Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Key Takeaways:
- Light and fluffy pancakes with real buttermilk
- Foolproof recipe perfect for beginners
- Ready in 35 minutes
- Serves 4 (yields 12 medium pancakes)
Why These Pancakes Work
Missing weekend pancakes that taste like they’re from your favorite diner? This classic buttermilk pancakes recipe delivers perfectly fluffy, golden results every time. The secret? Real buttermilk and a simple mixing technique that prevents tough, rubbery pancakes.
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Large nonstick griddle or skillet
- Spatula
- 1/4 cup measuring cup for portioning
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter, cooled
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Before You Start
- Clear your counter space and gather all ingredients
- Place all ingredients on the counter, grouped into wet and dry
- Set out all equipment you’ll need
- Take buttermilk and eggs from refrigerator (they need 15 minutes to warm up)
- Turn on your oven to its lowest setting (to keep cooked pancakes warm)
Ingredient Preparation (15 minutes)
- Measure butter (1/4 cup) and melt in microwave (30 seconds)
- Let it cool while preparing other ingredients
- If it’s hot, it will cook the eggs
- Check buttermilk and eggs temperature
- They should feel close to room temperature
- Cold ingredients make tough pancakes
- Measure all dry ingredients into separate cups/spoons
- This prevents forgetting anything once mixing starts
Mixing the Batter (10 minutes)
- Combine dry ingredients in large bowl:
- Add measured flour first
- Add sugar, baking powder, baking soda, salt
- Whisk together for 30 seconds until well blended
- In medium bowl, combine wet ingredients:
- Crack eggs one at a time into bowl
- Whisk eggs until yolks and whites are combined
- Add buttermilk and whisk
- Add cooled melted butter and vanilla
- Whisk until everything is evenly mixed
- Combine wet and dry ingredients:
- Pour all wet ingredients into dry ingredients
- Using your whisk, stir gently in a circular motion
- Stop when you still see a few streaks of flour
- Batter should look lumpy
- Count to 10 while stirring – that’s usually enough
- Do not stir until smooth – this makes tough pancakes
Cooking the Pancakes (20 minutes)
- Prepare your cooking surface:
- Place griddle or skillet on burner
- Set heat to medium
- Let pan heat for 3-5 minutes
- Test if pan is ready:
- Sprinkle a few drops of water on surface
- If drops sizzle and dance, pan is ready
- If drops disappear instantly, pan is too hot
- If drops just sit there, pan needs more time
- Pour the first pancake:
- Use 1/4 cup measure for each pancake
- Hold cup close to pan surface
- Pour steadily in one spot
- Don’t spread the batter
- Watch for cooking signs:
- Bubbles will form on surface
- Edges will start to look dry
- This takes 2-3 minutes
- Check bottom color:
- Gently lift edge with spatula
- Should be golden brown
- If too dark, reduce heat
- Flip the pancake:
- Slide spatula completely under pancake
- Lift about 3 inches
- Flip with confident, quick motion
- If batter splashes, you lifted too high
- Cook second side:
- 1-2 minutes
- No need to press down
- Check bottom for golden color
- Keep pancakes warm:
- Place finished pancakes on oven-safe plate in warm oven
- Don’t stack more than 3 high
- Cover loosely with foil
Serving
- Stack 3 pancakes per plate
- Serve immediately while hot
- Offer toppings:
- Butter
- Warm maple syrup
- Fresh fruit
- Whipped cream
Troubleshooting
Pancakes aren’t fluffy:
- Batter overmixed
- Old baking powder/soda
- Buttermilk too cold
Pancakes burn:
- Heat too high
- Pan not preheated properly
Pancakes don’t cook through:
- Batter too thick
- Heat too high
Variations & Substitutions
No Buttermilk?
Mix 2 cups whole milk with 2 tablespoons lemon juice or vinegar. Let stand 5 minutes.
Add-ins (1/2 cup):
- Blueberries
- Chocolate chips
- Banana slices
- Chopped pecans
Storage & Reheating
Storage:
- Refrigerate: Up to 3 days in airtight container
- Freeze: Up to 2 months, separate layers with parchment
Reheating:
- Microwave: 20-30 seconds
- Toaster: 1-2 minutes
- Oven: 350°F for 5-7 minutes
Safety Tips
- Ensure griddle is hot but not smoking
- Keep children away from hot cooking surface
- Test temperature before first pancake
- Use heat-safe utensils
- Don’t leave cooking pancakes unattended
Meta Description: Make perfect buttermilk pancakes with this foolproof recipe. Light, fluffy, and ready in 35 minutes. Includes troubleshooting tips and variations for 4 servings.
