If you are looking for buttery, mouth-watering pancakes, then you’ve landed in the right place! This Buttermilk Pancake Recipe is easy and delicious! I make this pancake recipe at least once every weekend.
These pancakes are not only buttery but golden and fluffy! Just thinking about them right now is making me want to make them. So, How do you make these pancakes? After all, there isn’t magic involved here, or is it?
BUTTERMILK PANCAKE INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
Flour: I use all-purpose flour, but if you need gluten-free flour, you can substitute with a 1:1 ratio of gluten-free flour.
Leaveners – baking powder and baking soda are necessary to make these pancakes nice and fluffy.
Sugar: I use granulated sugar, but have also tried this recipe with brown sugar and it was just as tasty!
Buttermilk: Not only does it make these pancakes to die for, but it gives them a wonderful slight tangy flavor. The buttermilk also makes them tender and oh-so-fluffy!
Melted Butter: I really love the flavor that melted butter gives this recipe, but I have also tried plant-based butter here and it still works well.
Eggs: Only 1 egg is used in this recipe to give the pancakes structure.
Salt: I only use about a 1/2 tsp of sea salt in this recipe. I have also used kosher salt here with no problems.
Fresh blueberries: These are optional and can be substituted for any berries of your choice.
PRO TIPS TO MAKE GOLDEN PANCAKES
There are two most important things to remember if you want golden pancakes:
Preheat the griddle: Preheat the griddle or skillet on low heat for about 5 minutes, then turn up the heat to medium before adding oil and the pancake batter.
Evenly add oil or butter to the surface: For evenly golden pancakes, use very little oil or butter and evenly add it to your surface. I also, never add additional oil or butter unless it is absolutely necessary! The pancakes are less likely to burn and are more likely to retain uniform color when cooking. This is probably the #1 question I get! People want that IHOP look at home and this is how you get it.
Other Notes: It is also good practice to maintain consistency if you want golden pancakes. Timing is key. You will need to flip the pancakes as soon as bubbles rise to the surface and the bottoms are golden brown or desired color, so be sure to check before flipping!
Maple Syrup? Is that even a question?! Since we are talking pancakes here, if you are not into maple syrup, try these pancakes with jams, jellies, or Agave and so sweeten til your heart’s content.
PRO TIPS FOR MAKING THIS RECIPE
- Preheat the griddle. To make sure the pancakes are golden every time, preheat the griddle at least 5 to 8 minutes before adding the batter. See the notes above for more information.
- Keep cooked pancakes warm. Place the cooked pancakes on a sheet pan and keep them warm in a preheated oven at 250°F until you are ready to serve them.
- Top with fresh fruit. Blueberries, sliced strawberries, and other fruit are all yummy ways to top the pancakes. I also like to drizzle on some strawberry sauce or with a little Nutella.
- Use room-temperature dairy. I always take out my eggs ahead of time or place them in warm water to ensure that they are not too cold before adding them. I also place the milk in a microwave for a few seconds to remove the chill from it.
- Double the recipe. This recipe can easily be doubled or tripled for a crowd!
Easy Buttermilk Pancakes
12
servings10
minutes20
minutes250
kcalKeep the screen of your device on
Ingredients
2 1/2 cup cups buttermilk
2 cup all-purpose flour
1 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg (at room temperature)
3 tbsp melted butter
1 cup fresh blueberries
Directions
- In a large bowl, sift together flour, salt, baking powder, baking soda, and sugar. In a small bowl, beat together egg and milk. Stir the buttermilk and egg into the flour mixture, then add in the butter.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides.
- Top with fresh blueberries and serve hot.
Notes
- Preheat your griddle or skillet for 5 minutes before you add the pancake batter.
- This recipe will make 12 golden pancakes If you use a 1/4 cup measuring cup. Unless of course, want bigger pancakes 🙂
Did you make this recipe?
Great! Now let me know how you liked it. What is your favorite breakfast food? Follow me on YouTube, Pinterest, and Instagram. You can also sign up for my newsletter for the latest updates. Tag @sheaddsflavor on Instagram and hashtag it #sheaddsflavor to share your creations with me. I can’t wait to see your photos!
While I have you here… may I suggest a few for you to try next:
- Buttermilk Waffles
- Scrambled Eggs with Smoked Sausage | My Favorite Scrambled Eggs
- Overnight Cinnamon Rolls
Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.
