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The Best Fluffy Buttermilk Pancakes Recipe - Easy recipe for the fluffiest homemade buttermilk pancakes made from scratch. So delicious!
Perfectly golden brown on the outside with crispy edges, and light and fluffy on the inside. Serve them hot off the griddle with a pat of butter and warm maple syrup or any of your favorite toppings or add-ins. They melt in your mouth.
This is our go-to recipe for super fluffy pancakes. They're incredibly delicious and super easy to make. So, forget the boxed pancake mix and make your own homemade pancakes from scratch. They're incredibly delicious and are sure to become a family favorite.
This tasty recipe pairs well with our Homemade Strawberry Syrup and some . And be sure to check out our other breakfast recipes. Out of buttermilk? Make your own using one of our 5 Easy Substitutes For Buttermilk.
Jump to:
- Here's What You Need
- Homemade Buttermilk Substitute
- How to Make Them
- How Long Do You Cook Pancakes On Each Side
- How To Make Pancakes Thicker and Fluffier
- Tasty Add Ins For Pancakes
- Expert Tips For Making Pancakes
- Recipe FAQS
- Pancake Topping Ideas
- How To Reheat Leftover Pancakes
- More Breakfast and Brunch Recipes
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- π¬ Community
We'll show you how to make perfect buttermilk pancakes from scratch with our easy recipe. All you need is a few simple ingredients and about 20 minutes and you'll be ready to eat the best buttermilk pancakes you'll ever have.
Here's What You Need
- all purpose flour - Classic buttermilk pancakes are made with all purpose flour.
Variation: Whole Wheat - We've made this recipe using a 50:50 combination of all purpose flour:whole wheat flour for a denser, but still delicious result. - sugar - We use granulated white sugar.
- baking powder - A leavening agent that helps the baked goods to rise. Most baking powder is "double-acting", which provides two rises. The first rise occurs when it is combined with a liquid. The second rise occurs when it is heated.
- salt - We use Diamond Crystal Kosher Salt.
- buttermilk - Adds a tangy flavor and aids in rising. Be sure to shake the container of buttermilk well before using.
Out of buttermilk? You may substitute regular milk (whole or 2%) or make your own homemade buttermilk substitute. (See below.) - eggs - We use large eggs in this recipe.
- shortening- Shortening is 100% fat and makes baked goods tender.
See the recipe card for full information on ingredients and quantities.
Homemade Buttermilk Substitute
How to make buttermilk for pancakes: combine 1 tablespoon of lemon juice and 1 cup of milk (Ratio for this recipe: 2.5 tablespoons:2.5 cups of milk). Let the mixture rest for 5-10 minutes.
For more information, be sure to check out our post on 5 Easy Buttermilk Substitutes For Baking And Cooking.
How to Make Them
- Sift Flour Mixture.First thing, sift dry ingredients together in a medium bowl.
2. Mix Buttermilk Mixture.Add wet ingredients to a separate bowl (large bowl) and use a hand mixer on medium speed to combine.
3. Combine Dry and Wet Ingredients.Using an electric hand mixer or a whisk, mix flour mixture into the buttermilk mixture a little at a time until combined into a slightly lumpy pancake batter. Be careful not to over mix the batter.
Pro Tip: Small lumps in the batter are normal and will dissolve as the they are fried. You risk over mixing the batter if you work too hard to get rid them.
4. Preheat Pan.Preheat a cast iron griddle or a large skillet over medium heat.
Add Oil.Add a little vegetable oil to the hot griddle or skillet. Use enough to coat the bottom of the pan.
Pro Tip:For extra crispy edges, use enough oil (ΒΌ cup) so that it bubbles up and sizzles around the edges.
Fry The Pancakes.Add a ladleful of pancake batter to the center of the hot pan. Let the pancake cook without touching it, until you see little bubbles dotting the surface.
How Long Do You Cook Pancakes On Each Side
It takes about 1 Β½ minutes per side to cook pancakes. You'll know when they're ready to flip when you see tiny little air bubbles forming on the top. When you see this happen, lift up a corner of the pancake to check that the bottom is a nice golden brown color. Not too light and not too dark.
How To Make Pancakes Thicker and Fluffier
To make pancakes thicker, you must thicken a thin batter. This can be done by adding a little extra flour.
For extra fluffy pancakes, separate the egg yolk from the whites. Add the yokes in with the wet ingredients. But set aside the whites to add later. In a separate bowl, using a hand mixer, beat the egg whites until they are white and fluffy. Combine the other wet and dry ingredients into a slightly lumpy batter. Then gently fold in the egg whites. This will make them extra fluffy.
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Tasty Add Ins For Pancakes
- blueberry pancakes - Fold in a cup of fresh or frozen blueberries to this recipe.
- chocolate chips - Fold in a half cup of chocolate chips.
- bananas - Add a half cup of diced bananas for banana pancakes.
Expert Tips For Making Pancakes
- Use Fresh Ingredients - Make sure the baking powder hasn't expired or you'll have flat pancakes.
- Don't Over Mix The Batter - For the fluffiest results, take care not to over mix the batter. Mix the wet ingredients together in a separate bowl until they are well combined. Then add the wet ingredients to the dry ingredients and mix them until just combined into a slightly lumpy batter.
- Let The Batter Rest For 10 Minutes - Give the baking powder time to create the bubbles in the batter that cause it to thicken and rise.
- Cookie Scoop - Use a cookie scoop to measure out the batter into uniform sizes.
