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Buttermilk pancakes recipe

Buttermilk pancakes recipe


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  • Dish type
  • Pancakes
  • Buttermilk pancakes

These pancakes are passed down from my grandmother, who was Scandinavian. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.

1028 people made this

IngredientsServes: 4

  • 125g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 1 egg
  • 250ml buttermilk
  • 50g butter, melted

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Preheat and lightly grease a large frying pan.
  2. Mix the flour, bicarb and salt (you can use less salt to taste) together in a bowl. Add the egg, buttermilk and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy and puffy.
  3. Drop 5 tablespoons (75ml) of the batter onto the pan, spreading lightly with the bottom of the spoon. Cook until lightly-browned on each side, 1 to 2 minutes per side.

Tip

If you prefer less salt, reduce the amount to 1/4 or 1/2 a teaspoon.

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Reviews & ratingsAverage global rating:(1020)

Reviews in English (846)

Followed recipe to the letter and sorry I did. The pancakes were light and fluffy and delicious at first bite until the taste of salt hit and that's all that remained. WAY too much salt. I should've read the reviews before following recipe and followed Enchilada's suggestion of 1/2 tsp at most.I had to throw the lot away as nobody could eat this.-24 Feb 2013

Wow these were very easy and tasted great, we had them for breakfast, they made about 10. Will definatly make again.-17 Feb 2010

I agree with previous reviewer. Way too salty. A teaspoon of salt? Really? Maldon sea salt is maybe what the writer meant. But table salt, probably quarter of a tsp. A shame. My wee family were looking forward to these. They spat them out.-02 Apr 2013


Perfect Gluten Free Buttermilk Pancakes

This is the classic gluten free buttermilk pancake recipe you’ve been looking for. So light and fluffy, and you can make them ahead, freeze and reheat for a super quick breakfast!

I’ve been tinkering with this recipe for gluten free buttermilk pancakes for weeks and weeks. Here was my wish list: thick, fluffy pancakes that don’t need a lot of sugar to have a lot of flavor.

And these pancakes made all of my breakfast dreams came true.? (In case you’d like to see, I also have a recipe for a Bisquick-style mix for gluten free pancakes.)

About maple syrup and pancakes: I don’t ever buy imitation maple syrup. Pure maple syrup doesn’t come cheap, but I use it sparingly and you just can’t compare imitation syrup to it.

Plus, here’s another tip: try drizzling about 1/2 teaspoon of cold maple syrup onto the underside of each pancake after it’s been cooking on the griddle for about a minute. Allow that side to continue cooking (it may take another few seconds to set), flip and finish.

The batter for these pancakes is quite thick, even more so if you add the optional 1/4 teaspoon of xanthan gum. Resist the urge to swirl the batter around after pouring it onto the griddle.

If you’d like extra-thick pancakes, allow the batter to cook for 1 minute on the first side, then pour a bit more batter right into the center. Once the edges are set, the extra batter won’t spread the pancake any wider. It will just take a few extra seconds to be ready to flip.

Finally, a word about xanthan gum: You do not want to use a flour blend that already has xanthan gum in the mix. The pancakes will simply be too gummy, the batter way too thick.

You can make these pancakes with just my basic gum-free blend, and no added xanthan gum. The only difference will be that, without the gum, the edges of the pancakes will feather out irregularly as they cook. So it’s truly up to you whether you include a bit or not.

Like this recipe?


Buttermilk Pancakes

To make Blueberries in Syrup, place sugar and juice in a pot and bring to a boil, stirring until sugar dissolves. Stir cornflour into water and add to the syrup along with the blueberries. Cook until lightly thickened (about 2 minutes). Set aside while cooking the pancakes. Reheat to serve.

To make pancakes, whisk together eggs, buttermilk and vanilla in a mixing bowl, then whisk in flour, sugar and baking powder and sugar. Add butter and whisk until smooth. Leave to stand for 10 minutes before cooking to allow the gluten to relax.

Melt a little extra butter in a heavy-based frypan. When it is hot and bubbling, drop in about a quarter cup batter from the end of a spoon. Cook over a medium heat until bubbles form on the surface (2-3 minutes) then flip to cook the other side. Transfer to a rack. Repeat to use all the batter. Serve in a stack topped with Blueberries in Syrup, if desired.

Don't panic if you don't have buttermilk &ndash just use milk, but stir in a tablespoon of lemon juice or white vinegar for each cup of milk and allow to sit at room temperature for 10 minutes.

Dropping the pancake batter into the pan from the end of a spoon helps create a uniform round shape.

If you don't have blueberries, serve your pancakes with bacon, bananas and maple syrup, or just sugar and lemon juice.


Recipe Summary

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk
  • 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
  • 1 cup fresh blueberries (optional)

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve with Cranberry Syrup.


