Buttermilk Pancakes are light and fluffy pancakes that puff up nicely and end up with a tender crumb with a slightly tangy flavor. Be sure to try my Strawberry Cheesecake Pancakes and Sourdough Pancakes for a couple more pancake recipes to add to your list.
Yes, there is something special about buttermilk pancakes, the buttermilk! There is a chemical reaction that happens when the baking powder (the leavening agent) and buttermilk (an acidic ingredient) combine. The reaction causes gas bubbles that leave you with light and fluffy pancakes!
Flour: I used all-purpose flour in this recipe. Flour gives the pancakes their structure.
Baking Powder: As I stated above, baking powder reacts with the buttermilk to give off carbon dioxide, the bubbles of gas that help give your pancakes some height.
Sugar: Granulated sugar gives some sweetness to the pancakes as well as helps them get to a nice golden brown color.
Buttermilk: As I stated above, buttermilk is the acidic component that reacts with baking powder to give you light and airy pancakes.
How to Make the Best Buttermilk Pancakes
An important thing to remember when preparing the batter is to not overmix. If you overmix the batter, you will end up with dense pancakes, which defeats the purpose of the chemical reaction between the buttermilk and baking powder.
It is good to have a few lumps in the batter, too. Overmixing will result in tough pancakes, and nobody wants that!
Can I Make Buttermilk Pancakes Ahead of Time?
Sure! Although I love hot, fresh, and right off of the griddle pancakes, sometimes I just can’t eat them all, or to be honest, I just don’t feel motivated to make a batch. So, if you want to enjoy pancakes, make a batch at your convenience and store them in the refrigerator or freeze them.
Let cooked pancakes cool before storing them in an airtight container in the refrigerator for up to five days. To freeze them, separate the pancakes with parchment paper and store them in a freezer-safe zipped bag or container. Label and date the packaging; they will last up to 2 months.
When ready to enjoy, simply place the pancakes (either refrigerated or frozen) into the microwave to warm them up again. You can also heat up pancakes in the oven, covered with aluminum foil, for 8-10 minutes at 350°F.
- 1½ cups (187.5 g) all-purpose flour
- 3½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
- 1⅓ cups (327 g) buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and cooled
- maple syrup, for topping
- In a large bowl, sift together the flour, baking powder, salt, and sugar. (Do not skip this step; you do not want lumpy pancakes.)
- In a medium bowl, whisk together the buttermilk, egg, and butter. Pour into the flour mixture and stir just until incorporated. (If the batter seems too thick to pour, add a little more buttermilk.)
- Spray a nonstick skillet or griddle with cooking spray and heat over medium heat (about 300°F).
- When hot, pour ⅓ cup of batter into the skillet. Spread the batter out more, if necessary, to about a 4-inch diameter.
- Working in batches, being careful not to overcrowd the pan, cook the pancakes for 3-4 minutes, or until the bubbles begin popping on top and they are golden brown.
- Gently, but quickly, flip over the pancakes. Cook an additional 3-4 minutes until the other side is also golden brown.
- Before the next batch, wipe out the pan with a paper towel and repeat with the remaining pancake batter.
- Serve warm, topped with maple syrup.
Did you make this recipe?
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