- Crispy Edges - For extra crispy edges, use enough oil (2 tablespoons) so that it bubbles up and sizzles around the edges.
- Watch The Temperature Of The Pan - Use a hot pan, but not too hot. Check the bottom of the pancake as it is cooking. If it is too brown, your pan is too hot. Decrease the temperature a little to slow down the cooking process.
- Know When To Flip Them - Ready to flip when you see air bubbles form on the top of the pancake. The pancake is about β cooked at this point. Life a corner edge to check the bottom of the pancake. Flip it when it is golden brown.
- Keep Them Warm - Lay them in a single layer on a wire rack that has been placed on a baking sheet and keep them warm in a 150-200Β°F oven.
Recipe FAQS
Why is buttermilk better for pancakes?
Buttermilk serves a dual purpose in pancakes. It adds a tangy flavor and the acid activates the baking soda causing the pancake to rise.
Should you let buttermilk pancake batter rest?
Baking powder needs time to activate and create the tiny air bubbles in the batter that cause it to thicken and rise.
What makes pancakes fluffy and rise?
A leavening agent like baking soda or baking powder cause pancakes to become fluffy and rise.
Pancake Topping Ideas
Serve these delicious golden brown pancakes with a pat of butter and some real maple syrup, or with any of your favorite toppings. Here's some ideas to get your taste buds interested:
- fresh berries
- jam - Store bought strawberry jam is great heated up until it's melted into a syrup. Or try our Homemade Strawberry Syrup Recipe.
- whipped cream
- bacon bits - So good with our delicious Sweet And Spicy Candied Bacon Recipe.
- melted butter
How To Reheat Leftover Pancakes
Reheat leftovers in the microwave, oven or toaster oven, or toaster.
- Microwave - Reheat in 30 second increments until warmed through.
- Oven or Toaster Oven - Warm them for 10 minutes in an oven that has been preheated to 200Β°F.
- Toaster - Reheat them just like you would make a piece of toast in the toaster. Just pop one pancake in per slot until just heated through.
There you have it. Our go-to recipe for the BEST fluffy pancakes is as easy as that to make. We hope you enjoy our super simple, super tasty recipe. Try it and let us know how you like it. We'd love to hear from you!
xo ~ Seanna
More Breakfast and Brunch Recipes
- Copycat Starbucks Blueberry Muffin Recipe
- Old Fashioned Banana Bread Recipe
- Sweet And Spicy Candied Bacon
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π Recipe
The Best Buttermilk Pancakes Recipe
The best fluffy buttermilk pancakes recipe. Perfect for breakfast, brunch, or dinner with your favorite toppings.
5 from 2 votes
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Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 20 minutes minutes
Servings: 8 Pancakes
Calories: 266kcal
Author: Seanna Borrows
Ingredients
- 2Β½ cups all purpose flour
- 3 teaspoons baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 2Β½ cups buttermilk
- 2 eggs large
- ΒΌ cup shortening Crisco
Instructions
Sift Flour Mixture. Sift dry ingredients together in a medium bowl.
2Β½ cups all purpose flour, 2 teaspoons sugar, 3 teaspoons baking powder, 1 teaspoon salt
Mix Buttermilk Mixture. Add wet ingredients to separate bowl (large bowl) and use a hand mixer on medium speed to combine.
2Β½ cups buttermilk, 2 eggs, ΒΌ cup shortening
Mix Batter. Using an electric hand mixer or a whisk, mix flour mixture into the buttermilk mixture a little at a time until combined into a slightly lumpy pancake batter. Be careful not to over mix the batter.
Preheat Pan. Preheat a cast iron griddle or a large skillet over medium heat.
Add Oil. Add a little vegetable oil to the hot griddle or skillet. Use enough to coat the bottom of the pan.
Cook Pancakes. Once the oil is hot, add a ladleful of pancake batter to the center of the hot pan. Spread it out a little bit so that it is not too thick in the center. Let the pancake cook without touching it, until you see little bubbles dotting the surface.
Notes
Pro Tips For Making Pancakes
- Use Fresh Ingredients - Make sure the baking powder hasn't expired or you'll have flat pancakes.
- Don't Over Mix The Batter - For the fluffiest results, take care not to over mix the batter. Mix the wet ingredients together in a separate bowl until they are well combined. Then add the wet ingredients to the dry ingredients and mix them until just combined into a slightly lumpy batter.
- Let The Batter Rest For 10 Minutes - Give the baking powder time to create the bubbles in the batter that cause it to thicken and rise.
- Cookie Scoop - Use a cookie scoop to measure out the batter into uniform sized pancakes.
- Crispy Edges - For extra crispy edges, use enough oil (2 tablespoons) so that it bubbles up and sizzles around the edges.
- Watch The Temperature Of The Pan - Use a hot pan, but not too hot. Check the bottom of the pancake as it is cooking. If it is too brown, your pan is too hot. Decrease the temperature a little to slow down the cooking process.
- Know When To Flip The Pancakes - Ready to flip when you see air bubbles form on the top of the pancake. The pancake is about β cooked at this point. Life a corner edge to check the bottom of the pancake. Flip it when it is golden brown.
- Keep Them Warm - Lay them in a single layer on a wire rack that has been placed on a baking sheet and keep the fresh pancakes warm in a 150-200Β°F oven.
Nutrition
Calories: 266kcal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 545mg | Potassium: 159mg | Fiber: 1g | Sugar: 5g | Vitamin A: 183IU | Calcium: 187mg | Iron: 2mg
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