Fluffy Buttermilk Pancakes (Easy Small Batch Recipe from Scratch)
Buttermilk pancakes are fluffy, tender, and a flavourful breakfast favourite made with a batter that includes tangy buttermilk. The acidity in the buttermilk reacts with the baking powder, creating air bubbles that give the pancakes their characteristic light and airy texture. Their slightly tangy flavour pairs perfectly with toppings like maple syrup, fresh fruit, whipped cream, or butter. These pancakes are easy to make and a staple of hearty breakfast food.
In this blog post, you will learn how to make buttermilk pancakes.
How to Make Buttermilk Pancakes
Making buttermilk pancakes is easy and fun to do! Take the all-purpose flour, salt, and baking powder and whisk together in a large bowl.
Slowly pour the buttermilk into the dry ingredients whisking as you add it.
Next, add the melted butter and the egg and whisk into the pancake batter.
Heat your frying pan on medium heat on the hob and ladle your pancake batter onto the frying pan.
Ladle the pancake batter onto the frying pan and fry it on one side for about 2 minutes. Let the sides of the pancakes darken and bubbles form in the middle of the batter. Once the sides are slightly hardened and turning golden brown, flip them over and fry on the other side for about a minute.
Remove from the heat and continue this same process until all of your pancake batter is gone.
Serve with either fresh berries, honey, or maple syrup!
What to Serve on Pancakes
I have made a list of some of the best pancake toppings for you to try!
- Maple Syrup (of course!)
- Honey
- Whipped Cream
- Chocolate Sauce
- Fresh fruit such as blueberries, raspberries, strawberries, etc.
- Nutella
- Icing/Powdered Sugar
- Bacon
- Poached Eggs
- Sausages
The list really is endless, but whether you prefer your pancakes alongside something sweet or savoury they are going to taste amazing! If you prefer your fruit inside your pancakes try making these Blueberry, Oatmeal Pancakes!
Storage
To store buttermilk pancakes, allow them to cool completely.
You can refrigerate your buttermilk pancakes for 3-4 days in an airtight container.
You can freeze your pancakes for up to 2 months. Place them into a freezer-safe container. Place a single layer of parchment paper between each pancake to prevent them from sticking together.
To thaw, remove from the freezer and leave at room temperature. Warm them up in either the oven or microwave.
Ingredients
All-Purpose/Plain Flour: all-purpose/plain flour provides the structure and the base of the pancake batter.
Buttermilk: buttermilk adds the tangy flavour and reacts with the baking powder to create a light and fluffy texture.
Salt: salt enhances the overall flavour and taste.
Baking Powder: baking powder reacts with the buttermilk and causes the pancakes to rise.
Butter: butter adds richness and moisture to the pancakes while contributing to their soft texture.
Egg: the egg binds all of the ingredients together and adds structure that ensures that the pancakes hold their shape.
Tips
- If you do not have buttermilk at home, you can make your own. To make buttermilk at home, take regular milk and add lemon juice. The ratio is 1 c. whole milk to 1 tbsp. of lemon juice.
Do you love breakfast food? Well try these other breakfast ideas then!
- French Toast
- Lemon Blueberry Scones
- Sugar-Free Pancakes
- Apple Cinnamon Porridge
- Overnight Oats
- Blueberry Oatmeal Pancakes
Buttermilk Pancakes Recipe
Ingredients
- 1 1/2 c. buttermilk
- 2 c. flour
- 1 tsp. salt
- 1 tsp. baking powder
- 2 tbsp. butter melted
- 1 egg
Instructions
- In a large bowl, whisk the flour, baking powder, and salt together.
- Slowly pour in the buttermilk whisking as you pour.
- Next add the melted butter and stir in.
- Lastly, whisk the egg into the pancake batter.
- Heat your frying pan on a medium heat. Ladle the pancake batter onto the frying pan and fry it on one side for about 2 minutes. Let the sides of the pancakes darken and bubbles form in the middle of the batter. Once the sides are slightly hardened and turning golden brown, flip them over and fry on the other side for about a minute.
- Remove from the heat and continue the process until all of the pancake batter is gone.
- Serve with fresh cream, berries, or maple syrup and enjoy!
Notes
Author: Sarah Young
Buttermilk Pancakes FAQ
What makes buttermilk pancakes so fluffy?
Buttermilk reacts with baking soda to create bubbles that help the pancakes rise. The acidity in buttermilk also tenderizes the gluten, giving you soft, fluffy pancakes with a light texture.
Can I make buttermilk pancakes without buttermilk?
Yes! If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5–10 minutes. This creates a simple buttermilk substitute that works well in pancake recipes.
Why are my buttermilk pancakes flat?
Flat pancakes are usually caused by expired baking soda, overmixing the batter, or not letting the batter rest. Make sure your leavening agents are fresh and allow the batter to rest for 5–10 minutes before cooking.
Should pancake batter be thick or thin?
Buttermilk pancake batter should be thick but pourable. If it’s too thin, the pancakes will spread and turn flat. If it’s too thick, add a tablespoon of milk at a time until you reach the right consistency.
How do I get thick diner-style buttermilk pancakes?
Use slightly less liquid for a thicker batter, cook over medium-low heat, and avoid pressing the pancakes down while they cook. A hot but not overly high heat helps them rise properly.
Can I make buttermilk pancakes ahead of time?
Yes. You can cook the pancakes and store them in the refrigerator for up to 4 days. Reheat in a toaster or oven to maintain texture.
Can I freeze buttermilk pancakes?
Absolutely. Let pancakes cool completely, stack them with parchment paper between layers, and freeze for up to 2 months. Reheat in the toaster or microwave.
Why do buttermilk pancakes taste slightly tangy?
The tangy flavor comes from the natural acidity of buttermilk. It balances the sweetness and gives classic buttermilk pancakes their signature taste.
Can I use self-rising flour for buttermilk pancakes?
Yes, but reduce or eliminate the baking powder and salt in the recipe since self-rising flour already contains leavening agents.
How full should I pour pancake batter?
Pour about ¼ cup of batter per pancake for evenly sized, fluffy pancakes.