How To Make Buttermilk Pancakes

Making good pancakes is an art, despite the simple ingredients. When making your batter, lumps are your friends. And when cooking your pancake, bubbles are your pals.

You don’t need a store-bought mix to make this best buttermilk pancake recipe. So get out your measuring cups, it’s time to start baking (and don’t forget to get the full recipe with measurements, down below):

  1. First, melt the butter and set it aside to cool.
  2. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt. Basically, you’re adding all of your dry ingredients and wet ingredients separately, before combining them together.
  3. Whisk together buttermilk, eggs, and vanilla extract in a jug.
  4. Slowly add the liquid to the dry mix. Mix the wet ingredients into the dry, but don’t overmix. While mixing the batter, spell out the word “pancake” in your head and then stop mixing. That should be enough time for mixing.
  5. Slowly drizzle in the melted butter and stir another. three times. Remember that lumps are your friends.
  6. Put in the fridge for 10 minutes. The cooling process allows the butter to chill and bubbles to form in your batter.
  7. Put a griddle on medium-low heat.
  8. Spoon a big spoonful of batter for each pancake onto the griddle.
  9. Cook for four minutes on one side. When you start to see bubbles forming on the top of the pancake, flip it.
  10. After you’ve flipped the pancake, cook for a bit longer than four minutes, until you’ve got yourself a golden pancake with hints of brown.
  11. Enjoy with butter. After taking your first bite, you will have loved this recipe.

Best Tips for Making Pancakes

In a large bowl, whisk to combine flour, sugar, baking powder, baking soda, and salt. Set aside.

In a separate bowl, whisk to combine eggs, buttermilk, and vanilla extract.

Make a well in the dry ingredients, then add the wet ingredients to the well. Use the spatula to toss the dry ingredients into the wet, then stir until no flour streaks remain but there are still plenty of lumps. Take care not to over-mix.

Heat up a griddle or nonstick skillet over medium heat and lightly butter the surface. Scoop or dispense the pancake batter onto the pan, and cook for a couple minutes until you see bubbles form at the top and just begin to pop. This is your indication to flip! Cook for another one to two minutes on the other side.

Finish cooking the remaining pancake batter. Serve with maple syrup, and enjoy!

Every time I take a bite of a really good buttermilk pancake, one that is fluffy, light, and perfectly flavored with a little sweetness and vanilla, I feel like I could write a poem about how it comforts my soul. It makes me SO happy!

What I&rsquom saying is, if I made a list of the &ldquolittle things&rdquo that make me happy in life, pancakes would definitely be on it.

Pancakes come in all sorts of varieties, from classic buttermilk, to healthier 100% whole wheat pancakes and apple spiced pancakes, still-fairly-healthy hot chocolate pancakes, to completely unhealthy concoctions like cinnamon roll pancakes or carrot cake pancakes. This is because pancakes take so well to swapping in different types of milks, flours, fruits, and flavors.

All variations aside, here are some general tips that I find are great for making pancakes.

1 - Use real buttermilk, not a milk + vinegar substitute.

When I see recipes calling for buttermilk on the internet, I often see comments from people saying they made the recipe substituting milk and vinegar for the buttermilk. My stance on this is that you should only use milk + vinegar when you&rsquore in a pinch, need to make something in a spur of the moment situation, and don&rsquot have buttermilk on hand.

Milk mixed with vinegar (or lemon juice) is just not the same as purchased buttermilk from the store. It doesn&rsquot have the same flavor or the same consistency, and true buttermilk is the way to go if you want the best pancakes.

Many people&rsquos objection to buying buttermilk is difficulty using it all up. I have found that buttermilk oftens comes in a quart size (4 cups), and my recipe for Fluffy Buttermilk Pancakes at the bottom of this post uses 2 cups, which is a substantial use. If you want to use a quart of buttermilk all at once, make a double batch and freeze the leftover pancakes. Pancakes freeze SO well and then you can have pancakes whenever you want!

2 - Add sugar to the pancake batter.

Sometimes I come across pancake batter recipes with absolutely no sugar in them. While it&rsquos likely that the pancake will be served with maple syrup, I think it&rsquos important to sweeten the actual pancake as well. Otherwise, the disparity between no sugar in the pancake and basically sugar syrup on top is a bit too great.

I mix the sugar right into the dry ingredients, which are flour, baking powder, baking soda, salt, and the sugar.

3 - Make a well in the dry ingredients, then pour in the wet ingredients.

If there&rsquos one overarching thing you want to accomplish when making pancakes, it&rsquos making sure you don&rsquot over-stir the batter. Excess stirring will develop gluten in the batter and make the pancakes tough, instead of light and fluffy.

When combining the dry and wet ingredients, making a well and tossing the dry into the wet can assist in this process of making dry and wet come together gently, instead of working the batter.

4 - Let the batter be lumpy.

