basic buttermilk pancake recipe

Written ByJenny Smyth Posted on
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The Best basic buttermilk pancake recipe

I’m so excited to share this basic buttermilk pancake recipe with you all today. It’s a classic for a reason, and I just can’t get enough of that fluffy, tender goodness.

My family loves it when we have pancakes on the weekend, and it’s become a staple in our household. There’s something so comforting about a warm stack of pancakes on a chilly morning, don’t you think?

The best part is that it’s incredibly easy to make and requires only a few simple ingredients. I’ve experimented with various mix-ins and toppings over the years, but this recipe remains my go-to for its simplicity and delicious results.

My kids love helping me mix the batter, and we always have a blast making these together as a family. It’s truly a recipe that never fails to put smiles on everyone’s faces.

As an added bonus, the buttermilk adds a tangy flavor that complements the sweetness of the syrup perfectly.

Basic Buttermilk Pancakes

4.8 from 783 votes

Fluffy and delicious, these basic buttermilk pancakes are perfect for breakfast or brunch. They are easy to make and pair well with fresh fruit, maple syrup, or your favorite pancake toppings.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Dry Ingredients

2 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Wet Ingredients

2 cups buttermilk
2 large eggs
4 tbsp unsalted butter, melted

👨‍🍳Directions

1In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2Mix well to ensure all ingredients are evenly distributed.
3Then, create a well in the center of the dry ingredients.
4In another bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
5Pour the wet ingredients into the well of the dry ingredients.
6Using a whisk or a fork, gently mix the wet and dry ingredients together until just combined.
7Some lumps are okay and will result in fluffier pancakes.
8Do not overmix.
9Let the batter rest for 5 minutes.
10Heat a non-stick skillet or griddle over medium heat.
11Lightly grease with butter or cooking spray.
12Pour 1/4 cup of batter onto the skillet for each pancake.
13Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
14Flip the pancake using a spatula and cook for an additional 2-3 minutes, or until the bottom is golden brown and the pancake is cooked through.
15Repeat with the remaining batter, greasing the skillet as needed.
16Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.

🔧Equipment

Mixing bowl
Whisk
Non-stick skillet
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 9g💛Saturated Fat: 5g❤️Cholesterol: 95mg🧂Sodium: 900mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 12g

📝Notes

Tips: For extra fluffy pancakes, do not overmix the batter. Let the batter rest for 5 minutes before cooking.

Watch Video Of How Basic Buttermilk Pancakes Works

These basic buttermilk pancakes are a versatile and delicious breakfast option that can be enjoyed by the whole family. I love making them for special occasions, like birthdays or holidays, but they are also a great option for a quick and easy weekday breakfast. They are always a crowd-pleaser and can be easily customized to fit any theme or occasion. Plus, they are a great way to feed a large group of people without having to spend a lot of time in the kitchen.

Plus, they are a great way to use up leftover ingredients and reduce food waste. I love that this recipe is a great way to start the day with a healthy and delicious breakfast. Pancakes are a classic breakfast food that has been enjoyed for generations. They are a staple in many households and for good reason.

They are delicious, easy to make, and can be customized in a variety of ways. Buttermilk pancakes are no exception and are a great way to incorporate healthy ingredients into a classic breakfast food. I love that this recipe is a great way to enjoy a classic breakfast food with a healthy twist. I use whole wheat flour and flaxseed to add fiber and protein, and I use real maple syrup to sweeten them.

I also like to add fresh fruit or vegetables to the batter to boost the nutritional content. I love that this recipe is a great way to start the day with a healthy and delicious breakfast. I love that this recipe is a great way to enjoy a classic breakfast food with a healthy twist.

❓ Frequently Asked Questions About Basic Buttermilk Pancakes

1. What is the difference between buttermilk and regular milk?

Buttermilk is made by adding acid to regular milk, which gives it a tangy flavor and thicker consistency than regular milk. This acidity helps to break down the casein in milk, creating a smoother texture in baked goods like pancakes.

2. Can I substitute regular milk for buttermilk in this recipe?

Yes, you can use regular milk as a substitute in this recipe, but keep in mind that it will change the flavor profile slightly. If you don’t have buttermilk on hand, you can also make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.

3. How do I ensure my pancakes are fluffy?

The key to making fluffy pancakes is using the right ratio of wet to dry ingredients, not overmixing the batter, and cooking them at the right heat level.

4. Can I add mix-ins like chocolate chips or nuts to this recipe?

Of course! Feel free to get creative with your mix-ins – some other ideas include diced bananas or berries for added flavor and texture.

5. How do I store leftover pancakes?

You can store leftover pancakes in an airtight container at room temperature for up to two days or freeze them for up to two months.

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