Buttermilk Pancakes

Make tender, light, and fluffy pancakes with extra height using this buttermilk pancakes recipe. Using my 5 minutes homemade buttermilk, this simple and easy recipe is perfect any time of the week, especially on lazy weekends.

Table of Content

• The secret to making pancakes?
• Ingredients and substitutes
• Step by step instructions
• Tip - Perfect pancakes
• You may also like
• Printable Recipe
• Join the conversation

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You will often find pancakes and waffles for breakfast, brunch, or dinner in our home. Mostly because these are the easiest to make and they are the kids' absolute favorite.

I used to make my pancakes with milk until I switched to buttermilk and never went back. That one ingredient makes a huge difference in texture, flavor as well as volume. And who doesn't love a nice light, fluffy, airy pancake rather than flat pieces of dough? Right?

The secret to making pancakes?

Well, there are two secrets to making these pancakes both light and airy as well as tender and puffed up. No, we are not going to whip egg whites and, no we are not just adding more baking soda because that does not taste good. Instead, we enhance the power of the baking soda that we already use.

• Buttermilk - Breaks down the gluten, gives a nice tender crumb and rich flavor when activated with the baking soda. And you can use 5-minutes buttermilk with just 2 ingredients.
• Resting the batter - Let the batter rest for at least 10 minutes.
  • This hydrates the flour avoiding chewy pancakes.
  • And, because we cannot overmix pancake batter it gives time for those small flour lumps to hydrate.
  • Also, it gives the leavening agents like baking soda and baking powder time to incorporate well in the batter.
    You can read more about this here.

Pro-tip for cooking your pancakes

• Pay attention to the consistency of the pancake batter.
  • Too loose and you will make thin flat pancakes.
  • Too thick and they will be dry. So, look at the video below.
• For the first flip,
  • Wait for those big bubbles on the top.
  • The edges must be dry while the center may still be wet and that's ok.
  • Too early and the batter will spill when you flip.

Ingredients and substitutes

• Flour - Use only all-purpose flour. No self-raising, or cake flours.
• Eggs - Use large eggs, about 60 grams each.
• Sugar - I use white sugar. And yet, brown sugar or honey would also work.
• Buttermilk - Breaks down the gluten and gives a nice tender crumb and rich flavor when activated with the baking soda. Here's how to make 5-minutes buttermilk with just 2 ingredients.
• Vanilla extract - Always use good quality vanilla for the best flavor. In fact, I am using homemade vanilla bean paste but vanilla extract or vanilla sugar.

Step by step instructions

• Dry ingredients - In a bowl, combine together the flour, salt, baking powder, baking soda, sugar, and spices if using (cinnamon, nutmeg).
  Tip - Sifting or using a whisk will make the pancakes light and airy.
• Wet ingredients - In another bowl, combine eggs, buttermilk, and vanilla extract. Combine well and ensure there are no lumps.
  Tip - For homemade buttermilk - combine 2 cups milk, with 1 tablespoon of lemon juice. Stir and rest for 5 minutes. Once the milk curdles, you can use it as buttermilk to make pancakes.
• Next, add the dry ingredients to the wet ingredients and combine well, but do not over mix. A few flour lumps are ok.
  Tip - Overmixing the batter will activate the gluten and make dense, chewy pancakes. It's ok to have a few lumps in there.
• Then, let the batter rest aside for 10 minutes (up to 30 minutes).
  Tip - Resting the batter helps the gluten relax, the flour to hydrate, and lets the leaving do its job.

• Heat a griddle, skillet, or non-stick pan over medium-high heat. Add 1 tablespoon of butter and coat the surface well.
  Tip - I like to use my large griddle so I can make at least 4 pancakes together, after all, you want to eat these hot.
• Drop ¼ cup to ⅓ cup batter using a measuring cup, ladle, or large spoon.
• Cook on one side for 2 minutes until a few bubbles appear on the top.
  Tip - If you try to flip too soon the top batter will spill over and make a mess. So wait for those big bubbles
• Flip and cook on the other side for another 30 to 40 seconds.
  Tip - The second side takes less than a minute because the first side cooks most of the pancakes. Overcooking now will give you dry pancakes.
• Serve immediately with maple syrup or honey.

Serving suggestions 

• Maple syrup or honey is the most commonly used with pancakes.
• And yet, you can also try whipped cream with fresh fruits.
• Also, fruit fillings such as strawberry, blueberry, raspberry, blackberry - all these are great to accompany pancakes and waffles.

Tip - Perfect pancakes

1. Use all-purpose flour as it works best for pancakes.
2. Combine the dry ingredients well with a whisk or better yet sift them. This makes light and airy pancakes
3. Combine the liquid ingredients thoroughly. You can over-mix the liquid ingredients and it's ok because the eggs will add volume. 
4. Once you combine flour to the wet ingredients - combine well but do not over mix. A few lumps in the batter are ok. 
5. The batter must be a thick pouring consistency. So, if necessary add a tablespoon or two, or milk or flour as needed. 
6. Heat the pan on medium-high heat so you get a nice crisp edge but adjust heat as needed afterward.
7. Use butter if possible it adds a nice brown color to the crust.
8. The first flip usually takes longer so don't make haste to flip it. You must see those little bubbles on the top. Otherwise, the batter will spill over the sides and make a mess.  
9. Pancakes must be served fresh as soon as they are made but these can also be frozen for up to a month in the freezer. 

Serving suggestions 

• Maple syrup or honey is the most with pancakes 
• But, try whipped cream with fresh fruits.
• Fruit fillings such as strawberry, blueberry, raspberry, blackberry - all these are great to accompany pancakes and waffles. 

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