and light pancake.
- Rest the Batter
Allow the batter to rest for 15-20 minutes. This is important as it helps the dry ingredients soak the wet ingredients in the batter. Besides that, resting the pancake mixture is another super-important tip to make a light and fluffy pancake.
- Heat Oil or butter
I personally like to use a griddle to make my buttermilk pancakes. However, feel free to use a large non-stick skillet.
- Cook Pancakes
Measure exactly 1/2 US Cup of Pancake batter. I prefer to keep the quantity same as this helps pancakes have a same size. Pour the pancakes onto a hot skillet. Cook until you see small bubbles forming on the pancakes.
- Flip and Cook other side
Flip the pancakes and cook other side until golden brown.
Serve your Buttermilk Pancakes with Honey or Maple syrup and of course with a slice of butter.
More Breakfast Recipes
These Breakfast recipes are super tasty and you can make them for Father's Day or Mother's Day or any day in fact.
- Light and Fluffy French Toast - with chocolate and cinnamon
- Hashbrown Breakfast Casserole - so cheesy!
- Healthy Breakfast Egg Muffins - perfect for holidays
- Egg White breakfast Quesadillas - Flourless Quesadillas
- Thanksgiving Breakfast Casserole - so abpt for the occassion
5 Common Mistakes to Avoid while making Buttermilk Pancakes
- Over mixing the Batter - when mixing wet ingredients to dry ingredients we often over mix the batter. Rather, we should just combine it lightly. Even if there are few specs of flour we shouldn't try to combine it more than required.
- Making sure there are no lumps - this is one of the most common mistakes that we make. In an attempt to clear out the lumps we overmix the batter.
- Allow the batter to rest - Allowing the batter to rest is one of the prime ways to make sure the buttermilk pancake is fluffy and light.
- Use a non-stick skillet or griddle - I personally like a griddle. But you can use a non-stick skillet as well.
- Preheat griddle - Preheat griddle or skillet on medium-low heat. Hover your hand a few inches above the skillet to see if it's hot enough.
- Cooking Pancakes in Low Heat - Cooking pancakes in too low heat will make them tough and rubbery.
- Cooking Pancakes in High Heat - Cooking Pancakes in too high heat will make burn the skin of the pancakes leaving them uncooked and floury on the inside.
Read about more Common Mistakes when making pancakes here at Bon Appetit
Why are my Pancakes raw in the Middle?
Your Pancakes are raw in the middle because they aren't cooked completely. This happens when your skillet is too hot.
Basically when you add pancake batter to a smoking hot skillet the skin of the pancake (the outer cover) gets burnt quickly leaving the inside doughy, raw, and uncooked.
How to Reheat Pancakes or Make Ahead
To Reheat Pancakes
Microwave - Just heat the pancakes for 1-2 minutes in the oven at full power for one serving.
Toaster - Place the pancakes in the toaster. They'll be nice, warm, and crispy on the outside.
To make ahead Pancakes
Just like crepes pancakes can be made ahead of time and kept in the refrigerator for up to 5 days. You can also keep them in the freezer for 2 months.
FYI: Don't forget to keep them in a freezer bag or an airtight container with a piece of parchment in between each pancake.
Classic Buttermilk Pancakes Recipe
- 2 cups all purpose flour use almond flour for GF version
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 tablespoons granulated sugar
- 2¼ cups buttermilk
- 2 large eggs lightly beaten
- 1 teaspoon pure vanilla extract optional
- 2 tablespoons melted butter or oil canola oil or any vegetable oil
- In a large mixing bowl combine flour, sugar, baking powder, baking soda, ground cinnamon, and salt.
- In a separate mixing bowl combine eggs, vanilla extract, and buttermilk.
- Pour wet ingredients into dry ingredients. Use a wooden spoon to stir everything until just combined. Make sure not to overmix the pancake batter. Overmixing will activate the gluten and therefore your pancakes will be flat. Even if you find few specks of flour or lumps in the batter it is ok.
- Allow the Batter to rest for 15-minutes. This is extremely important to make fluffy buttermilk pancakes. This gives time for the dry ingredients to mix with wet ingredients. In the meantime spray a non-stick skillet or griddle with cooking spray or brush with canola oil. Place it on the burner with medium-low heat.
- Preheating the non-stick skillet or griddle. This will make sure that your pancakes don't stick to the skillet and that they are evenly cooked. (I usually hover my hand over about 5-6 inches above the skillet or griddle to check the heat of the skillet. I add the batter only if it feels hot enough.)
- Now there is no perfect pancake size. But a diameter of 4-inch is a standard. So, scoop out ½ cup of batter per pancake.
- Pour it into the pan and don't try to make a circle. Pour it straight down and the circle will happen naturally.
- Cook one side for 2-3 minutes. you see bubbles forming on the top. Ideally you should cook your pancakes at 375 degrees F which can be called medium heat. Don't cook on too low or too high heat. Use a Pancake spatula to flip over and cook the other side for 2-minutes or until its brown. Remove from skillet and place in a warm oven.
- Brush the skillet once again with some cooking oil. Repeat until all the batter is used. I recommend brushing the skillet before cooking each pancake.
- Serve warm with salted butter and maple syrup.
- Read tips in the blog post
- Read common mistakes while making pancakes in the blog post
My Favorite pancake toppings
Get creative and add in whatever toppings you like. Spread strawberry jam or drizzle warm heavy cream or dust some powdered sugar and etc.
- Salted Butter or Pure Maple Syrup
- Whipped Cream
- Homemade Cream Cheese
- Berries - Strawberries, Blueberry, Raspberries, Blackberries or all four!
- Various Kinds of Jams
- Chocolate Ganache or Nutella - Kids will love this
- Cinnamon - Dust ground cinnamon for more flavor and taste.