Fluffy Buttermilk Pancakes From Scratch

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Last Updated on January 26, 2024 by Toya

See how to make fluffy buttermilk pancakes in a few minutes and with a handful of easy-to-find ingredients! These are the perfect fluffy pancakes made from scratch!

Is there anything better than a stack of warm, fluffy pancakes to start your day? Especially if they’re buttermilk pancakes, cooked to perfection with a slightly crispy exterior and a light, airy interior. In this post, I’ll show you how to make fluffy buttermilk pancakes from scratch. Say goodbye to store-bought mixes and hello to the perfect homemade pancakes made from scratch!

What are Buttermilk Pancakes?

Buttermilk pancakes, in the simplest of terms, are fluffy pancakes made with buttermilk.

Why use buttermilk in pancakes?

Buttermilk lends a subtle, tangy flavor to the pancakes, making them complex and interesting. The buttermilk also reacts with the baking soda in the batter, causing it to bubble up, which gives the pancakes their characteristic fluffiness. The result is a pancake with a tender crumb and an irresistibly moist interior.

Another defining trait of buttermilk pancakes is their slightly crispy exterior. This comes from cooking them on a hot griddle or frying pan, where the batter quickly forms a golden-brown crust while the inside remains soft and fluffy.

Ingredients

To whip up a batch of fluffy buttermilk pancakes, here’s what you’ll need:

1. All-purpose Flour: 2 cups. This is the backbone of these pancakes. It gives them structure and body. 

2. Sugar: 2 tablespoons. Add an extra tablespoon if you want more sweetness.

3. Baking Powder: 1 tablespoon. This will react with the buttermilk, creating bubbles that make the pancakes light and fluffy.

4. Baking Soda: 1/2 teaspoon. This is another leavening agent that works in tandem with baking powder.

5. Salt: 1/2 teaspoon. A pinch of salt enhances the flavors and balances the sweetness.

6. Buttermilk: 2 cups. The star ingredient! It gives the pancakes a tangy flavor and a fluffy texture.

7. Eggs: 2 large. They provide structure and richness to the pancakes.

8. Unsalted Butter: 4 tablespoons, melted. This brings a subtle richness and helps create that lovely golden crust.

9. Cooking spray or extra butter for the pan.

Before you begin, take your eggs and buttermilk out of the fridge to come to room temperature. Cold ingredients don’t combine as well and can affect the fluffiness of your pancakes.

The above measurements should yield about 12 standard-sized pancakes, perfect for a family breakfast or a weekend brunch with friends. However, feel free to double or halve the recipe depending on your crowd or appetite.

How to make Fluffy Buttermilk Pancakes from Scratch

First, take a large mixing bowl and whisk together your dry ingredients: the flour, sugar, baking powder, baking soda, and salt. This step is important as it ensures these ingredients are evenly distributed throughout the batter. A tip here is to sift your dry ingredients. This is not necessary, but it helps to prevent lumps and makes the pancakes even fluffier.

Next, take a separate bowl, and lightly beat your eggs. Then add the buttermilk and melted butter to the mix. Stir it gently until the mixture is smooth.

Then, combine the wet and dry ingredients. Pour the buttermilk mixture into the bowl with the dry ingredients and gently stir it until it’s just combined. Do not overmix. Yes, it’s tempting to stir until there are no lumps, but a few lumps are not just okay; they’re welcome! Over-mixing can lead to tough, chewy pancakes.

Let the batter rest for about 10 minutes. This allows the gluten in the flour to relax and the baking powder and baking soda to start doing their leavening magic. You’ll notice the batter starting to bubble slightly, an indication that your pancakes will turn out perfectly!

While your batter is resting, prepare your cooking surface. Whether you’re using a griddle or a non-stick frying pan, you want it to be hot but not smoking. To know if it’s ready, place a drop of water on the surface. If it sizzles and evaporates quickly upon contact, then the surface is ready. Lightly grease it with cooking spray or a bit of butter.

Use a ladle or a 1/4 cup measuring cup, pour the pancake batter onto the hot griddle. Make sure to leave enough space between the pancakes as they may expand while cooking.

Cook the pancakes until you see bubbles form on the surface and the edges look set, typically about 2-3 minutes. Once you see these signs, it’s time for the flip. Gently slide your spatula under the pancake and flip it over. Cook for another 2 minutes or until the underside is golden brown and the pancake has risen to a beautiful fluffiness.

Transfer your freshly cooked pancakes to a serving platter and repeat the process with the remaining batter.

And there you have it! You’ve just made fluffy buttermilk pancakes from scratch! Drizzle them with warm maple syrup, top with a pat of butter or a dollop of whipped cream, sprinkle fresh berries on top, or enjoy them just as they are!