Looking for the best fluffy buttermilk pancake recipe? Look no further! These pancakes are fluffy and delicious – perfect for a weekend breakfast.
Who doesn’t love a good pancake? Buttermilk pancakes are my personal favorite – there’s just something about that rich, buttery flavor that can’t be beaten. Look no further if you’re looking for a delicious buttermilk pancake recipe!
Continue through this post for a video demonstration, printable recipe, and ingredient list.
We love all kinds of pancakes in our home. Dutch baby pancakes and blueberry pancakes are some of our choice variations of pancakes, but these buttermilk pancakes are my favorite.
They are light, fluffy, and always hit the spot. Serve them with a topping of fresh fruit, maple syrup, or honey if you prefer.
Homemade Buttermilk Pancake Ingredients
A few basic ingredients come together to make these yummy pancakes.
All-purpose flour, salt, baking powder, and baking soda for the dry ingredients. Buttermilk, oil or butter, egg, vanilla, and sugar for the wet ingredients.
How to Make Fluffy Buttermilk Pancakes
Making buttermilk pancakes like the ones you get at your favorite diner is simple. The process is pretty straightforward, and even beginners can easily follow it.
Dry Ingredients: Start by mixing the dry ingredients. Add the flour, baking powder, baking soda, and salt to a large bowl and mix.
Wet Ingredients: Next, mix the wet ingredients. Pour the buttermilk, egg, oil, and vanilla extract into a large bowl and mix.
Batter: Add the wet ingredients with the dry ingredients. Use a silicon spatula to fold the batter until just combined. Do not over-mix. The lumps in this batter are good, and I promise they will not be detected in the end. If you over-mix, you will have pancakes that are chewy rather than fluffy.
Cooking Pancakes: Preheat a nonstick pan or griddle over medium heat. Use a paper towel to rub the pan with oil.
Tips and Things to Consider When Making Pancakes
Butter or Oil: Butter heats quickly and has an unpleasant taste if it burns. For this reason, I suggest coating your pan with vegetable oil. If you are a beginner, spreading the butter over your warm pancakes is a safer option than cooking the pancakes in butter.
Heat: To make beautifully golden pancakes, you must heat your pan correctly. Failure to pay careful attention to the heat and your pancakes can be a disaster. They can easily become burned on the outside while unfinished on the inside.
Preheat your pan and use the medium to low-medium heat to get perfectly cooked pancakes.
Let Batter Rest: The big secret to fluffy pancakes is to let your batter rest for about 10 minutes before cooking. This step will aid in creating the most fluffy pancake.
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1 teaspoon sugar
- 1 teaspoon pure vanilla extract (optional)
- 1 egg
- 1 cup buttermilk
- 2 tablespoons oil (or butter, melted)
- Add flour, salt, baking powder and baking soda to a bowl and mix.
- In a separate bowl, mix together buttermilk, egg, oil, and vanilla extract.
- Pour wet in with dry and mix just until combined. B careful not to over mix.
- Preheat your nonstick skillet or griddle over medium heat. Whip pan with a bit of butter or oil.
- Ladle about 1/4 cup of batter per pancake onto the hot skillet or griddle
- Flip when bubbles form in the batter and the underside is golden.
- Repeat until all the batter is gone. Serve warm and top with maple, honey, fresh fruit, or whipped cream.
Try this fluffy buttermilk pancake recipe next time you’re in the mood for some delicious pancakes. Be sure to drop me a line about how they turn out.