Your new go-to recipe for thick, fluffy, crave-worthy Buttermilk Pancakes is right here. You’re welcome.
I love pancakes. I truly, honestly crave them constantly. They are so simple yet satisfying and remind me of weekends as a kid.
I am a fan of all pancakes, and I love innovating with toppings and mix-ins. But sometimes I just want mouthwatering, fluffy traditional pancakes. Using buttermilk in pancakes is not a breakthrough, but after using it (especially if you normally just make them from a box), you will never look back.
Why buttermilk? Buttermilk contains acid, which reacts with the baking soda, giving our pancakes the height and fluffiness we dream about. While it is very subtle, there is a bit of tanginess that the buttermilk also provides to knock these out of the park!
Are These Buttermilk Pancakes Healthy?
Buttermilk pancakes aren’t really healthy, but they are not bad for you. Unless you eat them, like, every day. Everything in moderation, right?
Making pancakes from scratch is healthier than using a box of store-bought stuff, for sure. They also only contain two tablespoons of organic cane sugar, which is less than many other recipes. The eggs make these buttermilk pancakes a good source of protein.
This recipe doesn’t check the boxes for many special diets, but they are vegetarian and can be gluten-free if you substitute the flour. Unfortunately, buttermilk is not vegan. There are a few substitutions that can be made for the eggs (chia and flax seed “eggs”) and the butter (vegan butter or oil), but the recipe will come out quite different. Instead, I recommend these fluffy Vegan Pancakes.
What’s The Secret To Making The Best Buttermilk Pancakes Ever?
Aside from the buttermilk, which gives these pancakes their height, we use extra butter in the batter to make these the best.
Mix the wet ingredients and then slowly stir in the melted butter. This will add a rich, cakey texture to your pancakes and keep them perfectly moist. The buttery flavor also complements the vanilla and makes you crave this recipe anytime you hear the word “pancake.”
How Do I Store Leftovers?
I always make too many of these pancakes, but that’s a good thing! Store them in the fridge in an airtight container or wrapped in foil for up to 1 week. You can simply pop them in the toaster to reheat and keep that bit of crispiness. The pancakes can also be frozen (with a piece of parchment paper between them) for up to 3 months.
Serving Suggestions
While butter and maple syrup work perfectly with these buttermilk pancakes, feel free to try something healthier and flavorful like this Coconut Vegan Cashew Cream Sauce or Healthy Strawberry Chia Jam.
For a traditional, delicious breakfast party or brunch, serve these fluffy buttermilk pancakes with scrumptious Eggs Benedict or Cloud Eggs.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons organic cane sugar
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 1/4 cups low-fat buttermilk
- 2 large eggs lightly beaten
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter melted and cooled
- Canola oil or cooking spray
Instructions
- In a large mixing bowl, whisk together the flour, organic cane sugar, baking powder, baking soda, and sea salt until thoroughly combined.
- In a separate medium bowl, whisk together the low-fat buttermilk, eggs, and vanilla extract.
- Gradually drizzle the melted butter into the wet ingredients while continuously whisking. The butter may begin to curdle due to colder ingredients, but don't worry—just keep whisking until well combined.
- Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon until just combined. Remember, a few lumps are okay; overmixing will result in less fluffy pancakes. Let the batter rest for 10 minutes.
- Lightly coat a nonstick skillet with a bit of canola oil or cooking spray and heat over medium-low.
- Once the skillet is hot, ladle approximately 1/2 to 2/3 cup of batter per pancake onto the skillet. It's time to flip when the edges firm up and bubbles form and burst on the surface.
- Carefully flip the pancake using a spatula and cook for a few more minutes until the pancake is golden brown and cooked through.
- Repeat with the remaining batter, lightly greasing the skillet as needed.
- Serve the pancakes warm with a pat of butter and maple syrup for a classic finish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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