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.
PrintBest Ever Buttermilk Pancakes
Perfectly fluffy and ready for butter and syrup. Make these and share them with someone you love this weekend!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
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
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
They came out fantastic even though I didn’t put butter in the batter, only in the frying pan.
Good to know, thanks Andrea.
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..
I also used honey instead of maple syrup with a few drops of lemon juice too.
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.
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
This is the only pancake recipe i use! I don’t change a thing, it’s absolutely perfectly delicious, THANK YOU for sharing.
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?
Yes, you can double the recipe but I’d just make a couple double recipes rather than quadruple
My first try at buttermilk pancakes. Absolutely fabulous and a big hit Xmas morning. Wouldn’t consider trying another recipe. Thank you so much.
Hi Julie do I use Castor sugar or just normal sugar please . Kerrie
Hi Kerrie! You can use normal sugar. Enjoy!
Love this recipe so much! Thank you!!! I add blueberries in the pancakes ❤️
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.
What a great compliment, thank you! So glad you all enjoyed!
Hi! We love making these and I’m just wondering whether we could freeze them? Thanks!
I bet you could! Try placing parchment or wax paper in between layers of pancakes in a large ziplock.
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.
Thank you, Annette, great tips!
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!
Thank you, Larissa. So glad you enjoyed them.
I forgot to mention that I also added in a teaspoon of vanilla bean paste, just gave them the extra wow factor!
Delicious! Simple recipe and yummy pancakes.
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 🙂
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.
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 🙂
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.
Very delicious buttermilk pancakes best ever thank you for sharing. All the way from The Bahamas
Can you make this batter ahead? Leave it in the fridge overnight? 🙂 excited to try it!
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!