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Buttermilk Pancake
Sana Yousaf

Buttermilk Pancake Recipe

A classic buttermilk pancake recipe that delivers fluffy, golden pancakes with a rich, tangy flavor. Perfect for breakfast or brunch, these pancakes are quick to make and endlessly customizable.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour or whole wheat flour
  • 2 tbsp granulated sugar or brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ¼ cups buttermilk or fake buttermilk: 1 cup milk + 1 tbsp vinegar/lemon juice
  • 1 large egg or ¼ cup applesauce for egg-free
  • 2 tbsp unsalted butter melted (or vegetable oil)
  • 1 tsp vanilla extract optional
  • Butter or oil for greasing the pan

Method
 

  1. Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
  2. Combine the wet ingredients: In a separate bowl, whisk buttermilk, egg (if using), melted butter, and vanilla extract until smooth.
  3. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Using a spatula, gently stir until just blended; avoid overmixing. A few lumps are okay; they’ll cook out and keep the pancakes fluffy.
  4. Heat the pan: Heat a non-stick griddle or skillet to a medium temperature. Apply a little oil or butter.
  5. Cook the pancakes: Scoop ¼ cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes on the first side until bubbles form on the surface and the edges look set. Flip and cook for 1-2 minutes on the other side until golden brown.
  6. Serve warm: Stack the pancakes on a plate and serve with your favorite toppings (see “What Toppings Go on Buttermilk Pancakes”).

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for 2 months (layer with parchment paper).
  • Substitutions: Use gluten-free flour for a gluten-free version or applesauce/banana for egg-free pancakes.
  • Fluffier pancakes: Let batter rest for 5-10 minutes before cooking.
  • Add-ins: Mix in blueberries, chocolate chips, or nuts for extra flavor.
  • Keep warm: Place cooked pancakes in a 200°F oven on a baking sheet, covered with foil, until ready to serve.

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