Easy Buttermilk Pancakes From Scratch

Buttermilk pancakes are the gold standard of weekend breakfasts because of their soft texture and slightly tangy flavor.

While many people use a boxed mix, making them from scratch takes only a few extra minutes and results in a much taller, fluffier stack.

It is a simple process that relies on the chemical reaction between acidic milk and baking soda to create air.

Ingredients

This recipe makes 12 large pancakes, which typically serves 4 people (three pancakes per person).

• 2 cups all-purpose flour
• 2 tablespoons granulated white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups fresh buttermilk (shake the carton well)
• 2 large eggs
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• Extra butter or oil for the griddle

The Chemistry

The reason we use buttermilk instead of regular milk is not just for the taste. Buttermilk is acidic, and when that acid hits the baking soda in the dry mix, it creates carbon dioxide bubbles immediately.

These bubbles are what make the batter grow and stay light as it hits the hot pan. If you use regular milk, the pancakes will be much flatter and tougher because there is no acid to trigger that rise.

The fat in the melted butter also plays a huge role. It coats the flour particles, which slows down the development of gluten. In bread, we want lots of gluten for a chewy texture, but in pancakes, we want as little as possible.

This is why a good buttermilk pancake feels like it melts in your mouth rather than requiring a lot of chewing. It is a balance of chemistry and technique that creates the perfect bite.

Dry Blend

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Use a large whisk and spend about thirty seconds on this. You are not just mixing the ingredients; you are breaking up any clumps of flour and aerating the mixture.

Having an even distribution of baking soda is critical, or you might end up with one pancake that rises too much and another that stays flat.

Wet Whisk

In a separate medium bowl or a large glass measuring cup, beat the eggs until they are frothy. Pour in the buttermilk and the vanilla extract, and whisk again. Finally, slowly drizzle in the melted butter while whisking constantly.

If the butter is too hot, it might cook the eggs, so make sure it has cooled down to room temperature before you add it to the cold buttermilk.

The Combine

Make a well in the center of the dry ingredients and pour in the wet mixture. Use a silicone spatula to gently fold the two together.

This is the most important part of the recipe: do not overmix. You want to stop stirring the exact moment you no longer see big streaks of dry flour. The batter should look thick and lumpy.

If you stir it until it is perfectly smooth, you will pop all the air bubbles and end up with rubbery pancakes.

Rest Period

Let the batter sit on the counter for about five to ten minutes while you heat up your griddle. During this rest time, the flour fully hydrates and the baking soda begins to react with the buttermilk.

You will actually see the batter start to grow and develop tiny bubbles on the surface. This “rest” is what ensures the pancakes are thick and fluffy rather than thin and runny.

Griddle Heat

Heat a large non-stick skillet or a flat griddle over medium heat. You can test the heat by dropping a tiny bit of water on the surface; if it dances and sizzles, you are ready. Lightly grease the pan with a small amount of butter or a neutral oil.

Use a 1/4 cup measuring cup to scoop the batter onto the griddle. This ensures every pancake is the same size and cooks at the same rate.

The Bubble

Watch the surface of the pancakes carefully. You will see bubbles form and begin to pop, leaving tiny holes behind. When the edges look dry and set, and the bubbles are popping near the center, it is time to flip. Use a wide spatula and one quick motion.

Cook the second side for another minute or two until it is golden brown. Only flip once; flipping back and forth will deflate the pancake and make it tough.

Better Height

If you want the tallest pancakes possible, make sure your buttermilk is fresh. As buttermilk sits in the fridge, it can lose some of its acidity, which means a weaker reaction with the baking soda.

Also, avoid pressing down on the pancakes with your spatula after you flip them. Many people have a habit of flattening the pancake, but all that does is squeeze out the air you worked so hard to create.

Another trick is to check the expiration date on your baking powder and baking soda. These are the engines that drive the rise. If they are more than six months old, they might have lost their strength.

You can test your baking powder by putting a little in hot water; if it bubbles vigorously, it is still good to go.

Common Pitfalls

A common mistake is having the heat too high. If the griddle is too hot, the outside of the pancake will burn before the middle is fully cooked. If you see the pancakes getting dark brown within thirty seconds, turn your heat down to medium-low.

It is better to go a little slower and get an even, golden color than to rush and have a raw, doughy center.

Another issue is using too much grease in the pan. You want a thin film of oil or butter, not a pool. If there is too much fat, the pancakes will “fry” and develop a mottled, uneven brown surface.

For that classic, smooth, diner-style look, use a paper towel to wipe away any excess oil before you pour the batter.

What Can I Use If I Don’t Have Real Buttermilk?

If you don’t have a carton of buttermilk in the fridge, you can make a quick substitute. Take one cup of regular milk and add one tablespoon of either white vinegar or fresh lemon juice. Let it sit for about five to ten minutes until it looks slightly curdled and thick.

While this doesn’t have the exact same richness as real buttermilk, it provides the necessary acid to react with the baking soda.

This “sour milk” trick has saved many breakfast plans and works surprisingly well in a pinch.

How Do I Keep My Pancakes Warm While I Cook The Whole Batch?

The best way to keep pancakes fresh is to use your oven. Set it to the lowest possible temperature, usually around 200°F. Place a wire rack on a baking sheet and put it in the oven. As you finish each pancake, place it on the rack.

The wire rack allows air to circulate around the pancake so the bottom doesn’t get soggy from steam. Avoid stacking them on top of each other on a plate, as the weight and the moisture will flatten them out before they even reach the table.

Final Thoughts

Making buttermilk pancakes from scratch is a rewarding skill that makes any morning feel like a special occasion. It is a simple recipe that depends more on how you handle the batter than on fancy equipment.

By keeping your mixing to a minimum and letting the batter rest, you ensure a light and airy result every time.

Once you master this base, you can start adding blueberries, chocolate chips, or even a bit of cinnamon to the mix. It is a versatile canvas for whatever flavors you enjoy most. Just remember to watch for those bubbles, flip only once, and serve them with plenty of butter and warm syrup.