Perfect Buttermilk Pancakes

Updated Dec. 29, 2025

Recipe Overview

This classic buttermilk pancake recipe yields exceptionally fluffy, tender pancakes with a light, airy texture. The secret lies in balancing acid-rich buttermilk with leavening agents, paired with expert tips to maximize fluffiness and flavor.

Total Time

20 minutes (preparation: 10 minutes | cooking: 10 minutes)

Ingredients (Makes 6–8 servings, 4–6 pancakes)

• Dry Ingredients:

• 2 cups (240g) all-purpose flour

• 3 tablespoons (45g) granulated sugar

• 1½ teaspoons (7.5g) baking powder

• 1½ teaspoons (7.5g) baking soda

• 1¼ teaspoons (8g) kosher salt (adjust to 1 teaspoon if using table salt)

• Wet Ingredients:

• 2½ cups (600ml) buttermilk (room temperature)

• 2 large eggs (room temperature)

• 3 tablespoons (42g) unsalted butter, melted and cooled to room temperature

• Oiling & Additional:

• 2–3 tablespoons vegetable, canola, or coconut oil (for greasing the pan)

Equipment

• Large mixing bowl (10–12 cups)

• Whisk or rubber spatula

• Measuring cups/spoons

• Nonstick griddle or cast-iron skillet (10–12 inches)

• Metal spatula for flipping

• Baking sheet with wire rack (for holding pancakes)

• Oven (for保温)

Step-by-Step Instructions

Step 1: Prepare the Batter

1. Dry Mix: In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and removes lumps for a smoother batter.

2. Wet Combine: In the center of the dry mix, create a well. Pour the buttermilk into the well, followed by the eggs and melted butter.

3. Gentle Mixing: Using a whisk, stir from the center outward until just combined—do not overmix. Small lumps are acceptable; overmixing develops gluten, leading to dense pancakes. For enhanced flavor, add 1 teaspoon vanilla extract or scrape seeds from a 1-inch vanilla bean (optional).

4. Batter Rest (Critical!): Let the batter rest at room temperature for 30 minutes (or 20 minutes if time is tight) to allow flour to hydrate and buttermilk to thicken the batter. Refrigerating the batter (per original recipe) is also effective, but room-temperature resting maximizes fluffiness.

Step 2: Heat the Pan & Cook Pancakes

1. Preheat the Skillet: Heat the nonstick griddle or cast-iron skillet over medium-low heat for 5 minutes. Test oil temperature: Drop a tiny drop of water. If it sizzles and immediately evaporates, the pan is ready.

2. Grease the Pan: Add 1 tablespoon oil to the pan, swirling to coat evenly. For larger batches, use a second pan or adjust heat to avoid overcrowding.

3. Portion Batter: Using a ⅓-cup measuring cup, pour batter onto the pan spaced 3–4 inches apart (to allow even cooking). For a griddle, repeat with additional ⅓-cup scoops, leaving space between pancakes.

Step 3: Flip & Finish

1. Cook Until Bubbly: Let pancakes cook undisturbed until bubbles form on the surface and the edges look dry (2–4 minutes, depending on heat). The bottom should be golden-brown.

2. Flip Gently: Use a metal spatula to flip pancakes. Cook the second side for 1–2 minutes until lightly browned.

3. Keep Warm: Transfer finished pancakes to a wire rack set on a rimmed baking sheet. Place the sheet in an oven preheated to 325°F (163°C) to retain warmth until serving.

Pro Tips

• Expert Advice on Eggs: No need to beat eggs separately—adding whole eggs directly into the batter ensures minimal mixing, preventing overdevelopment of proteins (as some commenters noted).

• Sugar Adjustment: If too sweet (per some testers), reduce sugar to 2 tablespoons.

• Buttermilk Substitute: For lactose-free or non-dairy options, replace buttermilk with 1 cup whole milk + 1¼ cups Greek yogurt (or 1 cup milk + 1 tablespoon lemon juice/vinegar, let sit 10 minutes).

• Portion Control: This recipe yields ~6–8 pancakes (4 servings). For smaller batches, use the auto-1/2 ratio for easy scaling.

User Comments & Variations

• Private Notes: "Letting the batter rest is key—flour hydration ensures maximum fluffiness."

• Ingredient Swaps: "Greek yogurt + milk works! Skip buttermilk entirely."

• Flavor Boost: "Add 1 teaspoon vanilla or a vanilla bean for depth."

• Servings: "Makes 6–8 pancakes, serving 4–6 (adjust sugar for taste)."

This method balances tradition with modern tips, ensuring pancakes that are light, tender, and perfect for breakfast or brunch. Enjoy!