Fluffy Buttermilk Pancakes
Tall, tender buttermilk pancakes with a lightly crisp edge. A ten-minute rest and a lumpy batter are the two secrets, and we explain exactly why both work.
- Prep
- 10 mins
- Cook
- 20 mins
- Total
- 40 mins
- Yield
- 12 four-inch pancakes
- Level
- easy
Every weekend kitchen needs one pancake recipe you can make half-asleep. This is ours: tall, soft pancakes with a faint tang from the buttermilk and edges that crisp in the butter.
They aren’t complicated, but they are a little counter-intuitive. The batter should be lumpy, and you should wait before cooking it. Both feel wrong the first time, and both are why these pancakes are so fluffy. The sections below explain why. Once you understand the reasons, you can fix almost any pancake problem yourself.
We give every measurement by weight and by volume. If you have a scale, use the grams. A cup of flour can vary by 30 grams depending on how you fill it, and that’s the difference between pancakes that puff and pancakes that sit.
Step-by-step photos
Tips for success
- Your first pancake is a test. If it browns before the bubbles open, lower the heat. If it takes more than 3 minutes, raise it slightly.
- Use a ¼-cup measure or a portion scoop for pancakes that are the same size and cook evenly.
- Don't press pancakes with the spatula after flipping. It squeezes out the air you worked to keep.
Substitutions & variations
- No buttermilk
- Stir 2 tablespoons (30 g) lemon juice or white vinegar into 2 cups minus 2 tablespoons (460 g) milk and let it stand for 10 minutes. Or whisk ¾ plain yogurt with ¼ milk by weight.
- Whole wheat
- Replace up to half the flour (125 g) with whole wheat flour and add 2 tablespoons extra buttermilk, because whole grains absorb more liquid.
- Blueberries
- Drop 4 or 5 berries onto each pancake right after pouring, rather than stirring them in, so they don't bleed into the batter.
Frequently asked questions
Why are my pancakes flat?
The usual causes are overmixing, which knocks out air and builds gluten, expired baking powder, or skipping the rest. Also check that the flour was measured by weight or spooned and leveled, and not packed.
Can I make the batter the night before?
You can, but expect slightly flatter pancakes, because the baking soda reacts as soon as it touches buttermilk. If you want to prep ahead, mix the dry and wet ingredients separately, refrigerate the wet, and combine them in the morning.
What temperature should the griddle be?
About 350 to 375°F (175 to 190°C), which is medium on most stoves. Water droplets should dance across the surface before evaporating.
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The recipe
Fluffy Buttermilk Pancakes
Tall, tender buttermilk pancakes with a lightly crisp edge. A ten-minute rest and a lumpy batter are the two secrets, and we explain exactly why both work.
- Prep
- Cook
- Total
- Yield
- 12 four-inch pancakes
By The Breakfast Bake Kitchen · https://breakfastbake.com/recipes/fluffy-buttermilk-pancakes/
Scaled recipe: times and pan sizes may need adjusting. Grams are the most accurate way to measure a scaled recipe.
Ingredients
Equipment
- Digital kitchen scale
- 2 mixing bowls and a whisk
- Griddle or large nonstick skillet
- Thin, wide spatula
- ¼-cup measure or portion scoop
Instructions
Mix the dry ingredients
In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt for 20 seconds so the leaveners are evenly spread.
Mix the wet ingredients
In a second bowl or a large measuring jug, whisk the buttermilk, eggs and vanilla until smooth, then whisk in the melted butter in a thin stream.
Combine and rest
Pour the wet ingredients into the dry and fold with a spatula until no dry flour is visible. Stop while the batter is still lumpy. Let it rest for 10 minutes while the griddle heats.
Heat the griddle
Heat a griddle or large nonstick skillet over medium heat (about 350 to 375°F / 175 to 190°C) and brush lightly with butter or oil. A few drops of water should sizzle and skitter, not vanish instantly.
Cook the first side
Pour ¼-cup (60 ml) portions of batter onto the griddle, leaving space between them. Cook for 2 to 3 minutes, until bubbles on the surface pop and stay open and the edges look matte.
Flip and finish
Flip once and cook for 1 to 2 minutes more, until the center springs back when pressed. Serve right away, or keep warm on a rack in a 200°F (95°C) oven while you cook the rest.
Notes
- Weighing the flour matters most here. A cup of flour scooped straight from the bag can weigh 150 g or more, which makes the batter thick and the pancakes dense.
Storage & make-ahead
Storage: Cool completely, then refrigerate in an airtight container for up to 3 days, or freeze in a single layer before bagging for up to 2 months. Reheat in a toaster or a 350°F (175°C) oven until hot, about 8 minutes from frozen.
Make ahead: Whisk the dry ingredients together up to a month ahead and store them airtight. In the morning, add the wet ingredients and you're 15 minutes from breakfast.
Nutrition
per serving (3 pancakes)
- Calories
- 440
- Fat
- 16g
- Saturated fat
- 9g
- Carbohydrates
- 61g
- Sugar
- 12g
- Fiber
- 2g
- Protein
- 14g
- Sodium
- 820mg
- Cholesterol
- 125mg
Nutrition is an estimate calculated from the ingredients with an online tool and will vary by brand and portion. See our disclaimer.
Weights use the Breakfast Bake weight chart: flour is spooned into the cup and leveled (1 cup = 125 g).
Rate & review
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