Lumps in pancake batter are a good thing, because it means you haven&rsquot stirred the batter excessively. The perfect time to stop stirring is when you don&rsquot see any more flour streaks, but there are still lumps in the batter.

5 - Grease a nonstick skillet or griddle with a cold stick of butter.

Before the pancakes hit the hot pan, run a cold stick of butter on the surface of the pan to grease it. This gives the pancakes a very thin, evenly distributed layer of fat to cook in, without overloading the pan with oil. If you can&rsquot have dairy, cooking spray is a good substitution.

6 - Use a cookie scoop or a pancake dispenser.

There are two benefits to using a cookie scoop or dispenser. First, it is easier to make uniform and evenly-portioned pancakes. Second, using these tools gives the pancakes a rounder shape.

Because of my small NYC kitchen, I don&rsquot have a dedicated pancake dispenser. But the cookie scoop works very well, especially for thick batters like the one in this post.

7 - Flip when the bubbles just begin to pop.

This is usually when the bottom is golden and the sides have also set a little bit.

Flip, and you&rsquoll only need another minute or two on the other side.

8 - If you make a lot of pancakes regularly, invest in a griddle.

This allows you to make tons of pancakes at once and reduces the cooking time quite a bit. Otherwise, you can use a nonstick sauté pan.

Are you hungry for pancakes yet? I will leave you with my absolute favorite recipe for fluffy buttermilk pancakes, which are very eggy, almost a little spongy, and very light. Enjoy!


Photo Credit:

In a large bowl, combine the dry ingredients (flour, sugar, baking power, baking soda, salt). In a separate bowl, beat the eggs and then beat together the eggs, buttermilk, and melted butter.

(Ideally, if you have time, let your buttermilk, milk and eggs sit out for an hour before baking to get to room tempurature for a fluffier pancake. At minimum, make sure that the butter has cooled somewhat or you’ll have lumpy pancake batter from “cooking” the eggs.)

Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or shallow frying pan over medium high heat. To test readiness, flick a bead of water and it should sizzle.

Then mix the wet ingredients into the bowl with the dry ingredients with a wooden spoon until it’s just blended together. Do not over overmix! There should be small lumps of flour in the mix.

Pour or scoop the batter onto the griddle, using approximately ½ cup for each pancake.

Pour batter from a large spoon. Turn the pancakes when puffed and full of bubbles. Bake the other side until golden brown.

*Note: Buttermilk can be made for this recipe by by adding 1-½ tablespoons of white vinegar or fresh lemon juice to the milk. Place the vinegar or lemon juice in a glass measuring cup, then add enough milk to make 1-½ cups total liquid. Stir to combine and let stand for 5 to 10 minutes (the mixture will begin to curdle).


Related Video

Soooo good! Like others I add 1T sugar and 2T melted unsalted butter. One recipe is enough for two adults.

These are perfection, all of my kids friends love to sleep over, because they know they will wake up to these pancakes. Only addition I’ve made is adding 1/2 tsp of pure vanilla and they are perfect. Oh and I usually have to double or triple the recipe! So yummy!

Made today with a couple of additions as suggested by others. Added 2 t sugar and 1/2 t vanilla. Cut the salt to 1/2 t. I added more milk to thin batter out to a pouring consistency. Pancakes were tender and light. We really liked this recipe.

Very good and easy. I added 2 Tablespoons of melted butter as other recipes I've made all included butter. Also substituted wheat flour. Didn't find them too salty but served them with a blueberry and strawberry compote which could have balanced that out.

Very good and easy. I added 2 Tablespoons of melted butter as other recipes I've made all included butter. Also substituted wheat flour. Didn't find them too salty but served them with a blueberry and strawberry compote which could have balanced that out.

Very good and easy. I added 2 Tablespoons of melted butter as other recipes I've made all included butter. Also substituted wheat flour. Didn't find them too salty but served them with a blueberry and strawberry compote which could have balanced that out.

Wow, these are super easy and tastes great. I live in the desert at a high altitude-Albuquerque, and they still turned out good. The recipe called for just one cup of buttermilk, this was not enough so I added a little more water. 1/3 to 1/2 a cup. I also added a pinch of sugar and a splash of canola oil. They had a little crispiness yet were soft when you bite into them, I will never buy any store bought mixes ever again, not even my favorite Snoqualmie Falls from Washington State.

Too salty for me, even after adding a tablespoon of sugar.

I wanted to like this recipe as it is so simple. But I don't. The batter is way to thick, and tastes only of baking soda. I won't be making it again.

Whats the prep and cook time. I want to know if I should make this

Easy recipe for pancakes - I made these for my Dad's birthday and they came out great! I added fresh blueberries, dropping a small handful onto each pancake after it had been dropped onto the griddle. Made about 8-9 pancakes total.

