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Stack of buttermilk pancakes on plate topped with butter and syrup.
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Buttermilk Pancakes (Fluffy and Delicious)

My Homemade Buttermilk Pancakes are easy to make, deliciously fluffy, and perfect with butter, maple syrup, and a cup of coffee.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 8 pancakes
Author: James Delmage

Ingredients

For the pancakes

  • 2 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups buttermilk
  • 2 large eggs beaten
  • 1 teaspoon vanilla extract
  • 5 tablespoons unsalted butter melted and slightly cooled

For serving

  • salted butter
  • Maple syrup
US Customary - Metric

Instructions

  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
  • In a large bowl, whisk the eggs, buttermilk, and vanilla. Whisk in the melted butter.
  • Pour the wet ingredients into the dry ingredients and gently combine with a spatula. Don't overmix. Some remaining streaks of flour are fine. Set the batter to the side.
  • Heat a large griddle pan over medium-low heat to medium heat or about 350°F. Let it heat up for a good 5 minutes.
  • Spray the griddle with cooking spray or coat with a thin layer of butter. Pour a 1/2 cup of batter per pancake onto the griddle. Let the batter form edges and begin to bubble (2-4 minutes) before flipping with a wide spatula. Cook the other side for another 2 minutes or until golden.
  • Work in batches spraying between each set of pancakes. Serve the pancakes with butter and syrup. Enjoy!

Notes

  • Servings.  Makes roughly 8-10 pancakes when using a 1/2 cup scoop of batter per pancake.  
  • Flour.  Classic pancakes are typically made with all-purpose flour but cake flour can be used as well.  Cake flour will make a lighter and fluffier pancake that will absorb more syrup.
  • Mixing the batter.  Simply fold the batter and do not overmix.  You will have lumps. 
  • Vanilla.  I used 1 teaspoon of vanilla extract but if you like more vanilla flavor feel free to double or triple the amount.
  • Griddle.  A double burner griddle works well for making 2-3 pancakes at a time, but a regular nonstick or cast iron pan.
  • Pan temp.  About 350°F grill temp is recommended.  This will be anywhere from medium-low to medium heat.  Make sure to let the pan heat up for 5 minutes or so to reach temp.  If the pancakes are burning, lower the heat and wait a few minutes before the next batch.  If the pan heat is too low, the pancakes will take a long time to set and will dry out before flipping.
  • Keep them warm.  The pancakes can be kept warm tented lightly with foil in an oven set to 170°F. 
  • Leftovers. Buttermilk pancakes can be saved in the fridge for up to 3 days and can be reheated in the microwave.

Nutrition

Calories: 291kcal | Carbohydrates: 39.5g | Protein: 9.6g | Fat: 10.6g | Saturated Fat: 5.7g | Cholesterol: 115mg | Sodium: 368mg | Fiber: 1.1g | Sugar: 10.1g | Calcium: 162mg | Iron: 2mg

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