My boys are pretty independent when it comes to getting themselves breakfast. During the school year, I’m usually packing lunches while they are getting themselves ready to leave the house at 7:20am. So breakfast is usually more like cereal, fruit, yogurt, granola bars than pancakes. But on the weekends or in the summertime, Little Boy #2 especially enjoys something special for breakfast. These Best Ever Buttermilk Pancakes are the perfect thing!
Now I have to give my standard disclaimer whenever I claim something is “Best Ever”. It may seem really presumptuous otherwise, so I clarify that I’m aware of the fact that I have not tasted ALL the pancakes, so these are the BEST EVER of all the ones I’ve personally met. And they really are quite good!
They fluffed up very nicely, and had a great balance of sweetness and tang.
What I Love About Best Ever Buttermilk Pancakes
- They come together quickly, and make just the right amount for the pancake lovers in my family.
- If we don’t use all the batter, we can put it in the fridge for the next day, or go ahead and make the extra pancakes, freeze them individually, and warm them up in the toaster another day!
- If I don’t have buttermilk on hand, adding 1 tablespoon of white vinegar to 1 1/4 cups whole milk is a good substitute. Allow the mixture to sit for 5 minutes, and it will thicken right up!
Don’t be shy with the butter and real maple syrup. These would be out of this world with fresh blueberries in them! Hope you get the chance to slow down this weekend, and linger over a nice fluffy stack of pancakes with someone you love.
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Best Ever Buttermilk Pancakes
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Description
Perfectly fluffy and ready for butter and syrup. Make these and share them with someone you love this weekend!
Ingredients
- 1⅓ cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1¼ cups buttermilk
- 4 tablespoons salted butter, melted
- For serving: Butter, real maple syrup, fresh berries
Instructions
- In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk together eggs, buttermilk, and melted butter.
- Pour the buttermilk mixture into the flour mixture, and whisk together until the batter is just blended. The batter will be thick. For thinner pancakes, add a little milk. Do not over mix.
- Allow the batter to sit at room temperature for 10 minutes, then heat a nonstick skillet or griddle to medium heat.
- Use about 1/3 cup of batter per pancake, using the bottom of the measuring cup to help spread the batter out in the pan.
- Cook for about two minutes, or until the edges are dry, then flip and cook two more minutes, or until cooked through and golden brown.
- Keep warm in a 200-degree oven, or serve immediately.
Notes
Recipe slightly adapted from bonappetit.com
Nutrition
- Serving Size: 1 Pancake
- Calories: 178
- Sugar: 6.6g
- Sodium: 487mg
- Fat: 7.5g
- Saturated Fat: 4.3g
- Unsaturated Fat: 2.7g
- Trans Fat: 0.2g
- Carbohydrates: 23g
- Fiber: 0.6g
- Protein: 5g
- Cholesterol: 63mg
Linda says
Adding the butter to the batter makes all the difference. I’ve tried oil and it just doesn’t give it the right taste. Something about pancakes for breakfast just slows you down to enjoy what is usually a rushed and overlooked meal. Thanks for sharing.
Wishes for tasty dishes,
Linda
Andrea says
They came out fantastic even though I didn’t put butter in the batter, only in the frying pan.
Julie says
Good to know, thanks Andrea.
Barb says
The lightest ,fluffiest pancakes! Turned out awesome..thx for the recipe..ps…didn’t add extra milk and left about 15 mins to get to room temp..
Andrea says
I also used honey instead of maple syrup with a few drops of lemon juice too.
Nelly says
http://natashaskitchen.com/2013/11/20/quick-and-easy-buttermilk-pancakes-recipe/
Hi I wanted to share my favorite buttermilk pancake recipe with you !! U can add more sugar like extra Tablespoon or so.
Yvette Sinclair says
Hi Julie, I have made many pikelets over the years and thought I would give your recipe a go. I did not have any buttermilk so did your suggestion of milk and vinegar and worked a treat. Loved that your recipe had little sugar and was the perfect amount! Great texture, very light and super tasty! This is a winning recipe and the only one I will use in future. Thanks, Yvette
Kristen says
This is the only pancake recipe i use! I don’t change a thing, it’s absolutely perfectly delicious, THANK YOU for sharing.
Stefanie says
These were great when I made them last week, but now I need to probably make 4 times as many this weekend. Can this recipe be doubled/tripled/quadrupled?
Julie says
Yes, you can double the recipe but I’d just make a couple double recipes rather than quadruple
Steve Sinclair says
My first try at buttermilk pancakes. Absolutely fabulous and a big hit Xmas morning. Wouldn’t consider trying another recipe. Thank you so much.
Kerrie Jones says
Hi Julie do I use Castor sugar or just normal sugar please . Kerrie
Julie says
Hi Kerrie! You can use normal sugar. Enjoy!
Katherine Chediak says
Love this recipe so much! Thank you!!! I add blueberries in the pancakes ❤️
Amanda Coombs says
Made these this morning for Shrove Tuesday! My children loved them and said they were indeed best ever panacakes ! (and they eat a LOT of pancakes)!! Thank you for sharing.
Julie says
What a great compliment, thank you! So glad you all enjoyed!
Rachel Ware says
Hi! We love making these and I’m just wondering whether we could freeze them? Thanks!
Julie says
I bet you could! Try placing parchment or wax paper in between layers of pancakes in a large ziplock.
Annette Mcgoldrick says
Super easy and very delicious the trick is only combine once yr ready to start cooking and don’t over mix. Gently mix until just combined, a few small lumps is ok.
Julie says
Thank you, Annette, great tips!
Larissa says
Hi Julie,
I just Loved this recipe, so light and fluffy and tasty! Very simple to make, no complicated steps. Thank you so much for sharing!
Julie says
Thank you, Larissa. So glad you enjoyed them.
Larissa says
I forgot to mention that I also added in a teaspoon of vanilla bean paste, just gave them the extra wow factor!
Abby says
Delicious! Simple recipe and yummy pancakes.
Rhonda says
These were nice, but I’m wondering if my measurements were a bit off? I’m in Australia, where 1 cup = 250mL and a tablespoon = 20mL.
Thanks 🙂
Danielle says
Hi Rhonda, I’m in Oz too. I’m pretty sure they’re cups are the same as ours but tablespoons are only 15ml. Same for UK recipes too.
Anna says
Wow!! These really are the best ever buttermilk pancakes, I agree (although, I too admittedly have not tried all the buttermilk pancakes in the world). They are scrumptious and I’ve already started sharing the recipe with family as it is definitely a keeper!!! Thanks for sharing 🙂
Alison says
We had some buttermilk leftover from a recipe so thought we’d give these pancakes a try. They were delicious and easy to make. Thanks for sharing your recipe.
DEB says
Very delicious buttermilk pancakes best ever thank you for sharing. All the way from The Bahamas
Mikayla says
Can you make this batter ahead? Leave it in the fridge overnight? 🙂 excited to try it!
Rosa says
Made these today! Delicious. I used one less spoon of sugar, just because I’m trying to be good. I usually use syrup but no need. Loved this recipe and it will be the one I l’ll use! Perfect!