I normally don't write reviews but felt I had to for these pancakes. This recipe is outstanding. The pancakes turned out perfect. They were thick and fluffy! I doubled the recipe and added 2 Tbsp sugar for a touch of sweetness. This is my new go-to pancake recipe for now on. You have to make these!

Excellent thick, fluffy pancakes (I did not thin the batter with extra liquid). Because we were serving them for breakfast, I added 2 Tablespoons of sugar.

Very good! Used whole wheat flour and added 1/2 tsp vanilla and 1 tsp Agave. Had to watch the heat in the griddle but so easy to put together, will make again.

Super simple recipe that makes light and fluffy pancakes! I made a couple modifications: half the amount of salt, added vanilla and 1Tb powdered sugar. And just because I like a little extra flavor, I sprinkled nutmeg and cinnamon on top after pouring into the pan. There has to be a typo on the amount of servings use your best personal judgment when it comes to serving size of 1 cup liquid and 1 cup flour.

Am I the only one who found these a tad salty? Maybe adding 1 T sugar, as others have suggested, would cover up the salt? Otherwise, they were very good.

This pancake recipe is my new favorite! They're as easy and satisfying as promised by earlier reviews. The only caveat Iɽ add is to double or triple the recipe -- we have three kids in our family, and even with doubling, these were gobbled up quickly.

I was shocked at how good these were. I used soured milk that I happened to have on hand, and added 1/4 cup of sweet milk to thin out the batter (which was very thick) and added 1 Tbs sugar 1/2 cup blueberries (again, because I had them). These pancakes are superb. The recipe is so simple, and they rose beautifully, browned perfectly, really, I cannot say enough about them. This recipe made 6 4.5-inch cakes, just right for my husband and me on a Saturday morning. I may never look at another pancake recipe again (although there is one on this site that uses cornmeal that's pretty fab).

This is a great recipe and I will definitely make these again. I did have to use a buttermilk substitute as I decided last minute to make pancakes (I mixed half a cup of sour cream with half a cup of half and half) but they had great texture and flavour.

These are the best darn pancakes I have ever made. Super simple, fluffy texture and ooohhh so good!

These were delicious! I say that as someone who formerly disliked pancakes, but I suppose I've never had good ones. They were easy to make, and I decided to heed popular advice and added a sprinkle of sugar, as well as one quarter cup more buttermilk, as the dough was a bit thick. Delicious! Next time I'll have them with sausages as well as scrambled eggs! Slurp!

Definitely a four fork recipe. My family goes crazy for these pancakes, every time. Easy, classic.

Ooops, I also forgot the fork rating for my review.

I am really looking for a good buttermilk pancake recipe, but I'm afraid this is not it. It gives nice, fluffy pancakes. But I followed the recipe exactly and it left a slightly chemical aftertaste. I would not try this again as is. I might try reducing the amount of baking soda (which is the likely cause of the aftertaste), adding baking powder, and a bit of sugar.

I forgot to leave the ɴ forks' when I left my previous review so I am leaving them now!


Directions

  1. Warm up a skillet on medium heat.
  2. Combine dry ingredients in a large bowl. Add dry ingredients to buttermilk, oil and egg mixture. Use a whisk or spoon to blend the dry ingredients until they are completely moist.
  3. Use a tablespoon of canola oil to grease the skillet. Using a ⅓-cup measuring cup, scoop the pancake mixture on the skillet. Each pancake should spread to about 4 inches across. Leave about 2" between the pancakes for easy flipping. Flip pancakes using a spatula—do this when the bubbles on the top of the pancakes have mostly disappeared. Allow the other side to brown until the center no longer appears wet.
  4. Move to serving dish.
  5. For a healthier twist, think of serving with fresh berries and a side of eggs.

Tip: Freeze leftover buttermilk pancakes and reheat for a quick breakfast.


Buttermilk pancakes recipe - Recipes

RELATED RECIPE COLLECTIONS

Beat egg in medium bowl. Blend in buttermilk. Add dry ingredients, beating until smooth blend in melted butter.

Add up to 1/4 cup more buttermilk for thinner cakes. Adjust consistency as required to maintain a pourable pancake batter by adding additional flour or buttermilk.

Cook on lightly oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break.

Makes 14 to 16 three-inch pancakes.

Apple Buttermilk Pancakes: Fold 1 cup chopped apple into batter.

Strawberry Buttermilk Pancakes: Fold 1 cup thinly sliced berries into batter.

Pineapple Buttermilk Pancakes: Fold 1 (3 3/4 oz.) can well-drained crushed pineapple into batter.

Peanut Butter Pancakes: Blend 1/3 cup creamy-style peanut butter into batter.

Chopped Apple and Cinnamon Pancakes: Chop apple to an 1/8-inch dice. Microwave chopped apple on high 1 minute. Sprinkle lightly with cinnamon sugar. Stir into batter.