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buttermilk pancake recipe

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5 from 1 review

Buttermilk Pancakes Recipe

Recipe by Rose

Looking for the best pancake recipe? These fluffy buttermilk pancakes are everything you want in perfect homemade pancakes – tall, tender, and incredibly delicious. This easy recipe from scratch will make you forget about boxed mix forever. Whether it’s your first time making a buttermilk pancake recipe or you’re an experienced home cook, this homemade pancake recipe delivers the fluffiest pancakes every single time. So let’s get started learning how to make fluffy pancakes!

  • Total Time20 minutes
  • Yield24 1x

Ingredients

Units Scale
  • 3 cups buttermilk*
  • 1/2 cup whole milk
  • 4 eggs
  • 1/2 cup butter, melted
  • 2 teaspoons vanilla extract, optional
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 4 cups all purpose flour

Instructions

  1. Add all of the liquid ingredients (buttermilk, milk, eggs, melted butter, vanilla) to a large bowl. Use a hand mixer to mix until well combined, about 1 minute on high speed.

  2. Sift the dry ingredients (white sugar, baking powder, baking soda, salt, flour) together in a separate bowl. Add the dry ingredients to the wet ingredients and mix until the batter is smooth. The batter will be thick, and that’s okay. See notes below about the consistency.

  3. If the batter feels too thick, add small amounts of milk and mix again until you reach a good pouring consistency.

  4. Heat a griddle to 350°F.  Ladle the batter onto the hot griddle. You can also use a measuring cup; we usually use about 1/3 cup of batter per pancake, but you can make them larger or smaller depending on your preference.

  5. Cook until bubbles begin to form around the edges, then flip and cook until golden.

  6. Continue cooking pancakes until all of the batter is used. The number of pancakes will vary depending on size, but this recipe makes enough for a family of eight and usually leaves a few leftovers. For our average size, we get around 25-30 pancakes.

  7. Store leftover pancakes in the refrigerator 3-4 days or freeze them for later.

Equipment

Notes

  • Add Milk or Buttermilk: I’m not sure why, but sometimes when we make this recipe, the batter is painfully thicker than other times. Maybe it’s different brands of buttermilk… maybe my kids can’t measure?! Haha! Either way, when that happens, I just add more milk or buttermilk until I get a good pancake consistency. We like to use a ladle to scoop the batter onto the griddle, and when I pour it out, I want it to actually pour and spread a little on its own. Not so thick that it just plops, and not such a thin batter that it runs and loses its shape. You’ll figure it out.
  • Keep Pancakes Warm: As you finish each batch, place the pancakes on a baking sheet in a single layer in a 200°F oven to keep them warm. If you need to stack them, add parchment paper between the layers. Cover loosely with a damp paper towel so they don’t dry out while you finish cooking.
  • Don’t Overmix: A slightly lumpy batter gives the best results. Overmixing develops the gluten and leads to tough, flat pancakes.
  • Use Room Temperature Ingredients: Cold buttermilk and eggs can deflate your batter. Let them sit out for about 30 minutes before you start.
  • Not sure if the griddle is hot enough? Sprinkle a few drops of water onto the cooking surface. If the water sizzles and evaporates right away, the surface is hot and ready for pancakes. If it just sits there, give it a little more time to heat up.
  • Watch Your Heat: Low to medium heat works best. If your pancakes are browning too quickly, lower the heat.
  • Use Fresh Baking Powder: Old baking powder won’t give you the rise you need. Make sure yours is fresh for the fluffiest pancakes.
  • Measure Flour Correctly: Spoon the flour into your measuring cup and level it off. Too much flour will make the pancakes dense and heavy.
  • Let the Batter Rest: White you can skip this suggestion, letting the batter rest for 5 to 10 minutes really does make a difference and helps turn basic pancakes into much fluffier pancakes.
  • Don’t Press Down: Never press down on pancakes while they cook. You’ll squeeze out all the air that makes them fluffy.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Breakfast
  • Method: Griddle
  • Cuisine: American

Find it online: https://rosebakes.com/buttermilk-pancakes-recipe/

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