These are the best Fluffy Buttermilk Pancakes that you can make from scratch in just minutes. Keep them plain or add your favorite fruit or chocolate chips.
I consider myself a pancake snob. I very rarely like pancakes from restaurants and usually avoid ordering them at all. Many restaurant pancakes suffer from being dense or cakey, in my opinion.
When I have pancakes, I want them to be soft and fluffy, which is why I like ricotta pancakes so much! Just about the only restaurant pancakes that I will eat are from IHOP.
This recipes comes from these Buttermilk Blueberry Pancakes, which we absolutely love. I wanted to have a plain pancakes recipe, so I eliminated the blueberries and added some vanilla extract.
This is the best basic pancake recipe. They remind me of IHOP pancakes. You can make them plain, or add in fruit or chocolate chips. You won't be disappointed!
CHECK OUT ALL OF MY OTHER PANCAKE AND WAFFLE RECIPES HERE!
Buttermilk
I highly suggest sticking with buttermilk here, as it is a major ingredient in the pancakes.
Usually when a recipe calls for buttermilk, I will suggest a substitution of making your own by adding a tablespoon of white vinegar or lemon juice per cup of whole milk.
I won't say that this trick won't work here; it might. That being said, when possible I recommend getting real buttermilk for this.
Make the Batter
To make the batter, the dry ingredients are sifted together first in a bowl and set aside.
The wet ingredients are mixed in another bowl. Then, the wet ingredients are folded into the dry ingredients to make a lumpy batter, taking care not to overmix.
Cook the Pancakes
To cook the pancakes, I recommend setting the burner to medium-low to start. This is highly depending on your range and whether it is gas or electric.
I like to melt butter all over the skillet before spooning or pouring the batter into the hot skillet.
You want to cook the first side until the side facing up starts forming bubbles and losing some of the glossy appearance. That's how you know it is ready to flip.
If your heat is too high, when you flip the pancake, it will be overdone or even burnt. Turn the heat down and let the pan cool slightly before starting your next pancake. Remember the "first pancake rule" that the first pancake rarely turns out. This is in a sense your tester pancake!
Once you have your heat where you like it, you can add more than one pancake to the pan, as long as your burner and pan are nice and flat (mine are not!)
Storage
Store any extra pancakes in single layers separated by waxed paper in a gallon sized freezer bag. When you want to reheat, you can take out the exact number you need and defrost them in the microwave. These make for easy breakfasts on busy mornings. I do the same thing with waffles but put them in the toaster from frozen.
Gluten Free Option
I haven't tried it myself for this recipe, but I have good luck with Bob's Red Mill Gluten Free 1 to 1 Baking Flour.
📖 Recipe
Fluffy Buttermilk Pancakes
Ingredients
- 2 cup all purpose flour
- 4 tablespoons sugar
- 2¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 egg
- 2 cup buttermilk
- 1 teaspoon vanilla extract
- 4 tablespoons butter (melted and cooled slightly, plus extra for the pan)
Instructions
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, beat the egg with the buttermilk, vanilla and melted butter.
- Fold the wet ingredients in the dry ingredients to form a lumpy batter, being careful not to overmix. Overmixing can result in flat, heavy pancakes.
- Heat some butter in a skillet over medium or medium-low heat. Spoon ⅓ cup batter into the skillet. Cook for 2 - 3 minutes on each side. Adjust heat if necessary. Repeat with remaining pancakes.
- Serve with maple syrup or topping(s) of choice.
Leave a Reply