Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Best Buttermilk Pancakes 4.0 (1,114) This is our fluffiest, most tender pancake recipe. Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 4 Yield: 9 6-inch pancakes Jump to recipe decorvow's buttermilk pancakes are unbelievably tender and fluffy —and they are so easy to make, we're sure this will become your new go-to recipe. Simply whisk the dry ingredients together and gently add in the buttermilk, eggs, and melted butter. Then combine until just mixed; the batter won’t be smooth—in fact, you want small or medium lumps. To cook, follow our easy directions using an electric griddle, a cast-iron skillet, or nonstick pan. This recipe includes the option of adding blueberries to the batter. Serve them on the side if you prefer, or skip the fruit and go minimal with butter and maple syrup, or maximal with bacon and eggs. Our 19 Most Popular Brunch Recipes Credit: Jacob Fox What Is Buttermilk? Despite its name, buttermilk is not a combination of butter and milk. Traditionally, it was a byproduct of making butter, the cream from the milk was used for the butter and the liquid left behind was naturally fat-free, though it retained the lactose from the cream. When exposed to bacteria in the air (this was before pasteurization), the lactose fermented into lactic acid. This caused the liquid to thicken and develop a slightly tangy, sour taste. What we buy in the grocery store today is cultured buttermilk, produced by combining pasteurized non- or low-fat milk with bacterial cultures to produce the lactic acid that defines this tangy dairy product. Buttermilk Substitutes If you don’t have buttermilk, make these easy basic pancakes instead, which call for milk, not buttermilk. Or make a buttermilk substitute by whisking together 1 cup of plain Greek yogurt and 2 cups of milk. Using Buttermilk in Pancakes Why are buttermilk pancakes the standard against which other pancakes are measured? Because they’re tall and fluffy, which is just what we want in a pancake. The acid in buttermilk kickstarts the baking soda leavener into action, creating extra height. It also helps to break down strands of gluten, creating a tender crumb. Buttermilk also gives the pancakes a subtle tang. Baking Soda and Baking Powder Buttermilk reacts with baking soda, but you’ll notice this recipe uses two leaveners: baking soda and baking powder. That’s because too much baking soda can cause a metallic taste. Also, baking powder and baking soda have different reactions; both react when first combined with wet ingredients, but baking powder reacts again when it is heated, producing a burst of bubbles in the batter that form tiny air pockets as the pancake cooks. How to Tell When Pancakes Are Cooked The perfect pancake is griddled and golden on the outside, tender and fluffy inside, and free of any bits of uncooked batter. To know when yours are ready to be flipped, look for small holes on the surface and edges that are just beginning to look dry and set. Remove them from the pan when the second side is golden, which should take roughly half as long as the first. Directions Credit: Jacob Fox Preheat griddle and combine dry ingredients: Heat griddle to 375°F. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Credit: Jacob Fox Add wet ingredients and whisk: Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Credit: Jacob Fox Do not overmix the batter, it should have small to medium lumps. Preheat oven, test griddle, and grease it: Heat oven to 175°F. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter onto griddle. Wipe off excess. Credit: Jacob Fox Credit: Jacob Fox Portion pancake batter on griddle: Using a 4-ounce ladle (about 1/2 cup), pour pancake batter in pools 2 inches away from one other. Scatter with berries, if using. Credit: Jacob Fox Cook pancakes: When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Credit: Jacob Fox Use a thin, broad spatula to flip the pancakes, turning each one over as gently and quickly as possible. The second side should take less time than the first, so keep an eye on them. Repeat, using remaining batter: Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Credit: Jacob Fox How to Store Leftover Pancakes Pancakes should be cooled completely before refrigerating or freezing. If you’re eating them in the next day or two, store leftover pancakes in an airtight bag in the refrigerator. For longer storage, separate each pancake with wax or parchment paper and freeze them in an airtight bag or container, preferably on the day they were made. (Without the dividers, the pancakes will be frozen together in a lump.) Be sure to remove all air from the bag before storing. The Right Way to Reheat Leftover Pancakes If you have a number of pancakes to reheat, use the oven method: Preheat the oven to 350 degrees Fahrenheit. Place pancakes on a rimmed sheet pan and warm through. This will take between 6 and 10 minutes if you are starting with frozen pancakes; leftover pancakes from the refrigerator need less time. For pancakes for one or two people, use your toaster: Place one pancake in each slot of the toaster and set it to a medium toast level. If the pancakes aren't warmed through enough when the toaster pops up, toast them again at a lower setting. What to Serve With Buttermilk Pancakes From toppings to sides, there are so many ways to serve these pancakes. Some of our tried-and-true favorites include: Toppings Berries and cream: Top a stack of fluffy flapjacks with freshly whipped cream and strawberries, blackberries, raspberries, or blueberries. (Try macerating them for peak juiciness.) Brown sugar bananas: Cook sliced bananas in butter, then simmer with honey and brown sugar for a rich, caramelized topping. Maple-y apples: Skip the syrup and spoon on these maple-syrup apples, which are sautéed until soft and extra sweet. Side Dishes Eggs: Cook up some tender scrambled eggs or crispy fried eggs to add protein. Bacon or sausage: Pairing pancakes with crunchy bacon or savory sausage is a classic for a reason. You can even make your own breakfast sausage patties with our easy recipe. (Pro tip: If serving pancakes with bacon, cook the bacon first and reserve half a teaspoon of bacon drippings to grease the griddle.) Breakfast potatoes: For a plant-based accompaniment, you can't go wrong with potatoes. Consider adding home fries (made with either Yukon golds or sweet potatoes), hash browns, or these smoky skillet potatoes. 5 More Pancake Recipes to Try Cottage Cheese Pancakes Blueberry Buttermilk Pancakes Almond-Flour Pancakes Buckwheat Pancakes Ricotta-Cornmeal Pancakes Frequently Asked Questions Can baking soda go bad? Yes, baking soda can go bad. If your baking soda is not fresh, it will not react properly with the buttermilk and your pancakes may not be as fluffy. To check if your baking soda is still fresh, place a small amount in a bowl and add a bit of an acid like lemon juice or vinegar. It should fizz upon contact; if it does not, your baking soda is past its prime. Are pancakes made with milk fluffier than those made with water? Yes, pancakes made with milk are fluffier than those made with water. We always use milk, whether buttermilk, regular dairy milk, or an alternative milk, for pancakes. We like the richness it adds to the pancake batter and our pancakes cook up fluffy. Can oil and butter both be used for cooking pancakes? Yes, oil and butter can both be used for cooking pancakes. The fat you choose won’t have a drastic effect on the texture of the pancakes if you use just a few teaspoons to grease the pan but it may impact their flavor. Both melted butter and neutral vegetable oil, such as canola or vegetable, work well for cooking pancakes but butter may burn if the heat is too high. Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.