butter milk pancakes recipe

Written ByJenny Smyth Posted on
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The Best butter milk pancakes recipe

I’ve been making butter milk pancakes for my family for years, and it’s a recipe that never fails to impress. It’s a classic breakfast dish that’s perfect for a weekend morning or a special occasion.

The best part is that it’s incredibly easy to make and requires just a few ingredients. I love how the tangy flavor of buttermilk pairs with the sweetness of sugar and the richness of melted butter.

My kids devour these pancakes in seconds, and I’m always happy to oblige with a fresh batch. But what I think I love most about this recipe is the way it brings our family together.

We all gather around the kitchen island, watching as the pancakes cook on the griddle, and sharing stories about our day. It’s moments like these that make cooking worth it – not just because we’re feeding our bodies, but because we’re nourishing our spirits too.

When you take a bite of these fluffy, golden pancakes, you can taste the love that goes into making them. And that’s what makes this recipe so special – it’s not just a meal, but an experience we can all enjoy together.

Buttermilk Pancakes Recipe

4.6 from 828 votes

Classic buttermilk pancakes are fluffy, tender, and easy to make. They are perfect for breakfast or brunch, topped with maple syrup, fresh fruit, or whipped cream.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 cups all-purpose flour
2 tbsp white sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 large eggs
2 tbsp butter, melted

👨‍🍳Directions

1In a large mixing bowl, combine all-purpose flour, white sugar, baking powder, baking soda, and salt.
2Whisk until all ingredients are well mixed.
3The dry ingredients should be free of lumps and evenly distributed.
4Create a well in the center of the dry ingredients and pour in the buttermilk, eggs, and melted butter.
5Mix until just combined and no dry spots remain.
6The batter should be slightly lumpy and thick.
7Do not overmix.
8Set the bowl aside for 5 minutes to allow the batter to rest.
9Heat a non-stick skillet over medium heat.
10Lightly grease with butter or cooking spray.
11Pour 1/4 cup of batter onto the skillet for each pancake.
12Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
13Flip the pancakes carefully with a spatula.
14Cook for an additional 2-3 minutes, or until golden brown and cooked through.
15The pancakes should be firm and easy to flip.
16Remove from heat and serve immediately, topped with your favorite pancake toppings.

🔧Equipment

Mixing bowl
Whisk
Non-stick skillet
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 100mg🧂Sodium: 900mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 12g

📝Notes

Tips: For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. You can also add mix-ins like blueberries or chocolate chips for extra flavor.

Watch Video Of How Buttermilk Pancakes Recipe Works

These butter milk pancakes are always a good idea – whether you’re serving them on a special occasion or just as part of your daily routine.

They’re perfect for family gatherings because everyone loves them, and they’re easy to scale up or down depending on your needs.

One of my favorite things about this recipe is how versatile it is – you can top them with fresh fruit or whipped cream for added sweetness, or enjoy them plain for a more rustic treat.

❓ Frequently Asked Questions About Buttermilk Pancakes

Q: What is buttermilk?

Buttermilk is a type of milk that has been cultured with lactic acid bacteria, which gives it a tangy flavor and a thicker consistency than regular milk. You can find buttermilk in most grocery stores, usually in the dairy section.

Q: Can I substitute regular milk for buttermilk? While you can use regular milk as a substitute for buttermilk, keep in mind that it won’t have the same flavor and texture. If you want to try making this recipe with regular milk, you can do so by adding a tablespoon or two of white vinegar or lemon juice to give it a similar tanginess.

Q: What kind of flour should I use for these pancakes? For this recipe, I recommend using all-purpose flour. You can also try using whole wheat flour for a nuttier flavor and coarser texture.

Q: How do I store leftover pancakes? Leftover pancakes are best stored in an airtight container at room temperature for up to two days or frozen for up to three months. Simply thaw them in the refrigerator or microwave when you’re ready to serve them again.

Q: Can I make these pancakes ahead of time and reheat them? Yes, you can make these pancakes ahead of time and reheat them in the oven or microwave when you’re ready to serve them. Just be sure to store them properly so they stay fresh.

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