How to Make Buttermilk Pancakes

Learn how to make the fluffiest buttermilk pancakes with this easy recipe! Perfect for breakfast, brunch, or a special weekend treat, these golden pancakes are light, tender, and packed with flavor. Whether you’re searching for the best homemade pancakes or a quick and easy buttermilk recipe, this guide has everything you need for pancake perfection.

Ingredients

• 2 and 1/2 cups (300g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional, but recommended)
• 2 large eggs (room temperature)
• 2 cups (454ml) full-fat buttermilk
• 2 teaspoons pure vanilla extract
• Maple syrup and butter, for serving

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg until well combined.
2. In a separate bowl, lightly beat the eggs with a whisk. Add the buttermilk and vanilla extract, mixing until fully incorporated.
3. Gradually pour the buttermilk mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
4. Heat a buttered skillet or griddle over medium heat. Pour the batter onto the hot surface in 1/3-cup portions, spacing them apart to prevent merging.
5. Cook for about 2 minutes, or until small bubbles form on the surface and the edges appear set. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
6. Repeat with the remaining batter. Serve the pancakes warm with butter and maple syrup. For freezing options, see the notes below.

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Why You’ll Love This Recipe

• Fluffy and Tender: The buttermilk creates pancakes that are incredibly light and moist.
• Easy to Make: Simple ingredients and straightforward steps make this recipe perfect for any skill level.
• Versatile: Ideal for breakfast, brunch, or even dinner. Customize with your favorite toppings or mix-ins.
• Freezer-Friendly: Make a big batch and freeze extras for quick breakfasts later.

Tips

• Don’t Overmix: A slightly lumpy batter is the key to fluffy pancakes. Overmixing can make them dense.
• Room Temperature Ingredients: Using room-temperature eggs helps the batter mix more evenly.
• Preheat the Pan: Make sure your skillet or griddle is fully heated before adding the batter. This ensures even cooking and a golden exterior.
• Butter the Pan Lightly: Too much butter can cause uneven browning. Wipe away excess with a paper towel if necessary.

Variations and Substitutions

• Spices: Swap nutmeg with cinnamon for a warm, cozy flavor.
• Add-Ins: Fold in fresh blueberries, chocolate chips, or chopped nuts for added texture and taste.
• Dairy-Free: Substitute buttermilk with a plant-based alternative mixed with 1 tablespoon of lemon juice or vinegar.
• Sweeteners: Replace granulated sugar with brown sugar or coconut sugar for a different sweetness profile.

FAQs

Can I make the batter ahead of time?
It’s best to cook the batter immediately for the fluffiest pancakes. If needed, you can store the batter in the refrigerator for up to 2 hours.

What if I don’t have buttermilk?
You can make a buttermilk substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5 minutes before using.

How do I freeze pancakes?
Allow pancakes to cool completely, then stack them with parchment paper between each layer. Store in an airtight container or freezer bag for up to 3 months.

Serving Suggestions

• Top with fresh fruits like strawberries, blueberries, or banana slices.
• Add a dollop of whipped cream or a drizzle of honey for extra indulgence.
• Pair with crispy bacon, sausage, or eggs for a hearty breakfast.

Enjoy these buttermilk pancakes warm and fluffy, perfect for any occasion!