For years, I have been making buttermilk pancakes for my boys here and there – weekends, snow days, sleepovers, and birthdays. When they were doing distance learning for school last spring, though, they were asking for this buttermilk pancake recipe almost every morning. I had to set a “pancake day” for my own sanity and Saturday morning pancakes have become a family tradition! I don’t know why it’s taken me so long to share this tasty and easy buttermilk pancake recipe. I just don’t think of pulling out the camera to take pictures while I’m making pancakes in my jammies on a Saturday morning.
But, this recipe is too good not to share! These buttermilk pancakes are a little tangy, not-too-sweet (just 2T sugar for the entire recipe), and are fluffy and delicious. Perfect for a lazy Saturday morning. I’ll also share a few tips for pancake-making success.
The printable recipe is at the bottom of the post if you want to skip right to it.
I start by mixing all of the dry ingredients in a large bowl. I use this batter bowl that belonged to my Oma and I love that I’m now using it to make memories with my boys. If you want your pancakes even lighter and fluffier, you can sift the dry ingredients. I used to do that, but I have found they are still tender without that extra step.
I’ll melt the butter in a 2 cup measuring glass and then add in the eggs and vanilla. Putting the wet ingredients together in this order reduces the amount of measuring cups you need to use or wash out between uses. (I used to put the buttermilk in first, but then I’d have to wash the measuring glass before melting the butter in it.)
Pour the eggs, butter, and vanilla into the dry ingredients and then add the buttermilk…
Ha! I did fish out that piece of eggshell after I took the picture!
I have made these pancakes with buttermilk and with whole milk + lemon juice when I didn’t have buttermilk. Both are good, but there is definitely a reason buttermilk pancakes are made with buttermilk. They make the pancakes tender and a little tangy.
Whisk the ingredients together until just combined. Another key to fluffy, tender pancakes is not overmixing. The lumps will continue to be absorbed as it sits in the bowl. A few turns of the whisk should be enough and a few lumps are okay. At this stage, I’ll add another splash of buttermilk if the batter is too thick. You do want it on the thicker side, so the pancakes have some loft and maintain a nice shape in the pan.
Preheat the pan over medium heat. The temperature is also key to well-cooked buttermilk pancakes. If it’s too hot, the outside will cook too quickly and become hard. If it’s too low, the pancakes won’t develop a nice crispy edge. I melt a tablespoon of butter in the pan (you could use bacon butter/grease as well) and let it get frothy before adding in the pancakes. I pour the batter in with a 1/3 cup ladle.
Then, don’t touch the pancakes! Don’t push them around with the spatula or fiddle with them. Just leave them alone until bubbles begin to form in the batter.
Flip them with a spatula and leave them alone while the other side cooks. It usually just takes another 1-2 minutes on the second side. Resist the urge to press on the pancakes with a spatula. That just pushes the air out and makes them dense.
Serve up immediately in a short stack and repeat the process until all of the buttermilk pancake batter has been cooked.
Don’t love super sweet things for breakfast, so I prefer my pancakes with a pat of butter, some berries, and a sprinkle of powdered sugar. You could, of course, serve them with syrup, preserves, whipped cream, or whatever you like on your pancakes. You can also add extras to this recipe like chocolate chips, sprinkles, or blueberries.
You can print up a copy of the recipe here…
- large mixing bowl
- 2 cup measuring glass
- 1 cup measuring spoon
- whole and 1/2 teaspoon
- large non-stick or cast iron pan
- 2 cups all-purpose flour
- 1/2 tsp kosher salt
- 2 Tbsp white sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 2 Tbsp melted butter
- 1 tsp real vanilla
- 2 large eggs
- 2 cups buttermilk (substitute with whole milk + squeeze of lemon juice)
- additional butter for the pan and serving
- Whisk together dry ingredients in a larger mixing bowl (flour, sugar, salt, baking powder, baking soda)
- Melt 2 Tbsp butter in a 2 cup measuring glass
- Add 2 eggs and tsp of vanilla to butter, whisk with a fork, add to dry ingredients
- Add 2 cups buttermilk to dry ingredients and whisk until just combined (batter will be slightly lumpy.) Add a splash of buttermilk if batter is too thick.
- Preheat pan to medium heat, melt 1 Tbsp butter in pan, pour 1/3 cup pancake batter into hot pan to make each pancake. Allow pancakes to cook undistrubed until bubbles form in the batter. Flip and cook for an additional 1-2 minutes or until cooked through. Serve immediately with desired toppings.
Or you can save it to Pinterest to revisit when you’re ready here…
I hope you enjoy this buttermilk pancake recipe as much as we do. It’s become a fun family staple right along with pizza movie night and game night.
And you can find more of our family’s favorite recipes HERE on my blog.